The BEST Gluten-Free Scalloped Potatoes

These Gluten-Free Scalloped Potatoes are so easy and delicious! Gluten-Free, Dairy-Free and Vegan, these Scalloped Potatoes are so rich and hearty that you would never guess they are healthy!

When you think of Easter, what is the one dish that you think of? I feel like most people would say ham. Me, I never was a fan of ham, even before becoming vegan! I would always say scalloped potatoes. When I first went vegan, I couldn't imagine giving up cheese. I didn't know how I could do it, it was in so many things that I loved! I am here to tell you that if this Scalloped Potato dish is completely cheese-free and you would never know. It has that perfect umami flavor that is so delicious and full of creamy, gluten-free gravy. You won't want to miss out on this!

For some other great side dish ideas, check out these Roasted Broccoli and Potatoes, these Savory Rosemary Air-Fryer Carrots, or these Air-Fryer Breakfast Potatoes!

Why These Are The Best Gluten-Free Scalloped Potatoes

• Easy and delicious- This recipe is so easy and delicious. Michael and I made it on a Sunday and have been eating the leftovers all week long. Such a perfect, fun recipe.
• Full of bold, umami flavor-If you haven't had something with bold umami flavor, you are missing out! It took me a long time to figure out what umami was but once I finally did and realized that taste was in all my favorite foods, I was sold. This recipe perfectly mimics a dairy recipe and you would never guess the gravy is gluten-free.
• Perfect for every lifestyle- This recipe is perfect for every lifestyle. You would never guess it is vegan and gluten-free. I went through 3 variations of this recipe to get it perfect because I was so excited to share it.

Ingredient Notes

• Potatoes- The potatoes are the most important part of this recipe. To make this recipe perfect, use Yukon Gold potatoes. 4 pounds may seem like a lot but remember we are layering them in a casserole dish and slicing them thinly.
• Nutritional Yeast- The nutritional yeast is what gives the cheese sauce its cheesy flavor. This yeast is grown specifically to be used as a food product. The yeast cells are killed during manufacturing and not alive in the final product. It is used in cooking and has a cheesy, nutty, or savory flavor.
• Vegan Parmesan-The vegan parmesan also helps to give a savory, nutty flavor to the dish. I have an easy recipe for Vegan Parmesan that I always keep in my fridge!
• Miso- This is my secret ingredient in most of my recipes. When it comes to cheesy dishes, a lot of people forget that dairy cheese has a lot of natural umami flavor. To mimic that flavor and really add depth to the dish, we are using white miso. I get it at my grocery store in the refrigerated Asian section, however it can be found at your local Asian market or online as well!

See the recipe card for the full ingredient list and quantities.

Instructions

• Preheat the oven to 400 degrees
• Using a mandoline set at 1/16" carefully slice the potatoes and the onions. Set aside.
• In a bowl, combine the almond milk and the cornstarch and mix to combine. 
• Using a nonstick skillet, melt the vegan butter and then stir in the garlic, nutmeg, cayenne, dijon mustard, red pepper flakes, miso, thyme, salt and pepper.
• Add the vegetable broth and the nutritional yeast and stir until combined.
• Pour in the almond milk and bring the skillet to a low boil stirring constantly. The gravy will start to thicken rapidly. Once the gravy is thick and coats the back of the spoon, remove from the heat and stir in the vegan parmesan. 

• Grease a 9"x13" baking dish. Place ⅓ of the potatoes and onions in the bottom and  Pour ⅓ of the cream sauce over top. 
• Repeat layers ending with cream sauce
• Bake covered for 25 minutes and then remove the cover and bake for 30 more minutes uncovered. 
• Cool for 20 minutes before serving to allow the sauce to thicken outside of the oven. 

Hint: Make sure to get unsweetened plant milk. The last thing you want is for these to be overly sweet.

Substitutions

• Russet Potatoes -You can use russet potatoes instead of Yukon golds if you have them on hand. They will be a little softer though.
• Low-Sodium - Omit the salt to keep these lower in sodium.
• Nut-free - Leave out the vegan parmesan and use a different plant milk, such as soy to make these nut-free.

Variations

• Add Greens - Add some fresh spinach or kale to the sauce right before it is finished and stir until wilted. Spoon the sauce over the potatoes as directed in the instructions.
• Sweet/Savory - Use half Yukon Golds and half Sweet Potatoes to give this a delicious sweet spin!
• Pesto - We all know my love of pesto. Stir in one to two tablespoons of pesto into the sauce to give it a delicious herbal flavor!

Check out another delicious side dish, like these Savory Rosemary Air-Fryer Baby Carrots!

FAQ's

Equipment

Equipment can have a big impact on how a recipe turns out. See below for the equipment you will need to make this recipe.

• Mandoline or Chef's Knife
• Glass Mixing Bowls
• 9x13 inch Casserole Dish
• Non-stick skillet

Storage

The Scalloped Potatoes will keep about 4 days in the fridge. Make sure to cover them with either tin foil, plastic wrap or beeswax covering.

