Baked Scalloped Potatoes in Creamy Lemon Dill Sauce (Vegan Recipe)

Updated: Mar 20

A creamy, comforting, and super satisfying recipe: Baked Scalloped Potatoes in a Creamy Lemon Dill Sauce! It's of course vegan and dairy-free!

Okay so this recipe sounds so fancy but it’s actually so simple and SO GOOD! I love lemon-flavoured stuff so I just really had to incorporate its zesty flavour and also used some fresh dill from my garden.

You’ll only need 10 basic ingredients and a baking dish. Plus, you can also opt to prepare the sauce beforehand (possibly the night before) and then just bake it the next day for your upcoming festive gathering or potluck.

Get the full recipe below!

If you make this recipe, please tag me on my Facebook or Instagram and use the hashtag #thefoodietakesflight :) 

Are you looking for more delicious, vegan recipes? Check out my Vegan Kitchen eBook, which contains over 95 recipes that are packed with flavour and made with simple and easily accessible ingredients! Two trees (instead of 1!) will be planted for every download of my eBook through non-profit organisation One Tree Planted.🌲

Baked Scalloped Potatoes in Creamy Lemon Dill Sauce

Serves 3-4people

What you'll need:

9x6” baking dish (or any baking dish you have!) 3 raw yukon gold potatoes (600g), peeled and sliced* Chopped dill, for garnishing

*Note: Feel free to use other starchy potatoes like russet.

Lemon Dill Sauce

1 tbsp olive oil

1 shallot, diced

1 cup room temperature coconut cream

1/4 cup room temp. water

1 tbsp all-purpose flour 

2 tbsp lemon juice

1 tbsp chopped dill (I used fresh, but feel free to use dried dill)

2 tbsp nutritional yeast (optional but highly recommended for that 'cheesy' flavour)

1 tsp salt, or to taste 


  1. Heat an oven to 350F. I use an oven toaster with temperature settings so I just heat mine a few minutes before baking since its heats up quickly.

  2. Wash the potatoes and then peel. Slice into 1/4-1/3 inch thick slices. Arrange half of the slices on the baking dish. Set aside the rest of the pieces.

  3. In a pan, heat 1 tbsp olive oil. Add in the shallots. Cook until tender and aromatic, around 4 minutes. Add in the coconut cream and water. While stirring in a circular motion, add in the flour.

  4. Add in the rest of the ingredients. Continue to stir while the sauce simmers over medium heat. Leave to cook until the sauce thickens from the flour. Adjust flavours depending on desired taste. Turn off heat

  5. .Pour half of the sauce over the potatoes in the baking dish. Arrange the remaining potatoes for the second layer and then pour the remaining sauce.

  6. Bake for 55-60 minutes or until potatoes are cooked through and the topmost later is golden brown on the edges. Garnish with some more chopped dill, if desired. Enjoy while hot!

Make-ahead tip: You can prepare the sauce beforehand. Ensure that the sauce has cooled down before placing it in an air-tight container. Refrigerate the sauce for up to 2 days. When ready to use, quickly heat the sauce in the microwave or in a saucepan over medium heat. Pour it over the potatoes in the baking dish and bake as stated above.

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