• Skip to primary navigation
  • Skip to content
  • Skip to primary sidebar
  • Skip to footer

FatFree Vegan Kitchen

Simply delicious oil-free vegan recipes

  • Recipe Index
    • Recipes by Category
    • Recipes by Tag
    • Recipe Box
  • About Me
    • Press
  • NewsBites
  • Shop!
  • Website

Easy Scalloped Potatoes (Vegan Hash Browns Casserole)

December 13, 2020 By Susan Voisin 18 Comments
Disclosure: This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. Privacy Policy.

Jump to Recipe Pin Recipe Share on Facebook

Vegan Scalloped Hash Browns Casserole

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.

Easy Scalloped Potatoes (Vegan Hash Browns Casserole)

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.

Easy Scalloped Potatoes (Vegan Hash Browns Casserole)

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!

Vegan Scalloped Hash Browns Casserole
5 from 8 votes
Print Pin SaveSaved! Add to Recipe BoxGo to Recipe Box

Easy Scalloped Potatoes (Vegan Hash Browns Casserole)

Gluten Free
Nut Free
Soy Free
Sugar Free
This delicious vegan side dish combines the creaminess of scalloped potatoes with the ease of frozen hash browns. You don't even have to thaw them out!
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 8
Author Susan Voisin

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
Prevent your screen from going dark

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

Nutrition is based on 28 ounces of potatoes and 2 tablespoons tahini. 
Nutrition Facts
Easy Scalloped Potatoes (Vegan Hash Browns Casserole)
Amount Per Serving (1 serving)
Calories 136 Calories from Fat 18
% Daily Value*
Fat 2g3%
Saturated Fat 0g0%
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Sodium 351mg15%
Carbohydrates 22g7%
Fiber 3g13%
Sugar 0g0%
Protein 6g12%
* Percent Daily Values are based on a 2000 calorie diet.

Environmental Information

Nutritional info is approximate.

Course Side Dish
Cuisine American, Vegan
Keyword fatfree hash browns, vegan cheese sauce, vegan scalloped potatoes
Have you made this recipe?Mention @SusanFFVK and tag #fatfreevegankitchen in your photos on Instagram.
Share on Facebook Pin This Recipe Share by Email

Please pin and share!

Vegan Scalloped Hash Browns Casserole: The creaminess of scalloped potatoes with the ease of frozen hash browns! You can't go wrong with this low-fat, vegan side dish. #wfpb #vegan #potatoes

Filed Under: Side Dishes Tagged With: Casseroles, Gluten-free, Nut-Free, Potato Recipes, Ridiculously Easy, Soy-free, Thanksgiving Recipes, Under 200

Get NewsBites!

Sign up for our newsletter to receive new recipes & tips by email!

Privacy Policy
Previous Post: « Vegan Snickerdoodles – Soft, Chewy, and Oil-free Cookies
Next Post: Vegan Yellow Squash and Corn Casserole »

Reader Interactions

Comments

  1. Maria Maggi

    December 13, 2020 at 4:58 pm

    Hi 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

    Reply
    • Susan Voisin

      December 13, 2020 at 5:21 pm

      That’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. 😀

      Reply
  2. Ron Vitt

    December 14, 2020 at 11:16 am

    We 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.

    Reply
  3. Elena

    December 14, 2020 at 2:11 pm

    I 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!!

    Reply
    • Susan Voisin

      December 14, 2020 at 3:14 pm

      I 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.

      Reply
  4. Kathleen Buoncuore

    December 14, 2020 at 5:30 pm

    I will have to try this. Always looking for something different. This sounds delicious

    Reply
  5. Lonnie Sutton

    December 18, 2020 at 10:25 pm

    Very 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.

    Reply
  6. Mary Pomerantz

    January 1, 2021 at 5:12 pm

    Hi 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.

    Reply
    • Susan Voisin

      January 1, 2021 at 5:15 pm

      Hi 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!

      Reply
  7. Meg

    January 4, 2021 at 11:28 pm

    Yay! 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 🙂

    Reply
  8. Kay

    February 18, 2021 at 2:05 pm

    Yet 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!

    Reply
  9. j

    April 2, 2021 at 7:07 pm

    This 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

    Reply
    • Susan Voisin

      April 2, 2021 at 10:49 pm

      Sure! I think that will work just fine. I’m glad you enjoyed the recipe!

      Reply
  10. Mary S

    April 13, 2021 at 11:36 am

    Looks 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.

    Reply
    • Susan Voisin

      April 13, 2021 at 3:55 pm

      Yes, 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.)

      Reply
  11. Zane

    July 2, 2021 at 11:22 am

    Delicious & 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.

    Reply
  12. Vegan Recipes

    December 10, 2021 at 2:55 am

    Scalloped 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!!!

    Reply
  13. LR

    December 27, 2021 at 11:55 am

    We 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!

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Welcome to My Kitchen!

Susan VoisinI'm Susan Voisin, and I love creating delicious whole foods plant-based dishes with no added oil. Be sure to follow me on Facebook and Instagram.
  • Bloglovin
  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter

Find It Fast

  • Instant Pot Recipes
  • Ridiculously Easy Recipes
  • Weight Watchers Recipes
  • Recipes by Tag (ingredient, gluten-free, etc.)
  • Complete Recipe Index

Find a Recipe

Allergens

All of my recipes are vegan, dairy-free, and fish free. To find recipes free of other allergens, click on an icon below.

Gluten FreeNut FreeSugar FreeSoy Free

Footer

Fall Favorites

Pasta Fagioli with Cranberry Beans and Kale

Pasta Fagioli with Cranberry Beans and Kale

Vegan Pumpkin Bread Pudding

Vegan Pumpkin Bread Pudding

Spaghetti Squash Pesto Lasagna

Spaghetti Squash Pesto Lasagna

Lentil Soup with Coriander and Cumin from FatFree Vegan Kitchen

Lentil Soup with Coriander and Cumin

See More Fall Favorites

  • Bloglovin
  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter
  • YouTube

Photos, original recipes, and text © Susan Voisin. All rights reserved. Do not republish content without permission.

Nutritional information is approximate and is not guaranteed to be 100% accurate. This site has no affiliation with Weight Watchers™️ and cannot guarantee accuracy of Points™️.

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

Copyright © 2023 · Susan Voisin · Privacy Policy· Log in