The best way to freeze scalloped potatoes is to leave them a little undercooked, so only bake for about 40 minutes. Make sure they cool completely and portion them out and wrap carefully before putting them in the freezer. To reheat, simply thaw and finish the cooking until the potatoes are tender again!

Make Ahead Instructions

This is the perfect dish to make ahead of time. To make ahead of time,

• Bake the dish covered for 50-60 minutes.
• Remove from the oven leaving them covered, allowing them to cool completely on the counter.
• Refrigerate the potatoes and then, on the day of serving, remove them from the fridge at least 30 minutes before baking. Bake uncovered for about 35 minutes or until heated through.

Top tips

• The roux is the foundation for the cream sauce. The cream sauce will thicken rapidly due to the cornstarch, to make sure you have a perfect consistency, you will want it to coat the back of the spoon and not be too watery. Think a gravy-like consistency.
• The key to getting an even cook is to slice all the potatoes and onions the same size. To make this easy, I use a mandoline set at 1/16 of an inch. It takes about 10 minutes to slice them all but it is worth the time. You can buy a cheap mandoline for about $20
• Make sure to cover the dish with foil for the first 25 minutes as it will allow the dish to steam and cook the potatoes faster.

Other Great Recipes You Will Love!

• Vegan Creamed Spinach Casserole
• Vegan Cornbread Stuffing
• Gluten-Free Sweet Potato Casserole
• Garlic Red Skin Mashed Potatoes
• Vegan Corn Casserole

The BEST Gluten-Free Scalloped Potatoes

kaydimaggio

These Gluten-Free Scalloped Potatoes are so easy and delicious! Gluten-Free, Dairy-Free and Vegan, these Scalloped Potatoes are so rich and hearty that you would never guess they are healthy! 

5 from 26 votes

Print Recipe Pin Recipe

Prep Time 20 mins

Cook Time 55 mins

Total Time 3 hrs 6 mins

Course Side Dish

Cuisine American

Servings 8 servings

Calories 305 kcal

Ingredients

  

1x2x3x

• ½ cup vegan butter
• 1 medium yellow onion
• 4 pounds Yukon Gold Potatoes
• 4 cloves garlic
• ¼ cup cornstarch
• 2 cups almond milk
• 1 cup vegetable broth
• ½ nutritional yeast
• ¼ cup vegan parmesan
• ⅛ teaspoon nutmeg
• ⅛ teaspoon cayenne pepper
• 1 tablespoon dijon mustard
• ½ teaspoon red pepper flakes
• 1 tablespoon white miso
• 2 teaspoons fresh thyme
• salt and pepper to taste

Instructions

 

• Preheat the oven to 400 degrees
• Using a mandoline set at 1/16" carefully slice the potatoes and the onions. Set aside.
• In a bowl, combine the almond milk and the cornstarch and mix to combine. 
• Using a nonstick skillet, melt the vegan butter and then stir in the garlic, nutmeg, cayenne, dijon mustard, red pepper flakes, miso, thyme, salt and pepper.
• Add the vegetable broth and the nutritional yeast and stir until combined.
• Pour in the almond milk and bring the skillet to a low boil stirring constantly. The gravy will start to thicken rapidly. Once the gravy is thick and coats the back of the spoon, remove from the heat and stir in the vegan parmesan. 
• Grease a 9"x13" baking dish. Place ⅓ of the potatoes and onions in the bottom and  Pour ⅓ of the cream sauce sauce over top. 
• Repeat layers ending with cream sauce
• Bake covered for 25 minutes and the remove the cover and bake for 30 more minutes uncovered. 
• Cool for 20 minutes before serving to allow the sauce to thicken outside of the oven. 

Notes

• The roux is the foundation for the cream sauce. The cream sauce will thicken rapidly due to the cornstarch, to make sure you have the perfect consistency, you will want it to coat the back of the spoon and not be too watery. Think a gravy-like consistency.
• The key to getting an even cook is to slice all the potatoes and onions the same size. To make this easy, I use a mandoline set at 1/16 of an inch. It takes about 10 minutes to slice them all but it is worth the time. You can buy a cheap mandoline for about $20
• Make sure to cover the dish with foil for the first 25 minutes as it will allow the dish to steam and cook the potatoes faster. 

Nutrition

Serving: 1servingCalories: 305kcalCarbohydrates: 33.2gProtein: 14.6gFat: 14.1gSaturated Fat: 7.5gSodium: 585mgFiber: 7.1gSugar: 3.4g

Keyword side dish, Vegan

Tried this recipe?Let us know how it was!

Food safety

• Cook to a minimum temperature of 165 °F (74 °C)
• Don't leave food sitting out at room temperature for extended periods
• Never leave cooking food unattended
• Use oils with high smoking point to avoid harmful compounds
• Always have good ventilation when using a gas stove

See more guidelines at USDA.gov.