No nutritional yeast, no cashews, no crazy ingredients, and remarkably, only 10 pantry staples make up this incredible dish. So irresistibly delicious, it even made headlines on the news (a true story we love to share!). These Scalloped Potatoes are a lusciously creamy side dish, perfectly suited for festive occasions like Easter and Christmas, or simply to elevate any weeknight meal. Their rich creaminess and robust flavor are so satisfying, you’ll genuinely wonder why you ever bothered with cheese in your scalloped potatoes before. Crafted without gluten, dairy, or eggs, this exquisite side ensures that nearly every guest at your gathering, regardless of dietary restrictions, can enjoy a hearty portion. These vegan scalloped potatoes proudly stand free of: gluten, dairy, egg, peanut, and tree nuts, making them a truly inclusive and delightful plant-based option.

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The Ultimate Creamy Vegan Scalloped Potatoes: Gluten-Free, Dairy-Free & Allergy-Friendly Perfection

Why This Vegan Scalloped Potatoes Recipe Outshines Other Dairy-Free Options

Creating delicious, allergy-friendly food often involves navigating a landscape of specialized and sometimes expensive ingredients. That’s precisely why I adore this particular vegan scalloped potatoes recipe. It cleverly sidesteps common pitfalls and focuses on simple, accessible items, delivering an experience that truly impresses.

Cost-Effective and Healthier Fat Choice: Unlike many vegan recipes that rely heavily on pricey vegan butter, this recipe smartly uses simple olive oil. Not only is olive oil a pantry staple that’s generally more affordable, but it also offers a healthier fat profile, rich in monounsaturated fats. This swap doesn’t compromise on flavor or texture; instead, it contributes to a wonderfully silky sauce without the added expense or saturated fat of some butter alternatives.
No Disappointing Vegan Cheese Sauce Needed: Let’s be honest, the world of vegan cheese has come a long way, but finding a truly satisfying vegan cheese sauce for a dish like scalloped potatoes can still be a challenge. Many options can be expensive, have an unusual texture, or simply lack that authentic cheesy depth. This recipe brilliantly bypasses the need for any vegan cheese sauce whatsoever. Instead, it builds a deep, savory flavor profile using readily available ingredients like garlic, onions, and broth, proving that you don’t need artificial cheese flavors to achieve a truly comforting and delicious potato dish. You’ll be surprised at how completely you forget about cheese once you taste this flavorful alternative. Plus, it’s a great way to enjoy a classic comfort food with fewer calories!
Utilizes Everyday Pantry Staples: The beauty of this recipe lies in its simplicity. You won’t need to hunt down obscure ingredients or specialty items. Everything from the potatoes and onions to the flour, broth, and mayonnaise are likely items you already have on hand or can easily find at any grocery store. This makes whipping up a batch of these creamy scalloped potatoes incredibly convenient, even on short notice.
A Flavor Profile So Rich, You Won’t Miss the Cheese: Before I perfected this recipe, I worried I’d miss the iconic cheesy sauce that traditionally defines scalloped potatoes for many. However, the rich, aromatic sauce crafted from sautéed garlic and onions, combined with savory broth, creates an incredibly robust and umami-packed flavor that stands on its own. It’s a testament to how simple, fresh ingredients can come together to form a truly unforgettable taste experience. The depth of flavor is so satisfying that the absence of cheese becomes a non-issue, allowing the natural goodness of the potatoes and the expertly seasoned sauce to shine.

The Irresistible Appeal of These Vegan Scalloped Potatoes

For years, my experience with scalloped potatoes was limited to one traditional method: a casserole made with canned cream-of-something soup and copious amounts of cheese. After transitioning to a dairy-free lifestyle for several years, I honestly believed that delicious scalloped potatoes were a thing of the past. The thought of creating a dairy-free version that could truly rival the classic seemed daunting, so I didn’t even attempt it.

Then came a pivotal Christmas dinner. My mother, a devoted fan of scalloped potatoes, was visiting, and I was frankly tired of serving mashed potatoes as our go-to side. I craved something different, a potato dish that felt special. With a “what the heck” attitude, I decided to give a dairy-free scalloped potato recipe a try. My family’s incredible support truly motivated me. During our gatherings, they graciously let me take the lead on cooking, always happy to enjoy whatever I prepare for my allergy-sensitive son. This ensures he never feels left out, and we all share the same meal, even though they don’t require gluten-free or vegan options. My mom had gone without her beloved scalloped potatoes for a few years, and I felt it was time to bring that cherished dish back to her.

