If you adore comfort food but need to avoid dairy, this Dairy-Free Vegan Scalloped Potatoes Recipe is nothing short of a revelation. Imagine tender, thinly sliced Russet potatoes bathed in a luxuriously creamy, savory sauce crafted from coconut milk, nutritional yeast, and warm spices. Each bite is a harmonious blend of buttery richness without a hint of dairy, making it a perfect side or main for anyone craving that classic scalloped potato experience with a wholesome, plant-based twist. This recipe is naturally gluten-free and paleo-friendly, proving you don’t have to compromise flavor or texture to eat clean and kind.

Ingredients You’ll Need

The image shows a white marbled background with various ingredients arranged neatly. In the center bottom, a woven basket holds several russet potatoes with a light brown, rough skin. Surrounding the basket are small white bowls and dishes containing different ingredients: at the top left is a bowl of almond flour with a pale beige color; next to it a whole yellow onion; to the right, a white bowl filled with smooth white coconut milk; beside that is a small white dish with three cloves of garlic; a wooden spoon with thyme seeds sits nearby. On the left lower side, a white bowl with bright yellow nutritional yeast sits near the basket. To the right, a white bowl with amber-colored broth glistens, while a small white dish holds solid white coconut oil. At the bottom right, small white dishes contain salt and black pepper. The overall look is clean and organized, showing all ingredients clearly on the white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Every ingredient in this Dairy-Free Vegan Scalloped Potatoes Recipe is simple, wholesome, and plays a crucial role in building up the layers of taste, texture, and color that make this dish unforgettable. From the starchy, creamy Russet potatoes to the nutty hint of almond flour and the zing of nutritional yeast, each element brings something special to the table.

3 lbs Russet potatoes, peeled and sliced thin: These provide the tender, hearty base that’s essential for that melt-in-your-mouth experience.
3 tablespoons coconut oil: Adds a subtle richness and helps cook the onions beautifully while keeping the dish dairy-free.
1 onion, finely chopped: Brings natural sweetness and depth of flavor.
2 cloves garlic, minced: Packs a punch of aromatic warmth.
3/4 cup nutritional yeast: The star vegan “cheesy” flavor enhancer that creates that irresistible savory note.
2 cups full-fat coconut milk: Creates the creamy, silky sauce that clings to every layer of potato.
1 1/4 cup vegetable stock: Adds moisture and subtle umami to keep the sauce flavorful.
1 1/2 teaspoon sea salt: Essential for seasoning and bringing all the flavors together.
1/2 teaspoon ground black pepper: Adds a gentle kick and depth.
1/2 teaspoon dried thyme: Introduces an earthy, floral note that elevates the dish.
1/4 cup almond flour: Helps thicken the sauce naturally, giving it that perfect scalloped texture.

How to Make Dairy-Free Vegan Scalloped Potatoes Recipe

Step 1: Prepping the Potatoes and Baking Dish

Start by preheating your oven to 400°F. Peel the Russet potatoes and slice them evenly into very thin 3-4mm pieces. Uniform thickness ensures they cook evenly, so take your time here. Lightly grease your casserole dish with a little coconut oil to prevent sticking, setting the stage for those golden layers.

Step 2: Building the Flavorful Sauce Base

Place a large pan on medium heat and melt the coconut oil. Add the chopped onion and minced garlic, cooking gently until the onions become translucent and fragrant. This step releases their natural sweetness, which balances the tangy, nutty notes that are coming next.

Step 3: Adding Nutritional Yeast and Liquids

Sprinkle in the nutritional yeast and stir well to combine with the onions and garlic. Pour in the coconut milk and vegetable stock, stirring to blend. This combination is the heart of the creamy sauce, transforming simple potatoes into a rich, decadent dish. Season with salt, black pepper, and thyme, tuning the flavor to your liking.

Step 4: Thickening the Sauce with Almond Flour

Sprinkle in the almond flour and continue to cook the sauce on low heat for a few more minutes, stirring frequently. As the sauce thickens, it will beautifully coat the potatoes, mimicking the luxurious texture of traditional scalloped potato dishes but in a delightful dairy-free way.

Step 5: Layering and Baking

In the greased casserole dish, arrange half of your sliced potatoes evenly. Pour half of the luscious sauce over the potato layer, then add the remaining potatoes, topping them with the rest of the sauce. Cover the dish tightly with foil and bake for 30 minutes. Remove the foil and bake for an additional 20-25 minutes to achieve a golden, bubbly top that’s absolutely irresistible.

