Quick + Easy Scalloped Potatoes Without Cheese
These easy scalloped potatoes without cheese have tender sliced potatoes baked in a creamy onion-garlic sauce with a golden top. Naturally gluten-free with a tested dairy-free option.
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 , flour, or gluten-free flour
- ½ cup chicken broth or vegetable broth
- 1 cup milk of choice
- 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
- Cook the onion: Preheat oven to 350 degrees F. Add the dairy-free butter and onions to a medium frying pan over medium heat. Cook, stirring frequently, until onions soften (about 5 minutes).3 tablespoons butter, 1 cup yellow onion
- Add garlic and starch: Add garlic and sprinkle the starch over the onions. Cook for another 2 minutes, stirring constantly.1 clove garlic, 3 tablespoons tapioca starch
- Make the sauce: Combine the milk and broth. Pour this mixture into the pan in ¼-⅓ cup increments, whisking between to prevent clumping. Continue whisking until smooth.½ cup chicken broth, 1 cup milk of choice
- Thicken and 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 square baking dish or similarly sized oven-safe skillet. Arrange one-third of the potatoes in the bottom and spoon one-third of the sauce over them.1 ½ pounds russet potatoes
- Add two more layers: Add two more layers of potatoes and sauce.
- Bake covered: Loosely cover with foil and bake for 45 minutes.
- Finish uncovered: Remove the foil and bake for about 30 minutes more or until the potatoes are golden brown and fork 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
Potato thickness: Slice the peeled potatoes as evenly as possible, between ⅛ and ¼ inch thick. Thinner slices will become tender sooner.
Thickener: I prefer the richer, slightly gooier sauce made with starch. Gluten-free 1-to-1 flour gives a somewhat smoother sauce.
Dairy-free option: For the dairy-free version, use dairy-free butter and unsweetened cashew milk. Unsweetened oat milk also works.
Pan size: This recipe fits an 8-inch square baking dish. Double the recipe for a 9×13-inch dish.
Storage: Refrigerate leftovers in an airtight container for up to 3 days. Reheat at 350°F until hot, then briefly broil if you want to restore the browned top.
Use a silicone-coated whisk for pans with non-stick coating to prevent scratching the pan.
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