Dairy-Free Scalloped Potatoes Boulangère
Prep time
Cook time
Total time
Recipe adapted from Simply French by Patricia Wells & Joel Robuchon.
Recipe type: Entree
Cuisine: French
Serves: 4 to 6 servings
  • 1 tablespoon olive oil
  • 1 medium onion, halved and thinly sliced
  • 2 garlic cloves, minced
  • 1 pound ripe tomatoes, cored, peeled, seeded and chopped (see below) OR 1 (14.5-ounce) can drained diced tomatoes
  • ½ to 1 teaspoon fine sea salt, to taste
  • ½ teaspoon honey or agave nectar
  • Freshly ground pepper, to taste
  • 1½ pounds Russet potatoes, sliced ⅛- to ¼-inch thick (optionally peeled)
  • ¾ cup chicken broth or vegetable broth
  • 1 tablespoon dairy-free buttery spread (can sub more olive oil, if preferred)
  • 2 tablespoons fresh flat-leaf parsley, chopped
  • 1 teaspoon minced fresh thyme
  1. Preheat your oven to 425°F and grease the bottom of a 9-inch pie pan or casserole dish.
  2. Heat the oil in a large skillet over medium heat. Add the onions and saute until soft and translucent, about 5 minutes. Reduce the heat to medium-low, add the garlic, and saute for 1 minute. Add the tomatoes, salt, sweetener, and pepper, and allow it to cook and thicken for 10 to 15 minutes. Taste and adjust the seasoning, if needed.
  3. Put ⅔ of the potato slices in a large bowl. Add the tomato sauce and gently toss to combine.
  4. Transfer the potato-tomato mixture to your prepared baking dish and even it out. Pour the broth on to cover.
  5. Put the remaining potato slices in a medium bowl and add the buttery spread and parsley. Gently toss until evenly coated.
  6. Arrange the "buttered" potato slices atop the potato-tomato mixture in your baking dish (in an overlapping pattern), until the entire dish is covered with an even potato layer. Sprinkle with the thyme.
  7. Place the dish in the center of your oven and bake for 75 minutes, or until the potatoes are tender all the way through, most of the liquid has been absorbed, and the top is golden. If the potatoes on top begin to crisp up too fast, turn them over to cook the other sides or tent the dish with foil, and finish baking.
Peeling Tomatoes: Bring a saucepan of water to a rolling boil. Prepare a bowl of ice water large enough to hold all the tomatoes. Cut a slit in the skin of each tomato from top to bottom, and drop them all into the boiling water. Boil for 1 minute, then remove the tomatoes with a slotted spoon and plunge them into the ice water. As soon as the tomato is cool enough to touch, remove the skin. It should now slide away easily.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/scalloped-potatoes-boulangere