These easy scalloped potatoes combine the creaminess of the classic side dish with the ease of frozen hash browns. You don’t even have to thaw them out!
I thought I was finished writing about scalloped potatoes. I posted my first scalloped potatoes recipe in my second month of blogging, way back in 2006. Then ten years later I updated that recipe with a “cleaner” recipe that used chickpeas instead of cornstarch for thickening.
Well, I hadn’t anticipated that Julie from the 100% Pure McDougall Facebook group would come up with a brilliant innovation on the original recipe. She skipped right past the slicing and boiling of two pounds of potatoes and simply poured the sauce over frozen hash browns. No fuss, no mess, no thawing! I thought I had made my chickpea version easy by having the potatoes cook in the sauce, but Julie’s method made scalloped potatoes ridiculously easy. When she posted about it in the group, I knew I had to give it a try.
I ordered a large bag of frozen hash browns (26 ounces) during my weekly grocery order, and made scalloped hash browns as a side dish one night when my family was having a “fend for yourselves” supper (basically, we each make our own sandwiches.) Usually I make air fried potatoes on these occasions, so my daughter was very confused to see me pouring something from the blender over hash browns. But she had to admit that the resulting hash brown casserole was really delicious and a nice change from our usual french fries.
Of course, I like to tinker with things, so I did update the seasonings a little. Smoked paprika wasn’t on my radar in early 2006, but these days I buy it by the bagful and enjoy its sultry smokiness in cheese sauces. And I added a little turmeric just for the color. It’s still a very mild sauce, so if you like your cheese sauces on the bold side, consider adding some cayenne or chipotle pepper along with the other seasonings.
The next day, I had some of the leftover casserole as a light lunch with a green salad, and amazingly it tasted even better after setting up overnight. I just sprinkled it with a little water and warmed it in the microwave.
Thank you to Julie for coming up with this innovation. It’s transformed vegan scalloped potatoes from a special occasions dish into a ridiculously easy casserole that I know we’ll be enjoying regularly.
Happy Holidays to all!
Easy Scalloped Potatoes (Vegan Hash Browns Casserole)
Ingredients
- 1 1/2-2 pounds frozen hash brown potatoes without added oil (1 26-ounce bag or 2 1-pound bags)
- 1 1/4 cups water
- 1 cup plain unsweetened soymilk or other plain plant milk
- 1/2 cup nutritional yeast
- 3 tablespoons cornstarch
- 1 tablespoon lemon juice
- 2 tablespoons tahini or cashew/almond butter (optional)
- 1 teaspoon salt
- 1 teaspoon onion powder
- 1 teaspoon mellow white miso or additional salt, to taste
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1/8 teaspoon turmeric optional
- 1 pinch freshly ground black pepper optional, or to taste
- paprika to garnish, optional
Instructions
- Preheat oven to 400F. Spread the frozen hash browns evenly in a 9x13-inch casserole dish. (You may line it with parchment paper for easy cleanup.)
- Put all remaining ingredients except the paprika (for garnishing) in a blender and process until smooth. Pour the mixture evenly over the hash browns. Sprinkle with paprika, and place in the preheated oven.
- Bake for 35-45 minutes, until center is hot and no longer liquidy. (The time will vary depending on the size of your dish and how much potatoes you use; if your pan is smaller or you use the larger amount of potatoes, expect them to take 45 minutes or more to cook completely.) Garnish with additional paprika, if desired, and serve hot.
Notes
Environmental Information
Nutritional info is approximate.
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Maria Maggi
December 13, 2020 at 4:58 pmHi Susan–this looks great! Basically your easy macaroni and cheese sauce on these frozen hashbrowns! If I can find some to order where I am with no added oil, I’d love to try this out. Thanks to you and Julie. xo
Susan Voisin
December 13, 2020 at 5:21 pmThat’s exactly how I described it to E when she wondered if I had gone crazy. And it’s even easier than Mac and cheese because you don’t have to cook pasta. 😀
Ron Vitt
December 14, 2020 at 11:16 amWe do a lot of RV travel and I have been experimenting with dried sliced potatoes (Harmony House) and will try them with this sauce. I made a very simply version of scalloped potatoes using dried potatoes without having to reconstitute the potatoes before cooking. Just add more water. Similar to one pan pasta in a pan on the stove.
