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.
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.
- 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
- Preheat your oven to 350ºF and grease a deep baking dish.
- Slice the potatoes very thin. A mandolin is very helpful here (I use this one).
- Toss the potato slices and onion together in a large bowl, and then spread in your prepared baking dish.
- 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.
- Increase the heat to medium, and cook, whisking constantly as it bubbles, until the mixture is thick, just a few minutes.
- 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.