The moment these vegan scalloped potatoes emerged from the oven, I was overjoyed! The magic happened with a simple yet powerful combination: the sweetness of sautéed onions, the pungency of garlic, the depth of vegetable broth, and the creamy richness of vegan mayonnaise. Together, these ingredients created a luscious, savory sauce that enveloped each thin slice of potato. The texture was spot-on—tender, yielding potatoes in a thick, velvety sauce, just as I remembered from years past, but without any dairy or guilt.

Since that successful Christmas dinner, these vegan scalloped potatoes have become a staple at almost every holiday meal, from Christmas and Easter to Thanksgiving and other special occasions. They are an undeniable family favorite, cherished not just by those with dietary restrictions but by everyone around the table. Their universal appeal is a true testament to their incredible flavor and comforting quality, proving that you don’t need dairy to create a show-stopping side dish.

From Our Kitchen to Your Screen: These Scalloped Potatoes Are TV Famous!

The reputation of these exceptional scalloped potatoes extends beyond our family table—they’ve even made an appearance on television! I had the wonderful opportunity to demonstrate this recipe on a local news segment, and the feedback was incredible. The news anchor, who is neither vegan nor gluten-free, was so captivated by the dish that she couldn’t resist snagging another bite even after the cameras stopped rolling. That, to me, is the ultimate endorsement of a truly great recipe – when someone who has no dietary restrictions still craves “just one more bite” of those perfectly tender and flavorful potatoes! It proves that this recipe isn’t just “good for being vegan” but genuinely delicious in its own right.

If you’re curious to see a step-by-step video demonstration of this celebrated recipe, you can watch my KSL segment. Simply click on the photo below to be taken to the full video and witness firsthand why these potatoes have garnered such high praise.

Frequently Asked Questions About These Delicious Vegan Scalloped Potatoes:

What kind of flour blend do I need for gluten-free vegan scalloped potatoes?

For truly outstanding gluten-free vegan scalloped potatoes, the right flour blend is key to achieving that perfectly thick and creamy sauce without any gummy texture. I personally highly recommend my own homemade gluten-free flour blend, as it’s specifically formulated to deliver an ideal consistency that isn’t overly thick or pasty. However, if you’re in a pinch and need a store-bought option, I’ve had good results with Walmart’s gluten-free flour blend or Bob’s Red Mill 1-to-1 Baking Flour. The goal is to select a blend that primarily consists of a balanced mix of rice flour (for structure), potato starch (for a silky smoothness), and tapioca starch or tapioca flour (for a light binding quality). This combination ensures your sauce thickens beautifully, coating the potato slices evenly and creating that signature creamy texture.

What if I don’t need these scalloped potatoes to be gluten-free?

If gluten isn’t a concern for your dietary needs, you can absolutely use regular all-purpose flour for these scalloped potatoes. The flour plays a crucial role in the recipe by creating a roux with the olive oil, which then acts as the primary thickening agent for the sauce. This thickening process is essential for achieving the rich, creamy consistency that makes scalloped potatoes so comforting and beloved. So, whether you opt for gluten-free or conventional flour, do not skip this important step, as it’s vital for the structure and mouthfeel of the final dish.

What kind of vegan vegetable broth do you recommend?

For several years, my go-to choice for adding rich flavor to this recipe has been Orrington Farms bouillon. I find their products to be exceptionally flavorful and, importantly, allergy-friendly, making them a safe choice for many households. While I specifically use their vegan chicken-flavored bouillon to impart a deep, savory, umami note that mimics traditional recipes, any high-quality vegetable bouillon or broth will work wonderfully if you prefer. If you’re only avoiding dairy and not strictly vegan, regular chicken broth can also be used. I particularly love using powdered broth or bouillon cubes because they are incredibly convenient. They take up less space in your pantry and weigh significantly less than cartons of liquid vegetable stock, which are mostly water. Moreover, these concentrated forms often deliver a more intense and robust flavor, allowing you to control the strength of the broth by simply adjusting the water-to-bouillon ratio.

For those interested in the specifics, here are the ingredients typically found in Orrington Farms Vegan Chicken Flavored Broth Base:

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 star ingredient in this recipe; it’s what truly delivers that unctuous, creamy texture we all adore in scalloped potatoes. Seriously, do not leave it out! My personal favorite, and one I highly recommend, is Best Foods Vegan Mayonnaise (which is known as Hellmann’s in some regions). It has a fantastic consistency and a neutral yet rich flavor that blends seamlessly into the sauce.

Here’s a typical ingredient list for Best Foods Vegan Mayonnaise:

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

It’s absolutely crucial to remember that ingredient lists can change over time, and individual allergies vary. Always take the time to carefully read the labels of any products you purchase to confirm they meet your specific dietary needs and preferences. If you have a severe soy allergy, for instance, even highly refined soybean oil may be a concern for some, so always check with your allergist.

