Dairy-Free Scalloped Potatoes Recipe (Gluten-Free)

Spread the love
Dairy-Free Scalloped Potatoes fresh from the oven.

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’re perfect for weekends or for a special meal.

Scalloped potatoes made with a dairy-free white sauce.

Do you 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.

How to Make Dairy-Free Scalloped Potatoes from scratch:

Cooking onions in dairy-free butter.

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.

Making a white sauce with onions, garlic, and dairy-free butter.

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

Making a dairy-free white sauce with almond milk.

Continue to stir while slowly pouring in the almond milk.

Cooking dairy-free white sauce.

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.

Layering potato slices and white sauce.

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.

Pouring dairy-free white sauce over sliced potatoes.

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

Scalloped potatoes baked in a dairy-free white sauce.

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

Parsley on top of fresh baked scalloped potatoes

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.

Thinly sliced potatoes baked in a creamy dairy-free roux.

More Dairy-Free and Gluten-Free Side Dishes You’ll Love:

Baked Beans with Smoked Sausage
Easy Corn Salad
Dairy-Free Cheesy Cauliflower Rice
Sweet Potato Casserole
Broccoli Salad with Grapes

Print
Scalloped potatoes made with a dairy-free white sauce.

Dairy-Free Scalloped Potatoes (Gluten-Free)

  • Author: MamaShire
  • Prep Time: 25 minutes
  • Cook Time: 94 minutes
  • Total Time: 1 hour 59 minutes
  • Yield: 10 servings
  • Category: Sides
  • Method: Oven
  • Diet: Gluten Free

Description

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


Ingredients

1/2 cup dairy-free buttery spread, Smart Balance or Earth Balance
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 


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.

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 baking dish tightly with aluminum foil, shiny side down, and place in the oven to bake for 45 minutes. Remove foil and bake another 45 minutes. Then broil for 3-4 minutes to get a golden top.

Remove from oven.

Optional: Sprinkle chopped parsley over the top.


Keywords: scalloped potatoes with cornstarch, scalloped potatoes gluten-free, dairy-free gluten-free scalloped potatoes, side dish

Two pictures of scalloped potatoes with parsley sprinkled on top.

The post Dairy-Free Scalloped Potatoes Recipe (Gluten-Free) appeared first on MamaShire.