12 Creamy Dairy Free Scalloped Potatoes Delight

Mmm, who says you need dairy to enjoy the rich, creamy goodness of scalloped potatoes? Whether you’re dairy-free by choice or necessity, our roundup of 12 delectable recipes promises all the comfort and flavor you crave. Perfect for cozy family dinners or holiday feasts, these dishes are sure to impress. Dive in and discover your next favorite way to enjoy this timeless classic!

Vegan Scalloped Potatoes with Coconut Milk

Howdy, spud lovers! Get ready to dive fork-first into a dish that’s creamy, dreamy, and entirely plant-based. These Vegan Scalloped Potatoes with Coconut Milk are here to prove that comfort food doesn’t need dairy to be downright delicious.

Ingredients

• 2 pounds Yukon Gold potatoes, thinly sliced to 1/8-inch thickness
• 1 can (13.5 oz) full-fat coconut milk
• 2 tablespoons nutritional yeast
• 1 tablespoon fresh thyme leaves
• 2 cloves garlic, minced
• 1 teaspoon sea salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon smoked paprika
• 1 tablespoon extra-virgin olive oil

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish with olive oil.
2. In a medium saucepan, combine coconut milk, nutritional yeast, thyme, garlic, salt, pepper, and smoked paprika. Warm over medium heat for 3-5 minutes, stirring occasionally, until the mixture is smooth and fragrant.
3. Layer half of the potato slices in the prepared baking dish, overlapping slightly. Pour half of the coconut milk mixture over the potatoes.
4. Repeat with the remaining potatoes and coconut milk mixture, ensuring the top layer is evenly coated.
5. Cover the dish with aluminum foil and bake for 45 minutes. Then, remove the foil and bake for an additional 15-20 minutes, or until the potatoes are tender and the top is golden brown.
6. Let the dish rest for 5 minutes before serving to allow the sauce to thicken slightly.

Unbelievably creamy with a hint of smokiness, these scalloped potatoes are a vegan victory. Serve them alongside a crisp green salad or as the star of your next brunch spread for a dish that’s as beautiful as it is tasty.

Gluten-Free Dairy-Free Scalloped Potatoes

Look no further for a dish that’ll make your taste buds dance and your gluten-free, dairy-free friends sing your praises. These scalloped potatoes are here to prove that indulgence doesn’t need dairy or gluten to be downright delicious.

Ingredients

• 2 lbs Yukon Gold potatoes, thinly sliced to 1/8-inch thickness
• 1 cup unsweetened almond milk
• 1/2 cup coconut cream
• 2 tbsp nutritional yeast
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tsp sea salt
• 1/2 tsp smoked paprika
• 2 tbsp extra virgin olive oil
• 1/4 cup gluten-free breadcrumbs

Instructions

1. Preheat your oven to 375°F and lightly grease a 9×13-inch baking dish with olive oil.
2. In a medium saucepan over medium heat, whisk together almond milk, coconut cream, nutritional yeast, garlic powder, onion powder, sea salt, and smoked paprika until smooth and slightly thickened, about 5 minutes. Tip: Constant whisking prevents lumps for a silky sauce.
3. Layer half of the potato slices in the prepared baking dish, overlapping slightly. Pour half of the sauce over the potatoes, ensuring even coverage.
4. Repeat with the remaining potatoes and sauce, then sprinkle gluten-free breadcrumbs evenly over the top. Tip: For extra crunch, toast the breadcrumbs in a dry pan before sprinkling.
5. Cover with aluminum foil and bake for 45 minutes. Remove the foil and bake for an additional 15 minutes, or until the top is golden and the potatoes are tender when pierced with a fork. Tip: Let it sit for 5 minutes before serving to allow the sauce to thicken.

Marvel at the creamy layers and golden crust that’ll have everyone forgetting these scalloped potatoes are free from gluten and dairy. Serve alongside a crisp green salad or as the star of your next brunch spread for a dish that’s as versatile as it is delicious.

Healthy Scalloped Potatoes with Almond Milk

Now, who said comfort food can’t hug your taste buds and your health goals at the same time? Dive fork-first into this creamy, dreamy dish that swaps out heavy cream for almond milk, proving that indulgence and wellness can share a plate.

