Dairy-Free Scalloped Potatoes

Honestly, we usually make these delicious dairy-free scalloped potatoes for weeknight meals, because they are so darn easy and cheap. But this cheeseless, milkless casserole is also a fabulous side dish for holiday meals. It pairs well with Easter, Thanksgiving, and Christmas dinners. It can be made to suit almost any dietary need, and yes, I’ve been asked for this recipe by many dairy eaters. These are simply the best dairy-free scalloped potatoes because everyone loves them!

Dairy-Free Scalloped Potatoes Recipe with No Cheese

Forget the fuss of finding alternatives for your dairy-free scalloped potatoes casserole. There’s no cheese and no milk of any kind needed for this recipe. They come out perfectly rich, tender, and flavorful with an addictive crispy topping using simple, everyday ingredients. I originally shared this recipe way back in 2007, and it’s in my flagship book, Go Dairy Free: The Guide and Cookbook, Today, I’m updating it online, and have added even more options in the FAQs below.

Can I Use a Food Processor to Cut the Potatoes?

Definitely! In fact, a food processor with the slicing blade attached is the simplest and fastest way to thinly slice potatoes. I recommend a mandolin since it is a cheap, low tech option. Thinly slicing potatoes for scalloped dishes with a sharp knife is tedious, and it can be hard to get even slices. A mandolin (or food processor) dramatically speeds things up while producing perfect thinly sliced potatoes.

What Size Casserole Dish Should I Use?

A 9×13-inch or smaller should work fine. I typically use a deep 9×9-inch dish, but your favorite oval or square casserole dish in this range should work well.

Does it Matter Which Vegan Butter I Use?

Not really. I would just use your favorite brand. It can be a spread version or a stick version, but I typically use a stick version for that extra hint of richness. It’s cooked into the cream sauce, so the most important thing is that it has a taste you enjoy.

Can I Substitute Olive Oil for the Dairy-Free Butter?

I don’t see why not! You might want to add an extra pinch of salt and/or a dash of garlic powder just to help compensate for that little extra flavor missing from the butter alternative. The butter alternative does add a bit more richness and well rounded flavor.

Can I Use Low Fat Mayonnaise?

Honestly, I wouldn’t use low fat mayonnaise. These dairy-free scalloped potatoes are already relatively low in fat. It might work fine, but the thickeners and lack of oil in low fat mayonnaise might cause less stellar results.

Do You Use Salted or Unsalted Broth?

When using broth, I typically use a regular, salted brand. However, you can use low-sodium, if preferred. The sodium listed reflects the use of regular broth.

Can I Substitute Almond Milk, Coconut Milk, or Soy Milk for the Broth?

In theory, you can, but it isn’t my first choice. Non-dairy milk alternatives can add creaminess, but they also add hints of their flavor, like almond, coconut, or soy. Without the milk alternative, this scalloped potatoes casserole tastes like a naturally dairy-free dish, not one that was made with alternatives.

What About Oat Milk?

I rarely recommend oat milk for sauce recipes. The brands vary too much in how they perform since it is a heavily processed type of milk alternative. And again, I prefer adding the well rounded flavor of broth.

Which Herbs Do You Recommend for Topping?

My favorites herbs with potatoes are rosemary, chives, and thyme. But sage, dill, marjoram, or basil are also delicious options. You can use fresh herbs or dried. But I would use fresh herbs if you are using a more delicate herb, like parsley.

Can I Add Dairy-Free Cheese?

Did you know that traditional scalloped potatoes do not contain cheese? Scalloped potatoes with cheese are actually called au gratin potatoes. We do have a dairy-free potatoes au gratin recipe. But if you wish, you can add some vegan cheese alternative. It might prevent the top from crisping up nicely. To avoid this issue, while still adding cheesiness, you could sprinkle in a little nutritional yeast or only use cheese in between the layers.

Can I Add Garlic?

