Dairy Free Scalloped Potatoes are comfort food at its best. Potatoes baked in a casserole covered with a creamy vegan white sauce. Herbs sprinkled over the top for a finishing touch
Comfort food can take a step forward and still give you that old nostalgic feeling. This Dairy Free Scalloped Potatoes recipe is a great example of that.
Since it is lower in fat, it can also provide lots of comfort. Right out of the oven comes a bubbling casserole filled with potatoes and 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, which cranks up the flavors a notch.
Table of Contents
Chef Tips
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.
There isn't any cheese in real scalloped potatoes. If there is cheese then it is Potatoes Au Gratin. So if I wanted Potates Au Gratin then I would add a little nutritional yeast to the sauce.
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.
This vegan scalloped potatoes recipe was so good last night. Ed verbally complimented me on the potatoes and went back for more. He is so happy there are leftovers for tonight.
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
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.
How to make a sauce from roux
- 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.
- Not all dairy-free milks will curdle but be careful - just in case.
- 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.
- 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 this classic dairy free Scalloped Potatoes Recipe and it's NOT intimidating at all. Just creamy goodness all throughout the whole casserole.
My most popular recipe on the web!
Whether these easy 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, Hasselback Potatoes, sixth. All Classics!
Can you freeze scalloped potatoes
- IF FREEZING:
- 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.
- TO BAKE:
- 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.
๐ Recipe
Dairy Free Scalloped Potatoes
Ingredients
- 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 ยฝ teaspoon salt
- ยฝ teaspoon black pepper
- 1 tablespoon fresh thyme
Instructions
- 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.
Lucas
I am going to try to make this tonight, but Iโm melting a slice of Daiya cheddar cheese in the roux to try to make a more cheesy-scalloped potatoes. I think itโs going to be greatโif itโs a hit, in the future Iโll try to add some bacโn bits or green onion to the top before I bake it. Thanks for a great recipe! ๐
Ginny McMeans
Sounds good Lucas! I think it should turn out great as it sounds like Potatoes Au Gratin. Very good!
Valerie
This was super yummy! I used a gluten free flour blend. Thank you!
Natasha
No matter how many times I make this, it is a hit! We have added garlic, dried parsley and nutmeg to the sauce, as well as a little salt, and caramelized onions and chopped spinach to the potatoes. That gives a different taste, and while it is super yummy, it is not more super yummy than the original recipe. Thank you so much for this!!!
Ginny McMeans
That is just great to hear Natasha. I'm so glad you have the recipe and have been brave enough to experiment with it too. Your additions sound delicious! I'm also glad you love it as a classic scalloped potatoes recipe too. You can never have too many potato recipes!
Miriam
How many pounds is 6 cups russet potatoes? This looks like an awesome recipe! I'll try it for Easter dinner
Ginny McMeans
The recipe will be perfect for Easter Miriam. It is so hard to guess how many as russet potatoes are all different sizes. You can have a little more or a little less than six cups and it will still work. Try to visualize in the store and then at home just peel and measure as you go so that you don't have an extra large potato already peeled that you can't really use.
Shira
Hi,
Can I make this using Mykonos Vegan Butter? Made out of cashews and coconut? Earth balance has soy and my youngest has both a cows milk and soy allergy.
Also, would silk almond milk work as well as almond flour?
Thank you!
Ginny McMeans
Hi Shira! Yes, Mykonos vegan butter will work beautifully and almond milk will also be great. You can use almond flour as your thickener and you also need to add more almond flour. It won't clump as regular flour will so add until it's a thick roux. Maybe two to three tablespoons more. Try it one tablespoon at a time.
Gerri Crosson
I am wondering if this can be made a day ahead, then reheated. If so, how would you suggest reheating
I love trying so many of your recipes, and have never been disappointed.
Bkymlicka
Hi Ginny, I'd like to make this for Easter dinner this Sunday but I was wondering if I could add some homemade vegetable broth to the sauce and if so, to what ratio with the non dairy milk? Do I reduce the amount of milk? I'm using unsweetened almond milk.
Thanks so much and I can't wait to try this!
Ginny McMeans
Thank you so much Gerri. It is best to make the day ahead and don't bake it. Then bake the day of serving. Or if you're short on oven space you can bake it the day before and cook about 10 minutes short. Then the day of - take it out of the fridge about a half hour before reheating then cover with foil and bake at 350 degrees for 30 minutes. That should get it hot all the way through. If you would like it browner than what you have take the foil off the last 15 minutes.
Ginny McMeans
Yes, you can do that but it will change the flavor a bit. You use the exact same liquid measurement. I would keep it more milk than broth though. Like 2 cups almondmilk to 1 cup broth - that would be the most broth I would use.
Sam
How could I make this with less sodium? I have problems with high blood pressure!
Ginny McMeans
Sorry to hear about your high blood pressure Sam. You can leave out some of the salt if you wish and let the people salt their own.
Angelina Lugo
Hi - can I replace the flour with an arrowroot or cornstarch ?
Ginny McMeans
Yes Angelina, you sure can. It's great that there are gluten-free options.
Amanthi
What kind of dairy free milk did you use
Ginny McMeans
I almost always use almond milk Amanthi but any of your favorite would work. Coconut milk is my second choice.
PatB
I would like to make half the recipe since I cook mainly for myself. Any suggestions on this? I would use an 8x8 glass dish.
