Dairy-free Scalloped Potatoes (Paleo, Whole30, Gluten-free)
This Dairy-free Scalloped Potatoes recipe is a delicious dish made of thinly sliced potatoes that soak up a rich, creamy, dairy-free sauce made with coconut cream and almond milk. It’s the perfect side dish for dinner or the holidays!
When I think of comfort food, I think of these dairy-free au gratin potatoes because they melt in your mouth.
The potatoes cook until golden and bubbly. They are surrounded by a creamy, dairy-free sauce that is just delicious and that is seasoned with garlic, shallots, thyme, and nutmeg.
Why you’ll love this recipe:
- it easy classic comfort food but made without dairy.
- it’s a great option for those with a dairy intolerance or those who are looking to eat Paleo scalloped potatoes or Whole30 scalloped potatoes.
- its a wonderful dairy-free potato gratin for the holidays, such as Thanksgiving, Easter, Christmas, or New Years.
- it’s a dairy-free cream sauce made without cashews, without nutritional yeast, and without tofu.
- This recipe is Whole30 compliant, gluten-free, dairy-free, grain-free and Paleo.
- You don’t need butter and cheese to make scalloped potatoes. You won’t even miss the butter and cheese!
- yellow potatoes– gold or russet potatoes work well here. The best potatoes are ones that are a bit softer and yellow. They cook well and soften nicely.
- garlic– add a much needed seasoning that flavors the sauce.
- shallots– this also flavors the sauce.
- olive oil
- coconut cream– adds the creamy texture needed for the sauce in this recipe
- almond milk– a dairy-free milk alternative. You can use any non-dairy milk of your choice.
- salt and pepper
- ground nutmeg– this adds a wonderful flavor to the sauce.
- thyme– this also flavors the sauce and adds a nice touch.
- bone broth– this adds protein and waters down the sauce to balance out the other liquids being used.
- tapioca flour– this is used to thicken the sauce.
See recipe card below for a full list of ingredients and measurements.
- add bacon to the sauce
- add pesto to the sauce
- add nutritional yeast to the sauce or to the top of the potatoes
- add dairy-free bread crumbs to the top of the dish
- add spinach to the sauce
How to make dairy-free scalloped potatoes:
Step 1: slice the potatoes
- slice them about 1/8 of an inch thick
- it is ok if you don’t have a machine and some are thicker and some are thinner.
- I didn’t use a machine, but I did try to keep them about 1/8 of an inch thick. Some of the slices are thiner, some are thicker, but overall the slices were about that thick.
Step 2: make the dairy-free béchamel type sauce.
- cook the diced shallots and garlic. This really flavors the sauce and covers up the taste of coconut cream or the non-dairy milk
- add the almond milk, coconut cream, nutmeg, salt, pepper and thyme to the pan and let boil.
- add the bone broth and tapioca flour and whisk
Step 3: Layer the potatoes and the sauce.
- Alternate layers of the sliced potatoes and the dairy-free sauce
- Make sure the sauce is evenly spread on top.
Step 4: Bake!
- cook for about 75 minutes, but start checking it around the 60 minute mark.
- then broil for a few minutes
(1) Use a good quality coconut cream.
It is important to use a coconut cream that you like the flavor of. I find that a lot of coconut creams taste like sunscreen, which affects the recipe.
I personally like Savoy coconut cream. I enjoy the light taste and how creamy it is, and that there are no gums or chemicals inside.
(2) Be careful with the tapioca flour.
If you use too much, the sauce can get gummy. If you use too little, the sauce doesn’t thicken.
You can also use arrowroot flour here, but I prefer using tapioca flour in my sauces.
(3) How to make this dish Vegan.
Use vegetable broth instead of the bone broth.
almond milk, oat milk, coconut milk, coconut cream
Yes. They have become widely accepted in the Paleo community. If your body can tolerate them and if they are made in a healthy way, they are considered Paleo.
Gold, yellow or russet potatoes.
How to serve them:
- as a side dish
- I like pairing them with either a roasted chicken or some steak.
- with a lemon salad and roasted veggies
- as part of a holiday meal, like Thanksgiving, Christmas, or New Years
Other potato recipes you may enjoy:
Paleo Whole30 Potato Soup– this is one of my favorite potato recipes! This soup is divine, creamy, and dreamy!
Paleo Whole30 Potato Pancakes – I LOVE this recipe. They are made with part mashed potatoes and part shredded potatoes and they work well with so many different proteins.
French Potato and Tuna Salad – this is a family potato salad recipe that has been passed down to me by my mother.
Did you try this recipe? Please leave me a ⭐ review below!
Dairy-free Scalloped Potatoes (Paleo, Whole30, Gluten-free)
- 3.25- 3.5 pounds yellow potatoes ( sliced thin, 1/8 in. thick)
- 1 Tbs minced garlic ( this was 4 cloves for me)
- ¾ cup diced shallots ( this was 2 larger shallots for me)
- 2 tsp olive oil
- 1 14 ounce can of coconut cream (without preservatives in it, like Savoy)
- 1 cup almond milk
- 1/2 tsp salt
- 1/4 tsp ground black pepper
- 1/4 tsp ground nutmeg
- ½ tsp fresh thyme (and more to put on top)
- 1/2 cup organic chicken bone broth
- 2 Tbs tapioca flour
- Grease a large baking dish. Preheat oven to 350 degrees Fahrenheit.
