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Home » Side Dish » Gluten Free Scalloped Potatoes (Dairy Free).

Gluten Free Scalloped Potatoes (Dairy Free).

Dec 15, 2022 by Kelly Roenicke · 29 Comments

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scalloped potatoes recipe

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.

gluten free dairy free scalloped potatoes

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.

Jump to:
  • Ingredient Notes
  • Dairy Free Cream Sauce
  • Special Equipment
  • Tips
  • Storage
  • More Side Dish Recipes
  • Recipe
gluten free scalloped potatoes in a white casserole dish

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!

thinly sliced yukon gold potatoes in a casserole dish

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.
gluten free scalloped potatoes after baking

Storage

Store leftovers in the refrigerator. They should stay fresh for about 3-4 days.

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Disclosure: This post contains affiliate links.

Recipe

gluten free scalloped potatoes
5 from 12 votes
Print

Gluten Free Scalloped Potatoes (Dairy Free).

These gluten free scalloped potatoes are so creamy and flavorful. This is pure comfort food that's dairy free, too!

Course Side Dish
Cuisine Dairy Free, gluten free
Keyword comfort food, creamy
Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Servings 8
Calories 222 kcal
Author Kelly Roenicke

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
US Customary – Metric

Instructions

  1. Preheat the oven to 350 degrees F. 

  2. 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. 

  3. 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. 

  4. Add the salt, pepper, and chopped ham and stir again.

  5. 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.

  6. 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. 

  7. Let stand for about 15 minutes before serving. 

Recipe Notes

Adapted from this recipe.

You can slice the potatoes super thin using either a very sharp knife or a mandoline.

Store leftovers in the refrigerator. They should be good for 3-4 days.

If you don’t eat ham, you can leave it out.

Nutrition Facts
Gluten Free Scalloped Potatoes (Dairy Free).
Amount per Serving
Calories
222
% Daily Value*
Fat
 
11
g
17
%
Saturated Fat
 
3
g
19
%
Cholesterol
 
10
mg
3
%
Sodium
 
326
mg
14
%
Potassium
 
685
mg
20
%
Carbohydrates
 
21
g
7
%
Fiber
 
3
g
13
%
Sugar
 
2
g
2
%
Protein
 
9
g
18
%
Vitamin A
 
560
IU
11
%
Vitamin C
 
15.3
mg
19
%
Calcium
 
136
mg
14
%
Iron
 
4.7
mg
26
%
* Percent Daily Values are based on a 2000 calorie diet.

Related

« Nut Free Buckeye Candies (Gluten Free and Vegan).
Vegan and Nut Free Buttercrunch Toffee. »

Filed Under: Dairy Free, food, Gluten Free, Nut Free, Recipes, Side Dish Tagged With: Dairy Free, Egg Free, Fish Free, Garlic Free, Gluten Free, Mustard Free, Peanut Free, Sesame Free, Shellfish Free, Soy Free, Sugar Free, top 8 allergy free recipe, Tree Nut Free

  • Author
  • Recent Posts
Kelly Roenicke
Kelly Roenicke
Mom to two boys with food allergies and sensitivities, Kelly is passionate about allergy friendly cooking and baking. She believes that you can enjoy amazing, easy recipes even when cooking for multiple food allergies.
Kelly Roenicke
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Reader Interactions

Comments

  1. Will

    May 29, 2023 at 1:59 pm

    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!

    Reply
    • Kelly Roenicke

      May 29, 2023 at 2:36 pm

      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!

      Reply
  2. Suzy

    March 11, 2023 at 2:36 pm

    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?

    Reply
    • Kelly Roenicke

      May 01, 2023 at 10:17 am

      I think you would need to make sure the potatoes are fully covered by liquid, otherwise they may discolor.

      Reply
  3. terri

    December 22, 2022 at 8:26 pm

    Can you make the night before and refrigerate to bake in the morning?

    Reply
  4. Kat

    October 08, 2022 at 8:54 am

    5 stars
    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!

    Reply
    • Kelly Roenicke

      October 15, 2022 at 4:45 pm

      I’m so happy to hear that you liked it!

      Reply
  5. Colleen

    April 17, 2022 at 10:25 am

    5 stars
    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!

    Reply
  6. Sue Lawer

    February 24, 2022 at 12:04 am

    5 stars
    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!

    Reply
  7. Mary

    December 23, 2020 at 3:32 pm

    Rather than GF Flour Sub can I use another thickener such as arrowroot powder?

    Reply
    • Kelly Roenicke

      January 04, 2021 at 10:25 am

      Yes, that should work!

      Reply
  8. Carol

    December 21, 2020 at 10:23 pm

    5 stars
    This was awesome. I use Unsweetened Almond Milk, extra creamy butter and potato starch. This is a keeper.

    Reply
    • Kelly Roenicke

      January 04, 2021 at 10:25 am

      So glad you enjoyed them!

      Reply
  9. Carol

    September 24, 2020 at 12:59 pm

    5 stars
    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.

    Reply
    • Kelly Roenicke

      September 29, 2020 at 4:10 pm

      So glad you enjoy these! Thank you for letting me know.

      Reply
  10. Lisa

    April 12, 2020 at 6:55 pm

    5 stars
    This recipe was amazing!! I added crushed garlic and leftover bacon since I didn’t have ham. Outstanding!

    Reply
  11. Stacey

    April 12, 2020 at 3:05 pm

    This was delicious!!

    I’ll be sharing this on my website very soon!

    Reply
  12. Franchesca Nestor

    April 06, 2020 at 4:12 pm

    5 stars
    This recipe is so good! Thank you!

    Reply
  13. Amber

    February 12, 2020 at 11:59 pm

    5 stars
    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.

    Reply
  14. Jen

    January 12, 2020 at 6:34 pm

    5 stars
    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!

    Reply
  15. Gary Burcalow

    December 26, 2018 at 8:26 am

    5 stars
    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.

    Reply
  16. Katie

    December 22, 2018 at 11:34 am

    5 stars
    Delicious recipe!

    Reply
  17. A.M.Garland

    December 08, 2018 at 7:59 pm

    Recipe was excellent. Are used white rice flour to thicken. I’m gonna make it again .Thank you.

    Reply
  18. Mary

    December 13, 2017 at 9:35 pm

    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!

    Reply
    • Kelly Roenicke

      December 20, 2017 at 1:25 pm

      Thank you, I hope you love this recipe!

      Reply
  19. Kathryn

    December 08, 2017 at 3:23 am

    Do you have a suggestion for what substitute the potatoes with? I love scalloped potatoes but can’t eat potato.

    Reply
    • Kelly Roenicke

      December 11, 2017 at 7:18 pm

      Are there any root vegetables you can have? Turnips? Rutabaga?

      Reply
  20. Chessie

    December 07, 2017 at 1:16 pm

    5 stars
    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?

    Reply
    • Kelly Roenicke

      December 11, 2017 at 7:21 pm

      That sounds like it would be a nice addition! Let me know if you try it!

      Reply

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Hi! I’m Kelly, and I believe that you can enjoy amazing, easy recipes even when cooking for multiple food allergies.

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