These dairy free scalloped potatoes are so good! So rich and creamy they have an amazing cheesy flavour without any 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.
I can’t wait for you guys to try these dairy free scalloped potatoes! They turned out so good! They are rich and creamy and have the best cheesy flavour, without any dairy! They’re made with potatoes, nutritional yeast, almond flour and coconut milk to give them a cheesy taste without any cheese! Not only are they dairy free but they are also vegan, gluten free, paleo and Whole30 compliant. They also make great leftovers and store really well in the fridge. They are perfect anytime but make a great addition to holiday dinners including Thanksgiving, Easter and Christmas!
What you need to make these dairy free scalloped potatoes:
- A 9″ x 13″ glass or ceramic baking dish or casserole dish
- Russet potatoes
- 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 (if you aren’t vegan you can also use chicken stock or bone broth)
- Full fat coconut milk – to help make this dish so rich and creamy!
- Sea salt, dried thyme, ground black pepper
- Almond flour – to help thicken the sauce
Tips for making these dairy free scalloped potatoes:
- I recommend using russet or Yukon Gold potatoes for making scalloped potatoes
- Be sure to 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.)
- If you are’t vegan you can substitute the vegetable stock/ broth for chicken broth or stock or with bone broth
- Don’t try using low fat coconut milk for this recipe, it is too watery
- If you can’t have coconut milk I would recommend using cashew milk instead
- This recipe makes great leftovers and stores well in the fridge for up to a week
- If you would like to make this recipe ahead of time I recommend cooking the recipe and then letting them 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° for 30 minutes, or until the potatoes are warm.
Possible variations on this recipe:
- 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
- Add some greens! Fresh kale or baby spinach would be delicious. Just stir a large handful into the sauce before layering the potatoes.
- 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 dairy free recipes you will love:
- Whole30 Salmon Cakes with Lemon Dill Aioli
- Vegan Pumpkin Risotto
- Pumpkin and Sweet Potato Soup
- Asian Coleslaw
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Dairy Free Scalloped Potatoes (vegan, gluten free, Whole30, paleo)
These dairy free scalloped potatoes are so rich and creamy! Perfect for the holidays you will love that they are also gluten free, vegan, paleo and Whole30!
- 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
- 1/2 cup nutritional yeast
- 2 cups full fat coconut milk
- 1 cup vegetable stock
- 1 1/2 tsp sea salt (more or less to taste)
- 1/2 tsp ground black pepper (more or less to taste)
- 1/2 tsp dried thyme (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 nutritonal yeast and stir everything well to combine
Add the remining ingredients (except for the almond flour) and stir everything well to comine. 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 a week
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