These gluten free scalloped potatoes are a creamy and delicious dairy-free version of the classic side dish! They are loaded with creamy golden potatoes, a tasty vegan cheese sauce, and tons of flavor! An easy, make-ahead dish that you can prep before the holidays or freeze for a later date. 

gluten free scalloped potatoes in a casserole dish with a wooden spoon taking a scoop out

What Makes This Recipe Work

In my opinion, potatoes are the best side dish at Thanksgiving (or any meal, really). Mashed, baked, whipped, sliced, and smothered with cheese- you really can’t go wrong! I absolutely love scalloped potatoes, so I knew I needed to make a healthier version for the blog. Introducing, gluten free scalloped potatoes! 

Typically, these potatoes are smothered with a sauce made from flour, milk, and cheese. Instead, I made simple swaps to make them gluten free and created an easy vegan cheese sauce from coconut milk, vegetable broth, cashews, nutritional yeast, onion, garlic, and lemon. I cannot even believe how much these taste like the real deal. 

I will be making this side dish again and again, no matter what time of year it is!

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 Holidays!

Ingredient Notes

recipe ingredients in nesting bowls and labeled

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: Gold 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. 

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!

Recipe Step by Step

recipe step by step photos
step by step photos for how to make gluten-free scalloped potatoes
  1. Cut your potatoes into 1/8-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, 1/2 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 1/3 of the potato slices on the bottom of the baking dish.
  7. Pour 1/3 of the 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 the 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 browned on top and the potatoes are tender.
  9. Serve with chopped fresh parsley. Enjoy!
an overhead shot of gluten free scalloped potatoes in a white baking dish.

Mary’s Tips & Tricks

Variations: Try adding some cooked ham, chicken, or turkey to make it a meal! You could also add in some peas or mushrooms (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 leftover gluten free scalloped potatoes in an airtight container in the refrigerator for up to 3 days. 

Mandolin: You can use a mandolin 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 1/8 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. 

a serving of scalloped potatoes on a plate with a fork resting on the side

Recipe FAQs

Can I make this ahead of time and bake it later?

Yes! You can assemble the potatoes and vegan cheese sauce 1-2 days before. Cover the baking dish and store it in the refrigerator. Bring it to room temperature for an hour before baking!

Can I make this recipe nut free?

Unfortunately, the vegan cheese sauce is made by blending the cashews into a creamy sauce. I haven’t tried any alternative methods. If you do try a nut-free version, let me know in the comments!

Can I make the vegan cheese sauce for other dishes?

Yes! This vegan cheese sauce is a great recipe for tons of dishes that call for a creamy, cheesy sauce. Try it with pasta for easy vegan mac and cheese!

a closeup shot of a slice of potatoes on a plate with a fork resting on the side

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Easy Gluten Free Scalloped Potatoes | Vegan

Loaded with creamy golden potatoes, vegan cheese sauce, and tons of flavor, these gluten free scalloped potatoes are an easy, delicious, make-ahead dish.
5 from 12 votes
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Ingredients

  • 3 lbs yukon gold potatoes
  • 2 tbsp ghee, or vegan butter
  • 3 cloves minced garlic
  • 1 cup full fat coconut milk
  • 1 cup chicken broth, sub veggie broth for vegan
  • 1 tsp sea salt
  • 1 tbsp chopped parsley, for garnish – optional

"cheese" sauce

Instructions
 

  • Preheat your oven to 375. Lightly grease a 9×12-inch baking dish.
  • Cut your potatoes into 1/8 inch thick rounds. I didn't peel them first, but you can if you want to. You can cut the potatoes using a mandolin, or a knife. Add them to a large bowl.
  • Add all of the "cheese" sauce ingredients (cashews, water, lemon juice, nutritional yeast, 1/2 tsp salt, 2 tsp onion powder) into a high powered blender.*
  • Blend on high for 30 seconds or until the sauce is very creamy and no cashew chunks remain. Set the sauce aside.
  • Heat the ghee in a large skillet over medium heat. Add the minced garlic and stir for 1-2 minutes until fragrant.
  • Add in the coconut milk, chicken broth, "cheese" sauce, and additional 1 tsp sea salt. Whisk well over medium heat for a few minutes until the sauce bubbles and begins to thicken.
  • Layer 1/3 of the potato slices on the bottom of the casserole dish. Pour 1/3 of the 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 the sauce.
  • 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 browned on top.
  • Serve with chopped fresh parsley. Enjoy!

Notes

Variations: Try adding some cooked ham, chicken, or turkey to make it a meal! You could also add in some peas or mushrooms (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 in an airtight container in the refrigerator for up to 3 days. 
Mandolin: You can use a mandolin 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 1/8 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. 

Nutrition

Calories: 364kcal, Carbohydrates: 46g, Protein: 8g, Fat: 18g, Saturated Fat: 11g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Cholesterol: 13mg, Sodium: 747mg, Potassium: 1184mg, Fiber: 6g, Sugar: 3g, Vitamin A: 62IU, Vitamin C: 50mg, Calcium: 48mg, Iron: 4mg

This recipe was originally posted on October 14, 2020 and republished on November 1st, 2022 with updated copy and photos.