- 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
- 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.
- 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.
- Remove the skillet from the heat and add the flour to the skillet, stirring well with the onion mixture.
- 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.
- 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.
- 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.
- Carefully remove the baking dish from the oven and let it cool for a few minutes before serving.
- 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.
- 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.
- Prep Time: 20 minutes
- Cook Time: 65 minutes
- Category: Side dish
- Method: Oven
- Cuisine: American
- Diet: Vegan
Keywords: scalloped potatoes with almond milk, dairy free gluten free scalloped potatoes, vegan scalloped potatoes