pierogi scalloped potatoes
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These pierogi style scalloped potatoes takes this dish to another level! Scalloped potatoes are a classic homestyle dish. Thinly sliced potatoes baked in a cream sauce until bubbly gooey greatness is achieved! Who doesn’t want that?! We wanted to put a little spin on this classic dish and thus made a pierogi inspired version. We loaded them with onions, veggie bacon and fresh chives. They turned out so delicious, we highly recommend you try these out!

Before Reyhan and I went vegan I used to be obsessed with a specialty pizza from Boston Pizza. They have a pizza on their menu called the pierogi pizza and it inspired me when making this recipe. Obviously their pizza is not vegan but that won’t stop us from making our own delicious pierogi creations! This dish requires minimal clean up as it only uses one pan. Now that it’s officially fall here in Ontario, we are trying to put out warm, comforting and hearty dishes. We hope you find these pierogi style scalloped potatoes as delicious as we did! Be sure to tag us on Instagram if you try it out, we love to see. Enjoy! Also- check out our other pierogi recipes here!


Recipe by plantbasedrelationshipCourse: DinnerCuisine: VeganDifficulty: Easy


Prep time


Cooking time




  • 3 large yellow potatoes

  • 1 small onion

  • 5 strips of veggie bacon

  • 2 cloves garlic

  • 1 ½ tbsp chopped chives

  • ½ cup of vegan cheese shreds

  • 2 tbsp vegan sour cream to top

  • for cashew cheese sauce

  • ½ cup raw cashews

  • ¼ cup nutritional yeast

  • ½ tsp onion powder

  • ⅛ tsp nutmeg

  • ¼ tsp paprika

  • 2 cups veggie beef broth or vegetable broth


  • Prep: Peel and slice potatoes thin. Aim for the thickness of a loonie. If the potatoes are cut too thick, they will take longer to cook thoroughly. Peel and dice garlic. Peel and thinly slice onion. Chop chives and bacon into small bits. Preheat oven to 400 degrees.
  • Add all sauce ingredients to a blender. Blend until smooth and creamy. Grab an oven safe casserole dish or a deep pan with a lid. Pour a small amount of sauce into the bottom of the pan followed by a layer of potatoes, onions, bacon and a few chives.
  • Pour sauce overtop of this layer and repeat with another layer. You can make as many layers as your provided ingredients will allow. It depends on the size of your casserole dish but ingredients should be divided evenly between layers. Leave a small amount of bacon and chives for later. Finish with a top layer of remaining sauce and sprinkle with the vegan cheese shreds.
  • Cover and bake for 35 minutes. After 35 minutes remove cover and sprinkle with the bacon bits. Place back in oven and bake for another 10 minutes or until bacon bits and cheese on top become crispy. Remove from oven and sprinkle with remaining chives. Top with a dollop of vegan sour cream and enjoy.

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