Creamy Gluten-Free Scalloped Potatoes (Dairy-Free, Vegan)

These easy creamy gluten-free scalloped potatoes are a must-have side dish at your Thanksgiving table, Christmas dinner, or any other special occasion! Thinly-sliced potato rounds baked till tender in a creamy and flavorful sauce that doesn’t require cream, milk or cheese at all. This favorite comfort food is completely dairy-free and vegan, but no one would know!

Jump to:

• What are Scalloped Potatoes?
• Why this Recipe Works:
• Ingredients You’ll Need:
• Ingredient Notes/Substitutions:
• How to Make Gluten-Free Scalloped Potatoes (Step by Step):
• Dish by Dish Tips/Tricks:
• Recipe FAQs:
• Other Side Dishes You’ll Enjoy:
• Holiday Recipes to Indulge in:
• Creamy Gluten-Free Scalloped Potatoes (Dairy-Free, Vegan)

What are Scalloped Potatoes?

Scalloped potatoes are basically is a potato casserole made with potatoes that have been sliced into thin rounds and mixed with cream, milk or butter and then baked in a casserole dish.

While it may sound similar to potato au gratin (or au gratin potatoes), which also involves baking potato rounds in a casserole dish, the difference is that au gratin involves cheese, while scalloped potatoes normally do not, and the potato rounds in au gratin are slightly thinner than in the former.

This way of eating layered potatoes is a popular side dish that is often eaten during special occasions in the United States, especially during Thanksgiving dinner or other holiday gatherings. But honestly, you can eat it whenever you wish!

Why this Recipe Works:

• Simple Ingredients: The ingredients required for this perfect side dish are easily accessible, nothing fancy required. In fact, you might already have them in your kitchen!

• Totally Gluten-Free, Dairy-Free and Vegan: Instead of using heavy cream or normal whole milk or butter, I’ve used my favorite dairy-free alternatives: almond milk instead of milk, olive oil in place of butter, and nutritional yeast instead of cheese. This version of creamy scalloped potatoes is gluten-free, dairy-free and vegan too, so even Celiacs or those on a gluten-free diet or with gluten and lactose intolerances can enjoy. Because when it’s the holiday season or a special occasion, everyone should be able to indulge too!

• Extremely Flavorful: Fresh minced garlic flavors the sauce and dried herbs add plenty of taste, making these gluten-free scalloped potatoes a very delicious dish!

• Incredibly Creamy: I’ve added cornstarch for a thicker sauce, and the result is layers of potatoes in a rich and creamy sauce that no one would ever suspect is dairy-free or vegan (how’s that for awesome?)!

Ingredients You’ll Need:

Here’s a visual overview of the ingredients required for this gluten-free scalloped potatoes recipe.

(For exact measurements and quantities, please scroll down to the recipe card at the bottom of the post.)

Ingredient Notes/Substitutions:

• Potatoes: I used Yukon gold potatoes, but feel free to use Russet potatoes if you like starchier potatoes, or any other potato you have on hand. You can also use sweet potatoes if you prefer a sweeter side dish.

• Corn Starch: I used corn starch to thicken up the liquids to make the sauce creamier and thicker. If you don’t have corn starch, you can use tapioca starch, potato starch, or arrowroot starch in the same amounts.

• Broth: I used vegetable broth to keep this scalloped potatoes recipe completely vegan, but feel free to use whatever broth you have on hand (chicken broth will work too if you are not vegan or vegetarian). Homemade broth will obviously be healthier, but store-bought will work just as well.

• Almond Milk: I like using my 5-minute homemade almond milk to make this recipe dairy-free. You can also use any other unsweetened non-dairy milk such as cashew milk, coconut milk, rice milk, or soy milk. Alternatively, if you are not lactose-intolerant, feel free to use normal dairy milk if you prefer.

• Nutritional Yeast: I like to add nutritional yeast because it has a cheese-like flavor while being completely dairy-free and vegan. Feel free to skip this if you don’t have this on hand or are not keen on it. Alternatively, if you aren’t lactose-intolerant, you can also use grated Parmesan cheese in equal amounts.

• Ground Turmeric: I used turmeric powder to give the sauce a more vibrant yellow color, but if you don’t have it on hand, you can leave it out.

• Herbs: I like using dried herbs to add a big punch of flavor. In this recipe, I’ve used equal amounts of dried rosemary, parsley, and thyme, but feel free to mix up the herbs as you wish.

• Parsley: I like using chopped fresh parsley to garnish because I always have fresh parsley on hand. You may also use chopped fresh chives or spring onions if you prefer!

How to Make Gluten-Free Scalloped Potatoes (Step by Step):

1. Preheat the Oven

Preheat the oven to 400F and arrange the rack to the middle section. 

2. Slice the Potatoes

Peel and slice potatoes into evenly thin rounds (approximately 1/4-inch thick).

3. Sauté the Garlic

Heat up the olive oil in large skillet over medium heat and sauté the minced garlic until fragrant, approximately 30 seconds.

4. Prepare the Sauce

Add the corn starch and vegetable broth and whisk well until you get a thick and even roux.

5. Simmer

Add the almond milk, nutritional yeast, dried herbs, ground turmeric, and salt and whisk well to combine, then reduce heat to medium low and let it simmer for 10 minutes, stirring occasionally until the sauce has thickened and easily coats the back of a spoon.

6. Grease

Grease a 9×13-inch rectangle casserole dish with olive oil or vegetable oil.

7. Layer Potatoes

Layer half of the potato slices to cover the bottom of the greased casserole dish.

8. Distribute Sauce and Assemble

Pour half of the sauce over the first layer of potatoes. Repeat with the remaining sliced potatoes and sauce.

9. Bake

Bake for 60 to 70 minutes until the gluten-free scalloped potatoes are golden on top and tender inside.

Dish by Dish Tips/Tricks:

• Casserole Dish: I like making these scalloped potatoes in a casserole dish because it’s pretty enough to go straight from oven to dinner table. If you don’t own a casserole dish, you can also use a cast iron skillet or a baking dish.

• Tent with Aluminum Foil: If you notice the top browning too much, you can also tent the casserole dish with aluminum foil during the last 15 minutes.

Recipe FAQs:

Other Side Dishes You’ll Enjoy:

• Crispy Hasselback Potatoes (Gluten-Free, Vegan)
• Crispy Air Fryer Diced Potatoes (Gluten-Free, Vegan)
• Crispy Air Fryer French Fries (Gluten-Free, Vegan)
• Crispy Air Fryer Zucchini Fries (Gluten-Free, Dairy-Free)
• Sweet Potato Casserole (Gluten-Free, Dairy-Free)
• Easy Cornbread Stuffing (Gluten-Free, Dairy-Free)
• Easy Skillet Cornbread (Gluten-Free, Dairy-Free)
• Jalapeño Cornbread (Gluten-Free, Dairy-Free)
• Rosemary Cornbread (Gluten-Free, Dairy-Free)
• Easy Cornbread Muffins (Gluten-Free, Dairy-Free)
• Shaved Brussels Sprouts with Lemon and Parmesan (Gluten-Free)

Holiday Recipes to Indulge in:

P.S. If you try this recipe, I’d love for you to leave a star rating below, and/or a review in the comment section further down the page. I always appreciate your feedback. Be sure to check out my entire Recipe Index for all the recipes on the blog. You can also follow me on Pinterest, Facebook or Instagram! Sign up for my Email List to get fresh recipes in your inbox each week!

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