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Creamy dairy-free potatoes!
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Scalloped Potatoes

Yummy cheesy dairy-free scalloped potatoes!

Gluten & Dairy Free

6-8 servings

Easy to make!


10 potatoes, sliced

2 small onions, peeled and sliced

1 cup coconut milk, canned or refrigerated

3 tbsp vegan butter, divided

2 tbsp nutritional yeast 

1 tbsp white rice flour (or any gluten-free flour)

Salt and pepper (Himalayan salt) 

Optional Garnishes:

1/2 cup dairy-free cheese

A sprinkle gluten-free graham crumbs

A sprinkle of vegan parmesan cheese

1) Preheat oven to 350 degrees.

2) Grease the bottom of a 9x13 baking dish.

3) Place half of the sliced potatoes in a layer on the bottom of the baking dish followed by the sliced onion, then top with the remaining potatoes. 

4) Put 2 tbsp of vegan butter into a saucepan, add flour, nutritional yeast and coconut milk. You can even melt half of the grated cheese in this sauce. Whisk for a couple of minutes and pour over potatoes and onions. 

5) Cut 1 tbsp of vegan butter over the top. Sprinkle with  salt and pepper and cheese. 

6) Bake covered for about 45-60 minutes until potatoes are tender. Remove foil, add grated cheese and cook for another 15 minutes. Then broil for 2 minutes.

Enjoy warm!



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Russet or Yukon Gold potatoes work great in scalloped potatoes because they are starchy and will thicken the sauce. Red-skinned potatoes will work but they are less starchy.  

I prefer yellow onions in this recipe but red onions work too.


If you are using a foil pan, make sure to put it on a metal baking sheet before putting it in the oven, for easy lifting out of the oven.

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