Gluten-Free Scalloped Potatoes – Creamy Dairy-Free Vegan

These easy, creamy, gluten-free scalloped potatoes make a perfect side dish for Easter, Thanksgiving, Christmas, or any special meal. Thinly sliced potatoes bake until tender in a rich, flavorful sauce that uses no cream, milk, or cheese. The result is dairy-free and vegan, yet wonderfully creamy—no one would guess.

What are Scalloped Potatoes?

Scalloped potatoes are a layered potato casserole made from thinly sliced potatoes baked in a creamy sauce in a casserole dish. They are often served as a comforting side dish at holiday dinners and special occasions, though they’re easy enough for any weeknight meal.

Scalloped potatoes are similar to potato au gratin, but traditional au gratin includes cheese and typically uses slightly thinner slices. This recipe produces the same comforting, tender layers without dairy.

Why This Recipe Works

• Accessible Ingredients: No specialty items are required; most ingredients are pantry staples.
• Simple Process: Slice the potatoes, prepare a flavorful, thickened sauce, layer and bake. The method is straightforward and reliable.
• Rich, Creamy Texture: Cornstarch thickens the sauce for a silky, clingy texture. Nutritional yeast and garlic add savory depth so the dish tastes indulgent despite being dairy-free.
• Dietary-Friendly: This version is gluten-free, dairy-free and vegan by using almond milk, olive oil, vegetable broth and nutritional yeast. It’s suitable for many dietary needs while still delivering classic comfort flavors.

Ingredients You’ll Need

Below is an overview of the ingredients for this gluten-free scalloped potatoes recipe. Exact measurements are provided in the recipe card further down.

Ingredient Notes & Substitutions

• Potatoes: Yukon Gold works well for creamy texture. Russets give a starchier result. You can also use sweet potatoes for a sweeter variation.
• Cornstarch: Used to thicken the sauce. If you prefer, substitute tapioca starch, potato starch or arrowroot in the same amount.
• Olive Oil: Extra-virgin olive oil adds flavor, but any neutral vegetable oil or dairy-free butter will work. If you aren’t avoiding dairy, regular butter or ghee can be used instead.
• Broth: Vegetable broth keeps this vegan, but chicken broth is an acceptable alternative if you do not need the dish to be vegan.
• Plant Milk: Unsweetened almond milk is used here; any unsweetened non-dairy milk (cashew, oat, rice, or coconut) will work. Dairy milk can be substituted if desired.
• Nutritional Yeast: Adds a cheesy, savory note without dairy. If you prefer, grated Parmesan can replace it for a non-vegan option.
• Turmeric: A small pinch adds a warm color to the sauce and can be omitted if you don’t have it.
• Herbs & Garnish: Dried rosemary, parsley and thyme add flavor; finish with fresh chopped parsley, chives or spring onions if desired.

How to Make Gluten-Free Scalloped Potatoes (Step by Step)

1. Preheat the Oven

Preheat your oven to 400°F (204°C) and position a rack in the middle of the oven.

2. Slice the Potatoes

Peel (optional) and slice the potatoes into even 1/4-inch (about 6 mm) rounds so they cook uniformly.

3. Sauté the Garlic

Heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté briefly until fragrant, about 30 seconds. Avoid browning the garlic.

4. Prepare the Sauce

Whisk cornstarch into the vegetable broth in the skillet until smooth and lump-free. This creates the base that will thicken the sauce.

5. Simmer

Add the almond milk, nutritional yeast, dried herbs, turmeric and salt. Reduce heat to medium-low and simmer for about 10 minutes, stirring occasionally, until the sauce thickens and coats the back of a spoon.

6. Prepare the Baking Dish

Grease a 9×13-inch (23×33 cm) casserole dish with a little oil or nonstick spray so the potatoes do not stick.

7. Layer the Potatoes

Arrange half of the potato slices in a single layer across the bottom of the dish. Pour half of the sauce evenly over that layer.

8. Finish Assembling

Layer the remaining potato slices on top and pour the rest of the sauce over them. Gently press down so the sauce reaches between the slices.

9. Bake

Bake for 60–70 minutes, or until the top is golden and the potatoes are tender when pierced with a fork. If the top browns too quickly, tent the dish loosely with foil for the last 15 minutes. Season with black pepper and garnish with fresh parsley before serving.

Tips & Tricks

• Dish choice: A casserole dish looks nice for serving straight from the oven, but a cast iron skillet or any baking dish will work.
• Even slices: Use a mandoline or a sharp knife to slice potatoes uniformly so they cook evenly.
• Check for doneness: If potatoes are still firm after the suggested baking time, continue to bake in 10–15 minute increments until tender.
• Make ahead: You can bake ahead, cool completely, cover and refrigerate for up to 3 days. Reheat covered at 350°F (175°C) until warmed through.
• Freezing: Fully cooled, portion and freeze in airtight containers for up to 2 weeks. Thaw overnight in the refrigerator and reheat in the oven.

Recipe FAQs

Other Gluten-Free Potato Recipes You’ll Enjoy

• Crispy Hasselback Potatoes (gluten-free, vegan)
• Crispy Air Fryer Diced Potatoes (gluten-free, vegan)
• Crispy Air Fryer French Fries (gluten-free, vegan)
• Creamy Mashed Potatoes (gluten-free, vegan)
• Easy Potato Soup (gluten-free, vegan)

Ingredients

• 3 pounds Yukon Gold potatoes (about 4 large potatoes)
• 3 large garlic cloves, minced
• 4 tablespoons olive oil
• 1 cup unsalted vegetable broth
• 2 cups unsweetened almond milk (or other unsweetened non-dairy milk)
• 1/4 cup cornstarch
• 1/4 cup nutritional yeast
• 1 teaspoon dried rosemary
• 1 teaspoon dried parsley
• 1 teaspoon dried thyme
• 1/4 teaspoon ground turmeric (optional)
• 1 1/2 teaspoons salt
• Ground black pepper to taste
• 2 tablespoons fresh chopped parsley for garnish (optional)

Instructions

1. Preheat: Preheat the oven to 400°F (204°C) and place a rack in the middle position.
2. Slice: Peel if desired and slice potatoes into even 1/4-inch rounds.
3. Sauté Garlic: In a large skillet over medium heat, warm the olive oil and sauté the minced garlic about 30 seconds until fragrant.
4. Make the Roux: Whisk the cornstarch into the vegetable broth in the skillet until completely smooth.
5. Simmer: Add the almond milk, nutritional yeast, dried herbs, turmeric and salt. Reduce the heat and simmer for 10 minutes, stirring occasionally, until the sauce thickens and coats the back of a spoon.
6. Grease: Grease a 9×13-inch baking dish with oil.
7. Layer: Arrange half the potato slices in a single layer, pour half the sauce over them, then repeat with the remaining potatoes and sauce.
8. Bake: Bake for 60–70 minutes until the top is golden and the potatoes are tender. Tent with foil if the top browns too quickly.

Notes

• Prep Time: 30 mins
• Cook Time: 1 hour 10 mins
• Category: Side Dishes
• Method: Baking
• Cuisine: American