Dairy Free Gluten Free Scalloped Potatoes
This creamy, indulgent Scalloped Potato casserole is completely dairy free and gluten free! Made with a velvety vegan sauce and tender Yukon Gold potatoes, it's the perfect inclusive side dish for holidays and cozy dinners.
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
Calories: Approx. 280 kcal per serving (without ham)
- 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.