Gluten-Free & Dairy-Free Scalloped Potatoes

You won’t miss the dairy or gluten in this creamy recipe for Dairy-Free & Gluten-Free Scalloped Potatoes. This classic holiday recipe is made vegan and allergy-friendly using gluten-free flour, milk alternatives, and dairy-free yogurt.

Traditional scalloped potatoes contain lots of flour, butter, milk, and cheese. They’re rich and delicious, but I wanted to make a gluten-free and dairy-free version with the same comforting feel.

In this vegan dairy-free scalloped potatoes recipe, almond milk, dairy-free yogurt, and nutritional yeast mimic a cheesy white sauce.

Thinly sliced potatoes are layered with caramelized onions in a baking dish then topped with a dairy-free cream sauce and baked. It’s all the deliciousness of au gratin potatoes, without any of the milk or dairy products! As a bonus, this great recipe is also gluten-free.

Dairy-free “cheesy potatoes” are much lower in fat than the original version but still rich and indulgent.

Benefits of Dairy-Free Scalloped Potatoes

• This potato casserole recipe is dairy-free and vegan but tastes rich and creamy. This is the perfect holiday side dish that everyone can enjoy.
• It’s truly comfort food at its best. Potatoes are also budget-friendly and easy to find.
• Even if you can’t eat dairy or gluten, you can still enjoy a classic American recipe served during the holiday season.

Ingredients

• Olive oil – Heart-healthy olive oil is used to cook the sliced onions until sweet and caramelized. You can use dairy-free butter or avocado oil in its place.
• Onion – When thinly sliced onions are cooked, they become sweet and flavorful.
• Garlic – To save time, you can buy pre-minced garlic in a small jar. It can be found in the produce aisle near the regular garlic.
• Gluten-free flour – Flour thickens the cooked onion mixture. To make these scalloped potatoes gluten-free, sub in a gluten-free baking flour in place of regular flour. My personal favorite is Bob’s Red Mill 1:1 All Purpose Flour. If you aren’t gluten-free, feel free to use regular all-purpose flour.
• Russet potatoes – Russet potatoes are perfect for scalloped potatoes. They have a light, creamy texture and mild flavor. You can also use buttery Yukon golds as well. 
• Unsweetened almond milk – Unsweetened almond milk works well here because it doesn’t have an overpowering taste. You can use your favorite plant milk including cashew milk, soy milk, or oat milk. I don’t recommend using coconut milk as it will be too heavy.
• Dairy-free yogurt – Be sure to buy unsweetened dairy-free yogurt like cashew yogurt. Sweet yogurt won’t taste good in this savory potato recipe.
• Nutritional yeast – Nutritional yeast has a nutty, cheesy flavor. It’s perfect for vegan and dairy-free recipes. It’s found in the baking aisle near active-dry yeast or in the natural foods area. If you can’t find it, refer to my list of the best nutritional yeast substitutes or just leave it out.
• Seasoning – Don’t forget to season! It’s the difference between an okay recipe and an amazing one. You can use what I recommend or use your favorites including onion powder, black pepper, garlic powder, and even fresh herbs.

Please see the recipe card at the end of this post for the exact ingredients and measurements.

Recipe Steps

Step One

Preheat your oven to 425°F. Spray the inside of a casserole dish lightly with nonstick cooking spray and set aside.

In a large skillet, heat the olive oil over medium heat. Add the sliced onions, thyme, and garlic until the onions soften and start to brown.

Please see the recipe card at the end of this post for the exact ingredients and measurements.

Step Two

Remove the skillet from the heat then add the flour and stir it in well.

In your baking dish, layer 1/3 of the sliced potatoes on the bottom and then add 1/2 of the onion mixture. Repeat until all the potatoes are gone.

Step Three

In a large mixing bowl, combine the milk, yogurt, seasoning, and nutritional yeast. Stir together well then pour the mixture over the potatoes. Press down on the potatoes so the liquid covers them.

Step Four

Sprinkle the top with paprika. Cover the dish with foil and bake for 30 minutes at 425 degrees Fahrenheit. Then, remove the foil and lower the temperature to 350. Bake for 35 more minutes or until golden brown.

Remove from the oven. Let the vegan scalloped potatoes cool for a few minutes and then enjoy. You can also cover with aluminum foil to keep warm until serving. These gluten free scalloped potatoes are best served hot as opposed to room temperature.

I hope your family agrees that this is their new favorite scalloped potatoes recipe! It’s a perfect side dish made without heavy cream, whole milk, or cheese of any kind.

My family always requests it for holiday meals, Christmas dinner, and even for other special occasions. It’s a classic side dish for Thanksgiving as well.

