Vegan Scalloped Potatoes | Gluten-Free

5 from 8 votes

Vegan Scalloped Potatoes | Gluten-Free

Gluten-free & vegan scalloped potatoes with thinly sliced potatoes & a creamy vegan cheese sauce so flavorful you won’t even realize it’s the healthy version!

Prep Time10

Cook Time1 16

Course: Side Dish

Cuisine: American

Keyword: Dairy free scalloped potatoes, gluten-free scalloped potatoes, vegan cheese sauce, vegan scalloped potatoes

Servings: servings

Ingredients

3 lb Yukon gold potatoes
1/4 cup ghee or coconut oil for vegan
3 tbsp cassava flour or arrowroot starch
1 1/2 cup full-fat coconut milk
1/2 cup vegetable broth bone broth or chicken broth, if not vegan
1/3 cup nutritional yeast
1 tbsp garlic powder
1 tsp thyme leaves chopped
1/2 tsp rosemary chopped
1 tbsp sea salt
1/2 tsp ground black pepper

Instructions

Preheat oven to 375 degrees F and grease a 9x13 baking sheet.
Use a mandoline slicer or a sharp knife to slice the potatoes thinly and set aside.
3 lb Yukon gold potatoes
Heat ghee in a saucepan over medium heat and whisk in cassava flour until thick, about 1 minute.
1/4 cup ghee, 3 tbsp cassava flour
Add in coconut milk, broth, nutritional yeast, garlic powder, thyme, rosemary, salt, and pepper, and continuously whisk for 5 minutes or until the sauce begins to thicken and turn opaque. Remove from heat.
1 1/2 cup full-fat coconut milk, 1/2 cup vegetable broth, 1/3 cup nutritional yeast, 1 tbsp garlic powder, 1 tsp thyme leaves, 1/2 tsp rosemary, 1 tbsp sea salt, 1/2 tsp ground black pepper
Place 1/3 of the potato slices on the baking dish in an overlapping layer, and pour 1/3 of the sauce over the potatoes. Repeat this process 2 more times.
Cover the baking dish with foil and bake for 40 minutes. Remove foil and bake 30 additional minutes until potatoes are tender and the top layer is golden and crispy.

Video

Notes

Leftovers: Store leftovers in an airtight container and eat within 3-4 days.

Paleo/Whole30: These vegan, dairy-free, and gluten-free scalloped potatoes are completely Paleo and Whole30. Even the vegan cheese sauce!

Presentation: Honestly, it's not difficult to make gorgeous layers of scalloped potatoes. Although taste is the most important if you want to impress your guests with your presentation, here are a few tips:

Unless you have awesome knife skills (I do not), I highly recommend you use a mandoline slicer. It'll ensure that your potato slices are thin and even for beautiful layering. I have this one and it works so well.
I like to layer the potato slices across from left to right or right to left, overlapping each slice about halfway. Start the next line by overlapping them over the upper row in the same direction.
The potato slices don't have to lay completely flat or look perfect. They'll actually flatten out as they bake. The golden, crispy top layer will make the dish look drool-worthy no matter what.

Vegan vs: Dairy Free: Vegan means abstaining from all products derived from animals. Dairy-free is eating non-dairy items, but still eating other products derived from animals. These scalloped potatoes are easy to make either way!

For dairy-free scalloped potatoes, feel free to use ghee. For vegan scalloped potatoes, use vegan butter or coconut oil. If you aren’t dairy-free or vegan, you can also use regular butter. Keep in mind that any swaps will change the nutritional information.

Make Ahead: If you want to make these gluten-free scalloped potatoes a few days ahead of time, you can! Follow all steps to prepare the dish, then cover and store in the refrigerator for up to 3 days. When you are ready, cook according to the instructions on the recipe card. Freeze for up to 3 months.

Nutrition