This is the best dairy free scalloped potatoes recipe! Rich and creamy they have an amazing cheesy flavour without any cheese or dairy. Made with russet potatoes, nutritional yeast, almond flour and coconut milk you will love that this recipe is also vegan, gluten free, paleo and Whole30 compliant.
Why you will love this recipe:
- The flavour is amazing! These vegan scalloped potatoes are rich and creamy and have the best cheesy flavour, without any cheese or dairy.
- These scalloped potatoes with coconut milk are made with russet potatoes, nutritional yeast, and almond flour to give them a cheesy taste without any cheese.
- It’s made with no cashews and no tofu.
- This is a healthy potato recipe.
- Not only is this recipe dairy free but these au gratin potatoes are also vegan, gluten free, milk free, lactose free, paleo and Whole30 compliant.
- It makes great leftovers and store really well in the fridge.
- These potatoes are perfect anytime but make a great addition to holiday meals including Thanksgiving, Easter and Christmas!
Key ingredients and substitutions:
- Russet potatoes – these are my favourite potatoes for making scalloped potatoes. They cook beautifully and absorb the sauce to make them so creamy and delicious.
- Coconut oil – a great dairy free alternative to butter!
- Onion and garlic – to help give this dish such a delicious flavour.
- Nutritional yeast – to make it taste cheesy, without the dairy.
- Vegetable stock – to help add delicious flavour and moisture to these potatoes. If you aren’t vegan you can also use chicken stock or bone broth.
- Coconut milk – to help make this dish so rich and creamy! I recommend using full fat coconut milk to get the most flavour and to give these potatoes the most creamy texture possible. You could also swap this for cashew milk or almond milk too, but just note that these will slightly change the flavour.
- Spices – salt, dried thyme, and ground black pepper blend perfectly to season these au gratin potatoes.
- Almond flour – this is used to help thicken the sauce on these potatoes. Be sure to use almond flour and not almond meal. You could swap this for cashew flour if you don’t have almond flour.
How to make this recipe:
First, preheat your oven to 400 degrees Fahrenheit.
Next, peel and slice the potatoes and set them aside.
Now grease the baking dish and add half the sliced potatoes to the dish, trying to make an even layer.
Then place a large pan on the stove on medium heat and add the coconut oil. Once it’s melted add the chopped onion and minced garlic and cook for a few minutes, until the onion is translucent.
Now add the nutritional yeast and stir everything well to combine.
Next, add the remaining ingredients (except for the almond flour) and stir everything well to combine. Turn down the heat and let it cook for a few minutes, stirring frequently.
Then add the almond flour and cook for another few minutes, allowing the sauce to thicken.
Lastly, pour half of the sauce over the potatoes in the baking dish, then add the remaining potatoes to the dish and top with the remaining sauce. Cover the baking dish in tin foil and bake for 30 minutes. Remove the foil and bake for another 20-25 minutes, until the potatoes are golden. Now remove the baking dish from the oven and let the potatoes cool for a few minutes. Then serve and enjoy!
- I recommend using russet or Yukon Gold potatoes for making scalloped potatoes.
- Cut the potatoes into even slices, approximately 3-4mm thick (you can also use a mandolin for this purpose).
- Any type of onion will work for this recipe (white, yellow etc.).
- Don’t try using low fat coconut milk for this recipe, it is too watery.
- To make this recipe ahead of time: I recommend cooking this dairy free potato bake and then letting it cool completely to room temperature. Then cover tightly and refrigerate for up to 3 days. On the day you are ready to serve them, bake the pan covered (with foil) at 350 degrees Fahrenheit for 30 minutes, or until the potatoes are warm.
Variations and add ins:
- Feel free to add additional spices such as parsley, sage or paprika to give these potatoes a different flavour.
- Try adding cooked ham or bacon to give this dish a whole new flavour (of course not if you are vegan).
- If you can’t have almonds I would use cashew flour instead.
- If you can’t have coconut milk I would recommend using cashew milk or almond milk instead, but these will slightly change the flavour.
- Add some greens! Fresh kale or baby spinach would be delicious. Just stir a large handful into the sauce before layering the potatoes.
- If you aren’t vegan you can substitute the vegetable stock/ broth for chicken broth or stock or with bone broth.
- Feel free to double this recipe if you are serving a large group.
Frequently asked questions:
I recommend using either russet or Yukon Gold potatoes.
I recommend peeling potatoes when you make scalloped potatoes. It isn’t necessary but the dish looks nicer when cooked.
It comes from the Old English word “collop” which means “to slice thinly.” This is different from au gratin potatoes which got its name from the French words “grater” and “gratine” which means “to scrape” and “crust or skin.”
This depends on which definition or version of the paleo diet that you follow. When the paleo diet was first created potatoes were not allowed, but since the Whole30 diet started allowing potatoes many paleo authors have also started to allow potatoes as well. My number one rule is to do what works best for you and listen to your body. If you don’t tolerate potatoes, please don’t eat them.
Other recipes you will love:
- Whole30 Salmon Cakes with Lemon Dill Aioli
- Whole30 Green Beans with Almonds
- Vegan Pumpkin Risotto
- Vegan Cream of Mushroom Soup
- Pumpkin and Sweet Potato Soup
- Asian Coleslaw
- Dairy Free Shepherd’s Pie
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Dairy Free Scalloped Potatoes
- 3 lbs Russet potatoes, peeled and sliced into 3-4mm thin slices
- 3 tbsp coconut oil (plus a little more for greasing the casserole dish)
- 1 onion, finely chopped (use a white or yellow onion)
- 2 cloves garlic, minced
- 3/4 cup nutritional yeast
- 2 cups full fat coconut milk
- 1 1/4 cup vegetable stock (or sub with chicken stock or bone broth)
- 1 1/2 tsp sea salt (or more or less to taste)
- 1/2 tsp ground black pepper (or more or less to taste)
- 1/2 tsp dried thyme (or more or less to taste)
- 1/4 cup almond flour
- Preheat your oven to 400F.
- Peel and slice the potatoes and set them aside.
- Grease the baking dish and add half the sliced potatoes to the dish, trying to make an even layer.
- Place a large pan on the stove on medium heat and add the coconut oil. Once it's melted add the chopped onion and minced garlic and cook for a few minutes, until the onion is translucent.
- Add the nutritional yeast and stir everything well to combine.
- Add the remaining ingredients (except for the almond flour) and stir everything well to combine. Turn down the heat and let it cook for a few minutes, stirring frequently.
- Add the almond flour and cook for another few minutes, allowing the sauce to thicken.
- Pour half of the sauce over the potatoes in the baking dish, then add the remaining potatoes to the dish and top with the remaining sauce. Cover the baking dish in tin foil and bake for 30 minutes. Remove the foil and bake for another 20-25 minutes, until the potatoes are golden.
- Remove from the oven and let cool for a few minutes before serving.
- Try and slice the potatoes evenly so that they cook evenly.
- If you can’t have coconut milk I suggest using cashew milk instead.
- Feel free to add other spices such as paprika, parsley or thyme to give this dish a slightly different flavour.
- These potatoes make great leftovers and store well in the fridge for up to 7 days.
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