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You are here: Home / Sides / Dairy-Free Scalloped Potatoes Recipe (Gluten-Free)

Dairy-Free Scalloped Potatoes Recipe (Gluten-Free)

December 10, 2020
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This dairy-free scalloped potatoes recipe is pure comfort food. The layers of tender sliced potatoes baked in a savory creamy white sauce make these potatoes extra special. These delicious potatoes take a while to bake so they’re perfect for weekends or for a special meal. For another delicious potato recipe be sure to try my Easy Roasted Chicken Sausage and Potatoes.

Dairy-Free Scalloped Potatoes fresh from the oven.
Jump to:
  • Ingredients
  • Instructions
  • More gluten-free sides
  • Dairy-Free Scalloped Potatoes (Gluten-Free)
  • You may also like
  • Do you need to peel scalloped potatoes?
  • What’s the difference between scalloped potatoes and au gratin potatoes?
Scalloped potatoes made with a dairy-free white sauce.

Ingredients

  • 1/2 cup dairy-free butter
  • 1 large onion, chopped 
  • 2 cloves garlic, crushed
  • 1/4 cup cornstarch
  • 2 cups almond milk, unsweetened
  • 1 cup chicken broth
  • 1 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 tablespoon chopped parsley. optional
  • 3 lbs potatoes, russet or Yukon 

Dairy-Free Butter: Suggested brands: Country Crock Plant Based with Avocado Oil, Smart Balance, or Earth Balance.

Instructions

Cooking onions in dairy-free butter.

Melt dairy-free buttery spread in a large skillet. I use Smart Balance. Then add chopped onion and cook until onions are translucent around 5 minutes, stirring frequently.

Making a white sauce with onions, garlic, and dairy-free butter.

Next stir in crushed garlic and cornstarch. Cook for 1-2 minutes until thickened.

Making a dairy-free white sauce with almond milk.

Continue to stir while slowly pouring in the almond milk and chicken broth.

Cooking dairy-free white sauce.

Continue cooking the sauce over medium heat for several minutes until it thickens. Stir frequently. Remove from heat and set aside while you peel and thinly slice the potatoes.

Layering potato slices and white sauce.

Preheat oven to 350°. Spray a 9×13 casserole dish with cooking spray. Spread a small amount of white sauce in the bottom of the pan and then layer with a third of the sliced potatoes. Spoon about a third of the white sauce over the potatoes.

Pouring dairy-free white sauce over sliced potatoes.

Repeat layers of potatoes and sauce. Spread the last layer of sauce over the potatoes being sure to have them all covered. Cover the baking dish tightly with aluminum foil and place in the oven to bake for 45 minutes. Remove the foil and bake for another 45 minutes. Then broil for 3-4 minutes to get a golden top.

Scalloped potatoes baked in a dairy-free white sauce.

Remove from oven. Optional: Sprinkle chopped parsley over the top.

Parsley on top of fresh baked scalloped potatoes

How to make sure your scalloped potatoes are soft and tender?

Start with thinly sliced potatoes and allow enough time for them to thoroughly bake, 45 minutes covered and 45 minutes uncovered, and then a couple of minutes under the broiler.

Thinly sliced potatoes baked in a creamy dairy-free roux.

More gluten-free sides

  • Casserole dish with freshly baked corn casserole.
    Easy Gluten-Free Corn Casserole (Dairy-Free)
  • A serving of sweet white rice topped with brown sugar.
    Easy Sweet Rice Recipe (Dairy-Free)
  • A green serving bowl filled with delicious broccoli salad with grapes and bacon.
    Broccoli Salad With Grapes (Gluten & Dairy-Free)
  • A serving of gluten-free sweet potato casserole.
    Gluten-Free Sweet Potato Casserole Recipe (Dairy-Free)
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Scalloped potatoes made with a dairy-free white sauce.

Dairy-Free Scalloped Potatoes (Gluten-Free)

★★★★★ 4.8 from 5 reviews
  • Author: Robin Brookshire
  • Prep Time: 25 minutes
  • Cook Time: 94 minutes
  • Total Time: 1 hour 59 minutes
  • Yield: 10 servings 1x
  • Category: Sides
  • Method: Oven
  • Diet: Gluten Free
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Description

Creamy and comforting dairy-free scalloped potatoes are baked in a delicious savory white sauce.


Ingredients

Scale

1/2 cup dairy-free butter
1 large onion, chopped 
2 cloves garlic, crushed
1/4 cup cornstarch
2 cups almond milk, unsweetened
1 cup chicken broth
1 1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon chopped parsley. optional
3 lbs potatoes, russet or Yukon 


Instructions

Melt dairy-free buttery spread in a large skillet over medium heat. Then add chopped onion and cook until onions are translucent around 5 minutes, stirring frequently.

Next stir in crushed garlic and cornstarch. Cook for 1-2 minutes until thickened.

Continue to stir while slowly pouring in the almond milk and chicken broth.

Cook the sauce for several minutes, stirring frequently until it thickens. Remove from heat and set aside.

Peel and thinly slice the potatoes. 

