Dairy-Free Scalloped Potatoes


There’s no need for cheese in these delicious dairy-free scalloped potatoes. The recipe is adapted from my book, and it uses everyday ingredients for a a comforting side dish.

Dairy-Free Scalloped Potatoes Recipe - uses everyday ingredients and no cheese required! Easy options for vegan, gluten-free and soy-free.

I highly recommend using a mandolin to prepare the potatoes. The one I use was very inexpensive, and it makes very quick work of the slicing process. In fact, the hands on time of this recipe can be minimized very easily. However, you still have to be patient while these dairy-free scalloped potatoes bake!

Special Diet Notes: Dairy-Free Scalloped Potatoes

By ingredients, this recipe is dairy-free / non-dairy, optionally egg-free, optionally gluten-free, nut-free, peanut-free, optionally soy-free, optionally vegan / plant-based, and optionally vegetarian. Simply use the buttery spread, flour, broth and mayo ingredients that work best for your dietary needs. The swaps are very minor, so your final result will still be delicious.

Dairy-Free Scalloped Potatoes
Prep time
Cook time
Total time
Serves: 8 servings
  • 5 large potatoes, optionally peeled (see note below)
  • 1 medium yellow onion, chopped
  • 3 tablespoons dairy-free buttery spread or margarine
  • ¼ cup all-purpose or white-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
  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.
  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.
  5. Increase the heat to medium, and cook, whisking constantly as it bubbles, until the mixture is thick, just a few minutes.
  6. Pour the sauce over the potatoes. Sprinkle the top with paprika or herbs and bake for 90 minutes, or until the potatoes are fork tender and lightly browned on top.
Potatoes: I think medium-sized Russets or large Yukon Gold are the best potatoes to use for dairy-free scalloped potatoes.

About Author

Alisa is the founder of GoDairyFree.org, Senior Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living. Alisa is also a professional recipe creator and product ambassador for the natural food industry.


  1. Pingback: Scalloped Potatoes (GF, DF, Egg, Soy, Peanut/Tree nut Free, Top 8 Free, Vegan)

  2. I made this recipe for my boyfriend, who’s allergic to dairy, and it was amazing!

    I actually prefer it to the dairy version of scalloped potatoes.

    Thanks Alisa.

  3. Best scalloped potatoes I’ve ever eatten. I’ve had a dairy intolerance most of my life and when I found these I got so excited. Just made them and my husband who can pick up on dairy free couldn’t tell the difference. Wondered what I was going to eat.

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