Are these scalloped potatoes or au gratin potatoes?

This is a common question, as many people tend to use the terms “scalloped potatoes” and “potatoes au gratin” interchangeably. However, there’s a technical distinction. Traditionally, “potatoes au gratin” specifically refers to a dish that includes cheese, often topped with breadcrumbs, and baked until a golden-brown crust forms. “Scalloped potatoes,” on the other hand, are typically defined by layers of thinly sliced potatoes baked in a creamy sauce, which historically might or might not have included cheese, but primarily focused on the rich, creamy liquid. Given that our recipe is entirely cheese-free and achieves its luxurious creaminess through a blend of vegan mayonnaise, olive oil, and flour combined with savory broth, these are unequivocally scalloped potatoes. The mayonnaise provides that essential creamy base, while the olive oil and flour create a beautifully thick, comforting sauce that coats every tender potato slice.

What type of potatoes should I use for vegan scalloped potatoes?

For this classic dish, I consistently turn to the dependable Russet potato. Perhaps my Idaho roots influence this preference, but Russets truly deliver consistent results every time. Their high starch content makes them ideal for absorbing the creamy sauce and becoming incredibly tender during baking, contributing to that desired melt-in-your-mouth texture. While Russets are my top choice, you can certainly experiment with other varieties. Yukon Gold potatoes, for instance, offer a naturally buttery flavor and a slightly waxier texture, while red potatoes hold their shape a bit more firmly. Keep in mind that different potato types have varying starch levels, which might slightly alter the final texture of the dish. Regardless of the type you choose, the most critical factor is ensuring your potato slices are consistently thin and uniform in thickness to guarantee even cooking throughout the casserole.

Don’t you use a vegan milk in this recipe?

Surprisingly, no, and that’s one of the fantastic aspects of this particular recipe! While many creamy vegan dishes rely on plant-based milks like almond milk, oat milk, coconut milk, or cashew milk to achieve their desired consistency, these vegan scalloped potatoes prove that you absolutely don’t need them. The remarkable creaminess in this dish comes from the ingenious combination of vegan mayonnaise, the thickening power of flour, and the rich depth of the vegetable broth. These ingredients work in harmony to create a wonderfully thick and luxurious sauce that perfectly coats the potatoes, making plant milk completely unnecessary. So, you can save your preferred plant milk for another recipe on another day, simplifying your shopping list and demonstrating that sometimes, less is indeed more when it comes to crafting truly exceptional vegan comfort food!

Are these vegan scalloped potatoes soy-free and top 8 allergy-free?

This is a crucial question for many, and the answer highlights a significant advantage of this recipe. Unlike many vegan dishes that frequently depend on cashews or cashew cream for their rich, creamy texture, these vegan scalloped potatoes are proudly NUT-FREE! This makes them an excellent choice for individuals managing tree nut or peanut allergies. To ensure this recipe is truly soy-free and therefore top 8 free (meaning free of milk, eggs, peanuts, tree nuts, soy, wheat, fish, and shellfish), you need to pay close attention to two key ingredients: your chosen broth and vegan mayonnaise. While Orrington Farms bouillon is often a safe bet, always double-check the label for soy. Similarly, many vegan mayonnaises, like Best Foods, use soybean oil. According to the American Academy of Allergy, Asthma & Immunology (AAAAI), many individuals with a soy allergy can safely consume highly refined soybean oil. However, this is a nuanced area, and it is absolutely imperative to consult with your allergist to determine if highly refined soybean oil is safe for your specific allergy. By carefully selecting a soy-free broth and a soy-free mayonnaise (or a highly refined soybean oil mayo cleared by your allergist), this recipe can indeed be made completely soy-free and top 8 allergy-free.

What tools do you need to make dairy-free scalloped potatoes?

Making delicious dairy-free scalloped potatoes largely depends on achieving uniformly thin potato slices, which ensures they cook evenly and become perfectly tender throughout. While you can certainly slice the potatoes by hand, this method can be quite tedious, time-consuming, and challenging to get consistently even slices. Uneven slices can lead to some potatoes being undercooked while others are perfectly done. A mandoline slicer is another option, offering quick, uniform slices, but they require extreme caution to prevent injury (those blades are incredibly sharp!). This is where a food processor with a slicing attachment truly shines. I cannot stress enough how invaluable a food processor is for this recipe! It transforms the most laborious part of the preparation into a task that takes mere seconds, yielding perfectly even, thin potato slices with minimal effort and maximum safety. Even an older, hand-me-down food processor, like my twenty-year-old model, performs beautifully, proving you don’t always need the latest gadget to achieve great culinary results!