Ingredients

• 2 lbs Yukon Gold potatoes, thinly sliced to 1/8″ thickness
• 2 cups unsweetened almond milk
• 3 tbsp clarified butter
• 2 cloves garlic, minced
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper
• 1/4 tsp nutmeg, freshly grated
• 1 cup Gruyère cheese, finely grated
• 1 tbsp fresh thyme leaves

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13″ baking dish with clarified butter.
2. In a medium saucepan over low heat, warm the almond milk with minced garlic, sea salt, black pepper, and nutmeg until just simmering. Avoid boiling to prevent separation.
3. Layer half of the potato slices in the prepared baking dish, slightly overlapping for even cooking. Pour half of the warmed almond milk mixture over the potatoes.
4. Repeat with the remaining potatoes and almond milk mixture, ensuring the top layer is neatly arranged for presentation.
5. Sprinkle the finely grated Gruyère cheese evenly over the top layer of potatoes.
6. Cover the dish with aluminum foil and bake for 45 minutes. Then, remove the foil and bake for an additional 15 minutes, or until the top is golden and bubbly.
7. Let the dish rest for 10 minutes before serving to allow the layers to set. Garnish with fresh thyme leaves for a pop of color and flavor.

Kitchen magicians, behold! The result is a velvety, rich texture with a subtle nuttiness from the almond milk, perfectly balanced by the sharpness of Gruyère. Serve it as the star of your dinner table or alongside a crisp, green salad for a meal that’s as nourishing as it is decadent.

Dairy-Free Scalloped Potatoes with Nutritional Yeast

Unbelievably creamy and utterly indulgent, these dairy-free scalloped potatoes are here to prove that you don’t need butter or cream to achieve comfort food nirvana. With nutritional yeast stepping in to deliver that cheesy, umami-packed punch, this dish is a game-changer for the lactose-intolerant and vegans alike.

Ingredients

• 2 lbs Yukon Gold potatoes, thinly sliced to 1/8″ thickness
• 1 cup unsweetened almond milk
• 1/2 cup vegetable broth
• 1/4 cup nutritional yeast
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper
• 1/4 tsp ground nutmeg

Instructions

1. Preheat your oven to 375°F and lightly grease a 9×13″ baking dish with olive oil.
2. In a medium saucepan over medium heat, warm the olive oil and sauté the minced garlic until fragrant, about 30 seconds.
3. Whisk in the almond milk, vegetable broth, nutritional yeast, sea salt, black pepper, and nutmeg, bringing the mixture to a gentle simmer for 2 minutes to thicken slightly.
4. Layer half of the potato slices in the prepared baking dish, then pour half of the sauce mixture over them. Repeat with the remaining potatoes and sauce.
5. Cover the dish with aluminum foil and bake for 45 minutes. Then, remove the foil and bake for an additional 15 minutes, or until the potatoes are tender and the top is golden brown.
6. Let the dish rest for 5 minutes before serving to allow the sauce to set.

Kick your taste buds into high gear with these scalloped potatoes, where the nutritional yeast offers a depth of flavor that’s both rich and surprisingly cheesy. Serve them alongside a crisp green salad or as the star of your next brunch spread for a dish that’s as versatile as it is delicious.

Easy Vegan Scalloped Potatoes

Potatoes, the unsung heroes of the vegetable world, are about to get their moment in the spotlight with this ridiculously easy vegan scalloped potatoes recipe. Perfect for when you want to impress without the stress, this dish is a creamy, dreamy, dairy-free delight that’ll have everyone asking for seconds.

Ingredients

• 2 lbs Yukon Gold potatoes, thinly sliced to 1/8″ thickness
• 1 cup unsweetened almond milk
• 1/2 cup raw cashews, soaked for 4 hours and drained
• 2 tbsp nutritional yeast
• 1 tbsp white miso paste
• 1 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp smoked paprika
• 1/4 tsp ground nutmeg
• 1 tbsp olive oil
• Salt and freshly ground black pepper, to taste

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13″ baking dish with olive oil.
2. In a high-speed blender, combine the soaked cashews, almond milk, nutritional yeast, miso paste, garlic powder, onion powder, smoked paprika, and nutmeg. Blend until completely smooth, about 1 minute.
3. Arrange half of the potato slices in the prepared baking dish, overlapping slightly. Pour half of the cashew mixture over the potatoes, spreading evenly. Repeat with the remaining potatoes and cashew mixture.
4. Cover the dish with aluminum foil and bake for 45 minutes. Tip: For extra creamy potatoes, let them rest covered for 10 minutes after baking.
5. Remove the foil and bake for an additional 15 minutes, or until the top is golden and the potatoes are tender when pierced with a fork.
6. Let the dish sit for 5 minutes before serving to allow the sauce to thicken. Tip: Garnish with fresh thyme or chives for a pop of color and flavor.

