10 Delicious Dairy Free Scalloped Potatoes Recipes

Dive into the creamy, dreamy world of dairy-free scalloped potatoes with our roundup of 10 irresistible recipes! Whether you’re catering to dietary needs or simply exploring new flavors, these dishes promise all the comfort and richness of the classic, minus the dairy. Perfect for cozy family dinners or festive gatherings, each recipe is a testament to how delicious dairy-free can be. Ready to find your new favorite? Let’s get cooking!

Creamy Coconut Milk Scalloped Potatoes

Mmm, imagine diving into a dish so creamy, so dreamy, it’s like a hug from the inside. Our Creamy Coconut Milk Scalloped Potatoes are here to turn your spud game from meh to magnificent, with a tropical twist that’ll have your taste buds doing the cha-cha.

Ingredients

• 2 pounds of russet potatoes, thinly sliced to 1/8-inch thickness
• 1 can (13.5 oz) of creamy, luscious full-fat coconut milk
• 3 cloves of garlic, minced to fragrant perfection
• 1 cup of sharp cheddar cheese, freshly grated for that melt-in-your-mouth goodness
• 2 tablespoons of unsalted butter, because everything’s better with butter
• 1 teaspoon of sea salt, for that just-right seasoning
• 1/2 teaspoon of freshly ground black pepper, for a little kick
• 1/4 teaspoon of nutmeg, because why not add a whisper of warmth?

Instructions

1. Preheat your oven to a cozy 375°F (190°C) and grease a baking dish with a whisper of butter.
2. Layer half of the thinly sliced potatoes in the dish, overlapping slightly like a deck of delicious cards.
3. In a saucepan, melt the butter over medium heat and sauté the minced garlic until it’s golden and fragrant, about 1 minute.
4. Pour in the coconut milk, sea salt, black pepper, and nutmeg, stirring until the mixture is smooth and slightly thickened, about 3 minutes.
5. Drizzle half of this creamy concoction over the potatoes, then sprinkle half of the grated cheddar cheese on top.
6. Repeat the layers with the remaining potatoes, coconut milk mixture, and cheese.
7. Cover with foil and bake for 40 minutes, then uncover and bake for an additional 20 minutes until the top is golden and bubbly.
8. Let it rest for 5 minutes before serving to allow the layers to set perfectly.

Heavenly doesn’t even begin to cover it. The potatoes emerge tender and velvety, with a golden cheese crust that’s downright irresistible. Serve it up as the star of your dinner table or sneak a midnight forkful straight from the dish—we won’t tell.

Garlic Infused Almond Milk Scalloped Potatoes

Scrumptious doesn’t even begin to cover these Garlic Infused Almond Milk Scalloped Potatoes. Imagine layers of thinly sliced potatoes swimming in a creamy, garlicky almond milk sauce, baked to golden perfection. It’s the kind of dish that makes you forget you’re eating something dairy-free!

Ingredients

• 2 cups unsweetened almond milk, creamy and smooth
• 4 large russet potatoes, thinly sliced to 1/8 inch thickness
• 3 cloves garlic, freshly minced for that punchy flavor
• 2 tbsp nutritional yeast, for a cheesy, nutty depth
• 1 tbsp olive oil, rich and extra virgin
• 1 tsp sea salt, finely ground
• 1/2 tsp black pepper, freshly cracked
• 1/4 tsp nutmeg, warm and aromatic

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a baking dish with olive oil.
2. In a saucepan over medium heat, warm the almond milk and minced garlic until it’s just about to simmer, then remove from heat. Tip: Don’t let it boil to keep the almond milk from separating.
3. Layer half of the potato slices in the baking dish, slightly overlapping, then sprinkle with half the nutritional yeast, salt, pepper, and nutmeg.
4. Repeat with the remaining potatoes and seasonings, then pour the warm almond milk mixture over the top. Tip: Press down lightly to ensure the potatoes are submerged in the liquid.
5. Cover with foil and bake for 45 minutes, then remove the foil and bake for another 15-20 minutes until the top is golden and the potatoes are tender. Tip: Test with a fork; if it slides in easily, they’re done.

