Dairy-Free Scalloped Potatoes
Prep time
Cook time
Total time
Recipe type: Side
Cuisine: American
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.
  7. 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.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/sides/dairy-free-scalloped-potatoes-ii