Dairy-Free Scalloped Potatoes

These creamy, gluten-free, dairy-free scalloped potatoes are easy to make and perfect for the holidays. They make a delicious plant-based side dish for Christmas, Thanksgiving, or whenever you’re craving comfort food. The top layer of these scalloped potatoes is slightly crispy, but the layers beneath are coated in a luscious, creamy, sauce that keeps the potatoes perfectly tender. Make plenty because the leftovers stay saucy and don’t dry out when reheated.

Main Ingredients

I like to use either white potatoes or Yukon gold potatoes in this dish because they hold their shape well even when sliced thinly.

Almond milk provides the base of the creamy, vegan sauce in this recipe. Be sure to use unsweetened, unflavored almond milk. Or you can substitute any other plant-based milk you prefer (except for coconut milk which I think would alter the flavor of this dish too much). Neutral flavored milks such as oat milk or soy milk are better alternatives.

This recipe calls for arrowroot starch, a gluten-free, grain-free ingredient which helps thicken the almond milk and transform it into a luscious, creamy sauce. You can substitute potato starch or corn starch if you don’t have arrowroot starch.

I added some nutritional yeast to the sauce, which gives it a savory, cheesy flavor that’s perfect in these dairy-free scalloped potatoes (or try it in this flavor-loaded nutritional yeast cheese sauce). Nutritional yeast is commonly used in vegan cooking to mimic the flavor of cheese. You can find it at many grocery stores these days or purchase it online.

I seasoned this dish with plenty of fresh garlic as well as some onion powder and dried thyme. I garnished this dish with some finely chopped fresh chives because their mild, oniony flavor complements the potatoes perfectly.

Scalloped potatoes on a white plate.

How to make it

To make these vegan scalloped potatoes, start by preheating the oven, then you’ll prepare the sauce by adding the almond milk, garlic, onion powder, nutritional yeast, salt, pepper, thyme, and arrowroot starch to a large mixing bowl. Whisk well.

Liquid in a large white bowl with a whisk.

Next you’ll prepare your potatoes. Wash and peel them, then slice them to approximately 1/8 inch thickness. You can do this by hand, using a sharp knife and cutting board, or you can use a mandolin, or the slicing attachment of a food processor.

Thinly sliced potatoes on a marble cutting board.

Use about a tablespoon of oil to grease a large baking dish (mine is a 9 x 13 inch rectangular dish, but any shape of a similar size will work). Then you’ll layer the thinly sliced potatoes into the dish. Be sure to arrange them in even layers.

The next step is to pour the sauce overtop they layered potatoes, then cover the baking dish with aluminum foil. Bake, covered, for 1 hour, then remove the foil and continue baking for an additional 15 minutes.

Raw sliced potatoes in a glass baking dish.

Remove from the oven, then allow the scalloped potatoes to rest for 5-10 minutes so the sauce can thicken slightly before serving. Garnish with some finely chopped fresh chives (optional).

Storage and leftovers

Store any leftovers in an airtight container in the fridge for up to five days and reheat in the oven or microwave.

Preparing this dish in advance

If you’re serving these dairy-free scalloped potatoes for a holiday meal, you may want to assemble the dish earlier in the day, then store it in the fridge so all that’s left to do is pop it in the oven in time for Christmas or Thanksgiving dinner.

Optional additions

To give these scalloped potatoes an extra flavor boost, feel free to add some fresh herbs such as sage, parsley, or basil.

If you’re a fan of vegan cheese substitutes, you can top the scalloped potatoes with plenty of your favorite dairy-free shredded cheese before baking.

Vegan scalloped potatoes on a plate.

More savory gluten-free recipes

Dairy-Free Scalloped Potatoes (Gluten-Free & Vegan)

These dairy-free scalloped potatoes are the perfect gluten-free, vegan side dish for the holidays! They're easy to make and turned out creamy and delicious.
Course Side Dish
Cuisine American
Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
Servings 8
Calories 186kcal


  • 7 cups peeled and thinly sliced white or yellow potatoes
  • 3 cups unsweetened almond milk (or substitute your preferred plant-based milk)
  • 1/4 cup nutritional yeast
  • 2 tablespoons arrowroot starch
  • 1 1/2 tablespoons chopped garlic
  • 1 tablespoon oil (to grease the pan)
  • 1 teaspoon onion powder
  • 1 1/2 teaspoons salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon dried thyme
  • Optional: garnish with finely chopped fresh chives


  • Preheat the oven to 400 degrees Fahrenheit.
  • In a large mixing bowl, add the almond milk, nutritional yeast, arrowroot starch, chopped garlic, onion powder, salt, pepper, and thyme, then whisk well.
  • Peel then thinly slice the potatoes (approximately 1/8 inch is perfect). You can slice them by hand or use a mandolin or food processor.
  • Use the oil to grease a large baking dish (I used a 9 x 13 inch rectangular dish, but any shape dish of a similar size will work).
  • Layer the potato slices evenly in the baking dish, then pour the almond milk mixture overtop.
  • Cover the baking dish with aluminum foil, then bake at 400 degrees Fahrenheit for 1 hour.
  • Remove the aluminium foil then continue to bake for an additional 15 minutes, uncovered.
  • Let rest for 5-10 minutes, then garnish with chopped fresh chives (optional) before serving.
  • Makes 8 servings of dairy-free scalloped potatoes.


  • Optional additions: add 1 tablespoon each of chopped fresh herbs such as sage, parsley, or basil if desired. Or if you’re a fan of vegan cheese, top this dish with shredded dairy-free cheese before baking.
  • Store leftovers in an airtight container in the fridge for up to five days and reheat in the oven or microwave.


Calories: 186kcal | Carbohydrates: 36g | Protein: 5g | Fat: 3g | Saturated Fat: 1g | Sodium: 569mg | Potassium: 807mg | Fiber: 5g | Sugar: 2g | Vitamin C: 37mg | Calcium: 137mg | Iron: 2mg