Now, these beauties emerge from the oven with a creamy interior and a slightly crispy top, a testament to the magic of almond milk. Serve them alongside a crisp green salad or as the star of your next brunch spread. No one will believe they’re dairy-free!

Rich Cashew Cream Scalloped Potatoes

Ready to dive into a dish that’s as indulgent as it is ingenious? These scalloped potatoes, swathed in a luxuriously smooth cashew cream, are about to become your new comfort food obsession. Perfect for when you want to impress or simply treat yourself, because let’s face it, you deserve it.

Ingredients

• 2 pounds of russet potatoes, thinly sliced to 1/8-inch thickness
• 1 cup of raw cashews, soaked overnight for creamy perfection
• 2 cups of unsweetened almond milk, for a light yet rich base
• 3 cloves of garlic, minced to aromatic perfection
• 2 tablespoons of nutritional yeast, for a cheesy depth
• 1 teaspoon of sea salt, to enhance all the flavors
• 1/2 teaspoon of freshly ground black pepper, for a subtle kick
• 1 tablespoon of fresh thyme leaves, for a hint of earthiness

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish with a dab of olive oil.
2. Drain the soaked cashews and blend them with almond milk, garlic, nutritional yeast, salt, and pepper until silky smooth. Tip: A high-speed blender ensures the creamiest texture.
3. Layer half of the potato slices in the baking dish, pour half of the cashew cream over them, and sprinkle with half of the thyme. Repeat with the remaining potatoes, cream, and thyme.
4. Cover the dish with aluminum foil and bake for 45 minutes. Tip: This slow cook allows the potatoes to absorb all that creamy goodness.
5. Remove the foil and bake for an additional 15 minutes, or until the top is golden and the potatoes are tender when pierced with a fork. Tip: Let it rest for 10 minutes before serving to thicken the sauce.

The result? A dish where each bite offers a creamy, dreamy texture with a golden crust that’s nothing short of divine. Serve it alongside a crisp green salad or as the star of your next brunch spread. Either way, it’s a showstopper.

Herbed Oat Milk Scalloped Potatoes

Yum, you’re in for a treat with these Herbed Oat Milk Scalloped Potatoes that’ll make your taste buds do a happy dance. Perfect for when you want to impress at dinner but keep it plant-based and oh-so-creamy.

Ingredients

• 2 cups unsweetened oat milk, creamy and smooth
• 3 lbs Yukon Gold potatoes, thinly sliced to perfection
• 1/4 cup vegan butter, rich and melt-in-your-mouth
• 1/4 cup all-purpose flour, finely sifted
• 2 cloves garlic, minced with love
• 1 tbsp fresh thyme, finely chopped
• 1 tbsp fresh rosemary, finely chopped
• 1 tsp sea salt, for that perfect pinch
• 1/2 tsp black pepper, freshly ground
• 1/2 cup vegan Parmesan, for a cheesy finish

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish with vegan butter.
2. In a medium saucepan over medium heat, melt the vegan butter, then whisk in the flour until smooth to create a roux, about 2 minutes.
3. Gradually add the oat milk to the roux, whisking constantly to prevent lumps, until the mixture thickens, about 5 minutes.
4. Stir in the minced garlic, thyme, rosemary, sea salt, and black pepper into the sauce, then remove from heat.
5. Layer half of the sliced potatoes in the prepared baking dish, pour half of the herbed sauce over them, then repeat with the remaining potatoes and sauce.
6. Sprinkle the vegan Parmesan evenly over the top layer for a golden, cheesy crust.
7. Cover with aluminum foil and bake for 45 minutes, then uncover and bake for an additional 15 minutes until the top is bubbly and golden brown.
8. Let the dish rest for 10 minutes before serving to allow the sauce to thicken slightly.

Unbelievable how these potatoes turn out—creamy, herby, and with just the right amount of chew. Serve them up as the star of your next dinner party or as a decadent side that’ll have everyone asking for seconds.

