Cheesy Scalloped Potatoes


I have heard rumor that Vegan Gourmet cheese actually melts!  Try it out with this recipe.

Special Diet Notes: Low Fat Scalloped Potatoes

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

Low Fat Scalloped Potatoes (Vegan)
Serves: 6
  • 6 medium potatoes, peeled and thinly sliced
  • 1 large onion, thinly sliced
  • ½ teaspoon salt
  • 2 tablespoons margarine or butter alternative spread (try Earth Balance Buttery Sticks)
  • 2½ tablespoons flour
  • ½ teaspoon salt, extra
  • 1 tsp dried basil leaves
  • 2½ cup unsweetened dairy-free milk beverage (lightly heated, but not boiled)
  • ½ cup shredded dairy-free cheese (optional)
  1. Preheat oven to 400°F. Layer potatoes and onions in a large casserole dish. Sprinkle ½ teaspoon of salt between layers.
  2. Melt butter alternative in a saucepan, remove from heat and stir through flour. Return mixture to heat and cook for 1 minute. Remove from heat and gradually add dairy-free milk, stirring until smooth. Return to heat and simmer, but do not boil, until mixture begins to thicken. Add extra ½ teaspoon of salt and basil.
  3. Pour sauce over layered potatoes. Bake in preheated oven for 30 minutes. Remove, sprinkle with dairy-free cheese if desired, and return to oven to cook for 15 minutes more, or until done.

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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