These Scalloped Potatoes are covered with a Creamy Pumpkin sauce. A hearty and comforting dish, perfect for the winter season! Made with just 9 simple plant based ingredients.

Vegan, gluten, nut & oil free.

Potatoes are one of my top 5 staples in my kitchen. I always have a variety of potatoes on hand because they’re so versatile and make a great base for so many dishes. My absolute favourite way to eat potatoes are oven baked or air fried, but I thought it was time to experiment a little more with these pretty basic spuds. I had some extra pumpkin on hand and wanted to put them into good use while they’re still in season. Pumpkin is a great substitute for sweet potatoes so I turned back to my trusty Magic Cheese Sauce and swapped out the sweet potato for pumpkin and added in a few other ingredients to make it thick & bake well. Out came creamy delicious cheesy scalloped potatoes!

It starts with 9 simple pantry staple ingredients…

The sauce blended and potatoes layered. Sprinkled with vegan nut free parmesan. Then popped into the oven for around an hour.

This dish is so easy to make and can be prepared ahead of time. Great for parties, gatherings, nights when you don’t feel like cooking or even to meal prep!

Why you’ll love these Creamy Pumpkin Scalloped Potatoes, its:

  • creamy

  • cheesy

  • flavourful

  • hearty & comforting

  • vegan friendly

  • dairy nut, oil & gluten free

  • & so dang delicious!

Tips and Tricks to making Creamy Pumpkin Scalloped Potatoes

  • You can make this dish ahead of time by chopping up the potatoes and keeping it submerged in cold water overnight. Have the sauce prepared before hand. The day you want it cooked, layer the potatoes, pour over the sauce, sprinkle with the parmesan and place into the oven.

  • For the cooked version, cook according to directions and once fully cooled place into the fridge covered. When ready to eat, place into the oven at 350F covered for 10 minutes or until heated through.

  • Make sure to really cut the potatoes as thin as possible to ensure it cooks all the way through when placed into the oven. If you find that your potatoes are cut a little thick, you can either nuke them into the microwave for a few minutes or bake for a longer period of time covered.

  • Use meltable vegan cheese in place of parmesan if you have some on hand, super delicious that way too 😉

If you recreate this Creamy Pumpkin Scalloped Potato dish please share it and let me know what you think by tagging me on Instagram @lisakitahara, I love seeing all of your tasty recreations!


  •  1 recipe nut free parmesan

  • 4 medium potatoes (800g)

  • 1/3 c pumpkin puree

  • 1 + 3/4 c soy milk

  • 4 garlic cloves

  • 1/4 + 2 tbsp nutritional yeast

  • 2 tsp miso paste

  • 1/2 juice of a lemon

  • 2.5 tbsp corn starch

  • 1 tsp salt

  • 1 tsp pepper

  • optional: 1/2 tsp paprika, fresh herbs of choice to taste


  1. Preheat oven to 375 F

  2. Peel the potatoes and slice them very thinly (around 1/8 of an inch thick) and place them into a bowl with cold water

  3. Prepare the sauce by adding the rest of the ingredients into a high speed blender

  4. Pour a bit of the sauce in a shallow baking dish to cover the bottom

  5. Drain the potatoes and begin layering on the potatoes, going around the baking dish and repeat 2-3 times (making 2-3 layers depending on the size of your baking dish)

  6. Pour over the rest of the sauce onto the potatoes

  7. Sprinkle with the parmesan cheese and bake in the oven covered for 1 hour and uncovered for 10 minutes.



  • PREP TIME: 10 minutes

  • COOK TIME: 70 minutes




About Lisa

I'm Lisa, a home cook, recipe developer and founder of Okonomi Kitchen. Here, you'll find a mix of classic and modernized Japanese recipes, and creative, plant-forward meal inspiration using seasonal ingredients. I hope to share more about Japanese cuisine and culture through food and recipes.

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