In addition to your potato slicer of choice, you’ll also need a large mixing bowl for combining the ingredients, a sturdy large spoon for stirring, and a casserole dish (a 9×9 inch pan is ideal) for baking your delicious scalloped potatoes.

How do I store the leftover vegan scalloped potatoes?

If you’re fortunate enough to have any of these delectable vegan scalloped potatoes left over, proper storage will ensure they remain fresh and delicious for future enjoyment. Leftovers store wonderfully in the refrigerator for 2-3 days. To maintain their quality and prevent them from drying out or absorbing other fridge odors, make sure to keep them airtight. You can achieve this by covering the baking dish tightly with plastic wrap or aluminum foil, or by transferring the cooled leftovers into a plastic airtight container with a secure lid. Reheating gently in the oven or microwave will bring back their comforting warmth and flavor.

What if I don’t want a crispy top?

The choice between a crispy, golden-brown top and a uniformly soft, creamy top for your vegan scalloped potatoes is entirely a matter of personal preference! The recipe as written encourages baking uncovered to achieve that lovely, slightly crisp and golden top layer, as seen in the photos. This provides a delightful textural contrast to the tender potatoes underneath. However, if you prefer a dish where all layers are equally soft and drenched in sauce, you can easily adapt the cooking method. Simply cover your baking dish tightly with aluminum foil for the entire duration of the baking time. This will trap the moisture and ensure a consistently creamy texture from top to bottom. Experiment to find which method best suits your taste!

What ingredients do you need to make dairy-free scalloped potatoes?

These incredibly flavorful and creamy dairy-free scalloped potatoes are made with just 10 simple pantry ingredients:

Olive oil
Gluten-free (or regular!) flour
Vegan chicken broth (or vegetable bouillon/broth)
Vegan mayonnaise
Salt
Black pepper
Minced garlic
Russet potatoes
Yellow onion
Green onion, or chives for garnish (optional)

What other vegan side dishes do you recommend?

Looking to round out your meal with more delicious plant-based options? Try another fantastic vegan side dish at your next gathering:

Gluten-Free Vegan Pumpkin Cornbread
Instant Pot Vegan Mushroom Rice
Gluten-Free Vegan Garlic Parsley Mashed Potatoes
Gluten-Free Vegan Brown Sugar Brussels Sprouts with Craisins
Vegan Sweet Potato Slow Cooker Casserole
Gluten-Free Vegan Oven Roasted Garlic Balsamic Asparagus

For an additional potato-centric idea from another fantastic blogger, check out Clean Eating Kitchen for her helpful tutorial on how to boil potatoes in an Instant Pot.

Vegan Scalloped Potatoes (Gluten Free Option!)

Yield:
9 servings

Prep Time:
15 minutes

Cook Time:
1 hour 20 minutes

Total Time:
1 hour 35 minutes

Famous scalloped potatoes that have been on TV! So flavorful you won’t miss the cheese! They’re a creamy side dish that is perfect for holidays–or anytime.

Ingredients

3 Tablespoons olive oil
1/4 cup gluten free flour (or regular all-purpose flour)
1 and 3/4 cups water
4 teaspoons vegan chicken flavored bouillon (or vegetable bouillon)
1/4 cup egg-free/vegan mayonnaise
1 tsp 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 (optional)

Instructions

Preheat your oven to 350 degrees F (175°C).
In a large mixing bowl, combine the olive oil, flour, water, vegan bouillon, vegan mayonnaise, salt, black pepper, minced garlic, and chopped yellow onion. Whisk until well combined, creating a smooth, creamy sauce base.
Next, wash the russet potatoes thoroughly. You can skin them if desired (optional), then slice the potatoes very thinly and uniformly. A food processor with a slicing blade is highly recommended for achieving perfectly even slices in seconds, which is crucial for even cooking.
Add the thinly sliced potatoes into the large bowl with the creamy sauce mixture. Stir gently but thoroughly to ensure every potato slice is evenly coated.
Lightly grease a 9×9 inch (23×23 cm) casserole dish. Pour the potato and sauce mixture into the prepared dish, spreading it out evenly.
Sprinkle the top of the potatoes with a bit of additional salt (sea salt works beautifully) and freshly ground black pepper for extra flavor.
Bake uncovered (allowing the top to become beautifully golden and slightly crispy) for 60-80 minutes, or until the potatoes are completely tender when pierced with a fork and the sauce is bubbly and thickened. If you prefer a softer top, cover the dish with aluminum foil for the entire baking time.
Once baked to perfection, remove the dish from the oven. Let it rest for a few minutes before garnishing with fresh green onions or chives for a pop of color and freshness. Serve warm and enjoy!
Store any leftovers in an airtight container in the refrigerator for 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

Adapted from: Go Dairy Free