Dairy Free Scalloped Potatoes (2024)

Published: Oct 10, 2020 · Modified: Apr 21, 2024 by Dr. Erin Carter · This post may contain affiliate links · 19 Comments

This is the best dairy free scallopedpotatoes recipe! Rich and creamy they have an amazing cheesy flavour without any cheese or dairy. Made with russet potatoes, nutritional yeast, almond flour and coconut milk you will love that this recipe is also vegan, gluten free, paleo and Whole30 compliant.

Why you will love this recipe:

• The flavour is amazing! These vegan scalloped potatoesare rich and creamy and have the best cheesy flavour, without any cheese or dairy products.
• This isa healthy potato recipe that is a fun twist on the classic side dish. It's healthy comfort food atit*finest.
• These scalloped potatoes with coconut milk are made with russet potatoes, nutritional yeast, and almond flourto give them a cheesy taste, but with no cheese.
• Not only is this comforting side dishdairy-free but these au gratin potatoesare also vegan, gluten free,milk free, lactose free, paleo and Whole30 compliant. They are also made without cashews.
• This potato recipemakes great leftovers and stores really well in the fridge so it's great for meal prep.
• These potatoesare perfect anytimebut are also agreat recipefor special occasions and holiday meals includingThanksgiving dinner, Easter dinner and Christmas dinner!

If you love potato dishes you will also love stewed potatoes and Southern potatoes.

Key ingredients and substitutions:

You should be able to find all of these simple ingredients at your local grocery store. For the exact measurements and full ingredient list refer to the recipe card at the bottom of the post.

• Russet potatoes - these are my favourite potatoes for making scalloped potatoes. They cook beautifully and absorb the creamy sauce to make them so rich, creamy and delicious.
• Coconut oil - a great dairy free alternative to butter! You could also use olive oil, avocado oil or vegan butter instead.
• Onion and garlic - to help give this dish such a delicious flavour.
• Nutritional yeast - to give these potatoes the perfect cheesy flavor, without any dairy.
• Vegetable stock or vegetable broth - to help add delicious flavour and moisture to these potatoes. Ifyou aren't vegan you can also use chicken stock, chicken broth or bone broth.
• Coconut milk - Coconut milk helps make these potatoes so rich and creamy. I recommend using full fat coconut milk to get the most flavour and to give these potatoes the most creamy texture possible. You could also swap this for another non-dairy milk such as unsweetened cashew milk or almond milk, but just note that these will slightly change the flavour.I do not recommend using oat milk or soy milk as these milks are too thin and will give these potatoes a strange flavour.
• Spices and seasonings - salt, dried thyme, and ground black pepper blend perfectly to season these au gratin potatoes.
• Almond flour - this is used to help thicken the sauceon these potatoes. Be sure to use almond flour and not almond meal which is too coarse and gritty. You could swap this for cashew flour if you don't have almond flour.

How to make this recipe:

Step one:

First, preheat your oven to 400 degrees Fahrenheit.

Step two:

Next, peel and thinly slice the potatoes and set them aside.

Step three:

Now grease the baking dish or casserole dish and add half the thinly sliced potatoes to the dish, trying to make an even layer.

Step four:

Then place a large pan or large skillet on the stove on medium heat and add the coconut oil. Once it's melted add the chopped onion and minced garlic and cook for a few minutes, until the onion is translucent.

Step five:

Now add the nutritional yeast to the pan and stir everything well to combine.

Step six:

Next, add the remaining ingredients (except for the almond flour) and stir everything well to combine. Turn down the heat and let it cook for a few minutes, stirring frequently.

Step seven:

Then add the almond flour and cook for another few minutes, allowing the cream sauce to thicken.

Step eight:

Lastly, pour half of the sauce over the first layer of potatoesin the baking dish, then add the remaining layers ofpotatoes to the dish and top with the remaining sauce. Cover the baking dish in aluminum foil and bake for 30 minutes. Remove the aluminum foil and bake for another 20-25 minutes, until the potatoes are golden. Now remove the baking dish from the oven and let the potatoes cool for a few minutes. Then serve and enjoy!

Recipe variations and add ins:

• Feel free to add additional spices such as parsley, sage, onion powder, garlic powder, or paprika to give this potato casserolea different flavour.
• Try adding cooked ham or bacon to give this dish a whole new flavour (of course not if you are vegan).
• Any type of onion will work for this recipe (white, yellow etc.).
• If you can't have almonds I would use cashew flour instead.
• If you can't have coconut milk I would recommend using unsweetened cashew milk or unsweetenedalmond milk instead, but these will slightly change the flavour.
• Add some greens! Fresh kale or baby spinach would be delicious.Just stir a large handful into the sauce before layering the potatoes.
• If you aren't vegan you can substitute the vegetable stock/ broth for chicken broth or stock or for bone broth.
• Feel free to double this recipe if you are serving a large group.

How to serve:

Scalloped potatoes are the perfect, delicious dairy-freeside dish to serve during the holiday season for meals like Thanksgiving, Easter and Christmas dinner.

These potatoes pair really well with meat dishes like ham, turkey and chicken, but you don't need a holiday or special occasion to make these potatoes, they are so delicious that they are great to serve anytime!

How to store:

Store any leftovers in an airtight container in the fridge for up to 7 days.

To prepare ahead of time:

I recommend cooking the recipe and then letting it cool completely to room temperature. Then cover tightly and refrigerate for up to 3 days.On the day you are ready to serve them, bake the pan covered (with foil) at 350 degrees Fahrenheit for 30 minutes, or until the potatoes are warm.

Frequently asked questions:

Other recipes you will love:

• Whole30 Green Beans with Almonds
• Vegan Pumpkin Risotto
• Vegan Cream of Mushroom Soup
• Pumpkin and Sweet Potato Soup
• Asian Coleslaw
• Dairy Free Shepherd's Pie

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