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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.
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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?
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
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.
Next, stir in crushed garlic and cornstarch. Cook for 1-2 minutes until thickened.
Continue to stir while slowly pouring in the almond milk and chicken broth.
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.
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.
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.
Remove from oven. Optional: Sprinkle chopped parsley over the top.
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.
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)
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
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
- 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.
- Next, stir in crushed garlic and cornstarch. Cook for 1-2 minutes until thickened.
- Continue to stir while slowly pouring in the almond milk and chicken broth.
- Cook the sauce for several minutes, stirring frequently until it thickens. Remove from heat and set aside.
- Peel and thinly slice the potatoes.
- 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.
- Repeat 2 more layers of potatoes and sauce. Spread the last layer of sauce over the potatoes being sure to have them all covered.
- 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.
- 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.
Reader Interactions
Comments
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.
B
Fantastic!!
Reply
Jamie F.
I love this recipe I’m lactose intolerant and this is the best scalloped potatoes recipe I’ve made. Thanks.XOXO
Reply
MamaShire
That’s wonderful! Thanks for letting me know.
Reply
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
Joyce
My family loved the taste of these potatoes. Will be making them again.
Reply
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
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
Jody
I was wondering to make these vegan if I could add vegetable broth instead of chicken broth and get the same flavor?
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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
Deb
Could you put this together the day before you want them and bake them the next day?
Reply
MamaShire
I think so.
Reply
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
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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