These easy creamy 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’s doesn’t require cream, milk or cheese at all! This is completely gluten-free, dairy-free and vegan, but no one would know!
What are Scalloped Potatoes?
Scalloped potatoes are basically 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, which also involves baking potato rounds in a casserole dish, the difference is that au gratin involves cheese, while scalloped potatoes do not, and the potato rounds in au gratin are slightly thinner than in the former.
This way of eating potatoes is a popular side dish that is often eaten during the holidays 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:
I wanted to create a version of creamy scalloped potatoes that was gluten-free, dairy-free and vegan too, so even Celiacs and those with lactose-intolerances (such as my husband Juan) can enjoy.
Instead of cream or milk or butter, I’ve used almond milk as a non-dairy alternative and added cornstarch for thickening, as well as used olive oil in place of butter. Fresh minced garlic flavors the sauce and dried herbs add plenty of taste, so this is one incredibly delicious dish!
The result is layers of potatoes in a creamy flavorful sauce that no one would ever suspect is dairy-free or vegan!
Ingredients You’ll Need:
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.
- Cornstarch: I used cornstarch to thicken up the liquids to make the sauce creamier and thicker. If you don’t have cornstarch, 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. 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 This Recipe:
1. Preheat
Preheat the oven to 400F and arrange the rack to the middle section.
2. Slice
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 Roux
Add the cornstarch 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 rounds 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 potatoes and sauce.
9. Bake
Bake for 60 to 70 minutes until the scalloped potatoes are golden on top and tender inside.
Helpful 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 table. If you don’t own a casserole dish, you can also use a cast iron skillet or a baking dish.
- Tent with Aluminium Foil: If you notice the top browning too much, you can also tent the casserole dish with aluminium foil during the last 15 minutes.
Recipe FAQs:
Yes, definitely! To make this ahead of time, simply bake the potatoes as directed in the recipe, and let it cool completely at room temperature before covering it with foil or plastic wrap and storing it in the refrigerator for up to 3 days. Before serving, cover with foil and heat up in the oven at 350F for approximately 30 minutes or in the microwave for a few minutes.
Freeze in Casserole Dish: If you plan to freeze and then serve the scalloped potatoes in the same dish it was cooked in, follow the instructions to bake the potatoes as indicated in the recipe. Cool it down rapidly in the refrigerator so it doesn’t keep on cooking, and then cover with plastic wrap and freeze for up to 2 weeks.
To thaw, let it thaw overnight in the refrigerator, then cover the dish with aluminium foil and reheat at 350F for 30 minutes until cooked through or in the microwave for a few minutes until hot.
Freeze in Individual Portions: Alternatively, you can portion it out into sizes of your choice and place in freezer-safe containers and freeze for up to 2 weeks.
Let thaw overnight in the refrigerator, then heat the potatoes in an oven-safe dish at 350F for 30 minutes or in the microwave for a few minutes until hot.
Depending on the type of potatoes you use, the potatoes may take more time to cook. If your potatoes are still hard after baking, let them cook for another 15 minutes to soften a little more.
Other Side Dishes You’ll Enjoy:
- Crispy Hasselback 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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Easy Scalloped Potatoes (Gluten-Free, Vegan)
- Prep Time: 30 mins
- Cook Time: 1 hour 10 mins
- Total Time: 1 hour 40 minutes
- Yield: 8 servings 1x
- Diet: Vegan
Description
These easy creamy 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’s doesn’t require cream, milk or cheese at all! This is completely gluten-free, dairy-free and vegan, but no one would know!
Ingredients
- 3 pounds Yukon gold potatoes (approximately 4 large potatoes)
- 3 large garlic cloves, minced
- 4 tablespoons olive oil
- 1 cup unsalted vegetable broth
- 2 cups unsweetened almond milk
- 1/4 cup corn starch
- 1/4 cup nutritional yeast
- 1 teaspoon dried rosemary
- 1 teaspoon dried parsley
- 1 teaspoon dried thyme
- 1/4 teaspoon ground turmeric powder
- 1 1/2 teaspoons salt
- Pepper to taste
- 2 tablespoons fresh chopped parsley, for garnishing (optional)
Instructions
- Preheat: Preheat the oven to 400F and arrange the rack to the middle section.
- Slice: Peel and slice potatoes into evenly thin rounds (approximately 1/4-inch thick).
- Sauté Garlic: Heat up the olive oil in large skillet over medium heat and sauté the minced garlic until fragrant, approximately 30 seconds.
- Prepare the Roux: Add the cornstarch vegetable broth and whisk well until you get an even mixture.
- 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.
- Grease: Grease a 9×13-inch rectangle casserole dish.
- Layer and Assemble: Layer half of the potato rounds to cover the bottom of the greased casserole dish, and then pour half of the sauce over the potatoes. Repeat with the remaining potatoes and sauce.
- Bake: Bake for approximately 60 to 70 minutes minutes until potatoes are golden on top and tender inside. If you notice the top browning too much, you can also tent the casserole dish with aluminium foil during the last 15 minutes.
Notes
Potatoes: I used Yukon gold potatoes, but feel free to use Russet potatoes if you like a starchier potato, or any other potato you have on hand. You can also use sweet potatoes if you prefer a sweeter side dish.
Cornstarch: I used cornstarch to thicken up the liquids to make the sauce creamier and thicker. If you don’t have cornstarch, 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. 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 for this recipe, but go ahead and 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 use 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!
Casserole Dish: I like making these scalloped potatoes in a casserole dish because it’s pretty enough to go straight from oven to table. If you don’t own a casserole dish, you can also use a cast iron skillet or a baking dish.
Make Ahead and Reheat: To make this ahead of time, simply bake the potatoes as directed in the recipe, and let it cool completely at room temperature before covering it with foil or plastic wrap and storing it in the refrigerator for up to 3 days. Before serving, cover with foil and heat up in the oven at 350F for approximately 30 minutes or in the microwave for a few minutes.
Freezing: If you plan to freeze and then serve the scalloped potatoes in the dish it was cooked in, follow the instructions to bake the potatoes as indicated in the recipe. Cool it down rapidly in the refrigerator so it doesn’t keep on cooking, and then cover with plastic wrap and freeze for up to 2 weeks. To thaw, let it thaw overnight in the refrigerator, then cover the dish with aluminium foil and reheat at 350F for 30 minutes until cooked through or in the microwave for a few minutes until hot. Alternatively, you can portion it out into sizes of your choice and place in freezer-safe containers and freeze for up to 2 weeks, then heat the potatoes in an oven-safe dish at 350F for 30 minutes or in the microwave for a few minutes until hot.
- Category: Side Dishes
- Method: Baking
- Cuisine: American
Keywords: scalloped potatoes
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