Scalloped Potatoes No Dairy
Creamy, comforting, and completely dairy-free, these Scalloped Potatoes are a plant-based twist on a classic favorite. This recipe features tender layers of thinly sliced Russet potatoes and sweet onions, smothered in a velvety sauce made from unsweetened almond milk, vegetable broth, and nutritional yeast for a cheesy, umami kick—without the cheese! Infused with garlic, onion powder, and a hint of smoked paprika, this dish delivers bold flavors while remaining light and wholesome. Perfect as a hearty side dish or a vegan-friendly centerpiece, these scalloped potatoes are easy to prepare, gluten-free adaptable, and suitable for any occasion. Garnish with fresh parsley for a pop of color and herbaceous finish!
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Recipe Information
Ingredients
- 4 large Russet potatoes
- 1 medium Onion
- 2 cups Unsweetened almond milk (or other plant-based milk)
- 1 cup Vegetable broth
- 3 tablespoons Olive oil
- 3 tablespoons All-purpose flour
- 3 tablespoons Nutritional yeast
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 0.5 teaspoon Smoked paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 tablespoon Fresh parsley (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C) and grease a 9x13-inch baking dish with a thin layer of olive oil or non-stick cooking spray.
Peel the potatoes and slice them into thin, even rounds about 1/8-inch thick. Use a mandoline slicer for uniform slices if available.
Peel and thinly slice the onion into ring-like pieces.
In a medium saucepan over medium heat, warm the olive oil. Whisk in the flour to make a roux, cooking for about 1-2 minutes until the mixture is slightly golden and smells nutty.
Gradually whisk in the almond milk and vegetable broth. Continue to whisk constantly to prevent lumps, and bring the mixture to a simmer. It should thicken slightly in 3-5 minutes.
Stir in the nutritional yeast, garlic powder, onion powder, smoked paprika, salt, and black pepper. Whisk until the sauce is smooth and well-combined. Remove the saucepan from heat.
Layer half of the potato slices in the prepared baking dish, slightly overlapping the edges. Top with half of the sliced onions.
Pour half of the sauce evenly over the potatoes and onions. Shake or tilt the dish gently to distribute the sauce.
Add the remaining potatoes and onions in a second layer, then pour over the rest of the sauce, making sure it coats everything evenly.
Cover the dish tightly with aluminum foil and bake for 40 minutes. Then, remove the foil and bake for an additional 20 minutes to allow the top to brown and the potatoes to become tender.
Remove from the oven and let the dish rest for 10 minutes before serving to allow the sauce to set.
Sprinkle with fresh parsley if desired, and serve warm as a side dish or main course.
Nutrition Facts
Calories |
1864 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.8 g | 64% | |
| Saturated Fat | 7.0 g | 35% | |
| Polyunsaturated Fat | 4.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3436 mg | 149% | |
| Total Carbohydrate | 317.9 g | 116% | |
| Dietary Fiber | 29.7 g | 106% | |
| Total Sugars | 24.7 g | ||
| Protein | 46.3 g | 93% | |
| Vitamin D | 5.0 mcg | 25% | |
| Calcium | 1172 mg | 90% | |
| Iron | 18.8 mg | 104% | |
| Potassium | 7828 mg | 167% | |
*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.
