The Ultimate Guide to Creamy Vegan Scalloped Potatoes: Gluten-Free & Allergy-Friendly Recipe
Experience the magic of truly creamy vegan scalloped potatoes that require no nutritional yeast, no cashews, and no obscure ingredients. Crafted with just 10 simple pantry staples, this recipe has even made headlines on the news—a testament to its incredible flavor! Perfect for Easter, Christmas, or any special occasion, these dairy-free scalloped potatoes are so rich and satisfying, you’ll wonder why you ever relied on cheese. Completely free of gluten, dairy, eggs, peanuts, and tree nuts, this remarkably flavorful side dish is ideal for nearly any guest at your next gathering, ensuring everyone can enjoy a delicious meal together.
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Why This Recipe Excels Beyond Other Dairy-Free Scalloped Potatoes
When it comes to creating a delicious dairy-free scalloped potato dish, many recipes often fall short or demand a lengthy list of specialized ingredients. This particular recipe, however, distinguishes itself in several key ways:
- **Cost-Effective and Simple Ingredients:** Unlike many vegan recipes that call for expensive vegan butter, this recipe smartly utilizes simple olive oil. This not only keeps the cost down but also relies on a pantry staple most people already have on hand, simplifying your shopping list.
- **No Reliance on Vegan Cheese Sauces:** I’ve experimented with numerous vegan cheeses over the years, and while dairy-free alternatives have advanced significantly, the cheese arena still has ample room for improvement. Many vegan cheeses can be expensive and don’t quite deliver the desired flavor or texture. This recipe cleverly bypasses the need for a separate vegan cheese sauce entirely, offering a naturally creamy and flavorful alternative that won’t leave you feeling like something is missing.
- **Utilizes Everyday Pantry Staples:** The beauty of this dish lies in its simplicity. You won’t need to hunt for obscure or specialty ingredients. Everything from the potatoes to the flour, broth, and mayo are items you likely already have in your kitchen, making it an accessible and stress-free recipe to prepare.
- **Surprisingly Rich Flavor Profile:** You might anticipate missing that classic cheesy taste, but the savory sauce developed from the combination of garlic, onions, and broth creates such a robust and deeply satisfying flavor that you absolutely won’t miss the cheese. In fact, many find this version even more delightful, and it comes with the added benefit of fewer calories! The umami notes from the broth and the aromatic base of garlic and onion elevate the humble potato into something truly extraordinary.
The Irresistible Appeal of These Scalloped Potatoes
For years, my understanding of scalloped potatoes was limited to one version: a dish laden with canned cream of mushroom/chicken soup and copious amounts of cheese. After embracing a dairy-free lifestyle for four years, I honestly believed that delicious scalloped potatoes were impossible without dairy, so I never even attempted to recreate them.
Then came a pivotal Christmas dinner. My mother, a devoted fan of scalloped potatoes, was on my mind, and I was frankly tired of serving the same old mashed potatoes. I was determined to offer a potato side dish, so I thought, “What the heck, let’s give it a try!” My family is truly incredible; when we gather, they graciously allow me to cook and plan meals that suit my family’s dietary needs. They happily eat whatever I prepare, even though they don’t require gluten-free or vegan options, ensuring my son never feels left out. Their unwavering support is something I deeply appreciate. My mom had gone without her beloved scalloped potatoes for several years, and I felt it was time to bring them back to our holiday table.
The joy I felt when these dairy-free scalloped potatoes turned out perfectly was immense! The blend of savory onion, aromatic garlic, rich vegan broth, and creamy mayonnaise created an incredibly delicious and velvety sauce. The potatoes themselves had that wonderfully soft, tender texture I remembered from past years, yet with a fresh, vibrant flavor profile. It was a resounding success!
Since that memorable Christmas, these scalloped potatoes have become an indispensable part of almost every holiday meal—Christmas, Easter, and beyond. They are a cherished family favorite, even among those who are not vegan, dairy-free, or have any food allergies. This dish proves that allergy-friendly food can be universally loved and incredibly flavorful.
These Scalloped Potatoes Are Famous and Have Been on TV!
