Dairy-Free Scalloped Potatoes

These Dairy-Free Scalloped Potatoes will have you saying "pass the potatoes please!" at your dinner table. Made with tender potatoes, dairy free sauce, this comforting side dish is the perfect for your next holiday gathering, party or a cozy weeknight meal!

Course Dinner, Side Dish

Cuisine American, Dairy-free, Vegan, vegetarian

Keyword creamy, dairy-free, potatoes, vegan

Prep Time 10

Cook Time 45

Total Time 55

Servings

Calories 115kcal

Author Sireesha A.

Equipment

1 mandoline slicer
1 9x13 inch baking dish
1 medium saucepan

Ingredients

4 large potatoes Yukon Gold or Russet work well
1 medium onion thinly sliced
3 cloves garlic minced
2 cups unsweetened coconut or almond milk or any plant-based milk
1 cup vegetable broth
½ cup nutritional yeast
¼ cup all-purpose flour or gluten-free flour for a GF option
¼ cup vegan butter or olive oil, avocado oil or canola oil
1 teaspoon dried thyme
½ teaspoon paprika
Salt and pepper to taste
Fresh parsley chopped (for garnish)

Instructions

Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
Peel the potatoes and slice them into thin rounds, about ⅛-inch thick. You can use a mandoline slicer for even slices.
In a medium saucepan, melt the vegan butter or heat the olive oil over medium heat. Add the sliced onion and minced garlic, sautéing until the onion is translucent and fragrant, about 5 minutes.
Sprinkle the flour over the onions and garlic, stirring constantly for about 1-2 minutes to form a roux.
Gradually whisk in the almond milk and vegetable broth until smooth. Stir in the nutritional yeast, dried thyme, paprika, salt, and pepper. Cook for 3-5 minutes, or until the sauce has thickened.
Arrange half of the sliced potatoes in an even layer in the prepared baking dish. Pour half of the sauce over the potatoes, spreading it evenly. Layer the remaining potatoes on top and pour the rest of the sauce over them.
Cover the baking dish with aluminum foil and bake in the preheated oven for 45 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the potatoes are tender and the top is golden and bubbly.
Let the scalloped potatoes cool for a few minutes before serving. Garnish with fresh parsley for a touch of color and added flavor.

Notes

Tips for Success:

Use Coconut Milk: For a creamier and thicker roux, use coconut milk.I've found that the coconut milk pairs really well with these potatoes. The coconut flavor is absorbed well into potatoes and provides hints of nutty flavor in these scalloped potatoes.

Cut Potatoes evenly: Use a mandolin slicer if possible so that your potatoes can cook evenly.

Garnish for Flavor: Use herbs such as parsley, rosemary, and thyme along with garlic cloves to spruce up the flavor.

Nutrition