Scalloped potatoes are a creamy side dish that is perfect for Easter, Christmas–or anytime, really! So creamy and flavorful you’ll wonder why you ever used to put cheese in it. With no gluten, dairy or eggs this flavorful side will be great for just about any guest at your Easter gathering. These vegan scalloped potatoes are free of: gluten, dairy, egg, peanut and tree nuts, as well as vegan.
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I’d only ever had scalloped potatoes one way–with canned cream of something or other and lots of cheese. In the four years we’ve been off dairy, I literally figured that scalloped potatoes couldn’t taste good without it, so I didn’t even try.
Fast forward to this last Christmas dinner. My mom loves scalloped potatoes, and I was sick of mashed potatoes. I knew I wanted a potato side, so I thought–what the heck…I’ll just give it a whirl. I felt she at least deserved a try because my family is awesome. When we do get-togethers, they let me cook and plan whatever works for my family and they will eat whatever…even though they don’t need gluten free or vegan so we can all eat the same thing and my son won’t feel left out. They’re so supportive and awesome like that! She’s gone without them for a few years and I felt it was time she had it back.
I was so stinkin’ happy when these turned out! The onion, garlic, chicken broth and mayo imparted a delicious flavor, and they had the same great soft and creamy texture I had remembered from previous years.
I’m excited to pull these out again for another holiday feast–Easter. My sister will be at this meal again, and part of me feels bad, because I try to always do something different, but sometimes when it’s not broken you have to repeat a dish or two…especially when it’s a classic side dish like this!
Also, for my family of four, there was still tons leftover and we’ve been loving these for leftover lunches and even breakfast. But, if you’re not a leftover fanatic like us, you might want to cut it in half. I thought a 9×9 seemed like a small amount, but it really is filling.
These scalloped potatoes are famous and have been on TV!
If you’d like a video demonstration of this recipe, you can watch my KSL segment by clicking on the photo below:
Here are some frequently asked questions about these vegan scalloped potatoes:
What kind of flour blend do I need for gluten free vegan scalloped potatoes?
I prefer my gluten free flour blend as it’s not too thick. If you’re in a pinch, I’d recommend Walmart’s gluten free flour blend, or Bob’s Red Mill. If you don’t need these scalloped potatoes to be gluten free, you can use regular flour. The flour helps thicken the sauce, so don’t skip it!
What kind of vegan broth do you recommend?
I have been using Orrington Farms boullion for several years. I find them to be an allergy friendly broth base as well. If you’re just needing it to be a dairy-free scalloped potato, instead of a vegan scalloped potato, you can use chicken broth instead.
Here are the ingredients to Orrington Farms Vegan Chicken Flavored Broth Base:
- Salt (includes Sea Salt)
- Yeast Extract
- Dehydrated Onion
- Spice (includes White Pepper, Celery Seed, Turmeric (Spice & Color), Rosemary)
- Dehydrated Carrot
- Dehydrated Garlic
- Natural Flavor
- Spice Extract
What kind of vegan mayonnaise do you recommend?
I have loved both the brand JUST & Best Foods (sometimes known as Hellman’s).
Here are the ingredients to JUST Mayo:
- Expeller-Pressed Canola Oil
- Modified Food Starches
- White Distilled Vinegar
- Contains less than 2% of:
- Garlic Puree (garlic, citric acid)
- Lemon Juice Concentrate
- Pea Protein
- Tapioca Maltodextrin
- Fruit and Vegetable Juice (color)
- Calcium Disodium EDTA (preservative).
Here are the ingredients to Best Foods Vegan Mayonnaise:
- Soybean oil
- Distilled vinegar
- Contains 2% or less of each of the following:
- Modified food starch (corn, potato)
- Lemon juice concentrate
- Natural flavor
- Disodium EDTA (used to protect quality)
- Paprika Oleoresin
Be sure to read the labels for yourself to see if the recipe has changed since the blog publication and to make sure if works for your individual dietary preferences.
Are these vegan scalloped potatoes soy free and top 8 free?
These scalloped potatoes can be soy free if you make sure the broth and mayo are soy free. If they are soy free, then the recipe will be soy and top 8 free. As noted above, JUST appears to be soy free. If you’re ever in doubt, always call the manufacturer if you have any questions. Some may be able to do the Best Foods Mayo since it just has soybean oil, and many who have a soy allergy can have highly refined soy oil, according to the AAAAI. Be sure to talk with your allergist to determine if this works for you.
What tools do you need to make dairy free scalloped potatoes?
While you can make this by hand, I cannot stress how invaluable having a food processor is! It takes seconds to perfectly slice that potatoes into perfectly even slices. If you slice the potatoes by hand, take care to make sure the potatoes are the same thickness, otherwise you’ll run the risk of the thicker slices not being cooked all the way through. My food processor is probably twenty years old and was a hand me down, so remember, you don’t always have to go out and buy the latest and greatest to make good food!
What ingredients do you need to make dairy free and egg free scalloped potatoes?
- Olive oil
- Gluten free (or regular!) flour
- Vegan chicken broth
- Vegan mayonnaise
- Russet potatoes
- Yellow onion
- Green onion, or chives for garnish
What other vegan side dishes do you recommend?
- gluten free vegan pumpkin cornbread
- instant pot vegan mushroom rice
- gluten free vegan mashed potatoes
- gluten free vegan brown sugar Brussels Sprouts
- vegan sweet potato slow cooker casserole
- 3 Tablespoons olive oil
- 1/4 cup gluten free flour
- 1 and 3/4 cups water
- 4 teaspoons vegan chicken flavored bouillon (or vegetable bouillon will work too)
- 1/4 cup egg-free/vegan mayonnaise
- 1 tsp teaspoon salt, plus more for topping
- 2 cloves minced garlic (1 tsp)
- 5 small to medium russet potatoes--thinly and evenly sliced (see post)
- 1 yellow onion, chopped finely
- 1 green onion or chives, for garnish
- Preheat your oven to 350 degrees F.
- In a large bowl, combine all of the ingredients but the potatoes.
- Next, wash the potatoes, and then skin (optional) and slice the potatoes very thinly. Make sure they are all the same thickness. A food processor is best for this.
- Stir the potatoes into the mixture.
- Grease a 9X9 pan and fill it with the potato mixture.
- Sprinkle the top with additional salt (sea salt is best) and pepper.
- Bake uncovered (which allows the top to get nice and crispy) for 60-80 minutes, or until your potatoes are tender and done.
- Remove from the oven, garnish with green onions or chives and serve warm.
- Store leftovers in an air tight container in the fridge for 3-4 days.
Nutrition Information:Yield: 9 Serving Size: 1
Amount Per Serving: Calories: 154 Total Fat: 6g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 5g Cholesterol: 26mg Sodium: 340mg Carbohydrates: 21g Net Carbohydrates: 0g Fiber: 2g Sugar: 2g Sugar Alcohols: 0g Protein: 4g
Adapted from: Go Dairy Free