- Put 2 tsp of olive oil into a sauce pan and heat over medium heat. Put the diced shallots and minced garlic into the pan, mix into the olive oil with a spatula, and cook for 3-4 minutes.
- Add the almond milk, coconut cream, salt, pepper, ground nutmeg, and fresh thyme to the pan. Mix, and let the mixture boil for 10 minutes.
- Add the organic chicken bone broth and the tapioca flour to the pan and whisk ( make sure the tapioca flour chunks dissolve).
- Let the mixture boil for 5 minutes, while whisking every so often. Remove from heat, whisk, and set the pan aside.
- Put 1/3 of the sliced potatoes into the pan, slightly overlapping each other. Top with 1/3 the sauce, and evenly spread it out using a spatula. Repeat this step two more times. Top with a few branches of fresh thyme.
- Cover the pan with aluminum foil and bake for 75 minutes. ( Note: check to see if the potatoes are ready around the 60 minutes mark. Make sure a knife can easily slide through all the layers of potatoes and hit the bottom. If not, cook for longer. Mine took 75 minutes)
- Remove the aluminum foil, and the thyme branches. Broil for 5 minutes, until golden brown.
- Sprinkle with sea salt and pepper, serve.
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33 Comments on “Dairy-free Scalloped Potatoes (Paleo, Whole30, Gluten-free)”
This turned out great! I used oat milk instead of almond (I’m allergic) and it worked just fine. Also, at the end I kept the potatoes under the broiler for a few minutes. Overall, it’s a pretty good substitute for the original potatoes gratin!
For those of us who can’t have nightshades… do you think this would work with white sweet potatoes, or will they not absorb the sauce like regular potatoes do?
Yes I don’t see why it wouldn’t work with white sweet potatoes. Sounds yummy to me. 🙂 Just make sure they are sliced thin enough!
Loved this recipe! Growing up we always had cheesy potatoes with fried fish and love this clean version! I used potato only hash browns instead of sliced potatoes and also added 2 Tbsp of nutritional yeast after adding the tapioca flour and bone broth! So good and then broiled for 3 minutes after baking for a slight extra crisp!
What a good idea to use hash browns for this! YUMMMM
How can I include df gf cheese?
I would add it on the very top of the gratin. That, or mix it into the sauce prior to adding it to the potatoes. Let me know how it goes!
I thought this was delicious! Amazing for being gluten and dairy free! I love the nutritional yeast idea…my husband thought there was butter in here. It came out very soft and creamy and “buttery”.
I’m so glad!This one is a favorite in my house 🙂 Isn’t nutritional yeast so good here?! NOM
Hi! I’m excited to make this tonight. I was curious your thoughts on adding nutritional yeast to give some of that cheesy flavor? I usually do everything exactly by the recipe the first time I make it, but I’ve got a container of yeast here that’s calling out to me.
I think it could taste good! Sorry for the late reply, I wasn’t by my computer today 🙂
Ooh, good idea on the nutritional yeast! I did enjoy this, but it’s like scalloped potatoes, not really au gratin ? I was just thinking, how can we get the au gratin part, without adding vegan cheese? Can you report back if you used the NY and how it turned out?
When you say coconut cream – do you mean canned coconut milk where the cream part rises to the top & you use that ?
Yes I mean canned coconut cream and to use the whole can. I just shake the can and it all comes out together. 🙂
Coconut cream and coconut milk are two different things. There should be both on the shelf side by side.
Yes I know. I’ve found that a good canned coconut milk, with no preservatives, is thick and works just as well in this recipe and in many recipes ( except for whipped coconut cream), as coconut cream. 🙂
Please revise your prep time. Haven’t tasted this yet as it’s in the oven.
4 minutes for the shallots and garlic
10 minutes simmer once milk, cream, and spices are added
5 minutes to boil after adding the tapioca flour and whisking sufficiently.
That’s a minimum of 19 minutes and doesn’t allow for dicing, slicing or measuring.
Just updated it 🙂
Could you fully prep this and leave in the fridge overnight and then bake it the next day?
I’ve never tried it, but I don’t see why not! If anything you could cut all the potatoes in advance. Then make the sauce the next day and assemble it together and bake. If you do put it in the fridge overnight and cook it the next day, let me know how that works!
My family & I love this casserole!! Do you think this can be made ahead of time & frozen? Making this for Thanksgiving and want to save some time!
You know, I’m really not sure! Because the cream sauce is made with coconut cream and tapioca flour, I’m really not sure how it will reheat. Buuuuuut I think it could definitely be put in the fridge the day before and then reheated in the oven.
Great! Thank you!
I didn’t freeze this, but I made it the night before & kept in the fridge. It turned out great! It was a darker color than when I made it last time but it didn’t affect the great taste!
Happy to hear it!! Thanks for sharing that it works to make in advance and store in the fridge 🙂
Just tried this, not creamy at all. Bummed out.
Oh no!! I’m bummed too! What kind of coconut cream did you use??
Can I use coconut flour instead of tapioca?
Coconut flour can be used to thicken sauces, but I would use much less of it. It does result in a different texture than tapioca flour though, a bit more grainy and less creamy.
Do you think this could be done in a crockpot?
I think it could, but I don’t know if it would get the same crispy topping that way.
Yum!!! Love this