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The Best Dairy Free Scalloped Potatoes Recipe

This scalloped potatoes recipe can be made for just about anyone in your crowd and they're going to love it. Very allergy-friendly for many (does contain nuts), and so creamy.
Servings 5 servings

Ingredients

For the Sauce

  • 3 medium white carrots washed, large diced
  • 1 medium white sweet potato peeled, large diced
  • 1 1/2 cups leek chopped
  • 2 cup chicken bone broth or vegetable broth
  • 2 cups water
  • 1 sprig thyme fresh
  • 4 tbsp nutritional yeast
  • 1 tsp garlic powder
  • 8 oz vegan mozzarella Miyokos brand, Italian wheel
  • 1/4 cup duck fat or vegan butter
  • salt to taste
  • black pepper to taste

Other Ingredients

  • 3 lbs russet potatoes peeled, thinly sliced
  • crushed pork rinds, potato chips, or shredded plant-based cheese
  • sliced green onion

Instructions

Make the Sauce

  • To a medium pot or high-sided pan, add the carrots, sweet potatoes, leeks, bone broth, water, and thyme. Bring to a boil then reduce to a simmer for 15-20 minutes until vegetables are tender.
  • Remove and discard the thyme sprig. Transfer the mix to a blender and add the nutritional yeast, garlic powder, duck fat, and plant-based mozzarella. Blend until completely smooth. Taste and season with salt and pepper as desired. Set aside.

Prepare the potatoes

  • Put a large pot of water on the stove on high heat. Add a couple tbsp of salt, cover and bring to a boil. Boil the sliced potatoes for 1-2 minutes until just beginning to become tender. Remove from the pot and allow to cool.

Assemble and bake the casserole

  • Preheat oven to 375. Spray a medium casserole dish with avocado oil spray. Pour a small amount of the sauce into the bottom of the dish, then lay sliced potatoes in the bottom in a single layer. Pour more of the sauce on top, then layer again with potatoes, then sauce, then potatoes etc. until the pan is filled.
  • Top the casserole with topping of choice (crushed pork rinds or potato chips, or plant-based shredded cheese), cover with foil and place in the oven to bake for 30-40 minutes. Remove the foil and let the top brown for another 5-10 minutes if needed. Allow to cool at room temperature for 10-15 minutes before serving. Sprinkle green onion on top if desired and enjoy.