The Best Purple Potato Au Gratin, Scalloped Potato Hybrid (Vegan Directions Too)

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I love purple potatoes. They just look so much more fun than other potatoes and I think they taste a bit more interesting, almost a tad sweet. They also make this dish that much more special. And it is special. It’s a mix between scalloped potatoes and potatoes au gratin. Scalloped potatoes normally have lots of creamy yumminess and potatoes au gratin normally have a touch of creaminess with loads of cheese.

These are cream heavy with just a sprinkle of cheese on top to give it a crunchy cheese layer on top. Perfection!



  • 10 small potatoes, sliced
  • 2 cups cream {I used soy milk}
  • 4 tablespoons of butter {I used vegan butter}
  • 1 cup of cheese {I used vegan “cheese” shreds”
  • 4 tablespoons of flour
  • 1 large onion
  • 2 cloves of garlic, minced
  • sale and pepper to taste


  1. In a sauce pan, add two tablespoons of the butter and caramelize the onions. Then add the garlic and cook on love for a few minutes.
  2. Add the flour and cook until the flour is slightly brown… about 3 minutes.
  3. Add the rest of the butter, the milk, the salt, and pepper and bring to a boil.
  4. Boil on low for 3-5 minutes or until it starts to thicken slightly.
  5. Place the sliced potatoes into a baking dish by layering them on top of each other.
  6. Pour liquid mixture over the potatoes and sprinkle with the cheese.
  7. Bake at 375 degrees for 45 minutes or until the potatoes are tender. If the cheese starts to get too brown cover with foil.


 What is your favorite? Au Gratin or Scalloped Potatoes?

Heather Reese
the authorHeather Reese
Heather Delaney Reese is the storyteller and photographer behind the lifestyle and family travel blog, It's a Lovely Life®! For the past decade, she has vacationed over 150 days a year with her family. She is a vegan, and loves being by the water, spending time with her children, husband, 2 Shih Tzus and Cat.