Dairy-Free Scalloped Potatoes
 
Prep time
Cook time
Total time
 
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.
Author:
Recipe type: Side
Cuisine: American
Serves: 10 servings
Ingredients
  • 5 large potatoes, optionally peeled (see Potato Note below)
  • 1 medium yellow onion, chopped
  • 3 tablespoons dairy-free buttery spread or sticks
  • ¼ cup all-purpose or white-whole wheat flour (can sub your favorite gluten-free flour blend)
  • ¼ cup mayonnaise or vegan mayo (for egg-free)
  • 1¾ cups chicken broth, no chicken broth (for vegan), or water
  • ¾ teaspoon salt
  • ⅛ teaspoon white pepper
  • Paprika or herbs, for topping
Instructions
  1. Preheat your oven to 350ºF and grease a deep baking dish.
  2. Slice the potatoes very thin. A mandolin is very helpful here (I use this one).
  3. Toss the potato slices and onion together in a large bowl, and then spread in your prepared baking dish. They should naturally layer.
  4. Melt the buttery spread in a saucepan 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.
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.
Nutrition Information
Serving size: 1/10 batch Calories: 221 Fat: 7g Saturated fat: 1.4g Carbohydrates: 35g Sugar: 2.1g Sodium: 358mg Fiber: 3.7g Protein: 4.7g
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/sides/dairy-free-scalloped-potatoes-ii