Heavenly layers of tender potatoes swim in a luxuriously creamy sauce that’s rich, smoky, and slightly nutty. Serve this showstopper alongside a crisp green salad or as the star of your next brunch spread for a dish that’s as beautiful as it is delicious.

Scalloped Potatoes with Cashew Cream

Now, let’s talk about a dish that’s creamy, dreamy, and everything in between. This isn’t your grandma’s scalloped potatoes—unless your grandma is a vegan goddess with a penchant for cashew cream. Get ready to dive into layers of thinly sliced potatoes bathed in a luxuriously smooth cashew cream sauce that’ll have you questioning why you ever bothered with dairy.

Ingredients

• 2 lbs Yukon Gold potatoes, thinly sliced to 1/8-inch thickness
• 1 cup raw cashews, soaked overnight
• 2 cups unsweetened almond milk
• 3 cloves garlic, minced
• 2 tbsp nutritional yeast
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper
• 1/4 tsp ground nutmeg
• 1 tbsp extra virgin olive oil

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish with olive oil.
2. Drain the soaked cashews and blend them with almond milk, garlic, nutritional yeast, salt, pepper, and nutmeg until perfectly smooth. Tip: A high-speed blender ensures the creamiest sauce.
3. Arrange a layer of potato slices in the baking dish, slightly overlapping, and pour a portion of the cashew cream over them. Repeat the layers until all potatoes and cream are used, finishing with a layer of cream.
4. Cover the dish with aluminum foil and bake for 45 minutes. Tip: This allows the potatoes to steam and become tender.
5. Remove the foil and bake for an additional 20-25 minutes, or until the top is golden and bubbly. Tip: For an extra crispy top, broil for the last 2-3 minutes.
6. Let the dish rest for 10 minutes before serving to allow the sauce to thicken.

Mmm, the result? A dish where the potatoes are tender yet hold their shape, enveloped in a sauce that’s rich and subtly nutty. Serve it as the star of your dinner table or alongside a crisp green salad for a meal that’s as satisfying as it is stunning.

Dairy-Free Scalloped Potatoes with Garlic and Herbs

Mmm, who says you need dairy to achieve that creamy, dreamy scalloped potato perfection? Not us! This dairy-free delight swaps in clever alternatives to deliver all the comfort without the moo-ve over. Get ready to slice, layer, and bake your way to a dish that’s as flavorful as it is forgiving.

Ingredients

• 2 lbs Yukon Gold potatoes, thinly sliced to 1/8″ thickness
• 1 cup unsweetened almond milk
• 1/2 cup vegetable broth
• 3 tbsp nutritional yeast
• 2 tbsp extra virgin olive oil
• 4 cloves garlic, minced
• 1 tsp fresh thyme leaves
• 1 tsp fresh rosemary, finely chopped
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13″ baking dish with olive oil.
2. In a medium saucepan over medium heat, combine almond milk, vegetable broth, nutritional yeast, olive oil, minced garlic, thyme, rosemary, sea salt, and black pepper. Whisk until smooth and bring to a gentle simmer for 2 minutes to meld flavors.
3. Arrange a single layer of potato slices in the prepared baking dish, slightly overlapping. Pour a portion of the almond milk mixture over the potatoes, ensuring they’re lightly coated.
4. Repeat the layering process until all potatoes and sauce are used, finishing with a layer of sauce on top.
5. Cover the dish with aluminum foil and bake for 45 minutes. Then, remove the foil and bake for an additional 15 minutes, or until the top is golden and the potatoes are tender when pierced with a fork.
6. Let the dish rest for 5 minutes before serving to allow the sauce to thicken slightly.

Lusciously creamy with a hint of garlic and herbs, these scalloped potatoes are a testament to the power of plant-based cooking. Serve them as the star of your dinner table or alongside your favorite protein for a meal that’s sure to impress.

Vegan Scalloped Potatoes with Sweet Potatoes

Picture this: a dish so creamy, so dreamy, it’ll make your taste buds do a happy dance—no dairy required. Our vegan scalloped potatoes with sweet potatoes are here to prove that comfort food can be kind to the planet and your palate.

