There’s no need for cheese in these delicious dairy-free scalloped potatoes. The recipe is adapted from my book, Go Dairy Free: The Guide and Cookbook, and it uses everyday ingredients for a a comforting side dish. I originally shared this recipe way back in 2007, but am giving it an update today!
Dairy-Free Scalloped Potatoes that Everyone will Love. Yes Everyone.
Honestly, we usually make these dairy-free scalloped potatoes for weeknight meals, but it’s also a fabulous side dish for holiday meals. It pairs well with Easter, Thanksgiving, and Christmas dinners.
This wonderful recipe is very easy, even for beginner home cooks. But I highly recommend using a mandolin to prepare the potatoes. Thinly slicing potatoes for scalloped dishes is tedious, and it can be hard to get even slices. A mandolin dramatically speeds things up while producing perfectly thin slices. The one I use was very inexpensive. Another option is to use a food processor with a slicing blade. Either tool will make the prep time on this dish very fast, but you still have to be patient while these dairy-free scalloped potatoes bake!
Special Diet Notes: Dairy-Free Scalloped Potatoes
By ingredients, this recipe is dairy-free / non-dairy, optionally egg-free, optionally gluten-free, nut-free, peanut-free, optionally soy-free, optionally vegan / plant-based, and optionally vegetarian. Simply use the buttery spread, flour, broth and mayo ingredients that work best for your dietary needs. The swaps are very minor, so your final result will still be delicious.
Dairy-Free Scalloped Potatoes
Total time
Author: Alisa Fleming
Recipe type: Side
Cuisine: American
- 5 large potatoes, optionally peeled (see note below)
- 1 medium yellow onion, chopped
- 3 tablespoons dairy-free buttery spread or margarine
- ¼ cup all-purpose or white-wheat flour (can sub your favorite gluten-free flour blend)
- ¼ cup mayonnaise or vegan mayo (for egg-free)
- 1¾ cups chicken broth, no chicken broth (for vegan), or water
- ¾ teaspoon salt
- ⅛ teaspoon white pepper
- Paprika or herbs, for topping
- Preheat your oven to 350ºF and grease a deep baking dish.
- Slice the potatoes very thin. A mandolin is very helpful here (I use this one).
- Toss the potato slices and onion together in a large bowl, and then spread in your prepared baking dish.
- Melt the buttery spread in a saucepan over medium-low heat. Whisk in the flour to make a thick paste. Whisk in the mayonnaise, and then slowly whisk in the broth or water to prevent any lumps. Add the salt and pepper.
- Increase the heat to medium, and cook, whisking constantly as it bubbles, until the mixture is thick, just a few minutes.
- Pour the sauce over the potatoes. Sprinkle the top with paprika or herbs.
- Bake for 90 minutes, or until the potatoes are fork tender and lightly browned on top.
Potatoes: I think medium-sized Russets or large Yukon Gold are the best potatoes to use for dairy-free scalloped potatoes.
3.5.3229
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