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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!

Course Dinner, Main Course, Side Dish
Cuisine American, French, Italian
Keyword dairy free potatoes, vegan scalloped potatoes, whole30 scalloped potatoes
Prep Time 20 minutes
Cook Time 55 minutes
Servings 8
Calories 328 kcal

Ingredients

  • 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

Instructions

  1. Preheat your oven to 400F

  2. Peel and slice the potatoes and set them aside

  3. Grease the baking dish and add half the sliced potatoes to the dish, trying to make an even layer

  4. 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

  5. Add the nutritonal yeast and stir everything well to combine

  6. 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

  7. Add the almond flour and cook for another few minutes, allowing the sauce to thicken

  8. 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.

  9. Remove from the oven and let cool for a few minutes before serving.

Recipe Notes

  1. Try and slice the potatoes evenly so that they cook evenly
  2. If you can't have coconut milk I suggest using cashew milk instead
  3. Feel free to add other spices such as paprika, parsley or thyme to give this dish a slightly different flavour
  4. These potatoes make great leftovers and store well in the fridge for up to a week
Nutrition Facts
Dairy Free Scalloped Potatoes (vegan, gluten free, Whole30, paleo)
Amount Per Serving
Calories 328 Calories from Fat 171
% Daily Value*
Fat 19g29%
Saturated Fat 15g94%
Sodium 425mg18%
Potassium 909mg26%
Carbohydrates 36g12%
Fiber 4g17%
Sugar 2g2%
Protein 7g14%
Vitamin A 63IU1%
Vitamin C 12mg15%
Calcium 44mg4%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.