Ingredients

• 2 large russet potatoes, thinly sliced (about 1/8 inch thick)
• 1 large sweet potato, thinly sliced (about 1/8 inch thick)
• 2 cups unsweetened almond milk
• 1/2 cup raw cashews, soaked overnight
• 3 tbsp nutritional yeast
• 2 cloves garlic, minced
• 1 tbsp fresh thyme leaves
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper
• 1/4 tsp ground nutmeg
• 1 tbsp extra-virgin olive oil

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish with olive oil.
2. In a high-speed blender, combine the soaked cashews, almond milk, nutritional yeast, garlic, thyme, salt, pepper, and nutmeg. Blend on high until completely smooth, about 1 minute.
3. Arrange a layer of russet potato slices at the bottom of the prepared dish, slightly overlapping. Pour a portion of the cashew mixture over the potatoes, ensuring they’re lightly coated.
4. Add a layer of sweet potato slices on top, followed by another drizzle of the cashew mixture. Repeat the layering process until all potatoes and sauce are used, finishing with a layer of sauce.
5. Cover the dish with aluminum foil and bake for 45 minutes. Then, remove the foil and bake for an additional 15 minutes, or until the top is golden and the potatoes are tender when pierced with a fork.
6. Let the dish rest for 10 minutes before serving to allow the sauce to thicken.

Here’s the scoop: these scalloped potatoes are a symphony of textures, from the tender slices of potato to the velvety, herb-infused sauce. Serve them as the star of your next dinner party or as a decadent side that’ll steal the spotlight from the main course.

Low-Fat Dairy-Free Scalloped Potatoes

Zesty and zippy, our low-fat dairy-free scalloped potatoes are here to shake up your side dish game without shaking up your waistline. Perfect for those who love to indulge but prefer to keep it light, this dish is a creamy, dreamy illusion that’s 100% dairy-free and 100% delicious.

Ingredients

• 2 lbs Yukon Gold potatoes, thinly sliced to 1/8-inch thickness
• 1 cup unsweetened almond milk
• 1/2 cup vegetable broth
• 2 tbsp nutritional yeast
• 1 tbsp arrowroot powder
• 1 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp ground nutmeg
• 1 tbsp extra virgin olive oil
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish with olive oil.
2. In a medium saucepan, whisk together almond milk, vegetable broth, nutritional yeast, arrowroot powder, garlic powder, onion powder, nutmeg, salt, and pepper over medium heat until the mixture begins to thicken, about 5 minutes. Tip: Arrowroot powder thickens quickly, so keep whisking to avoid lumps.
3. Layer half of the potato slices in the prepared baking dish, then pour half of the sauce over them. Repeat with the remaining potatoes and sauce.
4. Cover the dish with aluminum foil and bake for 45 minutes. Tip: Covering the dish ensures the potatoes cook evenly and absorb all the creamy goodness.
5. Remove the foil and bake for an additional 15 minutes, or until the top is golden and the potatoes are tender when pierced with a fork. Tip: For an extra crispy top, broil for the last 2-3 minutes, watching closely to prevent burning.

These scalloped potatoes emerge from the oven with a golden crust that gives way to layers of tender, creamy potatoes beneath. Serve them alongside a crisp green salad or as the star of your next brunch spread for a dish that’s as versatile as it is virtuous.

Scalloped Potatoes with Oat Milk

Ready to dive into a dish that’s as comforting as your favorite sweater but with a twist that’ll make your taste buds do a double take? Our scalloped potatoes with oat milk are here to shake up your spud game with creamy, dreamy layers that just happen to be dairy-free. Who knew indulgence could be so inclusive?

Ingredients

• 2 lbs Yukon Gold potatoes, thinly sliced to 1/8-inch thickness
• 2 cups oat milk, unsweetened and unflavored
• 3 tbsp clarified butter
• 2 cloves garlic, minced
• 1 tsp fresh thyme leaves
• 1/2 tsp freshly grated nutmeg
• 1/2 cup nutritional yeast
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish with clarified butter.
2. In a medium saucepan over medium heat, warm the oat milk with minced garlic, thyme, nutmeg, salt, and pepper until it just begins to simmer, about 5 minutes. Remove from heat and stir in nutritional yeast until fully dissolved.
3. Layer half of the potato slices in the prepared baking dish, slightly overlapping. Pour half of the oat milk mixture over the potatoes, ensuring even coverage.
4. Repeat with the remaining potatoes and oat milk mixture, then dot the top with the remaining clarified butter.
5. Cover the dish with aluminum foil and bake for 45 minutes. Then, remove the foil and bake for an additional 15-20 minutes, or until the top is golden and the potatoes are tender when pierced with a fork.
6. Let the dish rest for 10 minutes before serving to allow the layers to set.

