Vegan Scalloped Potatoes

As the weather cools, potatoes become the ultimate comfort food–cherished for their creaminess and the feeling of satiation.  

Super Creamy Potatoes in Cuzco, Peru

In Peru alone, over 4,000 varieties of potatoes are grown.  Here in the USA we are seeing new versions of those classics every year. 

Potatoes in Cuzco, Peru

There are potatoes for every use–some for baking, others for frying and still others for delicious creamy sauces.

All Red, White German Butterball and Peruvian Blue from Michigan farmers markets

For the recipe below, I suggest purchasing the potatoes at the local farmers market.  A golden creamer potato, such as German Butterball or even Yukon Gold, will give wonderfully satisfying results.

This is a simple vegan version of a traditional scalloped potatoes recipe that is sure to comfort. The creaminess of the sour cream, butter and potatoes come together to make every bite indulgent and satisfying.

Scalloped Potatoes

Serves 4

1 ½ pounds Yukon Gold potatoes, sliced into ¼ inch thick rounds

2 teaspoons turmeric powder

1 teaspoon ground black pepper

1 teaspoon sea salt

½ cup Miyoko’s Oat Butter

1 ½ cups Only Plant Based! Sour Cream

½ cup water

Preheat oven to 425 F.  In a large bowl, mix all ingredients together then transfer to a 9x9 baking dish.  Cover with foil or lid and bake for one hour.  Remove cover and bake for another ten minutes.  Serve hot.