Yes, garlic would be a delicious addition. I don’t use it to avoid overpowering this dish. But you can add a minced garlic clove or two with the butter alternative or about 1/4 teaspoon garlic powder with the salt and pepper if you want to add a hint of garlic to your dairy-free scalloped potatoes.

Can I Use Black Pepper Instead of White Pepper?

No judgement here. White pepper adds a more sultry peppery flavor, but freshly ground black pepper will also be delicious.

Do I Need to Broil the Potatoes?

You shouldn’t need to. After the long baking time, the top is typically golden and crispy. In very humid climates, your potatoes might not seem as crisp. If you want them more browned, you can turn the oven to broil for the last 1 to 2 minutes of baking.

Special Diet Notes: Dairy-Free Scalloped Potatoes

By ingredients, this recipe is dairy-free / non-dairy, cheese-free, nut-free, peanut-free, and optionally soy-free. We’ve also included options for egg-free, gluten-free, vegan, and vegetarian. Simply use buttery spread, flour, broth, and mayo that work best for your dietary needs. The swaps are very minor, so your final result will still be delicious.

Alisa Fleming

Dairy-Free Scalloped Potatoes

5 from 7 votes

This is a simple classic that's delicious, comforting, and never ceases to impress. The center is rich, flavorful, and fork tender, while the top naturally browns and crisps. This recipe is adapted from my flagship book, Go Dairy Free: The Guide and Cookbook.

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Prep Time 15 minutes mins

Cook Time 1 hour hr 35 minutes mins

Total Time 1 hour hr 50 minutes mins

Servings: 10 servings

Course: Side

Cuisine: American

Calories: 221

Ingredients Method Nutrition Notes

Ingredients

  

1x2x3x?

• 5 large potatoes optionally peeled (see Potato Note below)
• 1 medium yellow onion chopped or sliced
• 3 tablespoons dairy-free buttery spread or sticks
• ¼ cup all-purpose flour or white-whole wheat flour
• ¼ cup mayonnaise
• 1¾ cups chicken broth or water
• ¾ teaspoon salt
• ⅛ teaspoon white pepper
• Paprika or herbs for topping

Method

 

1. Preheat your oven to 350ºF and grease a deep baking dish.
2. Slice the potatoes very thin. A mandolin is very helpful here.
3. Toss the potato slices and onion together in a large bowl, and then spread in your prepared baking dish. They should naturally layer. You can shake the pan a bit to even them out.
4. Melt the buttery spread in a pan 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 and whisk to combine.
5. Increase the heat to medium, and cook, whisking constantly as it bubbles, until the creamy sauce is thick, just a few minutes.
6. Pour the sauce over the potatoes. Sprinkle the top with paprika or herbs.
7. Bake for 90 minutes, or until the potatoes are fork tender and lightly browned on top.
8. Let cool for 10 minutes, as it will be very hot. Serve warm.
9. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Nutrition

Serving: 1Calories: 221kcalCarbohydrates: 35gProtein: 4.7gFat: 7gSaturated Fat: 1.4gSodium: 358mgFiber: 3.7gSugar: 2.1g

Notes

Potato Note: I think medium-sized Russet potatoes or large Yukon gold potatoes are the best potatoes to use in dairy-free scalloped potatoes. But regular yellow and white potatoes also work well. For unique color, you could use part purple potatoes. I typically peel Russet potatoes and purple potatoes if using them in this recipe. I don't peel Yukon gold, yellow, or white potatoes as they have a thin skin that become very soft when baked.

Egg-Free Option: Substitute vegan mayo for the regular mayonnaise. Do not use a lite version.

Vegan Option: Substitute vegan mayo for the regular mayonnaise, and a vegan "no chicken" broth or vegetable broth for the chicken broth.

Gluten-Free Option: You can sub your favorite gluten-free flour blend for sauces in this recipe. A good friend swears by King Arthur Measure for Measure. If you want grain-free, I would grind 1/2 cup cashews into a flour and use them in place of the flour. Almond flour might work, but we haven't tested it in this recipe.

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