The fame of this recipe extends beyond our family kitchen. It was featured on a KSL segment, where I demonstrated how to make this incredible dish. What truly solidified its reputation was the news anchor herself: after the cameras stopped rolling, she asked for *another* bite! And let me tell you, she’s neither vegan nor gluten-free. When someone who doesn’t have dietary restrictions is eager for a second helping of your tender, flavorful potatoes, you know you’ve created a truly exceptional recipe. This moment was a huge validation that a dairy-free and allergy-friendly dish could genuinely impress anyone. If you’d like to see a video demonstration of this celebrated recipe, you can watch my KSL segment by clicking on the photo below:
Frequently Asked Questions About These Vegan Scalloped Potatoes:
What Kind of Flour Blend Do I Need for Gluten-Free Vegan Scalloped Potatoes?
For the best results with gluten-free vegan scalloped potatoes, I highly recommend my homemade gluten-free flour blend. Its particular composition ensures the sauce achieves the perfect consistency without becoming overly thick or gummy. If you’re pressed for time or prefer a store-bought option, Walmart’s gluten-free flour blend or Bob’s Red Mill 1-to-1 Baking Flour are excellent choices. Generally, you’re looking for a blend that primarily contains rice flour, potato starch, and tapioca starch (or tapioca flour), as these starches are crucial for creating a smooth, creamy, and well-thickened sauce that perfectly coats the potatoes.
What if I Don’t Need These Scalloped Potatoes to Be Gluten-Free?
If gluten isn’t a concern for you or your guests, you can absolutely use regular all-purpose flour instead of a gluten-free blend. The flour plays a vital role in thickening the rich, creamy sauce, ensuring it clings beautifully to each potato slice. Therefore, whether you use gluten-free or conventional flour, it’s an essential ingredient you shouldn’t skip!
What Kind of Vegan Vegetable Broth Do You Recommend?
For several years, my go-to has been Orrington Farms bouillon. I find their products to be exceptionally flavorful and, importantly, very allergy-friendly. If your goal is specifically a dairy-free scalloped potato rather than strictly vegan, you have the option to use chicken broth instead of a vegetable-based one. I personally prefer powdered broth bases like Orrington Farms because they are incredibly convenient: they weigh less, take up minimal pantry space compared to liquid stock (since you’re not storing excess water), and deliver a more concentrated, flavorful punch. This makes them a superior choice for achieving a deeply savory base for your scalloped potatoes.
Here are the ingredients in Orrington Farms Vegan Chicken Flavored Broth Base, showcasing its thoughtful composition:
- Maltodextrin
- Salt (includes Sea Salt)
- Yeast Extract
- Dehydrated Onion
- Spice (includes White Pepper, Celery Seed, Turmeric (Spice & Color), Rosemary)
- Dehydrated Carrot
- Dehydrated Garlic
- Dextrose
- Natural Flavor
- Parsley
- Spice Extract
What Kind of Vegan Mayonnaise Do You Recommend?
The vegan mayonnaise is a secret weapon in this recipe, contributing immensely to the luxurious creaminess of the sauce. It truly makes a world of difference, so please don’t omit it! I’m a big fan of Best Foods (also known as Hellmann’s in some regions) vegan mayonnaise. It consistently delivers the rich texture and mild flavor needed to elevate this dish.
Here’s a typical ingredient list for Best Foods/Hellmann’s Vegan Mayonnaise, highlighting common components:
- Soybean oil
- Water
- Sugar
- Distilled vinegar
- Salt
- Contains 2% or less of each of the following:
- Modified food starch (corn, potato)
- Lemon juice concentrate
- Natural flavor
- Calcium
- Disodium EDTA (used to protect quality)
- Paprika Oleoresin
Always remember to read the labels yourself before purchasing, as ingredient formulations can change over time, and to ensure the product aligns with your specific individual dietary preferences and allergy requirements.
Are These Scalloped Potatoes or Au Gratin Potatoes?
