Scalloped Potatoes Dairy Free
Indulge in creamy, comforting flavor without the dairy with this delicious Scalloped Potatoes Dairy-Free recipe! Perfectly layered russet potatoes are smothered with a rich, silky sauce made from unsweetened almond milk, vegetable broth, and a generous helping of nutritional yeast for that cheesy, umami punch—no cheese required. Aromatic sautéed onion and garlic, along with the warm notes of smoked paprika and dried thyme, elevate every bite to gourmet perfection. Easy to prepare with just 20 minutes of prep time, this dish bakes to golden-brown glory in your oven, making it an excellent side dish for holiday gatherings, dinner parties, or comforting weeknight meals. Completely plant-based, gluten-free (thanks to arrowroot or cornstarch), and topped with fresh parsley, this crowd-pleasing casserole promises to impress vegans and non-vegans alike.
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Recipe Information
Ingredients
- 5 medium-sized (about 2 pounds) Russet potatoes
- 1 large Yellow onion
- 3 cloves Garlic
- 2.5 cups Unsweetened almond milk
- 1 cup Vegetable broth
- 3 tablespoons Olive oil
- 1 cup Nutritional yeast
- 3 tablespoons Arrowroot powder (or cornstarch)
- 1 teaspoon Smoked paprika
- 1 teaspoon Dried thyme
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 2 tablespoons Fresh parsley (for garnish)
Instructions
Preheat your oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish with olive oil.
Peel the potatoes and use a mandoline slicer or a sharp knife to slice them into thin, even rounds (about 1/8-inch thick). Set aside.
Peel and thinly slice the onion into rings, and mince the garlic cloves.
In a medium saucepan over medium heat, heat the olive oil. Add the minced garlic and sliced onion and sauté for 3-5 minutes until softened and slightly translucent.
Reduce the heat to low and whisk in the arrowroot powder (or cornstarch), stirring constantly to form a paste.
Gradually add the unsweetened almond milk and vegetable broth, whisking until the mixture is smooth and begins to thicken, about 3-4 minutes.
Stir in the nutritional yeast, smoked paprika, dried thyme, salt, and black pepper. Let the sauce simmer for 2-3 minutes, then remove it from the heat.
Arrange half of the potato slices in an even layer in the prepared baking dish. Pour half of the sauce evenly over the potatoes.
Add the remaining potato slices in another even layer, and top with the rest of the sauce, ensuring all slices are well-coated.
Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 45 minutes.
Remove the foil and bake uncovered for an additional 15 minutes, or until the potatoes are tender and the top is golden brown.
Let the scalloped potatoes cool for 5-10 minutes, then garnish with chopped fresh parsley before serving.
Nutrition Facts
Calories |
5203 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.3 g | 67% | |
| Saturated Fat | 7.8 g | 39% | |
| Polyunsaturated Fat | 6.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3942 mg | 171% | |
| Total Carbohydrate | 1060.8 g | 386% | |
| Dietary Fiber | 90.4 g | 323% | |
| Total Sugars | 62.7 g | ||
| Protein | 151.4 g | 303% | |
| Vitamin D | 5.5 mcg | 27% | |
| Calcium | 1845 mg | 142% | |
| Iron | 58.8 mg | 327% | |
| Potassium | 26695 mg | 568% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
