Dairy Free Scalloped Potatoes

These dairy free scalloped potatoes are made without cheese, butter, milk, or cream and are bursting with incredible flavor!

The first time I made this dish I had the urge to eat half of it myself. The sauce is really delicious thanks to the garlic and onions.

They’re perfect for Thanksgiving dinner or any family meal.

If you like these scalloped potatoes, you my also like my creamy dairy free mashed potatoes my roasted garlic potatoes.

What’s the Difference Between Scalloped and Au Gratin Potatoes?

It is easy to confuse scalloped potatoes and au gratin potatoes because they’re both creamy and consist of rounds of sliced potatoes baked in a casserole dish.

The main distinguishing factor is that potatoes au gratin call for cheese, while scalloped potatoes do not.

Potatoes au gratin, on the other hand, has grated cheese sprinkled between the layers and breadcrumbs are often sprinkled on top of the dish.

Scalloped potatoes are made without cheese and uses a white sauce between the layers of potatoes instead. The cream is often infused with an aromatic, such as garlic or fresh herbs. 

Another difference is that the potatoes used in scalloped potatoes are often a bit thicker than those in au gratin potatoes.

Which dairy free milk should I use?

Honestly, it’s whatever you have on hand or prefer.

My go-to is a neutral flavored full fat oat milk because I find that they are the most similar to regular full fat milk.

Almond milk works well here, too. I personally like using an unsweetened barista almond milk because it is more similar to regular full fat milk, but whatever you have will work.

You can also use coconut milk, though it may have a subtle coconut flavor if you do. Coconut milk has more fat and is similar to using a light cream, but it won’t make a noticeable difference.

I’ve never used soy milk, so I don’t have any opinions on it, but you can use that as well.

MIX MILKS

Another option is to combine one part coconut cream and one part almond cooking milk or oat milk. It should keep the same creamy texture but water down the mild coconut flavor.

GLUTEN FREE OPTION

Gluten-free flour isn’t known as a great option as a thickening agent.  Instead, you can use gluten free potato starch or gluten free cornstarch.

Adjusting for a Convection Oven

Convection ovens blow the hot air around, producing around 25 to 30 percent more heat.

Since convection ovens produce more heat, you need either lowering the temperature or shortening the cooking time to compensate.

When recipes specify temperatures and cooking times, it’s for conventional ovens, unless specified otherwise.

A simple rule to follow is to lower the temperature by 25ºF or 14ºC when baking cookies and pies, and 50ºF or 28ºC when roasting meat and poultry. Some convection ovens offer separate settings for baking and for roasting.

You can also leave the temperature the same and instead, shorten the cooking time by 25 percent. For example, if your recipe calls for 60 minutes in the oven, check the food after 45 minutes instead.

However, keep in mind, some convection ovens actually make a heat adjustment for you. That is, if you set a convection oven for 350ºF, it might actually set itself to 325ºF to compensate. So, check your manual before making adjustments.