Ginny McMeans
Yes, it is very simple to do PatB. Just cut the ingredients in half for an 8x8 glass dish. You could even make the complete sauce recipe and use as much of it as you can for your scalloped potatoes casserole. It would be very nice and saucy. Try not to fill it too full and also place a baking sheet on the wire rack below when you bake to catch any of the drippings. Just in case.
John Ionata
How many pounds of potatoes do you use?
Ginny McMeans
About 4 pounds John.
Molly
Tried this recipe tonight and hubby & I thought it was delicious! And so simple!
Thanks so much for posting!
Ginny McMeans
I'm so glad that you made this Molly. Thanks so much for letting us know and this makes me very happy.
Nina B
Greetings from the UK. Recipe looks fabulous.,, not sure what the equivalent potato is to a russet. Maybe a Maris Piper or Desiree. What is the weight of 6 cups of potato ie grams or ounces ? How thick did you slice the potatoes. Finally, is 3 cups of milk equivalent to 750ml of liquid volume? Big Thanks.
Ginny McMeans
Thank you, I'm not sure of your potatoes in the UK Nina but it is a basic baking potato. Slice them as you see in the photo. Under 1/4" and larger than 1/8". I googled all of the other measurements. 6 cups of potatoes is about 3 pounds - 1361 g - 1 kg 361 g and Yes, 3 cups of milk is 750ml.
mwest
I would like to make this for Thanksgiving instead of traditional scalloped potatoes. What has been the result of adding some Daiya cheese or nutritional yeast to the sauce? Do you have any recommendations?
Ginny McMeans
Some people do it but real scalloped potatoes do not have cheese in them. That would be Potatoes Au Gratin. The result of these scalloped potatoes as the recipe is written comes out perfect. You can see from the comments that it doesn't need to be changed and there won't be any 'weird' taste to omnivores as some think with nutritional yeast.
Virginia
Fantastic recipe! I used some veggie broth to make the roux instead of butter, and added some cashew cream I had left over. I also opted to freeze half in a tin for another day... which, by the way, works perfectly! P.S. Even my not-vegan-at-all-husband loved these potatoes!
Ginny McMeans
Yay Virginia and thank you! Victory and I'm glad you got to freeze some too.
Sarah
Excellent! I used almond flour and lite coconut milk.. had non-vegan friends over, baked these.. and everyone loved them! They were almost all gone. Thanks a million!! Maybe Iโll add vegan cheese my second time making them ๐
Ginny McMeans
That's great Sarah and you are so welcome! Yes, cheese would be great but then you would be making Potatoes au Gratin. So that is cool, now you can make 2 different classic recipes. Scalloped Potatoes and Potatoes au Gratin. I know there are a lot of recipes on the internet with scalloped potatoes and cheese but they must not know about Potatoes au Gratin ๐
Jennifer
How much nutritional yeast would you add to give it the potatoes au gratin cheesy flavor? Can't wait to try it!
Ginny McMeans
I'd start low with 2 tablespoons and taste it Jennifer. Don't go over 4 tablespoons though (1/4 cup). Cheesy scalloped potatoes are Potatoes au Gratin ๐ Now you can make both.
PAM MacPhee
I made these for Easter yesterday and they were SOOOO good! Even my picky 10 year old loved them! Definitely going to make these again, thank you so much!
PAM MacPhee
Oops, I forgot to rate the recipe when leaving my last comment. LOVED them!!!
Tashina
This was amazing!!!!! Thank You!!!!
Esi Ann :)
This recipe is fantastic! It is my go to potato recipe. It is so comforting and delicious. I often cook it in the crockpot and sometimes add vegan cheese. Thank you so much! ๐
Thomas
Do you use almond milk or soy milk for the recipe?
Ginny McMeans
You can use any of your favorites Thomas. Just make sure it isn't sweetened. At the moment I'm using oatmilk and I use to use almond milk. I still will if it's in the house.
Sin Yee
Is it ok to use coconut milk? Thank you in advance.
Ginny McMeans
Yes, absolutely Sin. Any that you like that is not sweetened.
karen birkett
Delicious recipe (used Nuttelex and 1.5 c coconut milk & 1.5c Bonsoy as what we had). This is a keeper, yum!
Naomi
Used coconut oil in place of butter, halved the milk and did the other half water (oat milk is expensive lol), and used dried thyme and added it into sauce. Turned out awesome, my husband loves this recipe and itโs great to impress non-vegans for Sunday dinners or holidays. 5 โญ๏ธ from us!
Lauren
Could I make this the day before and then bake it on the day?
Ginny McMeans
Yes, Lauren. I have done that before! You will need to add about 10 minutes on to the baking time. Just check the middle that it's nice and hot.
Diane Gate
Hi, this recipe looks amazing. Can I assemble the potatoes then bake them the next day, or bake them and reheat the day I want to serve. Iโm short on oven space for Thanksgiving and wanted to make most dishes ahead of time.
Ginny McMeans
Thank you Diana. Yes, You can totally assemble them the day before (or two). I often do this for company. They may get too dry if you bake them the day before. You can but it may take some mixing when reheating and they won't look as pretty. You can bake them early in the day and then reheat in the oven.
Lauren
Really impressed. I used Ripple milk (original unsweetened) and it was great. I added chedder cheese and alternated layers of potatoes, sauce and cheese.