Quick + Easy Scalloped Potatoes Without Cheese

These easy Scalloped Potatoes Without Cheese have tender, thinly sliced potatoes baked in a rich onion-garlic sauce until creamy inside and golden on top. Traditional scalloped potatoes don't need cheese, and this version is naturally gluten-free when made with starch and has a tested dairy-free option.

The hands-on prep takes about 15 minutes. I make the sauce separately before layering it with the potatoes, which gives every layer an even coating without pockets of dry flour.

I've tested this sauce with starch and gluten-free flour. Most of my taste testers and I preferred the richer, slightly gooier texture from starch, while one reader preferred the smoother sauce I made with gluten-free flour. Both approaches work, but they give the finished potatoes a slightly different texture.

Jump to:

• Recipe Overview: Scalloped Potatoes without cheese
• Why This Recipe Works
• Key Ingredients & Substitutions
• Step-by-Step Instructions
• Tips for Creamy Scalloped Potatoes
• How to Store and Reheat Scalloped Potatoes
• Scalloped Potatoes vs. Au Gratin Potatoes
• more potato side dishes without cheese
• 📖 Recipe
• 💬 Comments

Why This Recipe Works

• The sauce is made before layering. Cooking the onion, garlic, thickener, milk, and broth together creates a smooth sauce that coats the potatoes evenly.
• Starch keeps the sauce naturally gluten-free. My taste testers and I preferred the richer, slightly gooier texture from starch, while gluten-free flour gives a somewhat smoother sauce.
• Covered and uncovered baking does two jobs. The covered portion helps the potato slices become tender, while uncovering and broiling creates the golden top.
• Cheese isn't necessary. Onion, garlic, broth, butter, and optional nutritional yeast give the sauce plenty of savory flavor without adding cheese.

Scalloped potatoes are thinly sliced potatoes baked in a creamy sauce. Unlike potatoes au gratin, they don't require layers of cheese.

Key Ingredients & Substitutions

You need only 8 simple ingredients to make this quick and easy scalloped potatoes without cheese recipe.

Potatoes

I like Yukon Gold or other gold potatoes because they bake up tender and creamy. Russets also work and give the sauce a slightly starchier texture.

Peel the potatoes and slice them as evenly as possible, between ⅛ and ¼ inch thick. Thinner slices become tender more quickly; consistent thickness is more important than making every slice perfect. A mandoline is fastest, but a sharp knife works too.

Milk

Regular milk works, but for the dairy-free version I prefer unsweetened cashew milk because its mild, slightly buttery flavor works especially well in the sauce. Unsweetened oat milk also works.

Butter

Regular butter or dairy-free butter works. I use Earth Balance Vegan Buttery Sticks for the dairy-free version.

Starch or Flour

I usually use tapioca starch for a rich, slightly gooey sauce. In my testing, most taste testers preferred the starch version, while one reader preferred the smoother sauce made with gluten-free 1-to-1 flour.

More Ingredient Notes

• Broth: Chicken broth gives the sauce a classic savory flavor; vegetable broth keeps the recipe vegetarian. Use gluten-free broth if needed.
• Nutritional yeast: Optional, but I like the extra savory depth it adds without cheese.
• Onion + garlic: Yellow or white onion and fresh garlic form the savory base of the sauce.
• Salt + pepper: Season the sauce before assembling the potatoes.

See the recipe card for full quantities.

Step-by-Step Instructions

1. Cook the onion: Preheat oven to 350 degrees F. Add the dairy-free butter and onions to a medium frying pan over medium heat. Cook, stirring frequently, until onions soften (about 5 minutes).
2. Add garlic and starch: Add garlic and sprinkle the starch over the onions. Cook for another 2 minutes, stirring constantly.
3. Make the sauce: Combine the milk and broth. Pour this mixture into the pan in ¼-1/3 cup increments, whisking between to prevent clumping. Continue whisking until smooth.
4. Thicken and season: Bring the mixture to a low boil, adjusting heat as needed. Add salt, pepper, and nutritional yeast. Mix thoroughly and and return to a low boil for 2-3 minutes or until the sauce thickens. Then remove from heat and set aside.
5. Assemble the first layer: Grease an 8-inch square baking dish or similarly sized oven-safe skillet. Arrange one-third of the potatoes in the bottom and spoon one-third of the sauce over them.
6. Add two more layers: Add two more layers of potatoes and sauce.
7. Bake covered: Loosely cover with foil and bake for 45 minutes.
8. Finish uncovered: Remove the foil and bake for about 30 minutes more or until the potatoes are golden brown and fork tender. Then broil on high for 3-4 minutes to form a golden crust on top. Remove from the oven and let cool for 10-15 minutes before serving.

*Important: Use a silicone-coated whisk for pans with non-stick coating. Cooks Illustrated wrote a nice comparison article on how to pick a good whisk.

How to Store and Reheat Scalloped Potatoes

Store leftover scalloped potatoes in an airtight container in the refrigerator for up to 3 days. For the best texture, reheat them in an oven-safe dish at 350°F until hot, then broil briefly to restore the golden top.

Scalloped Potatoes vs. Au Gratin Potatoes

Both dishes use thinly sliced potatoes baked in a creamy sauce, but scalloped potatoes traditionally don't require cheese, while potatoes au gratin are typically layered or topped with cheese.

more potato side dishes without cheese

When you make this recipe, please leave a rating and review below. I always appreciate the feedback! ❤️

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