Vegan Scalloped Potatoes – dairy-free potatoes slathered in a delicious sauce and are easy to make! Great as a side dish, hearty enough for an entree. Enjoy during the holidays. Bake until the top layer gets crispy, golden brown and the interior is tender.
This amazing budget-friendly side dish is also grain-free, gluten-free, and Paleo!
As I packed up my fruits and veggies from the farm stand (CSA), I wondered what to do with the potatoes.
First, the fact that they were in the share this week was awesome since the rain, lack of rain, etc… has an effect on farm produce availability.
Roasted Russet Potato Wedges were an idea, but I craved the creamy, crunchy deliciousness of scalloped potatoes.
How To Make Vegan Scalloped Potatoes:
These vegan scalloped potatoes with almond milk are adapted from this recipe.
Step-by-step photos and directions to make vegan scalloped potatoes follow.
- Preheat oven to 350 degrees F. Grease an 8 x 8 casserole dish (2 quarts) with olive oil or coconut oil (can be spray or just a tablespoon spread all over the dish). I prefer olive oil in this recipe.
Best Type of Potatoes For Dairy-Free Scalloped Potatoes:
- You’ll need about six medium-sized potatoes (about six cups). Having just picked up freshly picked potatoes from my summer CSA share (community-supported agriculture), I used those potatoes in this recipe today (and they are pictured above and below).
- Russet or Yukon Gold potatoes would also work well in this recipe.
- Slice potatoes about 1/4 inch thick into round shapes. Leave the skin on or peel off (your preference). I kept skins on for this recipe.
2. You’ll also need 1/3 cup of chopped onions. Sometimes I make this recipe low-fodmap (which is a diet that eliminates onions), so I have some notes below about that.
Not adding onions is also sometimes preferred for the picky eaters. If onions are not a problem, go with the version that uses chopped onions, saute them, then add the remaining ingredients to the white sauce.
Smaller chop if leaving onions in the recipe and larger chop for low-fodmap (because the pieces need to be large enough to easily remove from the oil).
Tip: One teaspoon of dried chives would be a good substitute for the onions.
3. In a cast iron skillet, saute the onions in 3 tablespoons of olive oil. Below is shown the smaller chopped onions which will be left in the sauce.
Related: Oven Roasted Sweet Potato Wedges
The onions are chopped smaller as they will be left in the recipe.
For low-fodmap, use large chopped onion pieces that can be removed after sauteing. The low fodmap version is basically creating an onion-infused oil. Photo below.
These onions are chopped larger, in pieces that can easily be removed, so the oil gets infused with onion flavor.
Low-fodmap – remove onions when they start to get brown and translucent.
The larger chopped onions after a few minutes sauteing in olive oil in a cast-iron skillet.
4. Add the almond flour, salt, and pepper to saute pan.
Stir for a minute or two until combined into a paste (almost like a roux).
A roux is a sauce that uses flour and butter, but in this recipe, we are using olive oil and almond flour.
5. Add the almond milk and stir to combine the milk with the almond flour paste.
After a few minutes, the milk mixture will look as shown below.
6. Add the dried thyme to the milk mixture in the cast iron skillet and stir to combine.
7. Stir all ingredients in the cast iron skillet.
Tip: for extra spice and kick, add a pinch of smoked paprika!
Sliced potatoes in a 2 quart, 8 x 8 casserole dish.
8. Pour the milk/onion/herb mixture over the potatoes in the casserole dish.
Make sure all potatoes are covered with the milk mixture by taking a spoon, dipping into the milk, and pouring over the top to ensure coating all potatoes.
9. Cover the vegan scalloped potatoes with aluminum foil.
10. Bake for 30 minutes at 350 degrees F. covered. Then remove the aluminum foil (as shown below). Bake in the oven for another hour or so.
Helpful Tips when making Vegan Gluten-Free Scalloped Potatoes:
- You can use a mandoline to slice the potatoes, but I always use my trusted chef’s knife and carefully cut potato slices.
- Shallots or dried chives could be used as a substitute for the onion.
- Other herbs can be used to replace dried thyme. Some ideas are rosemary, sage, and basil.
Best Dairy-Free Milk For This Recipe:
I always seem to have organic, unsweetened almond milk refrigerated, in the carton, on hand, and it worked wonderfully in this recipe.
I have used cashew milk and bet coconut milk would work as well.
I have also used my vegan cream cheese recipe that I thinned with water to make a milky sauce, added herbs, salt, and pepper, and poured it on top of the sliced potatoes. It became vegan scalloped potatoes with cashews!
Bake in the oven for another hour or so until potatoes are crispy and browned on top and tender and cooked throughout.
When To Serve These Vegan Scalloped Potatoes:
- As a side dish to any entree
- During the holidays
- Bring to a potluck
- As a gift to a friend with a new baby.
- Bring for lunch to work.
Serve immediately as a side dish or refrigerate for later. Makes great leftovers!
Looking for other amazing smoothie recipes? Check these out!
- Dairy-Free Mashed Potatoes
- Oven Roasted Sweet Potato Wedges
- Paleo Sweet Potato Hash
- Rosemary Roasted Russet Potato Wedges
★ Did you make this recipe? Please give it a star rating below!
Vegan scalloped potatoes recipe that is simple yet amazingly delicious while being grain-free, gluten-free and dairy-free, Paleo!
- 3 tbsp olive oil (extra tablespoon to grease casserole dish)
- 1/3 cup onion
- 3 tbsp almond flour
- 1/2 tsp sea salt
- 1/4 tsp ground pepper
- 2 1/2 cups almond milk
- 6 potatoes *(about 6 cups sliced)
- 1/2 tsp dried thyme
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Preheat oven to 350 degrees F. Grease an 8 x 8 casserole dish (2 quarts) with cooking spray (I prefer olive oil or coconut oil), or grease with one tablespoon of olive oil and spread around pan.
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Wash and slice potatoes into 1/4 inch round pieces. (See photos in post). Spread potatoes in the 8 x 8 casserole dish and set aside.
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Measure all the ingredients and set aside.
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In a large cast iron skillet, add 3 tablespoons olive oil and turn temperature to medium-low. Add chopped onion and cook for about 5 minutes until translucent and cooked through (but not very browned).
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For low fodmap version - remove large pieces of onion and add almond flour, salt, and pepper.
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Otherwise, add almond flour, salt, and pepper to cooked onions in skillet.
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The mix will turn into a paste. Mix for about one minute.
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Stir in almond milk and turn up the heat, to almost a boil, and then reduce heat to a simmer. Stir to combine. Add the dried thyme and stir well.
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Pour milk mixture over the sliced potatoes in casserole dish.
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Cover casserole dish with aluminum foil. Bake for about 30 minutes. Then remove foil and bake for another hour until potatoes are cooked through.*
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Serve immediately, or save for later. Makes amazing leftovers!!
*I used freshly picked potatoes from my local farm stand. Most types of potatoes should work well in this recipe.
*Another milk could be substituted for almond milk, however, I have not tried any.
*Baking time may vary; more or less time may be required. Make sure the top of the casserole is browned and potatoes are cooked through and tender.
vsp
I love potatoes and this recipe is fantastic