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    How To Make Vegan Scalloped Potatoes!

    Published: Dated: August 19, 2018 Modified: Last Modified: July 19, 2021 Christine Galvani 1 Comment This post may contain affiliate links ·

    Home » Side Dish » How To Make Vegan Scalloped Potatoes!

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    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!

    vegan scalloped potatoes on a plate.

    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.

    1. 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.

    Six potatoes and onion needed for recipe.

    Best Type of Potatoes For Dairy-Free Scalloped Potatoes:

    1.  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).
    2. Russet or Yukon Gold potatoes would also work well in this recipe.
    3. 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.

    Sliced potatoes in casserole dish.

    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.

    Onion needed for recipe in measuring cup.

    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

    Onions sauteing in cast iron skillet.

    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.

    Onions cooking in cast iron skillet.

    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.

    Onions cooking in cast iron skillet.

    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.

    Ingredients for vegan scalloped potatoes in cast iron skillet.

    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.

    Ingredients for vegan scalloped potatoes in cast iron skillet.

    5. Add the almond milk and stir to combine the milk with the almond flour paste.

    Dairy-Free Milk added to cast iron skillet.

    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.

    Herbs and spices added to cast iron skillet.

    7. Stir all ingredients in the cast iron skillet.

    Tip:  for extra spice and kick, add a pinch of smoked paprika!

    Dairy-Free Milk and Herb mixture in cast iron skillet.

    Sliced potatoes in a 2 quart, 8 x 8 casserole dish.

    Sliced potatoes in 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.

    Dairy-Free milk and herb mixture poured over sliced potatoes in casserole dish.

    9. Cover the vegan scalloped potatoes with aluminum foil.

    Dairy-Free Scalloped Potatoes in casserole dish covered in aluminum foil ready for oven.

    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.

    Taking aluminum foil off the dairy-free scalloped potatoes.

    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!

    Scalloped potatoes without aluminum foil ready to go back into the oven.

    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.

    Vegan Scalloped Potatoes out of the oven.

    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

     

    https://24carrotkitchen.com/wp-content/uploads/2018/08/lumen5-video.mp4

    ★ Did you make this recipe? Please give it a star rating below!

    5 from 1 vote
    vegan scalloped potatoes on a plate.
    Print
    The BEST Vegan Scalloped Potatoes!
    Prep Time
    10 mins
    Cook Time
    1 hr 30 mins
    Total Time
    1 hr 40 mins
     

    Vegan scalloped potatoes recipe that is simple yet amazingly delicious while being grain-free, gluten-free and dairy-free, Paleo!

    Course: holiday dish, Side Dish
    Cuisine: American
    Servings: 6
    Calories: 223 kcal
    Author: Christine Galvani
    Ingredients
    • 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
    Instructions
    1. 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.

    2. 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.

    3. Measure all the ingredients and set aside.

    4. 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).

    5. For low fodmap version - remove large pieces of onion and add almond flour, salt, and pepper.

    6. Otherwise, add almond flour, salt, and pepper to cooked onions in skillet.

    7. The mix will turn into a paste. Mix for about one minute.

    8. 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.

    9. Pour milk mixture over the sliced potatoes in casserole dish.

    10. Cover casserole dish with aluminum foil.  Bake for about 30 minutes.  Then remove foil and bake for another hour until potatoes are cooked through.*

    11. Serve immediately, or save for later.  Makes amazing leftovers!!

    Recipe Notes

    *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.

    Nutrition Facts
    The BEST Vegan Scalloped Potatoes!
    Amount Per Serving
    Calories 223 Calories from Fat 90
    % Daily Value*
    Fat 10g15%
    Saturated Fat 1g5%
    Sodium 351mg15%
    Potassium 892mg25%
    Carbohydrates 28g9%
    Fiber 6g24%
    Protein 6g12%
    Vitamin C 24.9mg30%
    Calcium 198mg20%
    Iron 7.2mg40%
    * Percent Daily Values are based on a 2000 calorie diet.
     

     

     

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    Filed Under: Dinner, Gluten Free, Grain Free, Seasonal and Holidays, Side Dish, Vegan, Vegetarian, Whole30 Recipes Tagged With: side dish, vegan, whole30

    About Christine Galvani

    Foodie recipe creator of delicious grain, gluten, and dairy-free recipes for 5+ years. Nature lover, adventure seeker, wife, mom, dog mom. I love to create clean eating, real food recipes that everyone loves.

    Read more about me here!

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    Comments

    1. vsp

      October 18, 2018 at 1:26 pm

      5 stars
      I love potatoes and this recipe is fantastic

      Reply

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    About Christine Galvani

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