This is the best dairy-free scalloped potatoes recipe! These potatoes are so rich and creamy and they have an amazing cheesy flavour, without any cheese! 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.
Comfort foods like healthy meat sauce, butternut squash and red pepper soup, easy dairy free rice pudding, the best vegan pumpkin risotto and creamy dairy free cauliflower soup are some of my all time favourites, which is why I can't wait for you to try this healthy comfort food recipe that I am sharing with you today!
Table of Contents
Why you will love this recipe:
- The flavour! These vegan scalloped potatoes are rich and creamy and have the best cheesy flavour.
- These dairy-free scalloped potatoes are made with nutritional yeast, almond flour and coconut milk to give them a cheesy taste, but with no cheese.
- Not only is this healthy side dish dairy-free but these potatoes are also vegan, gluten-free, milk free, lactose free, paleo and Whole30 compliant. They are also made without cashews and without cream.
- Dairy-free scalloped potatoes are perfect anytime but are also great to serve on special occasions like Thanksgiving, Easter, and Christmas, just like my maple syrup roasted carrots and parsnips.
If you love potato dishes you will also love stewed potatoes, dairy-free shepherd's pie and Southern potatoes.
Ingredient notes and substitutions:
For the full ingredient list and exact measurements refer to the recipe card later in this post.
Jump to the Recipe Card.
- Russet potatoes - these are the best potatoes for making scalloped potatoes. Instead of Russet potatoes you could also use Yukon Gold potatoes.
- Coconut oil - a great dairy free alternative to butter. You could also use olive oil, avocado oil or vegan butter instead.
- Onion and garlic - you can use any type of onion that you like including white onion, yellow onion or sweet onion.
- Nutritional yeast - to give these dairy-free scalloped potatoes the perfect cheesy flavour, without any dairy.
- Vegetable stock or vegetable broth - to help add flavour and moisture to these potatoes. If you aren't vegan you can also use chicken stock, chicken broth or bone broth.
- Coconut milk - I recommend using full fat coconut milk to get the most flavour and to give these potatoes the most creamy texture. I do not recommend using oat milk or soy milk as these milks are too thin and will give these potatoes a strange flavour.
- Spices and seasonings - salt, dried thyme, and ground black pepper blend perfectly to season these dairy-free au gratin potatoes.
- Almond flour - this is used to help thicken the sauce on these dairy-free scalloped potatoes. Be sure to use almond flour and not almond meal which is too gritty.
Recipe variations and add ins:
- Feel free to add additional spices such as parsley, sage, onion powder, garlic powder, or paprika to give this potato casserole a different flavour.
- Add cooked ham or bacon to give this dish a whole new flavour and boost of protein (of course not if you are vegan).
- Instead of almond flour you can use cashew flour to make these dairy-free scalloped potatoes.
- If you can't have coconut milk I would recommend using unsweetened cashew milk or unsweetened almond milk instead.
- Add some greens! Fresh kale or baby spinach are both delicious. Just stir a large handful into the sauce before layering the potatoes.
- Feel free to double this dairy-free scalloped potatoes recipe if you are serving a large group.
How to make dairy-free scalloped potatoes:
Step 1: Preheat your oven to 400 degrees Fahrenheit and peel and thinly slice the potatoes and set them aside.
Step 2: Grease a 9" x 11" baking dish or casserole dish and add half the thinly sliced potatoes to the dish, trying to make an even layer.
Step 3: Place a large pan or skillet on the stovetop 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. Then add the nutritional yeast to the pan and stir everything well to combine.
Step 4: Now add the remaining ingredients to the pan (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.
Step 5: Then add the almond flour and cook for another few minutes, allowing the cream sauce to thicken.
Step 6: Pour half of the sauce over the first layer of potatoes in the baking dish, then add the remaining layers of potatoes to the dish and top with the remaining sauce. Cover the baking dish in aluminum foil and bake for 30 minutes. Remove the aluminum foil and bake for another 20-25 minutes, until the potatoes are golden.
Step 7: Remove the baking dish from the oven and let the potatoes cool for a few minutes.
Step 8: Then serve and enjoy!
