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.
It pairs well with my Crispy Roasted Brussel Sprouts recipe, meat roasts, and my Northwest Beef Stew recipe.
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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!
Ingredients
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.
Sauce Base
- vegan butter
- yellow onion
- garlic
- tapioca starch (or cornstarch)
- vegetable or chicken broth
- unsweetened cashew milk
Spices
- salt
- ground black pepper
- nutritional yeast
Fresh Ingredients
- russett or gold potatoes
See the recipe card for quantities.
Instructions
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.
Sauce
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.
Assembly
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.
Substitutions
- 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.
Equipment
*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.
Storage
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...
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.
FAQs
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
Unbelievably Dairy-Free Scalloped Potatoes
- Total Time: 2 hours 30 minutes
- Yield: 6
- Diet: Vegan
Description
A classic Dairy-Free Scalloped Potatoes recipe made with a rich gravy. This shareworthy dinner and holiday side uses only 8 ingredients and is gluten-free and vegan.
Ingredients
Sauce
- 3 tablespoons vegan butter
- 1 cup yellow onion, diced
- 1 clove garlic, minced
- 3 tablespoons Tapioca Starch (or cornstarch)
- ½ cup vegetable or chicken broth
- 1 cup unsweetened cashew milk
Spices
- ¾ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 tablespoon nutritional yeast
Fresh Ingredients
- 1 ½ pounds (0.7 kilograms) russet or gold potatoes
Instructions
Sauce
- Oven and 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 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.
Assembly and Baking
- 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.
- 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 potatoes are golden brown and tender.
- Broil: 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
While it can be tempting to add extra onion or garlic to this recipe, the flavors are very delicate and can easily overpower when added in excess. I recommend making this recipe as written the first time.
*Important: Use a silicone-coated whisk for pans with non-stick coating to prevent scratching the pan.
Storage: 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.
Double this recipe if using a 13 x 9 inch baking dish. You can use the "2x" button in the top right of the recipe card to convert the measurements for you!
Substitutions
- 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.
- Prep Time: 15
- Cook Time: 135
- Category: Dinner, Side
- Method: Bake
- Cuisine: American, Comfort Food
Keywords: scalloped potatoes no cheese no flour, dairy-free potato side dishes, dairy free potato recipes, healthy scalloped potatoes
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.
xo, Jamie
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!