There’s no need for cheese in these delicious dairy-free scalloped potatoes. The recipe is adapted from my book, Go Dairy Free: The Guide and Cookbook, and it uses everyday ingredients for a a comforting side dish. I originally shared this recipe way back in 2007, but am giving it an update today!
Dairy-Free Scalloped Potatoes that Everyone will Love. Yes Everyone.
Honestly, we usually make these dairy-free scalloped potatoes for weeknight meals, but it’s also a fabulous side dish for holiday meals. It pairs well with Easter, Thanksgiving, and Christmas dinners.
This wonderful recipe is very easy, even for beginner home cooks. But I highly recommend using a mandolin to prepare the potatoes. Thinly slicing potatoes for scalloped dishes is tedious, and it can be hard to get even slices. A mandolin dramatically speeds things up while producing perfectly thin slices. The one I use was very inexpensive. Another option is to use a food processor with a slicing blade. Either tool will make the prep time on this dish very fast, but 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.
- Bake for 90 minutes, or until the potatoes are fork tender and lightly browned on top.
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7 Comments
since I’m on a very strict non dairy, non whey, non nuts diet, and no citrus acid/peppers, I couldn’t find butter that I could have, as the nondairy I’m finding have coconut milk, which can’t have, so I researched and found that I could use olive oil in place of butter and blended it with the flour, and since I can’t have the mayonnaise, I replayed it with garlic hummus and just omitted the pepper, but followed the recipe. Turned out great!!! My husband who usually hates scalloped potatoes, absolutely loved these!
Thanks for a great recipe, and sorry I had to change it a bit, but I didn’t know where to start as I’m still learning which substitutes that I can actually use, to work well with recipes.
That’s fantastic! Thanks for sharing your modifications Kimmie and I’m glad it worked out well for you.
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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.
Awesome! We love it too Gretchen – thanks for your feedback!
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.
That’s great Angela! I love this version, too!