Top Tips:
- Try and cut the potatoes into even slices, approximately 3-4mm thick (you can use a mandolin slicer to make this easier to do).
- To prepare this dish ahead of time: I recommend cooking the whole recipe and then letting it cool to room temperature. Cover the dish tightly and refrigerate it for up to 3 days. On the day you are ready to serve the potatoes, bake the pan (covered with foil) at 350 degrees Fahrenheit for 30 minutes, or until the potatoes are warm.
How to serve:
These dairy-free scalloped potatoes are the perfect side dish to serve for holiday meals like Thanksgiving, Easter and Christmas dinner, just like my no added sugar cranberry sauce. These potatoes pair really well with meat dishes like ham, turkey and cranberry maple chicken.
Dairy-free scalloped potatoes FAQs:
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 white potatoes were not allowed, but since the Whole30 diet started allowing white 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.
No, this recipe is not low carb or keto.
Store any leftover dairy-free scalloped potatoes in an airtight container in the fridge for up to 7 days.
Other dairy-free recipes you will love:
Recipe
Dairy-Free Scalloped Potatoes
Equipment
- 9" x 11" baking dish
Ingredients
- 3 lbs Russet potatoes, peeled and sliced into 3-4mm thin slices
- 3 tablespoon 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 teaspoon sea salt (or more or less to taste)
- 1/2 teaspoon ground black pepper (or more or less to taste)
- 1/2 teaspoon dried thyme (or more or less to taste)
- 1/4 cup almond flour
Instructions
- 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.
Notes
- Try and slice the potatoes evenly so that they cook evenly.
- 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.
- Nutritional values are an estimate and will vary depending on the exact ingredients used.
Jennifer Miller
I've been making these forever, my absolute favorite comfort food and my family chooses these over Mac n cheese at holiday meals! This Easter a few of us are potato-free...do you think yellow squash could be substituted for the potatoes?
Dr. Erin Carter
Oh I have honestly never tried that. I think if you peel it and cut it like you would potatoes it might be ok? I just don't want to make any false promises since I haven't tried it myself. If you do try it please let me know how it goes.
Tara
Very flavorful! Made these for our Easter family dinner. One of our family members is dairy free for the time being. We all really, really liked this, a great accompaniment to our local farm smoked ham. The sauce was the perfect amount for 3 pounds of potatoes. The nutritional yeast, with seasonings, including smoked paprika really made up for the lack of cheese.
Erin Carter
I am so glad you all loved it!
Etta
Can I use almond milk?
Erin Carter
I answer this question in the post under "variations and add ins" 🙂
Cynthia
You have a new devoted follower. After making these potatoes for my husband, I went through your site and started pinning many others that I plan to make. Exactly what I have been looking for. Thank you!
Erin Carter
Oh that makes me so happy to hear! Thanks so much for letting me know.
Jackie
These were so good. It took a spoon full or two to get use to the slight coconut flavor, but it very good and I will recommend it to others and for sure make it again.
Erin Carter
I'm so glad you liked them!! Thanks for the comment.
Dianne
Need to try this. Is the coconut milk the one in the can or the carton?
Erin Carter
I use canned!
Noreen
What could be used in place of the nutritional yeast?
Erin Carter
I don't know of anything that would be equivalent. I wouldn't recommend trying to replace it or swap it.
Mary
I recently just had to be df. I was sad I couldn't make these potatoes anymore! So glad I ran across from this to replace my old recipe.
Erin Carter
I hope you love them!!!
Liliya
I made these several times and here looking this up again to make this tomorrow for lunch. This is my new favorite comfort food. Thank you for this delicious recipe.
Erin Carter
Oh I am so glad you love them!!! Thanks for letting me know.
Helen
My sauce did not thicken. I used canned coconut milk, maybe not full fat. Could this be the problem?
Dr. Erin Carter
Yes if you use low fat coconut milk it will be more watery so that could be the issue.
Esther Rivera
I made this tonight and it was absolutely delicious! Thank you so much for this wonderful dairy free recipe.
Erin Carter
Yay I'm so thrilled you loved it!
Kristie
WOW! YUM!