Dairy Free Cheesy Scalloped Potatoes

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Scalloped potatoes are a beloved comfort food. These dairy free cheesy scalloped potatoes are made with creamy coconut milk and two types of dairy free cheeses to make an amazing mouthwatering side dish.

Potatoes are one of my favorite comfort foods. I love mashed potatoes but I am also a huge fan of scalloped potatoes too. These dairy free scalloped potatoes taste way better than the Hungry Jack ones this 90's child grew up on. They are layered then topped with the cheesy sauce and baked to perfection.

These scalloped potatoes are made from hearty Yukon Gold potatoes covered in a roux sauce made from creamy coconut milk, spices, gluten free 1 for 1 flour and two types of dairy free cheeses to create goodness in every bite. I love pairing them with a side of green beans and stuffing at Thanksgiving.

This recipe can easily be made ahead of time and then popped in the oven to warm up when ready. This is so convenient for holidays, potlucks or busy weeknights.

WHY YOU'LL LOVE THESE DAIRY FREE SCALLOPED POTATOES

• Comforting side dish- There is nothing quite more comforting than cheesy potatoes. This side dish is perfect alongside a weeknight meal as well as an excellent option to serve for a holiday meal.

• Make ahead friendly- Cheesy scalloped potatoes can easily be made ahead and then warmed back up in the oven the next day or when you are ready to enjoy.

• Perfect texture- These dairy free scalloped potatoes are perfectly creamy using canned coconut milk lending to a melt in your mouth texture.

• No cashew cream- The internet is already full of dairy free scalloped potatoes recipes that have a cashew cream base. This one uses creamy coconut milk.

INGREDIENTS + NOTES

• Coconut milk: Canned full fat coconut milk is used for the cream sauce (roux). You can use any plant based milk to keep it dairy free just note it might be less creamy.

• Gluten free 1 for 1 flour: Bob Red Mills is my preferred brand.

• Vegan butter: Miyoko is my favorite to use. It works great for the roux.

• Spices: Thyme, onion and garlic powder are the fragrant spices used.

• Chicken broth: Use to make the roux. You can use a vegetable broth, if preferred.

• Potatoes: Yukon Gold holds there shape and tastes amazing but feel free to use Russet or Idaho potatoes.

• Shredded cheese: Trader Joe's Vegan Cheddar Cheese and Simple Truth are my recommendations for the best dairy free cheeses without too many additives.

• Dairy free parmesan: Optional, but again Trader Joe's has a great one.

• Salt + Pepper: To taste.

Scroll down to the recipe card for measurements used.

HOW TO MAKE DAIRY FREE CHEESY SCALLOPED POTATOES

Step 1: Pre-heat the oven and start making the roux

Pre-heat the oven to 400 degrees F and grease a baking dish with cooking spray.

In a medium saucepan, melt the butter then add the milk and gluten free flour, whisk together. Then, add in all spices stirring to combined.

Step 2: Finish making roux

Next, add in the broth and whisk everything together. Cook for 1-2 minutes until the sauce is barely simmering around the edges of the pan. Remove from heat when sauce has thickened.

Step 3: Assemble the dish

Spread half the potato slices in an even layer in the baking dish. Then top with sauce, shredded cheese and parmesan cheese. Continue layering the potato slices along with the sauce and cheeses.

Step 4: Bake then serve

Cover the scalloped potatoes with aluminum foil then bake for 30 minutes. Remove the foil then bake for additional 30 minutes. Use the fork test to see if potatoes are cooked through and to your desired texture. Allow the potatoes to cool before serving.

VARIATIONS/SUBSTITUTIONS

Here are a few variations and substitutions that you might want to use for this recipe.

• Use alternative milk: For dairy free milks, almond, oat or cashew. For non-dairy use regular whole milk.

• Potatoes: Russet or Idaho can be used instead of Yukon Gold. They both hold there shape well when baked.

• Cheese: If you don't want to use a vegan cheese, you can use nutritional yeast. It has such a cheesy flavor you will never know it isn't cheese.

• Add a topping: Top these potatoes with chives, diced bacon, ham, extra cheese or your favorite dairy free sour cream.

EXPERT TIPS

• Choose the right potatoes. Yukon Gold or Russet are the best. They hold their shape.

• Use a mandoline slicer. This will ensure the potatoes are sliced evenly and just right.

• To thicken the roux (sauce), add a tablespoon of flour and let simmer.

• Layer the pan. Layer the potatoes, sauce and cheese. Top the final layer with cheese.

• Bake covered, then uncovered. Initially bake them covered to help with cooking through and evenly then remove cover so the top will brown up nicely. The cheese should be bubbly brown.

• Let cool before serving. The potatoes will be hot fresh out of the oven so let them cool for a few minutes before serving.

SERVING SUGGESTIONS

These dairy free cheesy scalloped potatoes are great with this Slow Cooker Citrus Honey Ham during Easter or at Christmas time. They also pair well with turkey at Thanksgiving.

Scalloped potatoes can be enjoyed alongside many other side dishes such as this Gluten Free Sourdough Stuffing or this Slow Cooker Mexican Street Corn. Potatoes go well with almost any main dish whether the holidays or a weeknight.

FAQ's

What are the best potatoes to use?

For this recipe, I am using Yukon Gold which I believe are the absolute best in texture and flavor. They hold their shape so well and don't fall apart. Another type I'd use if I don't have Yukon Gold on hand is the Russet potatoes. They are still very tender but also hold their shape.

Why are my scalloped potatoes not soft?

They probably were cut too thick. They need to between ⅛-1/4 inch in thickness. Use a mandoline slicer to achieve this thickness.

How can I make these scalloped potatoes thicker?

If you find your roux sauce isn't thick enough, try adding 1-2 tablespoons of flour to create a thicker sauce.

Can I use other types of milk in this dish besides coconut?

You can use any type of plant based milk but know the sauce might not be as thick as the consistency of using coconut milk from a can. If you choose to regular cows milk the consistency should be fine.

Can I make these dairy free scalloped potatoes ahead of time?

Yes, this dish is very make ahead friendly.

STORAGE + REHEATING

Let the potatoes cool, then transfer to an airtight container and refrigerate for up to 3-4 days.

To freeze, place any leftover potatoes in a freezer safe container for up to 3 months.

To reheat, place on medium heat in a stovetop pan or microwave until fully warmed through.

I hope you give these Dairy Free Cheesy Scalloped Potatoes a try! If you do give this recipe a try, please let me know!

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