Easy to make Dairy-free Scalloped Potatoes are a comforting side dish that can be enjoyed all year long, not just during the holidays. This recipe is vegan, gluten-free, and requires less than ten ingredients.
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How to make this recipe
- The first step to making Dairy-free Scalloped Potatoes is to slice the potatoes very thin, about ⅛ of an inch thick by either cutting by hand or using a mandolin. Next, place the potatoes in a 9x13 baking dish and layer them one by one so they are laying flat.
- Next, make the creamy sauce. To a large saucepan, add the ghee or vegan butter. Gently heat and then add the finely chopped shallot, minced garlic, and fresh thyme. Saute for 2-3 minutes or until the shallots are translucent.
- Next, sprinkle in the tapioca starch and stir for one minute. Add in the cashew milk and stir. Bring the cashew milk to a slow boil and allow to thicken, about 5 minutes. Once thick, turn off the heat and stir in the nutritional yeast, salt, and black pepper.
- Pour the cashew milk sauce over top of the potatoes and gently move the potatoes around using a fork to make sure they are coated. Place the potatoes in a 350 degree preheated oven and bake for 30-45 minutes or until golden brown on top and bubbling on the sides. Remove from the oven and use a fork or butter knife to stick it through the potatoes to mak sure they are cooked. If cooked, allow them to cool for 5-10 minutes bfore serving.
The difference between scalloped potatoes and potatoes au gratin
When I was in culinary school, we'd make potatoes au gratin around the holiday season. My world cuisine class, which consisted of around 20 students, would make classic french holiday dishes. Potatoes au gratin was always on the menu. After making the assigned dishes, we'd sit down together and eat what we called 'family meal.' It was always my favorite time of the year.
There is a subtle difference between potatoes au gratin and scalloped potatoes. Scalloped potatoes are baked with cream and milk. Potatoes au gratin is a classic French dish that is essentially scalloped potatoes with cheese layered between the potatoes and sprinkled on top to achieve a crispy golden-brown crust.
Equipment you will need
Recipe variations
- Add 1-2 cups of cooked and crumbled bacon to the sauce right before pouring on top of the potatoes. Then sprinkle some extra bacon and chopped chives or green onions on top before serving.
- Chop 2 cups of ham and layer with the potatoes for scalloped potatoes and ham dish. Sprinkle some fresh chopped parsley or chives on top right before serving.
Can I make this recipe in advance?
I believe this dish is best enjoyed fresh out of the oven, but if you are in a pinch, making dairy-free scalloped potatoes can be made one day in advance. Prepare the recipe as directed but do not bake in the oven. Cover and place in the refrigerator until ready to bake.
How to store
Store leftovers in an airtight container in the fridge for up to three days.
How to reheaet leftovers
If you are planning on reheating the entire dish to serve to multiple people, cover the potatoes with aluminum foil and place them in a preheated 350-degree oven for 20 minutes or until bubbling on the sides.
If you want to heat just enough scalloped potatoes for yourself, you can either reheat them in the oven or place them in a small frypan or saucepan with a touch of touch and gently heat them on the stovetop.
To reheat in the microwave, gently stir every 30 seconds or so to ensure even heating.
Are you looking for more easy dairy-free side dishes? Make sure to check out Dairy-free Green Bean Casserole and Shaved Brussels Sprout Salad with Orange Poppy Seed Vinaigrette.
Let's stay connected on social media! Please leave a star rating on the recipe card and comment below! Tag @LoveChefLaura on Instagram and hashtag #lovecheflaura so I can see your creations!
Dairy-free Scalloped Potatoes
Ingredients
- 3 # red skin potatoes
- ¼ cup ghee or vegan butter
- 4 large cloves of garlic, minced
- 1 cup shallots, finely chopped
- 4 tsp thyme, steams removed and just the leaves
- 1 tbsp tapioca starch
- 3 cups cashew milk or your favorite plant-based milk
- ¼ cup nutritional yeast
- salt and black pepper
Instructions
- Preheat the oven to 350 degrees. Slice the potatoes very thin, about ⅛ of an inch thick by either cutting by hand or using a mandolin. Place the potatoes in a 9x13 baking dish and layer them one by one so they are laying flat.
- To a large saucepan, add the ghee or vegan butter. Gently heat and then add the finely chopped shallot, minced garlic, and fresh thyme. Saute for 2-3 minutes or until the shallots are translucent. Next, sprinkle in the tapioca starch and stir for one minute. Add in the cashew milk and stir. Bring the cashew milk to a slow boil and allow to thicken, about 5 minutes. Once thick, turn off the heat and stir in the nutritional yeast, salt, and balck pepper.
- Pour the cashew milk sauce over top of the potatoes and gently move the potatoes around using a fork to make sure they are coated. Place the potatoes in the oven and bake for 30-45 minutes or until golden brown on top and bubbling on the sides. Remove from the oven and use a fork or butter knife to stick it through the potatoes to mak sure they are cooked. If cooked, allow them to cool for 5-10 minutes bfore serving.
Really excited to try this one!
It's a winner!! 🤩