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.
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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.
Carlie
Hi! This recipe looks amazing! I’m just curious if it would be okay to use cornstarch in place of flour? Thanks!
Kelly Roenicke
I haven’t tried that, but it is a thickener, so it may be fine.
Jen
Can this be frozen?
Kelly Roenicke
I don’t recommend freezing these, I think the texture will change.