These Dairy-Free Scalloped Potatoes will have you saying "pass the potatoes please!" at your dinner table. Made with tender potatoes, dairy free sauce, this comforting side dish is the perfect for your next holiday gathering, party or a cozy weeknight meal!
I have yet to meet a picky eater who doesn't love potatoes. To be fair, what's not to love? In fact, potatoes are America's favorite vegetable.
Potatoes make the perfect side dish, no matter how you prepare them. They're always a crowd-pleaser! With their naturally delicious flavor and versatility, potatoes often require little effort to shine in any meal.
This recipe is easy and comes together in 30 minutes and is perfect for gatherings. It is vegan, so it is also great for those with any dairy allergies. You can also make this dish gluten-free by swapping out the flour for a gluten free version. Check out the recipe below!
Table of contents
Why You Will Love These Dairy-Free Scalloped Potatoes
- Easy To Make: This dish comes to gather in 30 minutes or less.
- Allergen Friendly Meal: This meal is vegan, so it is free of dairy. You can also make this dish gluten free as well by substituting gluten free flour for regular flour.
- Perfect for Gatherings: Scalloped Potatoes are always a hit at family gatherings, and they are universally well liked. Plus, you can also make these ahead of time, and reheat them during
Ingredients and Substitutions
- 4 large potatoes (Yukon Gold or Russet work best for this recipe)
- 1 medium onion, thinly sliced
- 3 cloves garlic, minced
- 2 cups unsweetened plant based milk (coconut milk, cashew cream, oat milk, or almond milk)
- 1 cup vegetable broth
- ½ cup nutritional yeast
- ¼ cup all-purpose flour (or gluten-free flour for a GF option)
- ¼ cup vegan butter or olive oil
- 1 teaspoon dried thyme
- ½ teaspoon paprika
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
How to Make Dairy-Free Scalloped Potatoes
Pre-work: Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
Peel the potatoes and slice them into thin rounds, about ⅛-inch thick. You can use a mandoline slicer for even slices.
Step 1: Fry garlic and onion: In a medium saucepan, melt the vegan butter or heat the olive oil over medium heat. Add the sliced onion and minced garlic, sautéing until the onion is translucent and fragrant, about 5 minutes.
Step 2: Make the roux: Sprinkle the flour over the onions and garlic, stirring constantly for about 1-2 minutes to form a roux. Gradually whisk in the almond milk and vegetable broth until smooth.
Step 3: Mix in spices and milk: Stir in the nutritional yeast, dried thyme, paprika, salt, and pepper. Cook for 3-5 minutes, or until the sauce has thickened.
Step 4: Line potatoes for baking: Arrange half of the sliced potatoes in an even layer in the prepared baking dish. Pour half of the sauce over the potatoes, spreading it evenly. Layer the remaining potatoes on top and pour the rest of the sauce over them.
Sprinkle some nutritional yeast for an added cheesy flavor.
Step 5: Cover and bake for 45 minutes. Cover the baking dish with aluminum foil and bake in the preheated oven for 45 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the potatoes are tender and the top is golden and bubbly.
Let the scalloped potatoes cool for a few minutes before serving. Garnish with fresh parsley for a touch of color and added flavor.
Tips To Achieve the Best Dairy Free Scalloped Potatoes
- Use Coconut Milk: For a creamier and thicker roux, use coconut milk.I've found that the coconut milk pairs really well with these potatoes. The coconut flavor is absorbed well into potatoes and provides hints of nutty flavor in these scalloped potatoes.
- Cut Potatoes evenly: Use a mandolin slicer if possible so that your potatoes can cook evenly.
- Garnish for Flavor: Use herbs such as parsley, rosemary, and thyme along with garlic cloves to spruce up the flavor.
Serving Ideas for Dairy-Free Scalloped Potatoes
Planning a party of looking for ways to serve your delicious side? Here are some suggestions that go well with potato side dishes like scalloped potatoes:
- Vegetables: Keep it light by serving alongside veggies such as zucchini, broccoli, or squash for a wholesome, plant-based meal.
