Dairy-Free Scalloped Potatoes Recipe (Gluten-Free) (2024)

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This dairy-free scalloped potatoes recipe is pure comfort food. The layers of tender sliced potatoes baked in a savory, creamy white sauce make these potatoes extra special. These delicious potatoes take a while to bake, so they are perfect for weekends or a special meal. For another delicious potato recipe, be sure to try my Dairy-Free Mashed Potatoes.

Dairy-Free Scalloped Potatoes Recipe (Gluten-Free) (1)
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  • Ingredients
  • Instructions
  • More gluten-free sides
  • Dairy-Free Scalloped Potatoes (Gluten-Free)
  • You may also like
  • Do you need to peel scalloped potatoes?
  • What’s the difference between scalloped potatoes and au gratin potatoes?
Dairy-Free Scalloped Potatoes Recipe (Gluten-Free) (2)

Ingredients

  • 1/2 cup dairy-free butter
  • 1 large onion, chopped
  • 2 cloves garlic, crushed
  • 1/4 cup cornstarch
  • 2 cups almond milk, unsweetened
  • 1 cup chicken broth
  • 1 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 tablespoon chopped parsley. optional
  • 3 lbs potatoes, russet or Yukon

Dairy-Free Butter:Suggested brands: Country Crock Plant Based with Avocado Oil, Smart Balance, or Earth Balance.

Instructions

Dairy-Free Scalloped Potatoes Recipe (Gluten-Free) (3)

Melt dairy-free buttery spread in a large skillet. I use Smart Balance. Then add chopped onion and cook until onions are translucent, around 5 minutes, stirring frequently.

Dairy-Free Scalloped Potatoes Recipe (Gluten-Free) (4)

Next, stir in crushed garlic and cornstarch. Cook for 1-2 minutes until thickened.

Dairy-Free Scalloped Potatoes Recipe (Gluten-Free) (5)

Continue to stir while slowly pouring in the almond milk and chicken broth.

Dairy-Free Scalloped Potatoes Recipe (Gluten-Free) (6)

Continue cooking the sauce over medium heat for several minutes until it thickens. Stir frequently. Remove from heat and set aside while you peel and thinly slice the potatoes.

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Preheat oven to 350°. Spray a 9×13 casserole dish with cooking spray. Spread a small amount of white sauce in the bottom of the pan and then layer with a third of the sliced potatoes. Spoon about a third of the white sauce over the potatoes.

Dairy-Free Scalloped Potatoes Recipe (Gluten-Free) (8)

Repeat layers of potatoes and sauce. Spread the last layer of sauce over the potatoes, making sure to have them all covered. Cover the baking dish tightly with aluminum foil and place in the oven to bake for 45 minutes. Remove the foil and bake for another 45 minutes. Then broil for 3-4 minutes to get a golden top.

Dairy-Free Scalloped Potatoes Recipe (Gluten-Free) (9)

Remove from oven. Optional: Sprinkle chopped parsley over the top.

Dairy-Free Scalloped Potatoes Recipe (Gluten-Free) (10)

How to make sure your scalloped potatoes are soft and tender?

Start with thinly sliced potatoes and allow enough time for them to thoroughly bake, 45 minutes covered and 45 minutes uncovered, and then a couple of minutes under the broiler.

Dairy-Free Scalloped Potatoes Recipe (Gluten-Free) (11)

More gluten-free sides

  • Easy Gluten-Free Corn Casserole (Dairy-Free)
  • Easy Sweet Rice Recipe (Dairy-Free)
  • Gluten-Free Sweet Potato Casserole Recipe (Dairy-Free)

Print

Dairy-Free Scalloped Potatoes Recipe (Gluten-Free) (16)

Dairy-Free Scalloped Potatoes (Gluten-Free)

5 Stars4 Stars3 Stars2 Stars1 Star4.8 from 5 reviews

  • Author: Robin Brookshire
  • Prep Time: 25 minutes
  • Cook Time: 94 minutes
  • Total Time: 1 hour 59 minutes
  • Yield: 10 servings 1x
  • Category: Sides
  • Method: Oven
  • Diet: Gluten Free
Print Recipe

Description

Creamy and comforting dairy-free scalloped potatoes are baked in a delicious savory white sauce.