Step 6: Resting Before Serving

Once baked to perfection, allow the scalloped potatoes to cool undisturbed for a few minutes. This rest lets the sauce set slightly, making it easier to serve those perfect, creamy slices without losing any of that savory goodness.

How to Serve Dairy-Free Vegan Scalloped Potatoes Recipe

A round, light gray ceramic plate holds a serving of scalloped potatoes arranged in two overlapping layers. The bottom layer shows round, pale yellow potato slices with soft edges, partially covered by a second layer of golden-brown baked cheese and creamy sauce that binds the potatoes together with small green herb leaves scattered on top. The textures vary from smooth sauce to slightly crisp cheese on the upper edges. A silver fork with a white handle rests on the right side of the plate. The plate sits on a white marbled surface, and the corner of a white rectangular baking dish with more of the dish inside is visible at the top. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

A sprinkle of fresh chopped parsley or thyme leaves adds a pop of color and a fresh herbal brightness that complements the creamy richness beautifully. You can also drizzle a little extra virgin olive oil for a silky finish or scatter toasted almond slivers for a delightful crunch and nutty contrast.

Side Dishes

This Dairy-Free Vegan Scalloped Potatoes Recipe pairs wonderfully with grilled vegetables, a crisp green salad, or even a hearty lentil loaf. The creamy, comforting potatoes balance well with lighter sides, making any meal feel complete and satisfying.

Creative Ways to Present

For a rustic family-style presentation, serve the scalloped potatoes straight from the baking dish with a large serving spoon. If you’re aiming for a more elegant touch, scoop individual portions using a ring mold for perfectly shaped rounds on each plate. You can even use these creamy potatoes as a topping for vegan shepherd’s pie variations to impress your guests.

Make Ahead and Storage

Storing Leftovers

This dish is a true crowd-pleaser that tastes fantastic the next day. Store any leftovers in an airtight container in the refrigerator for up to 7 days. The flavors will deepen and the texture will remain creamy, making it an excellent choice for meal prep or quick reheats.

Freezing

You can freeze this Dairy-Free Vegan Scalloped Potatoes Recipe in portions for up to 3 months. To preserve flavor and texture, cool the dish completely before transferring to freezer-safe containers or heavy-duty ziplock bags. Thaw overnight in the fridge before reheating.

Reheating

Reheat leftovers gently in a preheated oven at 350°F until warmed through to keep the scalloped potatoes creamy and tender. Microwaving works well too, but cover loosely to avoid drying out. You might want to add a splash of coconut milk or broth to loosen the sauce if it’s thickened too much in the fridge.

FAQs

Can I use another type of potato for this recipe?

Russet potatoes are ideal because of their starchy texture that absorbs the sauce well, but you can experiment with Yukon Golds or other waxy potatoes. Just keep in mind that waxier potatoes might yield a slightly firmer texture.

Is nutritional yeast necessary in the Dairy-Free Vegan Scalloped Potatoes Recipe?

Yes, nutritional yeast is key to achieving that cheesy, savory flavor that mimics traditional scalloped potatoes without any dairy. It also adds good nutrients and depth to the sauce. If you can’t find it, you could try a vegan cheese alternative, though the flavor will differ slightly.

Can I make this recipe nut-free?

Absolutely! Simply substitute the almond flour with oat flour or a gluten-free flour blend if you’re avoiding nuts. This swap might slightly alter the thickening power but should still result in a delicious, creamy texture.

What can I add to make it more flavorful?

Feel free to jazz up your Dairy-Free Vegan Scalloped Potatoes Recipe with smoked paprika, fresh herbs like rosemary or sage, or even a tiny dash of mustard powder in the sauce for an extra layer of complexity. A pinch of cayenne can add a lovely subtle heat too.

Is this recipe suitable for paleo diets?

Yes! Since it uses coconut milk and almond flour instead of dairy and wheat, this recipe fits perfectly into paleo and whole-food plant-based lifestyles without sacrificing flavor or texture.

Final Thoughts

This Dairy-Free Vegan Scalloped Potatoes Recipe is one of those rare dishes that manages to be comforting, elegant, and nourishing all at once. Whether you’re vegan, dairy-intolerant, or simply love creative plant-based meals, these scalloped potatoes will quickly become a household favorite. Trust me, once you try this velvety, golden-baked delight, you’ll wonder how you ever lived without it. Grab your potatoes and get ready to make some magic happen in your kitchen!