This incredible Dairy-Free Scalloped Potatoes recipe features tender potato slices in a rich gravy-like sauce with flavorful spices and herbs. It tastes just like the traditional version and is so much more than “just use dairy-free milk”! There’s no sacrificing on flavor and it's perfect for sharing with family and friends during the holidays.
This 8-ingredient recipe is naturally gluten-free and vegan. Everyone will love this classic recipe that’s inclusive of everyone at the table!
Dairy-Free Scalloped Potatoes are a classic winter holiday and potluck dish! I most frequently make this recipe in late Fall and Winter since it's ultra cozy. I love making vegan scalloped potatoes as an inclusive recipe for potlucks, Christmas Dinner, Thanksgiving, and to eat alongside a Sunday Roast.
I like to pair this recipe with Instant Pot Beef Stew or a simple roast dinner. For more dairy-free potato recipes that make an excellent side dish, check out my Baked Cottage Fries, Crispy Parsley Potatoes, Dairy-Free Mashed Potatoes, and Mashed Potatoes without milk or butter.
For more dairy-free holiday recipes, check out my Dairy Free Shrimp Scampi, Dairy Free Swedish Meatballs, Dairy-Free Zuppa Toscana, Vegan Swedish Meatballs, Dairy-Free Pesto, Crispy Roasted Brussel Sprouts, Sautéed Peppers and Onions, and Dairy Free Charcuterie Board.
Also consider a delicious dairy-free dessert recipe like my Dairy Free Tiramisu, Dairy-Free Whipped Cream, Gluten-Free Vegan Pumpkin Pie, Crustless Pumpkin Pie, Dairy-Free Chocolate Frosting, and Vegan Gluten-Free Chocolate Cake.
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What are Scalloped Potatoes?
Scalloped potatoes are a simple potato casserole with thinly sliced potatoes baked in a simple roux sauce. A roux is a combination of butter and flour cooked together and then combined with broth or cream, which is very similar to a traditional American gravy. This creates a savory, buttery potato side dish.
It's commonly served with holiday meals or a Sunday roast.
What can you substitute for milk in scalloped potatoes?
Almond milk, soy milk, and lite coconut milk make good substitutes for milk in scalloped potatoes. However, a better substitution for milk in scalloped potatoes is the combination of a dairy-free milk with nutritional yeast. When paired with vegan butter, this makes a rich and flavorful sauce.
How to make it (with photos)
Ingredients Notes + Substitutions
You need only 8 simple ingredients to make this incredible vegan and dairy-free scalloped potatoes recipe.
- dairy-free butter - I like to use salted Earth Balance Vegan Buttery Sticks for this recipe. Another dairy-free butter and even coconut oil will work as a substitute.
- starch - Tapioca starch, potato starch, and cornstarch can all be used in this recipe. You can even substitute flour or gluten-free flour. Starch thickens the sauce so it has a gravy-like texture.
- broth - Use vegetable broth to keep this recipe vegan. You can also use chicken broth for a dairy-free scalloped potatoes recipe that isn't vegan. Check the ingredients to make sure there are no dairy additives.
- dairy-free milk - My favorite dairy-free milk for this recipe is unsweetened cashew milk. However, you can also use almond milk, soy milk, hemp milk, lite coconut milk, or another dairy-free milk.
- nutritional yeast - Nutritional yeast replaces that cheesy flavor that many scalloped potatotes recipes have. It can be left out, but this recipe is much more flavorful with it.
- potatoes - I like to use Yukon Gold Potatoes or another gold potato variety. Russet potatoes can also be used.
Note: 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.
You also need a yellow or white onion, garlic, salt, and ground black pepper.
See the recipe card for a full list of ingredients with quantities.
Step-by-Step Instructions
Check out these step-by-step photos to see exactly how to make dairy-free scalloped potatoes!
- Prep + Onions: Preheat oven to 350 degrees F. Add vegan butter and onions to a medium frying pan on medium heat. Cook, stirring frequently, until onions soften (about 5 minutes).
- Garlic + Starch: Add garlic and sprinkle the starch over the onions. Cook for another 2 minutes, stirring constantly.
- Add the Liquids: Combine the milk and broth. Add this mixture to the pan in ¼-1/3 cup increments, whisking between additions to prevent clumping. Continue whisking until smooth.
- Boil + 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.
- Assemble the first layer: Grease an 8-inch (20 cm) 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.
- Add two more layers: Repeat the previous step for two more layers.
- Bake while covered: Cover loosely 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. 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.
Expert Tips
Make amazing vegan and dairy-free scalloped potatoes on the first try with these expert tips!
Watch your whisk.
I used a metal whisk with my Granitestone unscratchable non-stick surface. If you have a regular coated nonstick pan, make sure to use a silicone-coated whisk or stir vigorously with a spatula.
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.
Recipe FAQs
Here I answered some frequently asked questions about this Dairy-Free Scalloped Potatoes recipe. Don't see your question? Leave it in the comments at the end of this post and I'll answer within two business days.
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.
Store leftover dairy-free scalloped potatoes in an airtight container in the refrigerator for up to 3 days. Reheat leftovers in an oven-safe baking dish at 350 degrees F (175 C) until heated through.
Related vegan + dairy-free holiday recipes to consider...
Looking for more vegan + dairy-free holiday recipes like this dairy-free scalloped potatoes recipe? Check these out:
Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟 rating in the recipe card or comment field below. Thank you!
Dairy-Free Scalloped Potatoes
Ingredients
- 3 tablespoons vegan butter
- 1 cup yellow onion , diced
- 1 clove garlic , minced
- 3 tablespoons tapioca Starch , cornstarch, flour, or gluten-free flour
- ½ cup vegetable broth or chicken broth
- 1 cup unsweetened cashew milk or another dairy-free milk
- ¾ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 tablespoon nutritional yeast
- 1 ½ pounds russet or gold potatoes (0.7 kg)
Instructions
- Prep + Onions: Preheat oven to 350 degrees F. Add vegan butter and onions to a medium frying pan on medium heat. Cook, stirring frequently, until onions soften (about 5 minutes).
- Garlic + Starch: Add garlic and sprinkle the starch over the onions. Cook for another 2 minutes, stirring constantly.
- Add the Liquids: Combine the milk and broth. Add this mixture to the pan in ¼-1/3 cup increments, whisking between additions to prevent clumping. Continue whisking until smooth.
- Boil + 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.
- Assemble the first layer: Grease an 8-inch (20 cm) 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.
- Add two more layers: Repeat the previous step for two more layers.
- Bake while covered: Cover loosely 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. 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.
Notes
Substitutions
- Vegan - 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.
Jessica Paul
I tried this recipe and it was amazing! My family loved it so much, there was nothing left! I blended the onions after they softened. My kids are not a fan of onions. It worked out so good. Im going to have to make this a popular side to more meals and gatherings!
Jamie
I am so glad your family enjoyed it so much! Thank you for the review Jessica!