These gluten free scalloped potatoes are pure comfort food. There’s nothing like delicious potatoes and ham in a creamy, silky sauce, baked until they’re brown and bubbling. This recipe is truly a classic.
Is there anything more comforting than potatoes in a creamy sauce? A creamy sauce that’s free of gluten and dairy, no less?
This recipe for gluten free scalloped potatoes is so easy to make, and it’s just as delicious as the classic recipe. Gluten free flour and non-dairy milk yield a silky, creamy sauce that’s impossible to resist.
I’m not exaggerating – they really are hard to resist. When I made these the other day, Darryl and I couldn’t stop eating them. We were standing around the kitchen, practically licking our plates. Finally Darryl said, I have to go outside, or I won’t be able to stop eating these. They are that good.
It does take a while to bake these scalloped potatoes, but the long baking time results in very tender potatoes and a nice golden brown finish on top.
This side dish is cozy and comforting, and perfect for serving on Christmas Eve. Round out your holiday meal with this green bean casserole and chocolate peppermint bundt cake. Or if you’re looking for another classic holiday potato dish, try these dairy free cheesy potatoes.
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Ingredient Notes
- Potatoes – Yukon Gold potatoes are my favorite potato for this recipe because they have a great texture and a naturally buttery flavor. You could use red skin potatoes or Russet potatoes if you like but gold potatoes are the best choice.
- Vegan Buttery Spread – Earth Balance Vegan Buttery Spread works really well in this recipe. We like the soy free variety, but you could use any variety that works for your particular dietary needs.
- Non-Dairy Milk – Choose a neutral non-dairy milk. Unsweetened coconut milk, rice milk, or soy milk would all work well.
- Ham – Ham is optional, but adds a nice flavor and a little saltiness that works well with the creamy sauce.
Dairy Free Cream Sauce
The key to this dish is a simple dairy free cream sauce, which is very easy to make. You’ll melt the vegan buttery spread, then add the chopped onion and cook for about 5 minutes.
Stir in the gluten free flour blend, then stir in half of the non-dairy milk, salt, and pepper. Add the rest of the non-milk and turn the heat to medium high. Stir constantly for a minute or two to allow the sauce to thicken. That’s all there is to it!
Special Equipment
You will need a casserole dish or cast iron skillet to bake the scalloped potatoes. You will also need a very sharp knife or a mandoline to slice the potatoes very thin. I prefer to use a sharp knife, but either tool will work well.
Tips
- Slice the potatoes very thin – that way they will cook evenly and be very tender
- Make sure the top and edges are golden brown and bubbling
- Allow the finished dish to sit for about 15 minutes before serving.
Storage
Store leftovers in the refrigerator. They should stay fresh for about 3-4 days.
Disclosure: This post contains affiliate links.
Recipe
Gluten Free Scalloped Potatoes (Dairy Free).
Ingredients
- ¼ cup vegan buttery spread
- ½ cup onion chopped
- 3 Tablespoons gluten free flour blend
- 1 teaspoon salt
- ¼ teaspoon pepper
- 2 ½ cups non-dairy milk I used So Delicious unsweetened refrigerated coconut milk
- 6 large Yukon Gold potatoes peeled and thinly sliced
- 5 slices deli ham chopped
- 2 Tablespoons vegan buttery spread
Instructions
- Preheat the oven to 350 degrees F.
- Place the vegan buttery spread in a saucepan and melt over medium heat. Add the chopped onion and cook for about 5 minutes, until tender.
- Stir in the gluten free flour blend. Add half the milk and stir well. Add the salt and pepper and continue to stir. Add the rest of the milk and turn the heat to medium high. Cook while stirring constantly for a minute or two to allow the sauce to thicken.
- Add the salt, pepper, and chopped ham and stir again.
- Place the thinly sliced potatoes in a casserole dish. Pour the sauce over the top. Dot the two tablespoons of vegan buttery spread over the top.