Recipe Tips

• If you have a mandoline slicer, set it to 1/8-inch thickness to thinly slice your potatoes. Otherwise, use a knife and slice the potatoes as thinly as possible. You can also use a food processor fitted with the slicing disk.
• If you aren’t on a gluten-free diet, you can use all-purpose flour instead of the gluten-free flour.
• If you don’t have russet potatoes, you can use Yukon gold potatoes instead.
• Store any leftovers in an airtight container for up to 4 days.
• For best results, reheat in the oven. Preheat the oven to 350 degrees Fahrenheit, and place the dish into the oven. Let the potatoes heat all the way through.

Recipe FAQs

More Gluten-Free & Dairy-Free Holiday Recipes You Might Like

• Dairy-Free Green Bean Casserole
• Dairy-Free Corn Casserole
• Dairy-Free Potato Soup (Instant Pot or Stovetop)
• Dairy-Free Chicken & Rice Casserole
• Gluten-Free Dairy-Free Dinner Rolls
• Rosemary Drop Biscuits

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Gluten-Free & Dairy-Free Scalloped Potatoes

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You won’t miss the dairy or gluten in this creamy recipe for Dairy-Free & Gluten-Free Scalloped Potatoes. This classic holiday recipe is made vegan and allergy-friendly using gluten-free flour, milk alternatives, and dairy-free yogurt.

• Total Time: 90 minutes
• Yield: 8 1x

Ingredients

Units USM Scale 1x2x3x

• 2 tablespoons olive oil
• 2 onions, peeled and thinly sliced
• 1/2 teaspoon dried thyme
• 2 garlic cloves, minced
• 2 tablespoons gluten-free baking flour
• 2 pounds russet potatoes, peeled and thinly sliced (about 6 large potatoes)
• 1 cup unsweetened almond milk or oat milk
• 1 cup unsweetened dairy-free yogurt
• 1 teaspoon sea salt
• 1/4 teaspoon ground black pepper
• 1/4 cup nutritional yeast
• 1/4 teaspoon smoked paprika

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Instructions

1. Preheat your oven to 425°F. Spray the inside of a 8-inch by 11-inch baking dish lightly with nonstick cooking spray and set aside.
2. In a large skillet, heat the oil over medium heat. Add the sliced onions, thyme, and garlic and sauté for at least 5 minutes, or until the onions are softened and starting to brown.
3. Remove the skillet from the heat and add the flour to the skillet, stirring well with the onion mixture.
4. Grab your baking dish. Layer 1/3 of the sliced potatoes on the bottom of the dish. Use ½ of the onion mixture to cover the potatoes. Then repeat adding another 1/3 of the potatoes and the rest of the onion mixture on top. Top with the final 1/3 of the potatoes.
5. In a large mixing bowl, combine the milk, yogurt, salt, pepper, and nutritional yeast. Stir to combine and then pour the mixture over the potato and onion layers in the baking dish. Press the potatoes down with your hands or a spatula so they are covered by the liquid.
6. Sprinkle the top of your dish with smoked paprika. Cover the dish with foil and bake for 30 minutes at 425°F. After the first 30 minutes of baking, remove the foil and drop the temperature to 350°F for an additional 35 minutes, or until the tops of the potatoes have started to turn a golden brown.
7. Carefully remove the baking dish from the oven and let it cool for a few minutes before serving.

Notes

1. If you have a mandoline, set it to 1/8-inch thickness to thinly slice your potatoes. Otherwise, use a knife and slice the potatoes as thinly as possible. You can also use a food processor fitted with the slicing disk.
2. If you aren’t on a gluten-free diet, you can use all-purpose flour instead of the gluten-free flour.
3. If you don’t have russet potatoes, you can use Yukon gold potatoes instead.
4. Store any leftovers in an airtight container for up to 4 days.
5. For best results, reheat in the oven. Preheat the oven to 350 degrees Fahrenheit, and place the dish into the oven. Let the potatoes heat all the way through.

• Author: Carrie Forrest, MPH in Nutrition
• Prep Time: 20 minutes
• Cook Time: 65 minutes
• Category: Side dish
• Method: Oven
• Cuisine: American
• Diet: Gluten Free

Nutrition

• Serving Size:
• Calories: 180
• Sugar: 2.9 g
• Sodium: 326.1 mg
• Fat: 6.3 g
• Saturated Fat: 0.8 g
• Carbohydrates: 27.3 g
• Fiber: 2.8 g
• Protein: 5 g
• Cholesterol: 0 mg

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About the Author: Carrie Forrest has a master’s degree in public health with a specialty in nutrition. She is a top wellness and food blogger with nearly 10 million annual visitors to her site. Carrie has an incredible story of recovery from chronic illness and is passionate about helping other women transform their health. Send Carrie a message through her contact form.