Dairy Free Scalloped Potatoes Recipe

Published by: January 17, 2023. Latest version: January 17, 2023 by: Ginny McMinns

Dairy Free Scalloped Potatoes are comfort food at their best. Baked potatoes in a casserole covered in a creamy vegan white sauce. Sprinkle herbs throughout for a little extra sumpin sumpin.

Comfort food can go a step further and still give you that old nostalgic feeling. This Dairy Free Scalloped Potatoes recipe is a great example of that.

Since it is low in fat, it can also give you a lot of comfort. Right out of the oven comes a bubbling casserole filled with potatoes and a rich creamy sauce.

The difference is that dairy-free milk is used in the roux, and the vegan scalloped potato casserole is sprinkled with a few fresh herbs. All that cranks up the flavor a notch.

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There are no onions in this recipe so it covers all picky eaters. You can of course add the finely chopped onion to the melted dairy-free butter before adding the flour.

This would be great too but since I have to make it ‘onionless’ for my ‘big kid’ I thought I’d give the exact measurements for it.

Real scalloped potatoes have no cheese. If there’s cheese, it’s Potatoes Au Gratin. So if I want Potatoes Au Gratin I add a little nutritional yeast to the sauce.

Potatoes come in all colors and shapes. Some are good for boiling, some are good for baking.

I used russet potatoes for this casserole. These are a simple flavored potato that holds up really well with lots of sauces.

Shredded vegetables. You can even make them into baked potato soup.

This vegan scalloped potato recipe was so good last night. Ed verbally complimented me on the potatoes and went back for more. He is so happy that is left for tonight.

me too It is almost like spending the night while waiting to see the dish. That’s something we can all use once in a while, right?

How do you make a roux?

A roux is the beginning of a sauce and it starts with butter and flour. In our case, it’s dairy-free butter.

Melt the dairy-free butter in a saucepan or skillet. For this recipe, a saucepan is used. I like to use one that holds at least four cups. It helps to move and create more volume than you thought.

Add flour and it’s often the same amount as butter. Stir until well combined. It will look like a thick lump of wet flour. Keep stirring for about a minute. It brings out the raw taste of flour.

How to make a sauce from a roux

• Pour in the dairy-free milk or whatever liquid your recipe calls for. It can be a broth or stock, but this recipe is for dairy-free milk. Bring to a low boil and stir often. It will thicken as it boils.
• Make sure you don’t curdle the milk and as soon as it starts bubbling, reduce the heat to medium.
• Not all dairy-free milks will curdle, but be careful—just in case.
• The sauce may get lumpy but keep stirring. The lumps will be smooth. I like this kind of stirring because it helps smooth it out faster than a wooden spoon.
• Keep stirring until it is smooth and thick and add salt and pepper. If it gets too thick, add more milk or even a little water.
• Stir well and taste to make sure it is cooked enough.
• After all that baking, you’ll have a nice crunchy cut potato that almost melts in your mouth.

Another great russet potato recipe that’s impressive for company, yet still easy, is Twice Baked Potatoes. It gets ooohs and aaahs every time.

Potatoes are such a great side dish. From one method to another they are crowd pleasers. They are such a tasty vegetable in themselves that potatoes usually don’t require much preparation.

You make a sauce for this classic dairy free scalloped potatoes recipe and it’s not intimidating at all. Just creamy goodness all over the casserole.

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These easy vegan scalloped potatoes look great whether served in a fancy casserole dish or in a clear Pyrex dish. Eyes will light up and everyone will say “pass the potatoes, please”.

I don’t think anyone can have enough potato recipes and you can start with the most delicious and classic.

Scalloped potatoes, first, twice baked potatoes, second, roasted new red potatoes, third, potato patties, fourth, potato wedges fried in an iron skillet, fifth, hasselback potatoes, sixth. All the classics!

You can freeze scalloped potatoes

• If frozen:
• You’ll need to make the casserole in two smaller casseroles so you can slip them into larger freezer bags.
• Bake partially for the first 40 minutes. Let cool, cover with plastic wrap but tap it down so it touches the top of the casserole, then cover with foil and slip into a freezer bag.
• Bake:
• Defrost overnight in the fridge and then remove the foil and plastic wrap. Replace foil and bake at 350 for 10 minutes. Then uncover and bake for another 30 minutes or until heated through.

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