Spicy Soy Milk Scalloped Potatoes

Oh, buckle up, buttercup, because we’re about to take your taste buds on a wild ride with a dish that’s creamy, dreamy, and just a tad rebellious. Spicy soy milk scalloped potatoes? Yes, you heard that right—it’s the comfort food classic with a twist that’ll have you questioning why you ever settled for plain old dairy.

Ingredients

• 2 cups of creamy, unsweetened soy milk (the kind that’s so smooth, it’ll make you forget about cow’s milk)
• 3 large, starchy russet potatoes (peeled and sliced into 1/8-inch thick rounds, because uniformity is the secret to perfection)
• 1/4 cup of fiery sriracha sauce (for that kick that wakes up your palate)
• 2 tbsp of rich, extra virgin olive oil (because your potatoes deserve the good stuff)
• 1 tsp of finely ground black pepper (freshly ground, unless you’re into disappointment)
• 1/2 tsp of sea salt (the flaky kind that adds a subtle crunch)
• 1 cup of shredded vegan cheddar cheese (melty, stretchy, and utterly irresistible)

Instructions

1. Preheat your oven to a toasty 375°F (190°C), because we’re not baking cookies here—we’re crafting potato perfection.
2. In a saucepan over medium heat, whisk together the soy milk and sriracha until they’re as inseparable as best friends at a sleepover. Tip: Keep the heat medium to avoid scorching your soy milk.
3. Layer the potato slices in a greased baking dish like you’re building a edible Jenga tower, then pour the spicy soy milk mixture over them, ensuring every slice gets a saucy hug.
4. Drizzle the olive oil over the top like you’re an artist finishing a masterpiece, then sprinkle with black pepper and sea salt for that flavor pop. Tip: A light hand with the salt lets the sriracha shine.
5. Bake for 45 minutes, then sprinkle the vegan cheddar cheese on top and bake for another 15 minutes until the cheese is bubbly and golden. Tip: Let it rest for 5 minutes before serving to avoid a cheese slide disaster.

Velvety layers of potato soak up the spicy, creamy sauce, while the vegan cheese adds a gooey crown to this dish. Serve it up with a side of crunchy greens to balance the heat, or go all in and pair it with a cold beer for the ultimate comfort meal experience.

Smoky Rice Milk Scalloped Potatoes

Dive into a dish that’s as fun to make as it is to devour, where smoky meets creamy in a dance of decadent flavors. This isn’t your grandma’s scalloped potatoes—unless your grandma is a culinary rebel with a penchant for rice milk and a smoke-infused twist.

Ingredients

• 2 cups of creamy rice milk, for a dairy-free dream
• 3 lbs of russet potatoes, sliced into 1/8-inch thick rounds for the perfect bite
• 1 cup of sharp cheddar cheese, shredded for that gooey goodness
• 2 tbsp of smoked paprika, to bring the fire without the flame
• 1 tsp of garlic powder, because everything’s better with garlic
• 1/2 cup of crispy fried onions, for a crunch that’ll make you swoon
• Salt to taste, but let’s be honest, you’ll want to taste it

Instructions

1. Preheat your oven to 375°F, because it’s showtime for those taters.
2. In a saucepan, whisk together the rice milk, smoked paprika, and garlic powder over medium heat until it’s just about to simmer—patience is key here.
3. Layer half of the potato slices in a greased baking dish, then pour half of the smoky rice milk mixture over them. Repeat with the remaining potatoes and liquid.
4. Sprinkle the shredded cheddar cheese on top like you’re decorating a cake, then cover with foil and bake for 45 minutes.
5. Remove the foil, add the crispy fried onions, and bake for another 15 minutes or until the top is golden and the potatoes are tender when poked with a fork.
6. Let it sit for 5 minutes before serving—this is the hardest part, but it’s worth the wait.

Mmm, the result? A dish where every forkful is a creamy, smoky, crunchy revelation. Serve it up as the star of your dinner table or sneak it into a brunch menu for a surprise twist that’ll have everyone talking.

