Easy Gluten Free Scalloped Potatoes

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Recipe Highlights

• Simple ingredients
• Easy, make-ahead side dish
• Prepped in under 20 minutes and the oven does all the hard work
• Freezer-friendly
• Vegan, gluten-free, dairy-free, Paleo, & Whole30
• Perfect for Holiday gatherings

You only need a few simple ingredients to make these gluten free scalloped potatoes with vegan cheese sauce, and I bet you already have most of them in your pantry!

Yukon Gold Potatoes: Yellow potatoes are super creamy, which is why I like to use them for this recipe. You can leave the skin on or peel them if you prefer. If you only have russet potatoes, they will work too. If you prefer to use sweet potatoes for this recipe, you can!  

Vegan Butter: I use the Miyokos brand. If you're not vegan you can use Ghee (dairy-free) or regular butter if you prefer. 

Vegetable Broth: You can substitute chicken broth if you want these to be dairy free but not vegan. 

Coconut Milk: Use a can of unsweetened, full-fat coconut milk. Don't use refrigerated coconut milk as it is too thin. 

Raw, Unsalted Cashews: If you have a Sprouts near you, you can get these in the bulk section!

Lemon Juice: Use freshly squeezed juice from a lemon. Refrigerator lemon juice will work in a pinch.

Nutritional Yeast: If you don't have nutritional yeast in your pantry yet, run and get some! This is a complete protein that you sprinkle on dishes to add amazing flavor without needing any dairy free cheeses. It's perfect for the vegan cheese sauce recipe as it adds a cheesy flavor without any dairy!

1. Cut your potatoes into ⅛-inch thick rounds. You can leave the skin on or peel them first, whichever you prefer. Add them to a large bowl.
2. Add all of the “cheese” sauce ingredients (cashews, water, lemon juice, nutritional yeast, ½ tsp salt, 2 tsp onion powder) into a high-powered blender. Blend on high for 30 seconds or until the vegan cheese sauce is very creamy and no cashew chunks remain. Set the sauce aside. 
3. Heat the vegan butter in a large skillet over medium heat. Add the minced garlic and stir for 1-2 minutes until fragrant.
4. Add in the coconut milk, chicken broth, vegan cheese sauce, and additional 1 tsp sea salt.
5. Whisk well over medium heat for a few minutes until the sauce bubbles and begins to thicken. 
6. Layer ⅓ of the thinly sliced potatoes on the bottom of the baking dish.
7. Pour ⅓ of the white sauce over top of the potatoes and use a spatula to spread it out evenly. Repeat this two more times until you have used up all of the potatoes and all of the thickened cream sauce. 
8. Cover the dish with foil and bake the potatoes for 30 minutes. Remove the foil, then bake for an additional 30-35 minutes until the casserole is bubbly and golden brown on top and the potatoes are tender.
9. Serve with chopped fresh parsley. Enjoy!

Variations: Try adding some leftover ham, chicken, or turkey to make it a meal! You could also add in some peas or mushrooms to this amazing potato bake (just sauté them with the ghee and garlic first for 5-7 mins before adding other ingredients) to get some additional veggies in.

Storage: Store leftovers in an airtight container in the refrigerator for up to 3-4 days and enjoy that cheesy goodness over and over again! 

Mandolin: You can use a mandoline slicer if you have one, or just use a knife. Personally, I prefer to use a knife. Either way, you need to slice the potatoes until they are ⅛ inch thick or less. 

No Blender: If you don’t have a high-powered blender, I recommend soaking the cashews in hot water for at least 30 minutes. 

Try These Gluten-Free Side Dishes…

Easy Keto Green Bean Casserole

Paleo Sweet Potato Casserole

Dairy Free Creamy Mashed Potatoes

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