Ingredients

Scale

  • ½ cup dairy-free butter
  • 1 large onion, chopped
  • 2 cloves garlic, crushed
  • ¼ cup cornstarch
  • 2 cups almond milk, unsweetened
  • 1 cup chicken broth
  • 1 ½ teaspoon salt
  • ¼ teaspoon pepper
  • 1 tablespoon chopped parsley. optional
  • 3 lbs potatoes, russetor Yukon

Instructions

  1. Melt dairy-free buttery spread in a large skillet over medium heat. Then add chopped onion and cook until onions are translucent, around 5 minutes, stirring frequently.
  2. Next, stir in crushed garlic and cornstarch. Cook for 1-2 minutes until thickened.
  3. Continue to stir while slowly pouring in the almond milk and chicken broth.
  4. Cook the sauce for several minutes, stirring frequently until it thickens. Remove from heat and set aside.
  5. Peel and thinly slice the potatoes.
  6. Preheat oven to 350°. Spray a 9×13 casserole dish with cooking spray. Spread a small amount of white sauce in the bottom of the pan and then layer with a third of the sliced potatoes. Spoon about a third of the white sauce over the potatoes.
  7. Repeat 2 more layers of potatoes and sauce. Spread the last layer of sauce over the potatoes being sure to have them all covered.
  8. Cover the baking dish tightly with aluminum foil, shiny side down, and place in the oven to bake for 45 minutes. Remove the foil and bake for another 45 minutes. Then broil for 3-4 minutes to get a golden top.
  9. Remove from oven.

Optional: Sprinkle chopped parsley over the top.

You may also like

  • Easy Corn Salad Recipe (Naturally Gluten-Free)
  • Easy Fruit Salad with Yogurt (Dairy-Free)
  • Easy Baked Beans Recipe (Gluten-Free)

Do you need to peel scalloped potatoes?

It’s up to you. Some recipes call for them to be peeled, not peeled, or even peeled in stripes lengthwise so there are small sections of the peel on each slice. I prefer to peel my scalloped potatoes. But it’s totally up to you.

What’s the difference between scalloped potatoes and au gratin potatoes?

Scalloped potatoes are baked with a white sauce, and au gratin potatoes are baked with a cheese sauce. You’ll find a lot of recipes for scalloped potatoes that add cheese, too, but traditionally, it doesn’t contain cheese.

Dairy-Free Scalloped Potatoes Recipe (Gluten-Free) (21)

Reader Interactions

Comments

  1. SUZANNE ASCHENBECK

    Really yummy – but there was no direction for using the chicken broth. I added it with the almond milk.

    Reply

    • MamaShire

      Ope, thanks for letting me know. I updated the recipe and yes, add it with the almond milk.

      Reply

      • Denice G Conley

        Can u use a crockpot? If so how long?

      • MamaShire

        I haven’t made this in a crockpot yet so I don’t have exact suggestions.

  2. B

    Fantastic!!

    Reply

    • MamaShire

      That’s wonderful! Thanks for letting me know.

      Reply

  3. Lauren

    Hi there! Could I use oat milk instead of almond milk? Thanks!

    Reply

    • MamaShire

      I haven’t made it with oat milk but I think it should work fine.

      Reply

  4. Joyce

    My family loved the taste of these potatoes. Will be making them again.

    Reply

  5. Jody

    Do you know if these freeze well?

    Reply

    • MamaShire

      Yes, you can freeze these. I haven’t tried it yet but from what I’ve read you can freeze scalloped potatoes. Put them in freezer-safe containers or double wrap the pan they were baked in with aluminum foil. Can be frozen for a few weeks. Let them thaw in the refrigerator then reheat.

      Reply

  6. Jody

    I just made these potatoes today for Easter dinner. Once they were cooled I had to try them. Now I can’t keep out of them! Absolutely delicious!
    I followed the recipe to a T except after they broiled to brown up I turned the broiler off and added French fried onions to the top. So so good! I will make these again and again!

    Reply

    • MamaShire

      That’s the best news! I’m so glad you enjoyed them!

      Reply

  7. Jody

    I was wondering to make these vegan if I could add vegetable broth instead of chicken broth and get the same flavor?

    Reply

  8. Cindy

    Excellent recipe. I used Keto Mylk, because I have an almond allergy. Absolutely delicious, my husband really liked them too.

    Reply

    • MamaShire

      That’s wonderful!

      Reply

  9. Deb

    Could you put this together the day before you want them and bake them the next day?

    Reply

    • MamaShire

      I think so.

      Reply

  10. Abigail Haught

    The only thing is there was no instructions on when to add the salt and pepper. This recipe would taste even better if cheese was spread on top. Other than that, yummy recipe!

    Reply

  11. Anne

    These are so so good! Even my meat and dairy loving husband loves them and requests them often. I use my homemade chicken stock which takes it up to another level 🙂 Thank you for this great recipe!

    Reply

    • MamaShire

      I’m so glad you’re enjoying them!

      Reply

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Dairy-Free Scalloped Potatoes Recipe (Gluten-Free) (2024)

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