- Vegan Meats: Add protein with some herb-roasted tofu or tempeh, or even vegan meatloaf to complement the creamy potatoes with a savory touch.
- Salads: Salads always complement a hearty dish like scalloped potatoes because they are light and balance the richness of potatoes.
- Gravy: If you are like me, you know that extra gravy just hits the spot. Add some extra vegan gravy to your scalloped potatoes to make it an extra cozy dish!
Check out some of our recipe suggestions that pair well this dish:
Vegetable Sides
Vegan Meats
Salad Sides
Prep, Storage and Reheating Leftovers
Reduce prep time by making the potatoes in advance.
Peel your slices and soak them in cold water with a tablespoon of vinegar or lemon juice. When ready for use, pat them dry before placing them into the oven to bake.
You can also blanch them by boiling for 1-2 minutes, just until slightly firm. Drain, cool with cold water, and store in the fridge for up to 2 days.
Store any leftovers in an airtight container for up to 2 to 3 days in the refrigerator.
Reheat your scalloped potatoes as needed in the microwave for 1-2 minutes until the potatoes are warm.
Conclusion
Did you enjoy this recipe? Rating and sharing recipes is one of the best ways you can support your favorite food bloggers!
Let us know how you made your scalloped potatoes in the comments section below!
Recipe Card
Equipment
- 1 mandoline slicer
- 1 9x13 inch baking dish
- 1 medium saucepan
Ingredients
- 4 large potatoes Yukon Gold or Russet work well
- 1 medium onion thinly sliced
- 3 cloves garlic minced
- 2 cups unsweetened coconut or almond milk or any plant-based milk
- 1 cup vegetable broth
- ½ cup nutritional yeast
- ¼ cup all-purpose flour or gluten-free flour for a GF option
- ¼ cup vegan butter or olive oil, avocado oil or canola oil
- 1 teaspoon dried thyme
- ½ teaspoon paprika
- Salt and pepper to taste
- Fresh parsley chopped (for garnish)
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
- Peel the potatoes and slice them into thin rounds, about ⅛-inch thick. You can use a mandoline slicer for even slices.
- In a medium saucepan, melt the vegan butter or heat the olive oil over medium heat. Add the sliced onion and minced garlic, sautéing until the onion is translucent and fragrant, about 5 minutes.
- Sprinkle the flour over the onions and garlic, stirring constantly for about 1-2 minutes to form a roux.
- Gradually whisk in the almond milk and vegetable broth until smooth. Stir in the nutritional yeast, dried thyme, paprika, salt, and pepper. Cook for 3-5 minutes, or until the sauce has thickened.
- Arrange half of the sliced potatoes in an even layer in the prepared baking dish. Pour half of the sauce over the potatoes, spreading it evenly. Layer the remaining potatoes on top and pour the rest of the sauce over them.
- Cover the baking dish with aluminum foil and bake in the preheated oven for 45 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the potatoes are tender and the top is golden and bubbly.
- Let the scalloped potatoes cool for a few minutes before serving. Garnish with fresh parsley for a touch of color and added flavor.
Notes
- Use Coconut Milk: For a creamier and thicker roux, use coconut milk.I've found that the coconut milk pairs really well with these potatoes. The coconut flavor is absorbed well into potatoes and provides hints of nutty flavor in these scalloped potatoes.
- Cut Potatoes evenly: Use a mandolin slicer if possible so that your potatoes can cook evenly.
- Garnish for Flavor: Use herbs such as parsley, rosemary, and thyme along with garlic cloves to spruce up the flavor.
Nutrition
©Watch Learn Eat. All content and images are copyright protected, and are not to be used or republished without prior permission.
Pip Strachan
Fantastic site with real alternative cooking, not just relying on ready made ingredients. Love the hot cuke soup idea as well!
Thanks so much, making this for Canadian thanksgiving tonight!
Philippa
Nova Scotia