Dairy Free Scalloped Potatoes

4.61 from 402 votes

Comfort food at it's best. Dairy Free Scalloped Potatoes is covered with a homemade creamy white sauce and baked in a casserole. You'll be making it for years to come. Vegan too!

Course Side Dish

Cuisine Casserole

Prep Time 20

Cook Time 1 30

Total Time 1 50

Servings servings

Calories 221kcal

Author Ligia Lugo

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 ½ teaspoon salt
½ 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.

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