Vegan Garlic Rosemary Scalloped Idaho® Potatoes

Vegan Garlic Rosemary Scalloped Idaho® Potatoes

Carolyn Scott Hamilton
Food Blogger
The Healthy Voyager

Yield: 8 servings



  1. Preheat oven to 350° F.
  2. In two shallow, well-greased 2-quart casserole dishes, start with a single layer of potatoes, sprinkle with salt, pepper, diced onions and rosemary before beginning the next layer of potatoes. Continue layering potatoes and onion-rosemary mixture until all potatoes have been used.
  3. In a saucepan, melt vegan butter over medium heat, add garlic and sauté. Add flour to the melted butter and garlic, and stir until well-blended. Whisk in vegetable stock and add nutritional yeast if using. Continue to stir constantly over medium heat until the mixture starts to boil and thicken. Season with salt and pepper, to taste.
  4. Pour sauce over potatoes in casserole.
  5. Bake covered for about 45 minutes, uncover and bake an additional 35 minutes until tender and golden brown.