We have been following you since we went plant based in 2009 and we always recommend you to people who are the plant based journey. Keep up the good work.
Elena
December 14, 2020 at 2:11 pmI love how easy this seems to make. Thanks for sharing this recipe. I look forward to making it .
Any suggestions on brands of oil free hash browns?
Thank you very much!!
Susan Voisin
December 14, 2020 at 3:14 pmI usually use the store brand. In this case, it was WalMart’s, but I’ve used Ore Ida and Kroger brand in the past. Whole Foods has one, too.
Kathleen Buoncuore
December 14, 2020 at 5:30 pmI will have to try this. Always looking for something different. This sounds delicious
Lonnie Sutton
December 18, 2020 at 10:25 pmVery easy to make.. I doubled the garlic and omitted the salt since I thought the miso would have enough. I used a 26 oz. bag of Walmart oil-free hash browns.
Mary Pomerantz
January 1, 2021 at 5:12 pmHi Susan. Great idea. Two thoughts. I wonder how it would taste with no milk (while doing Mary’s mini) and if I could use the cubed hash browns. I can’t believe it has been almost 20 years ago since I started following you! Thanks for many wonderful recipes and for all you have taught me. I help out now on recipe contribution to a website. You can tell what recipes are mine because they are oil free! Veggiefestchicago.com.
Susan Voisin
January 1, 2021 at 5:15 pmHi Mary! I think it will be fine with both substitutes. I suggest thawing the cubed hash browns though, to speed the cooking. You could even toast them briefly in a large skillet to thaw and remove excess water. Good luck on MM. I’m heading over now to check out tour website!
Meg
January 4, 2021 at 11:28 pmYay! I’m always happy to see a new recipe on your blog (even though you’ve made so many recipes already, idk how you stay so creative). Just added this to our recipe plan for the week, thank you! If you try any new air-fryer recipes, will you please share with us? Hope 2021 is good to you 🙂
Kay
February 18, 2021 at 2:05 pmYet another masterpiece! I just finished two fantastic servings of this! I omitted the salt and added some smoked chipotle with the paprika for a kick. I don’t think I’ve ever eaten anything like this – it got better and better and better with each bite! Hence the two servings, But who cares?! With these amazing nutritional values for so few calories, I wouldn’t mind eating the whole thing. But it is also very filling and such great comfort food. I am so excited to be hungry again in a few hours 🙂 Thank you!
j
April 2, 2021 at 7:07 pmThis was great when I made it according to your instructions, but we would like it with more “creamy sauce”…..will it work okay if I made and extra batch of sauce and added more to the hashed browns? (I hate to mess things up and I’m not creative……that’s why I lean on YOUR creativity! Thank you!j
Susan Voisin
April 2, 2021 at 10:49 pmSure! I think that will work just fine. I’m glad you enjoyed the recipe!
Mary S
April 13, 2021 at 11:36 amLooks like a winner! The less “foot time” the better, being on my feet for both prep and cleanup. Question though: since I need the protein, will this work with the chickpea sauce? Always looking for ways to add plant proteins to my diet. Thanks in advance.
Susan Voisin
April 13, 2021 at 3:55 pmYes, I think it should work. I can’t remember how much sauce that recipe makes, so compare the two to see if you should double it. (Doubling the sauce in this recipe works well, it should.)
Zane
July 2, 2021 at 11:22 amDelicious & so simple to make. Opted out of the tahini or nut butter both times I’ve made this recipe.
I’ve made it with cornstarch the first time and next time used 3 tbs arrowroot powder instead of cornstarch. It seemed cheesier using arrowroot.
Found your site when searching for fat free bean recipes several years ago. Thanks for sharing.
Vegan Recipes
December 10, 2021 at 2:55 amScalloped Potatoes made with frozen hash browns without even thawing? This is so exciting! Such an easy recipe to make and the sauce is incredibly delicious!!!
LR
December 27, 2021 at 11:55 amWe found a new favorite, this is delicious, my teenager especially loved it! It takes longer to bake but is worth the wait and the house smelled amazing!