While many people use the terms “scalloped potatoes” and “potatoes au gratin” interchangeably, there’s a technical distinction. Traditionally, “au gratin” dishes feature a browned crust of breadcrumbs and/or melted cheese. Scalloped potatoes, on the other hand, are typically baked in a creamy sauce without the cheese element. These vegan scalloped potatoes perfectly fit the latter definition. They are baked to tender perfection in a rich, flavorful mixture of vegan mayonnaise (for that essential creamy texture), olive oil, and flour, which together create a thick and luscious sauce that envelops every slice.
What Type of Potatoes Should I Use for Vegan Scalloped Potatoes?
For this recipe, I find that the good old classic Russet potato is unsurpassed. Perhaps it’s my Idaho roots, but Russets consistently deliver excellent results, offering a fluffy texture that absorbs the creamy sauce beautifully. You can certainly experiment with other varieties like Yukon Gold potatoes or red potatoes, and you’ll likely still achieve delicious results. However, be mindful that different potato types have varying starch levels, which can slightly alter the final texture. Russets are known for their high starch content, which helps contribute to the overall creaminess of the dish, making them my top recommendation for achieving that perfect, comforting scalloped potato experience.
Don’t You Use a Vegan Milk?
Surprisingly, no! You might assume that a creamy dish like this would absolutely require some form of vegan milk – whether it’s almond milk, oat milk, coconut milk, or cashew milk. However, this recipe brilliantly achieves its incredible richness and creaminess without any plant-based milk. The combination of vegan mayonnaise, broth, and the natural starches from the potatoes, all thickened with flour, creates a sauce that is so decadent and velvety, you won’t miss the milk at all. So, you can save your preferred plant milk for another recipe on another day!
Are These Vegan Scalloped Potatoes Soy-Free and Top 8 Free?
Absolutely! A significant advantage of these scalloped potatoes is that, unlike many vegan dishes that heavily rely on cashews or cashew cream for richness, this recipe is proudly NUT-FREE! To ensure these scalloped potatoes are completely soy-free and therefore top 8 allergy-free (free from milk, eggs, peanuts, tree nuts, soy, wheat, fish, and shellfish), you will need to carefully select your broth and vegan mayonnaise. While my recommended Best Foods vegan mayonnaise does contain soybean oil, many individuals with a soy allergy can safely consume highly refined soybean oil, according to the American Academy of Allergy, Asthma & Immunology (AAAAI). However, it is crucial to discuss this with your allergist to determine if highly refined soybean oil is safe for your specific condition. If you find a soy-free broth and a soy-free mayonnaise, then this recipe will be completely soy and top 8 free, making it an incredibly inclusive and safe option for those with multiple food allergies. If you are ever in doubt about any ingredient, always contact the manufacturer directly for clarification.
What Tools Do You Need to Make Dairy-Free Scalloped Potatoes?
Achieving perfectly cooked scalloped potatoes hinges on uniform, thin slices, which ensures they cook evenly and become wonderfully tender. While you can meticulously cut the potatoes by hand, this method is quite tedious and challenging to get consistently even slices. Another option is a mandoline slicer, but these can be intimidating due to safety concerns (and a risk of losing a digit!). This is precisely why I cannot overstate the value of a good food processor. It is by far the best and safest way to prepare your potatoes, effortlessly slicing them into perfectly even, thin rounds in mere seconds. If you opt for hand-slicing, be extremely diligent about making sure all slices are the same thickness; otherwise, you risk some thicker pieces remaining undercooked while others become perfectly tender. My trusty food processor, a hand-me-down that’s probably two decades old, serves as a testament that you don’t always need the latest and greatest gadget to produce fantastic food! Beyond slicing, you’ll also need a large mixing bowl to combine your ingredients, a large spoon for stirring, and a sturdy casserole dish for baking.
How Do I Store the Leftover Vegan Scalloped Potatoes?
If you’re fortunate enough to have any leftovers, they store beautifully! Simply transfer them to an airtight container, or cover the casserole dish tightly with plastic wrap or aluminum foil. Stored properly in the refrigerator, they will remain delicious for 2-3 days. Reheat gently in the oven or microwave until warmed through for another comforting meal.
What if I Don’t Want a Crispy Top?