Savory Hemp Milk Scalloped Potatoes

Yikes, have you ever thought scalloped potatoes could get any better? Well, buckle up, because we’re about to take this classic comfort dish on a wild ride with the creamy, nutty twist of hemp milk. It’s like your favorite cozy sweater, but edible and way more exciting.

Ingredients

• 2 cups of creamy, dreamy hemp milk
• 3 large, starchy russet potatoes, thinly sliced
• 1 cup of sharp cheddar cheese, shredded (because life’s too short for mild cheese)
• 2 tbsp of rich, golden butter
• 1 tbsp of all-purpose flour (the unsung hero of thickening)
• 1 tsp of garlic powder (for that punchy kick)
• 1/2 tsp of sea salt (the flaky, good stuff)
• 1/4 tsp of freshly ground black pepper (for a little spice in your life)

Instructions

1. Preheat your oven to 375°F (because good things come to those who preheat).
2. In a saucepan over medium heat, melt the butter until it’s just beginning to dance. Tip: Keep an eye on it; butter has a tendency to go from golden to gone in seconds.
3. Whisk in the flour until it forms a smooth paste, then slowly pour in the hemp milk, stirring constantly to avoid lumps. Tip: A silicone whisk is your best friend here for a silky sauce.
4. Add the garlic powder, sea salt, and black pepper, stirring until the sauce thickens enough to coat the back of a spoon, about 5 minutes.
5. Layer half of the potato slices in a greased baking dish, pour half of the hemp milk sauce over them, and sprinkle with half of the cheddar cheese. Repeat the layers. Tip: Overlapping the potato slices ensures every bite is as perfect as the last.
6. Bake for 45 minutes, or until the top is bubbly and golden brown. Let it rest for 5 minutes before serving to allow the sauce to set.

Marvel at the creamy, cheesy layers that are just waiting to be devoured. The hemp milk adds a subtle nuttiness that plays beautifully with the sharp cheddar, making each bite a delightful surprise. Serve it up with a side of roasted veggies for a meal that’s as balanced as it is indulgent.

Sweet Potato and Coconut Cream Scalloped Potatoes

Who knew that combining the humble sweet potato with the luxurious creaminess of coconut could lead to such a decadent dish? This isn’t your grandma’s scalloped potatoes—unless your grandma is a tropical chef with a penchant for bold flavors.

Ingredients

• 2 large sweet potatoes, peeled and thinly sliced into rounds
• 1 can (13.5 oz) full-fat coconut milk, creamy and rich
• 2 tbsp coconut oil, melted and fragrant
• 1 tsp sea salt, finely ground
• 1/2 tsp smoked paprika, for a subtle kick
• 1/4 tsp ground nutmeg, freshly grated for warmth
• 1/2 cup shredded coconut, toasted to golden perfection

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a baking dish with coconut oil.
2. In a large bowl, whisk together the coconut milk, melted coconut oil, sea salt, smoked paprika, and ground nutmeg until smooth and well combined.
3. Layer half of the sweet potato slices in the prepared baking dish, then pour half of the coconut mixture over them. Repeat with the remaining sweet potatoes and coconut mixture.
4. Cover the dish with aluminum foil and bake for 45 minutes, or until the sweet potatoes are tender when pierced with a fork.
5. Remove the foil, sprinkle the toasted shredded coconut evenly over the top, and bake uncovered for an additional 15 minutes, or until the top is golden and bubbly.
6. Let the dish rest for 5 minutes before serving to allow the flavors to meld together beautifully.

Brimming with creamy, coconutty goodness and a hint of spice, these scalloped potatoes are a game-changer. Serve them as a show-stopping side at your next dinner party or enjoy them as a cozy, indulgent treat on a chilly evening.

Chive and Flax Milk Scalloped Potatoes

Ready to dive into a dish that’s as fun to make as it is to devour? These Chive and Flax Milk Scalloped Potatoes are here to turn your dinner into a creamy, dreamy, herb-infused adventure.