How’s that for a showstopper? The golden crust gives way to layers of tender potatoes swimming in a velvety, herb-infused sauce that’s rich without the guilt. Serve it up as the star of your next dinner party or as a decadent side that’ll have everyone asking for seconds—and the recipe.

Dairy-Free Scalloped Potatoes with Spinach

Yikes, who knew dairy-free could taste this decadent? Dive fork-first into these creamy, dreamy scalloped potatoes layered with vibrant spinach, proving that comfort food doesn’t need dairy to deliver big on flavor.

Ingredients

• 2 lbs Yukon Gold potatoes, thinly sliced to 1/8″ thickness
• 1 cup unsweetened almond milk
• 1/2 cup vegetable broth
• 2 tbsp nutritional yeast
• 2 tbsp extra virgin olive oil
• 3 cloves garlic, minced
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper
• 1/4 tsp ground nutmeg
• 5 oz fresh spinach, roughly chopped
• 1 tbsp cornstarch
• 1 tbsp cold water

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13″ baking dish with olive oil.
2. In a medium saucepan over medium heat, combine almond milk, vegetable broth, nutritional yeast, olive oil, garlic, salt, pepper, and nutmeg. Bring to a gentle simmer, stirring occasionally.
3. In a small bowl, whisk together cornstarch and cold water to create a slurry. Gradually stir into the saucepan to thicken the sauce, cooking for 2-3 minutes until slightly thickened.
4. Layer half of the potato slices in the prepared baking dish, followed by all the chopped spinach. Pour half of the sauce over the spinach, then top with the remaining potatoes and sauce.
5. Cover the dish with aluminum foil and bake for 45 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the potatoes are tender and the top is golden brown.
6. Let the dish rest for 10 minutes before serving to allow the sauce to set.

Now, not only does this dish boast a creamy texture that’ll have you questioning its dairy-free status, but the layers of flavor from the nutmeg-spiked sauce and earthy spinach make it a showstopper. Serve it up as the star of your next dinner party or as a cozy weeknight treat—either way, it’s bound to impress.

Vegan Scalloped Potatoes with Mushrooms

Every now and then, a dish comes along that makes you question why you ever bothered with dairy in the first place. Enter these vegan scalloped potatoes with mushrooms, a creamy, dreamy concoction that’ll have even the most devout cheese lovers swooning.

Ingredients

• 2 lbs Yukon Gold potatoes, thinly sliced to 1/8″ thickness
• 1 1/2 cups unsweetened almond milk
• 1/2 cup raw cashews, soaked overnight
• 2 tbsp nutritional yeast
• 1 tbsp white miso paste
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp smoked paprika
• 1/4 tsp ground nutmeg
• 1 1/2 cups cremini mushrooms, thinly sliced
• 2 tbsp extra virgin olive oil
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper
• 1/4 cup fresh parsley, finely chopped

Instructions

1. Preheat your oven to 375°F and lightly grease a 9×13″ baking dish with olive oil.
2. In a high-speed blender, combine almond milk, soaked cashews, nutritional yeast, miso paste, garlic powder, onion powder, smoked paprika, and nutmeg. Blend until silky smooth, about 2 minutes.
3. Arrange half of the potato slices in the prepared baking dish, overlapping slightly. Top with half of the mushroom slices, then pour half of the cashew cream over the layers. Repeat with remaining potatoes, mushrooms, and cream.
4. Cover the dish tightly with aluminum foil and bake for 45 minutes. Tip: For an extra crispy top, remove the foil during the last 15 minutes of baking.
5. While the potatoes bake, heat olive oil in a skillet over medium heat. Add remaining mushrooms, salt, and pepper, sautéing until golden, about 5 minutes. Tip: Don’t overcrowd the pan to ensure each mushroom slice gets perfectly caramelized.
6. Once the potatoes are tender and the top is golden, remove from the oven. Let stand for 10 minutes to set. Tip: This resting period allows the layers to firm up, making slicing easier.
7. Garnish with fresh parsley before serving.

Just when you thought scalloped potatoes couldn’t get any better, this vegan version swoops in with its rich, umami-packed layers and a texture that’s both tender and crisp. Serve it as the star of your next dinner party or as a decadent side that steals the show.

Conclusion

Every one of these 12 Creamy Dairy-Free Scalloped Potatoes recipes offers a delicious twist on a classic comfort dish, proving you don’t need dairy to achieve that creamy, dreamy texture. We invite you to try these delights, share your favorites in the comments, and spread the love by pinning this article on Pinterest. Happy cooking!