Dairy-Free Classic Scalloped Potatoes

Elevate your comfort food game with this Dairy-Free Classic Scalloped Potatoes recipe—a creamy, savory side dish that’s perfect for weeknight dinners or special occasions. This plant-based take on a traditional favorite uses unsweetened almond milk, nutritional yeast, and a touch of Dijon mustard to create a luscious, velvety sauce without any dairy. Thinly sliced russet potatoes are layered with sautéed onions, garlic, and an herby, subtly cheesy sauce, then baked to golden perfection with a sprinkle of paprika. The result is a dish that’s rich in flavor yet light enough for everyone to enjoy, including those with dietary restrictions. Ready in under two hours and made with simple, wholesome ingredients, this recipe is a crowd-pleasing vegan and dairy-free alternative to a classic comfort food. Perfect as a holiday side dish or a hearty addition to any meal!

Nutriscore Rating: 73/100

Prep Time:20 mins

Cook Time:75 mins

Total Time:95 mins

Servings: 6

Ingredients

• 2 pounds Russet potatoes
• 2 tablespoons Olive oil
• 1 medium Onion
• 3 Garlic cloves
• 2.5 cups Unsweetened almond milk
• 3 tablespoons Nutritional yeast
• 2 tablespoons Cornstarch
• 1 teaspoon Dijon mustard
• 1 tablespoon Fresh thyme leaves
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 0.5 teaspoon Paprika

Directions

Step 1

Preheat your oven to 375°F (190°C). Grease a 9x13 inch baking dish with a small amount of olive oil.

Step 2

Peel and thinly slice the potatoes into 1/8 inch rounds. Use a mandoline slicer for even slices, if available. Set aside.

Step 3

Thinly slice the onion and mince the garlic cloves.

Step 4

In a medium saucepan over medium heat, add olive oil and sauté the onions until translucent, about 5 minutes. Add the minced garlic and sauté for an additional minute.

Step 5

In a large mixing bowl, whisk together the almond milk, nutritional yeast, cornstarch, Dijon mustard, thyme leaves, salt, and black pepper until smooth.

Step 6

Pour the almond milk mixture into the saucepan with the onions and garlic. Stir continuously until the sauce begins to thicken, about 5-7 minutes.

Step 7

Layer half of the sliced potatoes in the prepared baking dish. Pour half of the thickened sauce over the potatoes, spreading evenly.

Step 8

Layer the remaining potatoes on top and cover with the remaining sauce, ensuring all slices are well coated.

Step 9

Sprinkle paprika over the top for color.

Step 10

Cover the baking dish with aluminum foil and bake in the preheated oven for 45 minutes.

Step 11

Remove the foil and continue baking for an additional 25-30 minutes, or until the potatoes are fully cooked and the top is golden brown.

Step 12

Let cool for 10 minutes before serving. Garnish with extra thyme leaves if desired.

Nutrition Facts

Serving size	(1750.0g)

Amount per serving	% Daily Value*
Calories	1448.7

Total Fat 37.2g	0%
Saturated Fat 5.2g	0%
Polyunsaturated Fat 4.3g
Cholesterol 0mg	0%
Sodium 2991.9mg	0%
Total Carbohydrate 242.9g	0%
Dietary Fiber 22.7g	0%
Total Sugars 17.7g
Protein 41.9g	0%

Vitamin D 219.6IU	0%
Calcium 1254.3mg	0%
Iron 15.2mg	0%
Potassium 5926.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 22.7%

Protein: 11.4%

Carbs: 65.9%