- Cover the dish and bake at 350 degrees F for 30 minutes. Remove the cover and continue to bake for one hour and 10 minutes.
- Let stand for about 15 minutes before serving.
Will
Hi
Can i use almond milk instead?
Also, can I parboil potatoes so they don’t take so long (even though your baking time seems faster than most).
Thanks!
Kelly Roenicke
Yes, you can definitely use almond milk. I have never tried parboiling the potatoes, but when I googled it, it looks like some recipes do recommend it! So you can give it a try!
Suzy
I have the same question as Terri, can you assemble the casserole the night before, refrigerate, and bake the next day? Any changes other than longer baking time?
Kelly Roenicke
I think you would need to make sure the potatoes are fully covered by liquid, otherwise they may discolor.
terri
Can you make the night before and refrigerate to bake in the morning?
Kat
Made this with Ripple plant-based milk and Simple Truth mozzarella shreds. The sauce was PERFECT, and it turned out so creamy on the inside with a nice, crisp top! Plus, I feel great after the meal. Love this adaptation!
Kelly Roenicke
I’m so happy to hear that you liked it!
Colleen
This is a wonderful recipe! We made it last week, and substituted crumbled bacon for the ham. It does take a while to cook, but its worth it!
Sue Lawer
I used the ingredients listed using cashew milk (I like Elmhurst the best.) I did not have an hour and 40 minutes in baking time available so I microwaved the potatoes 2 at a time for 2 minutes then sliced them and completed the recipe but only baked for 40 minutes at 350 on convection roast. They were so creamy and delicious that we couldn’t stop eating them! Excellent recipe!
Mary
Rather than GF Flour Sub can I use another thickener such as arrowroot powder?
Kelly Roenicke
Yes, that should work!
Carol
This was awesome. I use Unsweetened Almond Milk, extra creamy butter and potato starch. This is a keeper.
Kelly Roenicke
So glad you enjoyed them!
Carol
This is a favorite recipe for us, too. I do not use flour. I replace 1/2 of the coconut milk with Taste of Thai coconut cream ad coconut milk.(canned). So very good. Thanks for sharing your recipes.
Kelly Roenicke
So glad you enjoy these! Thank you for letting me know.
Lisa
This recipe was amazing!! I added crushed garlic and leftover bacon since I didn’t have ham. Outstanding!
Stacey
This was delicious!!
I’ll be sharing this on my website very soon!
Franchesca Nestor
This recipe is so good! Thank you!
Amber
This was so amazing. I also added some dill and garlic. I have a kid with FPIES and we can’t do any of the top allergies. It’s hard to find good tasting foods. This is a keeper. Five stars all the way. Thank you for sharing the recipe.
Jen
This was delicious! Full disclosure: I swapped the non-dairy milk for heavy whipping cream, and I added 2 cloves of finely chopped garlic to the onions. I also added diced ham to make this a main dish, accompanied by steamed broccoli florets. I will definitely make this again!
Gary Burcalow
I made your dish for Christmas dinner, and it was enjoyed very much! Thank you for sharing it! The sauce was so smooth and had a delicious flavor. I used Smart Balance butter and unsweetened coconut milk.
Katie
Delicious recipe!
A.M.Garland
Recipe was excellent. Are used white rice flour to thicken. I’m gonna make it again .Thank you.
Mary
Hi Kelly,
These scalloped potatoes look so yummy! Thanks for sharing a great recipe. We’re going to make them this weekend. A comment below gave me the idea to try the yukon golds shingled with sweet potatoes. We love them both!
Kelly Roenicke
Thank you, I hope you love this recipe!
Kathryn
Do you have a suggestion for what substitute the potatoes with? I love scalloped potatoes but can’t eat potato.
Kelly Roenicke
Are there any root vegetables you can have? Turnips? Rutabaga?
Chessie
Great anecdote! Have to try this soon, minus the ham. I wonder how chopped capers would work as a little salty burst here and there?
Kelly Roenicke
That sounds like it would be a nice addition! Let me know if you try it!