Dairy Free Herbed Scalloped Potatoes is comfort food at it’s best. Potatoes baked in a casserole that has been covered with a creamy white sauce. Herbs sprinkled overall for a little extra sumpin sumpin.
Comfort food can take a step forward and still give you that old nostalgic feeling. This Dairy Free Herbed Scalloped Potatoes recipe is a great example of that.
Since it is lower in fat that can give you lots of comfort too. Right out of the oven comes a bubbling casserole filled with potatoes and lots of creamy sauce.
The difference is that dairy-free milk is used in the roux and the vegan scalloped potatoes casserole is sprinkled with a few fresh herbs. That all cranks up the flavor a notch.
There is no onion in this recipe either so it covers all of the picky eaters. You, of course, can add finely chopped onion into the melted dairy-free butter before you add the flour.
It will be great that way too but since I had to make it ‘onionless’ for my ‘big kid’ I thought I would give exact measurements for that.
Potatoes come in all colors and sizes. Some are better for boiling, some are better for baking.
I used russet potatoes for this casserole. They are such a straightforward tasting potato that holds up really well with lots of sauce.
Sliced, diced, roasted, baked, fried, creamed, mashed, served alone or added to casseroles they are a perfect vegetable. You can even make them into Baked Potato Soup.
Me too. Besides looking forward to a dish it is also almost like having the night off. That is something we can all use once in a while, right?
How Do You Make a Roux and Then a Sauce?
A roux is the beginning of a sauce and it starts with butter and flour. In our case, it’s dairy free butter.
Melt the dairy-free butter in a saucepan or skillet. For this recipe, a saucepan is used. I like to use one that holds at least four cups. This aids in stirring and making a larger quantity than you thought you might.
Add the flour and it is often the same amount as the butter. Stir until all is well blended. It will seem like a thick clump of moist flour. Keep stirring for about a minute. This cooks out the raw taste of flour.
That’s the Roux and Now on to the Sauce!
Pour in the dairy-free milk or whatever liquid your recipe calls for. It could be a broth or stock but this recipe is for dairy-free milk. Bring to a low boil and stir often. It will thicken as it comes to a boil.
Make sure you don’t curdle the milk and as soon as it just starts to bubble turn the heat down to medium. The sauce may become clumpy but keep stirring. The clumps will smooth out. I love this type of stirrer as it helps make it smoother faster than a wooden spoon.
Keep stirring until it’s smooth and thick and add the salt and pepper. If it becomes too thick just add more milk or even a little water. Stir well and taste to make sure it’s seasoned enough.
Even after all the baking, you’ll get a nice forkful of sliced potato that almost melts in your mouth. Another great russet potato recipe that is impressive for company, yet still simple, is Twice Baked Potatoes. It gets ooohs and aaahs every time.
Potatoes are such a great side dish. From one method to another they are crowd pleasers. They are such delicious vegetables in themselves that potatoes usually don’t need much preparation.
You do make a sauce for Vegan Scalloped Potatoes Casserole and it isn’t intimidating at all. Just creamy goodness all throughout the whole casserole. My most popular recipe on the web!
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Dairy Free Scalloped Potatoes Make a Statement!
Whether the vegan scalloped potatoes are served in a fancy casserole dish or in a clear pyrex dish they look beautiful. Eyes will light up and everyone will say “Pass the Potatoes, Please’.
I don’t think anyone can have enough potato recipes and you might as well start by having the most delicious and classic ones.
Scalloped Potatoes, first, Twice Baked Potatoes, second, Roasted New Red Potatoes, third, Potato Patties, fourth, Fried Potato Slices in an Iron skillet, fifth. Classics!
Dairy Free Herbed Scalloped Potatoes
- 1 tablespoon dairy free butter - to grease the bottom and sides of a 9"x13" casserole or butter two smaller casseroles
- 6 cups russet potatoes - peeled and sliced
- 4 tablespoons dairy free butter
- 4 tablespoons flour
- 3 cups dairy-free milk - unsweetened
- 1 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon fresh thyme
- Peel and slice potatoes to measure 6 to 7 cups.
- Place in a large bowl of water as you go along slicing. This will keep the potatoes from turning brown.
- Melt the dairy free butter in a large saucepan.
- Add the flour and stir over medium-heat for a few minutes. Keep stirring so that it is all blended well.
- Pour in the dairy free milk.
- Bring to a low boil stirring often.
- After the sauce comes to a boil turn down the heat to medium and cook until it is smooth and thickens a bit. About 10 to 15 minutes. Add salt and pepper and stir.
- Layer the potatoes in a large 9" x 13" casserole dish, overlapping in a staggered type of style. This lets the sauce get down in between the nooks and crannies.
- Pour the sauce all over the top. Cover with a lid or foil.
- Bake at 350° for 30 minutes.
- Uncover and bake another 60 minutes.
- Remove from oven and sprinkle fresh herbs over the top.
- Let stand for 10 minutes. The sauce will thicken.
You’ll need to make the casserole in two smaller casseroles so that you can slip them into the large freezer bags.
Partially bake for the first 40 minutes. Let cool, lay plastic wrap over that but tap it down so that it touches the top of the casserole, then cover with foil then slip in a freezer bag.
Defrost overnight in the fridge and then remove the foil and plastic wrap. Replace the foil and bake at 350 for 10 minutes. Then uncover and bake another 30 minutes or until heated through.