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.
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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, unflavoured almond milk. Or you can substitute any other plant-based milk you prefer (except for coconut milk which I think would alter the flavour of this dish too much). Neutral flavoured 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 savoury, cheesy flavour that’s perfect in these dairy-free scalloped potatoes. Nutritional yeast is commonly used in vegan cooking to mimic the flavour 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 flavour complements the potatoes perfectly.
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.
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.
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.
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.
To give these scalloped potatoes an extra flavour 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 favourite dairy-free shredded cheese before baking.
More dairy-free recipes
This pasta with tahini sauce is luscious, creamy, filling, and delicious. It’s quick and easy to throw together when you’re craving dairy-free comfort food.
Or try these vegan stuffed portobello mushrooms. They’re perfect for special occasions.
Dairy-Free Scalloped Potatoes
- 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.
I’m Jennifer, the author at A Sweet Alternative. I create simple, gluten-free recipes made with nutritious ingredients.