I’ve shared a recipe for tasty mashed potatoes, we’ve talked perfecting the baked potato, and I’ve reached food nirvana with the cheese-less potato casserole. But this recipe today is extra special. There’s something that just says “you made a lot of effort” about homemade scalloped potatoes, but that béchamel is a no-no for the dairy-free crowd. So here we have the perfect dairy-free scalloped potatoes for holidays or a weeknight dinner, and they’re really simple to make.
Vase | Faux Snowball Stems | Baking Dish (similar) | Pepper Mill
Scalloped potatoes seem daunting, but it’s mostly just prep (made easy with a very sharp knife!), and then the dish can hang out on the sideline until it’s baked for the main event.
My goal for this recipe was to flip the traditional dish into something that Julia can enjoy with her food restrictions, which meant that butter, cheese and all-purpose flour were out. I turned to my favorite substitutions to keep that creamy, indulgent feeling. They’re going to please everyone around the table!
So give these try this Easter, Christmas, or random Tuesday night. And don’t feel like you need to tell any of the dairy-eaters that they’re dairy free – they’re just so, so delicious I doubt anyone will bat an eye.
The Best Dairy Free Scalloped Potatoes Recipe
This scalloped potatoes recipe can be made for just about anyone in your crowd and they’re going to love it. Very allergy-friendly for many (does contain nuts), and so creamy.
Servings: 5 servings
For the Sauce
- 3 medium white carrots washed, large diced
- 1 medium white sweet potato peeled, large diced
- 1 1/2 cups leek chopped
- 2 cup chicken bone broth or vegetable broth
- 2 cups water
- 1 sprig thyme fresh
- 4 tbsp nutritional yeast
- 1 tsp garlic powder
- 8 oz vegan mozzarella Miyokos brand, Italian wheel
- 1/4 cup duck fat or vegan butter
- salt to taste
- black pepper to taste
Other Ingredients
- 3 lbs russet potatoes peeled, thinly sliced
- crushed pork rinds, potato chips, or shredded plant-based cheese
- sliced green onion
Make the Sauce
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To a medium pot or high-sided pan, add the carrots, sweet potatoes, leeks, bone broth, water, and thyme. Bring to a boil then reduce to a simmer for 15-20 minutes until vegetables are tender.
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Remove and discard the thyme sprig. Transfer the mix to a blender and add the nutritional yeast, garlic powder, duck fat, and plant-based mozzarella. Blend until completely smooth. Taste and season with salt and pepper as desired. Set aside.
Prepare the potatoes
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Put a large pot of water on the stove on high heat. Add a couple tbsp of salt, cover and bring to a boil. Boil the sliced potatoes for 1-2 minutes until just beginning to become tender. Remove from the pot and allow to cool.
Assemble and bake the casserole
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Preheat oven to 375. Spray a medium casserole dish with avocado oil spray. Pour a small amount of the sauce into the bottom of the dish, then lay sliced potatoes in the bottom in a single layer. Pour more of the sauce on top, then layer again with potatoes, then sauce, then potatoes etc. until the pan is filled.
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Top the casserole with topping of choice (crushed pork rinds or potato chips, or plant-based shredded cheese), cover with foil and place in the oven to bake for 30-40 minutes. Remove the foil and let the top brown for another 5-10 minutes if needed. Allow to cool at room temperature for 10-15 minutes before serving. Sprinkle green onion on top if desired and enjoy.