The pictures showcase a lovely golden-brown, slightly crispy top, which develops from baking the dish uncovered. However, if you prefer your scalloped potatoes to be uniformly creamy and tender throughout, without any crispy edges, it’s an easy adjustment. Simply cover your baking dish tightly with aluminum foil for the entire cooking duration. This will trap the moisture and steam, resulting in a softer, more succulent top layer. The choice is entirely up to your personal preference!
What Ingredients Do You Need to Make Dairy-Free Scalloped Potatoes?
Gathering these simple, accessible ingredients is the first step towards creating this unforgettable side dish:
- Olive oil
- Gluten-free (or regular!) flour
- Vegan chicken broth (or vegetable bouillon)
- Vegan mayonnaise
- Salt
- Black pepper
- Minced garlic
- Russet potatoes
- Yellow onion
- Green onion, or chives for garnish
What Other Vegan Side Dishes Do You Recommend?
Looking for more delicious vegan side dishes to complement your next meal? Here are some fantastic, allergy-friendly options to try:
- Gluten-Free Vegan Pumpkin Cornbread
- Instant Pot Vegan Mushroom Rice
- Gluten-Free Vegan Mashed Potatoes with Garlic and Parsley
- Gluten-Free Vegan Brown Sugar Brussels Sprouts with Craisins
- Vegan Sweet Potato Slow Cooker Casserole
- Gluten-Free Vegan Oven Roasted Garlic Balsamic Asparagus
If you’re interested in exploring other recipes from fellow bloggers, I recommend checking out Clean Eating Kitchen for her helpful tutorial on instant pot boiled potatoes.
Vegan Scalloped Potatoes (Gluten Free Option!)
9 servings
15 minutes
1 hour 20 minutes
1 hour 35 minutes
These famous scalloped potatoes have even been on TV! So flavorful and creamy, you won’t miss the cheese at all. They’re a perfect, allergy-friendly side dish for holidays—or truly any occasion.
Ingredients
- 3 Tablespoons olive oil
- 1/4 cup gluten free flour
- 1 and 3/4 cups water
- 4 teaspoons vegan chicken flavored bouillon (or vegetable bouillon will work too)
- 1/4 cup egg-free/vegan mayonnaise
- 1 tsp teaspoon salt, plus more for topping
- 2 cloves minced garlic (1 tsp)
- 5 small to medium russet potatoes–thinly and evenly sliced (see post for tips)
- 1 yellow onion, chopped finely
- 1 green onion or chives, for garnish
Instructions
- Preheat your oven to 350 degrees F (175 degrees C).
- In a large bowl, whisk together the olive oil, flour, water, vegan bouillon, vegan mayonnaise, 1 teaspoon salt, and minced garlic until smooth.
- Next, thoroughly wash the russet potatoes. You can peel them if desired (optional), then slice them very thinly and uniformly. A food processor is highly recommended for achieving consistent, perfect slices quickly and safely.
- Add the thinly sliced potatoes and finely chopped yellow onion to the creamy sauce mixture in the large bowl. Stir gently to ensure all potato slices are evenly coated.
- Generously grease a 9×9 inch (23×23 cm) baking dish. Pour the entire potato mixture into the prepared dish, spreading it out evenly.
- Sprinkle the top with additional salt (sea salt works wonderfully) and black pepper to enhance the flavors and create a seasoned crust.
- Bake uncovered in the preheated oven for 60-80 minutes, or until the potatoes are fork-tender and the top is beautifully golden brown and slightly crispy. If you prefer a softer top, cover the dish with aluminum foil for the entire baking time.
- Once done, carefully remove the dish from the oven. Garnish generously with fresh green onions or chives for a pop of color and extra flavor. Serve warm and enjoy!
- Store any leftovers in an airtight container in the refrigerator for up to 3-4 days.
Nutrition Information:
Yield: 9
Serving Size: 1
Amount Per Serving:
Calories: 154Total Fat: 6gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 26mgSodium: 340mgCarbohydrates: 21gFiber: 2gSugar: 2gProtein: 4g
Recipe adapted from: Go Dairy Free