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+ servings
vegan scalloped potatoes on a plate.
5 from 1 vote

The BEST Vegan Scalloped Potatoes!

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
Prep Time 10 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 40 minutes
Servings 6
Calories 223 kcal
Author Christine Galvani


  • 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


  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.