This Easy Scalloped Potatoes recipe without cheese features tender potato slices in a rich creamy sauce. It tastes just like the traditional version and can easily be made dairy-free with dairy-free milk and butter. 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 well-loved by everyone.
Scalloped Potatoes are a classic cozy side for Fall and Winter meals, potlucks, and holidays. This version is made without cheese and works well as an inclusive option for mixed-diet gatherings.
If you're looking for more potato side dishes made without cheese, try these next:
- Baked Cottage Fries
- Crispy Parsley Potatoes
- Dairy-Free Mashed Potatoes
- Mashed Potatoes without milk or butter
This recipe pairs well with a simple roast or hearty main dish like my Instant Pot Beef Stew.
For dessert, serve it alongside an dairy-free treat like my Dairy Free Tiramisu or Apple Crumble.
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)
This easy scalloped potato casserole without cheese is easy to make with 8 ingredients and these simple step-by-step instructions.
Ingredients Notes + Substitutions
You need only 8 simple ingredients to make this quick and easy scalloped potatoes without cheese recipe.
Potatoes
I like to use Yukon Gold Potatoes or another gold potato variety because they make the most tender slices. Russet potatoes can also be used and tend to be a bit more starchy.
Peel the potatoes and slice them thinly. Slices should be between ⅛ and ¼ inch thick. I cut my potatoes with a sharp knife, but a mandoline can make this process a little faster if you have one.
Milk
Regular or dairy-free milk can be used in this recipe. For the dairy-free variation, I like unsweetened cashew milk or oat milk because they have a neutral, buttery flavor that adds to the delicious creaminess of this recipe. However, you can also use unsweetened almond milk, soy milk, hemp milk, lite coconut milk, or another dairy-free milk.
Butter
For a dairy-free variation, dairy-free butter like Earth Balance Vegan Buttery Sticks makes a great substitution for this recipe. Coconut oil can also work as a substitute.
Starch or Flour
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 an ultra creamy gravy-like texture.
More Ingredient Notes
- broth - Use vegetable broth to make this recipe vegan or chicken broth for more of that classic savory potato casserole flavor. Check the ingredients to make sure there are no dairy additives.
- nutritional yeast (optional) - Nutritional yeast is optional but it creates that rich, creamy, and almost cheesy flavor that many scalloped potato recipes have. It can be left out, but this recipe is much more flavorful with it.
- onion - Use a yellow or white onion for this recipe. Red onions are too sweet.
You also need garlic, salt, and ground black pepper to make this recipe.
See the recipe card for a full list of ingredients with quantities.
Step-by-Step Instructions
Learn how to make creamy scalloped potatoes without cheese using these step-by-step photos.
- Prep + Onions: Preheat oven to 350 degrees F. Add the dairy-free 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 dairy-free milk and broth. Pour this mixture into 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 or similarly sized cast iron skillet 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 aluminum foil. 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 scalloped potatoes without cheese 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 quick and easy Scalloped Potatoes without cheese 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.
Store leftover 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.
I chose unsweetened cashew milk because of its rich and neutral flavor. You can also use unsweetened almond milk, lite coconut milk, oat milk, or another unsweetened plant-based milk.
Scalloped potatoes typically do not contain cheese and have a roux based sauce made of butter and flour. Au gratin potatoes have cheese sprinkled on top and throughout the layers. Both are potato casserole dishes containing thinly sliced potatoes in a creamy sauce.
Cheeseless potato side dishes to try next...
Looking for more potato side dishes without cheese? Try one of these recipes next:
Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟 rating in the comment field below. Thank you!
📖 Recipe
Quick + Easy Scalloped Potatoes Without Cheese
Ingredients
- 3 tablespoons butter or dairy-free butter
- 1 cup yellow onion , diced
- 1 clove garlic , minced
- 3 tablespoons tapioca starch , cornstarch, flour, or gluten-free flour
- ½ cup chicken broth or vegetable broth
- 1 cup milk or choice , regular or dairy-free milk works - see notes for recommendations
- ¾ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 tablespoon nutritional yeast optional but recommended for a rich cheeseless flavor
- 1 ½ pounds russet potatoes or gold potatoes, peeled and sliced thinly (0.7 kg)
Instructions
- Prep + Onions: Preheat oven to 350 degrees F. Add the butter and onions to a medium frying pan on medium heat. Cook, stirring frequently, until onions soften (about 5 minutes).3 tablespoons butter, 1 cup yellow onion
- Garlic + Starch: Add garlic and sprinkle the starch over the onions. Cook for another 2 minutes, stirring constantly.1 clove garlic, 3 tablespoons tapioca starch
- Add the Liquids: Combine the milk and broth. Pour this mixture into the pan in ¼-1/3 cup increments, whisking between additions to prevent clumping. Continue whisking until smooth.½ cup chicken broth, 1 cup milk or choice
- 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.¾ teaspoon salt, ¼ teaspoon ground black pepper, 1 tablespoon nutritional yeast
- Assemble the first layer: Grease an 8-inch (20 cm) square baking dish or similarly sized cast iron skillet with 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.1 ½ pounds russet potatoes
- Add two more layers: Repeat the previous step for two more layers.
- Bake while covered: Cover loosely with aluminum foil. 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.
Jenna says
So creamy and flavorful without the cheese! This will be a repeat in our home 💖
judi says
I am trying these potatoes but there is no information in regards to peeling or slicing the potatoes....
Jamie says
Hi Judi! You do want to peel the potatoes and remove eyes or green spots. Then slice them thinly - between about 1/8 inch and 1/4 inch thick. I'll add this to the recipe. Thanks for pointing it out!
Jessica Paul says
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 says
I am so glad your family enjoyed it so much! Thank you for the review Jessica!