Preheat oven to 350°. Spray a 9×13 casserole dish with cooking spray. Spread a small amount of white sauce in the bottom of the pan and then layer with a third of the sliced potatoes. Spoon about a third of the white sauce over the potatoes.

Repeat 2 more layers of potatoes and sauce. Spread the last layer of sauce over the potatoes being sure to have them all covered.

Cover baking dish tightly with aluminum foil, shiny side down, and place in the oven to bake for 45 minutes. Remove foil and bake another 45 minutes. Then broil for 3-4 minutes to get a golden top.

Remove from oven.

Optional: Sprinkle chopped parsley over the top.


Keywords: scalloped potatoes with cornstarch, scalloped potatoes gluten-free, dairy-free gluten-free scalloped potatoes, side dish

Did you make this recipe?

Tag @mamashire on Instagram and hashtag it #mamashire

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Do you need to peel scalloped potatoes?

It’s up to you. Some recipes call for them to be peeled, not peeled, or even peeled in stripes lengthwise so there are small sections of the peel on each slice. I prefer to peel my scalloped potatoes. But it’s totally up to you.

What’s the difference between scalloped potatoes and au gratin potatoes?

Scalloped potatoes are baked with a white sauce and au gratin potatoes are baked with a cheese sauce. You’ll find a lot of recipes for scalloped potatoes that add cheese too, but traditionally it doesn’t contain cheese.

Two pictures of scalloped potatoes with parsley sprinkled on top.

Filed Under: Sides

Reader Interactions

Comments

  1. SUZANNE ASCHENBECK

    December 28, 2020 at 7:37 pm

    Really yummy – but there was no direction for using the chicken broth. I added it with the almond milk.

    ★★★★

    Reply
    • MamaShire

      December 31, 2020 at 9:33 am

      Ope, thanks for letting me know. I updated the recipe and yes, add it with the almond milk.

      Reply
      • Denice G Conley

        April 08, 2023 at 3:45 pm

        Can u use a crockpot? If so how long?

      • MamaShire

        April 08, 2023 at 10:34 pm

        I haven’t made this in a crockpot yet so I don’t have exact suggestions.

  2. B

    February 15, 2021 at 7:25 pm

    Fantastic!!

    Reply
  3. Jamie F.

    June 11, 2021 at 6:32 pm

    I love this recipe I’m lactose intolerant and this is the best scalloped potatoes recipe I’ve made. Thanks.XOXO

    ★★★★★

    Reply
    • MamaShire

      June 11, 2021 at 7:13 pm

      That’s wonderful! Thanks for letting me know.

      Reply
  4. Lauren

    June 29, 2021 at 11:57 pm

    Hi there! Could I use oat milk instead of almond milk? Thanks!

    Reply
    • MamaShire

      June 30, 2021 at 3:47 pm

      I haven’t made it with oat milk but I think it should work fine.

      Reply
  5. Joyce

    July 24, 2021 at 11:32 am

    My family loved the taste of these potatoes. Will be making them again.

    ★★★★★

    Reply
  6. Jody

    September 30, 2021 at 9:56 pm

    Do you know if these freeze well?

    Reply
    • MamaShire

      October 01, 2021 at 10:05 am

      Yes, you can freeze these. I haven’t tried it yet but from what I’ve read you can freeze scalloped potatoes. Put them in freezer-safe containers or double wrap the pan they were baked in with aluminum foil. Can be frozen for a few weeks. Let them thaw in the refrigerator then reheat.

      Reply
  7. Jody

    April 17, 2022 at 4:17 pm

    I just made these potatoes today for Easter dinner. Once they were cooled I had to try them. Now I can’t keep out of them! Absolutely delicious!
    I followed the recipe to a T except after they broiled to brown up I turned the broiler off and added French fried onions to the top. So so good! I will make these again and again!

    Reply
    • MamaShire

      April 18, 2022 at 11:17 am

      That’s the best news! I’m so glad you enjoyed them!

      Reply
  8. Jody

    April 17, 2022 at 4:51 pm

    I was wondering to make these vegan if I could add vegetable broth instead of chicken broth and get the same flavor?

    Reply
  9. Cindy

    May 10, 2022 at 11:47 am

    Excellent recipe. I used Keto Mylk, because I have an almond allergy. Absolutely delicious, my husband really liked them too.

    Reply
    • MamaShire

      May 10, 2022 at 9:28 pm

      That’s wonderful!

      Reply
  10. Deb

    March 26, 2023 at 6:23 pm

    Could you put this together the day before you want them and bake them the next day?

    Reply
    • MamaShire

      April 08, 2023 at 10:40 pm

      I think so.

      Reply
  11. Abigail Haught

    March 29, 2023 at 12:06 am

    The only thing is there was no instructions on when to add the salt and pepper. This recipe would taste even better if cheese was spread on top. Other than that, yummy recipe!

    ★★★★★

    Reply
  12. Anne

    April 08, 2023 at 3:02 pm

    These are so so good! Even my meat and dairy loving husband loves them and requests them often. I use my homemade chicken stock which takes it up to another level 🙂 Thank you for this great recipe!

    ★★★★★

    Reply
    • MamaShire

      April 08, 2023 at 10:31 pm

      I’m so glad you’re enjoying them!

      Reply

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