Quick + Easy Scalloped Potatoes Without Cheese
These tender sliced potatoes are baked in a rich creamy sauce and made without cheese. They are easily adapted to dairy-free using dairy-free milk and butter. Only 15 minutes of hands-on prep time before baking!
Servings 6
Calories 165kcal
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.
Notes
See the blog post for ingredient notes, step-by-step photos, expert tips and more.
Use a silicone-coated whisk for pans with non-stick coating to prevent scratching the pan.
Double this recipe if using a 13 x 9 inch baking dish.
Storage: 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.
Potato slice thickness: After peeling, cut the potatoes into ⅛ to ¼ inch thick slices using a sharp knife or mandoline.
Dairy-Free Milk: I like cashew milk because it has a neutral, slightly buttery flavor. Lite coconut milk, oat milk, or another unsweetened dairy-free milk can be used as a substitution.
Nutrition
Calories: 165kcal | Carbohydrates: 27g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.03g | Sodium: 476mg | Potassium: 547mg | Fiber: 3g | Sugar: 2g | Vitamin A: 312IU | Vitamin C: 24mg | Calcium: 71mg | Iron: 1mg