Finally a Dairy-Free Scalloped Potatoes recipe that’s more than “just use dairy-free milk”! This one is made for full-time dairy-free eaters and is meant for repeat makes and sharing with friends and family. There’s no sacrificing on flavor with tender potato slices and a rich gravy-like sauce amidst key spices and herbs.
This recipe is naturally gluten-free, vegan, and nut-free with the right plant-based milk of your choice. In the end, you’ll get an old classic that’s inclusive of everyone at the table!
Scalloped Potatoes are a classic holiday and potluck dish! It’s most friendly to winter since there is a 1 hour baking time that can keep your home nice and toasty. We serve them most for potlucks, Christmas Dinner, Thanksgiving, or with a Sunday Roast.
Why you'll love this recipe:
- a dairy-free version of a classic
- creamy melt-in-your mouth comfort food
- 8 ingredients
- savory gravy
- buttery without the stomachache
It also has cozy holiday meal written all over it!
What are Scalloped Potatoes?
Scalloped potatoes are a simple potato casserole dish where thinly sliced potatoes are baked in a simple roux. A roux is a combination of butter and flour cooked together and then combined with broth or cream. This creates a savory, buttery deep-dish potato side dish.
It's commonly served for holiday meals or with a Sunday roast.
What can you substitute for milk in scalloped potatoes?
While many recipes suggest substituting any dairy-free milk for the milk in scalloped potatoes, this creates a very bland dairy-free scalloped potato recipe. Dairy milk contains sugar and cream. Without added flavors, a dairy-free version is simply lacking depth.
A better substitution for milk in scalloped potatoes is a combination of dairy-free milk with nutritional yeast. When paired with vegan butter, this makes a rich and flavorful dairy-free and vegan scalloped potato recipe!
While I tend to be the type to throw in an extra clove of garlic (or two!), I recommend that you make this recipe exactly as listed the first time. The flavors are delicate and throwing one out of balance can easily overpower this savory treat.
- vegan butter
- yellow onion
- tapioca starch (or cornstarch)
- vegetable or chicken broth
- unsweetened cashew milk
- ground black pepper
- nutritional yeast
- russett or gold potatoes
See the recipe card for quantities.
These instructions are split into two parts: making the sauce and assembly and baking. The list may seem long, but this recipe is definitely beginner-friendly. Just take it step-by-step and have your ingredients measured and in place ahead of time.
Oven and Onions: Preheat oven to 350 degrees F (175 C). Add vegan butter and onions to a medium frying pan on medium heat. Cook, stirring frequently, until onions soften (about 5 minutes).
Garlic and Starch: Add garlic and sprinkle the starch over the onions. Cook for another 2 minutes, stirring constantly.
Add Liquids: Combine milk and broth. Add in ¼-1/3 cup increments, whisking between additions to prevent clumping. Continue whisking until smooth.
Boil and Spice: 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.
First Layer: Grease an 8 inch square baking dish with vegan butter. Layer ⅓ of the potatoes across the bottom in an uneven pattern with holes to allow the sauce to drip through. Cover with ⅓ of the sauce.
Two more layers: Repeat the previous step for two more layers.
Bake while covered: Cover with foil or a Silpat sheet. Bake for 45 minutes at 350 degrees F (175 C).
Bake uncovered: Uncover and bake for an additional 30 minutes or until the potatoes are golden brown and tender.
Broil: Broil on high for 3-4 minutes to create a golden crust on top. Then remove from the oven and let cool for 10-15 minutes before serving.
- Vegan - make sure to use vegetable broth
- Flour - instead of tapioca or cornstarch, you can use gluten-free 1-to-1 style flour or regular wheat flour. With starch, the sauce texture is more gooey. With flour, the texture is smooth like a traditional gravy. Most of my taste testers and I preferred starch. One taste tester preferred gluten-free flour.
This recipe is naturally gluten-free and dairy-free as written.
Store in an airtight container in the refrigerator for up to 3 days.
Reheat in an oven-safe baking dish at 350 degrees F (175 C) until heated through.
Tips before you start
It's really easy!
Don't fret about the number of steps -- this recipe could not be easier. It's perfect for beginners and a great way to try making your first roux sauce.
Watch your whisk...
You can watch me make a roux sauce with a spatula in the Dairy-Free Swedish Meatballs recipe video (located in the recipe card on that page).
Use flour instead of starch for a smoother sauce.
Most of my taste testers and I preferred the sauce made with starch for a gooey buttery texture. One reader preferred the version with flour because the gravy was a bit smoother (I used gluten-free 1-to-1 flour but you could use wheat flour if not gluten-free).
Leftovers are best reheated in the oven.
For best taste, reheat leftovers in an oven-safe baking dish at 350 degrees F (175 C) until heated through. Then broil on high for 1-4 minutes (depending on the reheated portion, and I recommend babysitting it while you broil so it doesn't burn) to recreate the golden crust from the first time you served it.
I chose unsweetened cashew milk because it is rich with a neutral flavor. I believe this recipe would work well with unsweetened almond milk or unsweetened lite coconut milk, but I haven't tried it yet. If you try another plant-based milk, please let me know in the comments so I can update this post for future readers.
Other Classic Dairy-Free Recipes you'll love:
- Dairy Free Swedish Meatballs
- Impossibly Authentic Dairy Free Tiramisu
- Classy Dairy-Free Zuppa Toscana in one pot with clean ingredients
- Essential Dairy-Free Whipped Cream in 5 minutes
- Fall Favorite Pumpkin Spice Coconut Whipped Cream
This recipe feels like welcoming back a long-lost favorite after many years of eating dairy-free! I hope it can do the same for you.