Let’s talk about a holiday table (or any cozy dinner) classic: Scalloped Potatoes. That creamy, dreamy, cheesy casserole is the side dish everyone fights over. But what if you or a loved one can’t have dairy or gluten? You might think you have to miss out. Not anymore. This recipe is here to prove that you can have your creamy potatoes and eat them too, completely dairy free and gluten free.
This version is every bit as rich, comforting, and satisfying as the original. We’re using a clever blend of vegan butter, onion, and gluten free flour to create a velvety, luxurious sauce that clings to every slice of tender Yukon Gold potato. Baked until golden and bubbly, it’s the ultimate inclusive comfort food that everyone at the table can enjoy. Let’s get cooking!
Why You’ll Love This Recipe
- Truly Inclusive Comfort Food: Dairy free, gluten free, and can easily be made vegetarian. It ensures no one feels left out of the feast.
- Creamy & Indulgent Without Dairy: The secret is in the rich, homemade sauce made with vegan butter and non dairy milk. You won’t believe it’s dairy free!
- Perfect for Holidays & Potlucks: It travels well, feeds a crowd, and is always a massive hit. It’s a safe and delicious option you can bring anywhere.
- Surprisingly Simple: While it takes time to bake, the active prep is straightforward. Making a roux is the only “chef” skill required.
- Meal Prep Friendly: You can assemble it ahead of time and bake it when needed, or enjoy the leftovers all week long.
Let’s Make Dairy Free Gluten Free Scalloped Potatoes
The key to success here is patience: thinly sliced potatoes and a slow bake are what create that melt in your mouth texture.
Ingredients You’ll Need
- 6 large Yukon Gold potatoes (about 3 lbs), peeled and very thinly sliced
- ¼ cup + 2 tablespoons vegan buttery spread (like Earth Balance), divided
- ½ cup yellow onion, finely chopped
- 3 tablespoons 1:1 gluten free all purpose flour blend (like Bob’s Red Mill)
- 1 teaspoon kosher salt, plus more for layering
- ¼ teaspoon freshly ground black pepper
- 2 ½ cups unsweetened, unflavored non dairy milk (refrigerated coconut, oat, or cashew milk work best)
- 5 slices deli ham, chopped (optional, omit for vegetarian)
- Optional garnish: chopped fresh chives or parsley
Step by Step Instructions
1Prep and Preheat: Preheat your oven to 350°F (175°C). Grease a 9×13 inch or similar 3-quart baking dish. Peel your potatoes and slice them very thinly, about 1/8-inch thick. A mandoline slicer is ideal for uniform, paper-thin slices, but a sharp knife and careful attention work too.
2Make the Creamy Sauce: This is the heart of the dish. In a medium saucepan, melt ¼ cup of the vegan butter over medium heat. Add the chopped onion and cook for 5-6 minutes, until soft and translucent.
- Sprinkle the gluten free flour over the onions and butter. Cook, stirring constantly, for 1 full minute to cook out the raw flour taste.
- Gradually whisk in half of the non dairy milk until smooth. Add the salt and pepper. Whisk in the remaining milk.
- Increase heat to medium high. Bring to a gentle simmer, whisking constantly. Let it cook for 2-3 minutes until the sauce noticeably thickens to a gravy like consistency. Remove from heat. If using, stir in the chopped ham.
3Assemble the Casserole: Arrange half of the thinly sliced potatoes in the prepared baking dish, overlapping slightly. Sprinkle lightly with a pinch of salt and pepper. Pour half of the warm sauce evenly over the first layer. Repeat with the remaining potatoes and sauce, ensuring the top layer is neatly arranged.
4Dot and Bake: Cut the remaining 2 tablespoons of vegan butter into small pieces and dot them evenly over the top of the casserole.
Cover tightly with aluminum foil. Bake on the middle rack for 30 minutes.
Carefully remove the foil. Continue baking, uncovered, for 1 hour and 10 minutes to 1 hour and 20 minutes, or until the potatoes are fork tender and the top is golden brown and bubbly.
5The Crucial Rest: Remove from the oven and let the casserole rest for at least 15-20 minutes before serving. This allows the sauce to thicken further and makes serving clean slices much easier.
Serving Suggestions & Expert Tips
- The Potato Choice: Yukon Gold potatoes are ideal; they hold their shape while becoming perfectly tender and have a naturally buttery flavor.
- Slicing is Key: Uniform, thin slices are non negotiable for even cooking. If slices are too thick, they won’t cook through properly.
- Make Ahead Magic: You can assemble the entire casserole (through step 3) up to 24 hours in advance. Cover and refrigerate. Add 10-15 minutes to the bake time if starting from cold.
- Storage: Store leftovers covered in the refrigerator for 3-4 days. Reheat portions in the microwave or covered in the oven.
This casserole is proof that dietary needs don’t have to mean missing out on comfort. It’s creamy, dreamy, and destined to become a new favorite.
Dairy Free Gluten Free Scalloped Potatoes
Ingredients
- 6 large Yukon Gold potatoes about 3 lbs, peeled and thinly sliced
- ¼ cup + 2 tbsp vegan buttery spread divided
- ½ cup yellow onion finely chopped
- 3 tbsp 1:1 gluten free all purpose flour blend
- 1 tsp kosher salt
- ¼ tsp freshly ground black pepper
- 2 ½ cups unsweetened unflavored non dairy milk (e.g., coconut, oat, cashew)
- 5 slices deli ham chopped (optional, omit for vegetarian)
- Fresh chives or parsley for garnish (optional)
Instructions
- Preheat oven to 350°F (175°C). Grease a 9x13 inch or 3 quart baking dish.
- In a saucepan, melt ¼ cup vegan butter over medium heat. Add onion; cook 5-6 mins until soft.
- Sprinkle GF flour over onions; cook 1 minute, stirring. Gradually whisk in half the milk until smooth. Add salt, pepper, then remaining milk.
- Increase heat to med high. Simmer 2-3 mins, whisking, until thickened. Remove from heat. Stir in ham if using.
- Layer half the potatoes in dish; season lightly. Pour half the sauce over top. Repeat with remaining potatoes and sauce.
- Dot top with remaining 2 tbsp vegan butter. Cover tightly with foil.
- Bake covered for 30 mins. Uncover and bake 1 hr 10 mins - 1 hr 20 mins, until potatoes are tender and top is golden.
- Let rest 15-20 mins before serving. Garnish with herbs if desired.
Notes
- Potatoes: Slice very thin (1/8 inch) for even cooking. A mandoline is highly recommended.
- Milk: Use a neutral, unsweetened non-dairy milk. Refrigerated coconut, oat, or cashew milk work best.
- Make Ahead: Assemble, cover, and refrigerate up to 1 day ahead. Add 10-15 mins bake time if cold.
- Vegetarian: Simply omit the ham.