Ingredients

• 2 lbs Yukon Gold potatoes, thinly sliced to 1/8-inch thickness
• 2 cups flax milk, unsweetened and velvety smooth
• 1/2 cup fresh chives, finely chopped for a punch of color and flavor
• 3 tbsp all-purpose flour, for that perfect thickening magic
• 2 tbsp unsalted butter, rich and golden
• 1 tsp garlic powder, for a subtle kick
• 1/2 tsp sea salt, finely ground
• 1/4 tsp black pepper, freshly cracked

Instructions

1. Preheat your oven to 375°F (190°C) and butter a 9×13-inch baking dish to prevent sticking.
2. In a medium saucepan over medium heat, melt the butter until it’s just beginning to bubble, then whisk in the flour to create a roux. Cook for 1 minute until golden.
3. Slowly pour in the flax milk, whisking constantly to avoid lumps, and bring to a gentle simmer. The sauce should thicken enough to coat the back of a spoon.
4. Remove from heat and stir in the garlic powder, sea salt, and black pepper, then fold in the chives for that fresh, oniony zing.
5. Layer half of the potato slices in the prepared baking dish, pour half of the flax milk mixture over them, then repeat with the remaining potatoes and sauce.
6. Cover with foil and bake for 45 minutes, then uncover and bake for an additional 15 minutes until the top is golden and the potatoes are tender when pierced with a fork.
7. Let stand for 5 minutes before serving to allow the sauce to set slightly.

Delight in the creamy layers of tender potatoes, each bite infused with the gentle onion flavor of chives and the subtle nuttiness of flax milk. Serve this dish as the star of your vegetarian feast or alongside your favorite protein for a comforting meal that’s sure to impress.

Golden Turmeric Almond Cream Scalloped Potatoes

Prepare to have your taste buds dazzled by a dish that’s as vibrant in flavor as it is in color! Perfect for those who love a creamy, dreamy side with a golden twist, this recipe is a game-changer at any dinner table.

Ingredients

• 2 lbs Yukon Gold potatoes, thinly sliced to 1/8-inch thickness
• 1 cup raw almonds, soaked overnight and drained
• 2 cups unsweetened almond milk, creamy and smooth
• 3 tbsp nutritional yeast, for a cheesy depth
• 1 tbsp turmeric powder, vibrant and earthy
• 2 cloves garlic, minced to aromatic perfection
• 1 tsp sea salt, finely ground
• 1/2 tsp black pepper, freshly cracked
• 2 tbsp extra virgin olive oil, rich and fruity

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish with olive oil.
2. In a high-speed blender, combine the soaked almonds, almond milk, nutritional yeast, turmeric, garlic, salt, and pepper. Blend on high until the mixture is luxuriously smooth and creamy, about 2 minutes.
3. Arrange half of the potato slices in the prepared baking dish, overlapping slightly. Pour half of the almond cream over the potatoes, ensuring they’re well-coated.
4. Repeat with the remaining potatoes and almond cream, then drizzle the top with the remaining olive oil for a golden finish.
5. Cover the dish with aluminum foil and bake for 45 minutes. Then, remove the foil and bake for an additional 15 minutes, or until the top is beautifully golden and the potatoes are tender when pierced with a fork.
6. Let the dish rest for 5 minutes before serving to allow the flavors to meld together beautifully.

Zesty and creamy, these scalloped potatoes boast a velvety texture with a punch of turmeric that’s both comforting and invigorating. Serve them alongside a crisp green salad or as the star of your next brunch spread for a dish that’s sure to impress.

Conclusion

Certainly, these 10 dairy-free scalloped potatoes recipes prove that indulgence doesn’t require dairy. Whether you’re catering to dietary needs or simply exploring new flavors, there’s a dish here to delight. We’d love to hear which recipe stole your heart—drop a comment below! And if you found this roundup helpful, why not spread the joy? Share it on Pinterest for fellow home cooks to discover. Happy cooking!