Scalloped Potatoes Boulangère without Cheese and Butter!


It’s easy to forget just how amazing and flavorful food can be without dairy. But the French have known it all along. This scalloped potatoes boulangère recipe is a dairy-free take on a classic dish that’s bubbled with broth instead of butter and cheese. The potatoes become soft and melty on the inside, but crisp up on top for a delicious potato chip-like contrast. It’s irresistible and offers the characteristics of a gratin, without buttery breadcrumbs or cheese!

Dairy-Free Scalloped Potatoes Boulangère Recipe - No Butter and No Cheese! Vegan, gluten-free, and healthier than traditional scalloped potatoes or gratins.

To amp up the nutrition and flavor, this dairy-free Scalloped Potatoes Boulangère recipe contains fresh onion, garlic, and tomatoes. I love making it in September and October. It capitalizes on the late summer tomato bounty, but is hearty and comforting on cool autumn days.

As an added bonus, it meets most special diet needs since it is grain-free, top allergen-free, and easily made vegan. I find it rich enough to enjoy as the centerpiece of a vegetarian meal, but you can also serve it as a side dish at dinner or even on Thanksgiving.

Dairy-Free Scalloped Potatoes Boulangère Recipe - No Butter and No Cheese! Vegan, gluten-free, and healthier than traditional scalloped potatoes or gratins.

Special Diet Notes: Scalloped Potatoes Boulangère

By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, grain-free, nut-free, peanut-free, optionally soy-free, optionally vegan, plant-based, and vegetarian.

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.

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About Author

Alisa is the founder of, Food 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, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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