This light, dairy-free scalloped potato recipe uses a gluten-free sauce, shallots, and scallions that come together easily in one pan. Like classic toast, it makes an elegant holiday side dish or a make-ahead option for a weeknight that you can serve with grilled chicken or roasted pork loin and a simple salad.
As I go through my carb wish list my newest recipesI really struggled with the potato chapter. There are many culturally significant recipes involving potatoes, especially American dishes that we are accustomed to eating at our holiday tables. That said, somehow the gluten-free scalloped potatoes didn't work out, and I'm so sorry I hope that's rectified here now.
One of the most frustrating aspects of making dairy-free scalloped potatoes is also what makes it such an impressive, effortlessly elegant dish. This is the slice of potato. Effortlessly, that's not the case. But is it worth it? Yes, absolutely.
Since the only emergency room visits I've had the pleasure of experiencing as an adult were due to mandolin-related incidents, I prefer to slice the potatoes thinly by hand with a sharp knife. If you take your time, you can get the same thin slices of tissue.
The second labor-intensive element of making classic gluten-free scalloped potatoes is making the sauce. When you compare potato scallops to its French cousin, gratin, one of the points of difference is the frequent use of cheese in the latter. This allows you to often skip the sauce and use heavy cream, since the melted cheese acts as glue in the casserole.
How to Make Gluten-Free and Dairy-Free Scalloped Potatoes
Since my scalloped potatoes are gluten-free and dairy-free, I chose to use plant-based milk and white rice flour to make the white sauce. You can use any gluten-free flour you have on hand. You don’t need a lot of béchamel, and most options will give you the thickness you want. For milk, I prefer unsweetened almond, oat, or coconut.
If you find sauces intimidating, you can make a base similar to mine in a blender Gluten-Free and Dairy-Free Alfredo Sauce. If you're not a vegetarian, you can also explore using my Dairy-Free Creamy Chicken Soup as a base.
I usually make this dairy-free scalloped potatoes recipe without cheese, but I'm adding it as an optional element for anyone who wants a low-dairy option or might try a plant-based cheese. This isn't necessary, but it does have the added bonus of turning the top of your gluten-free scalloped potato casserole a lovely golden brown.
For convenience, I designed this recipe to use only one pan. You make the sauce in a skillet and then add the potatoes. It might be a little messier than throwing everything in a bowl, but I'd rather wipe a few streaks of sauce off the counter than wash another pan and bowl. Just start with an oven safe pan – I love this cast iron skillet is its surface area.
The final element that sets my dairy-free scalloped potatoes apart is that I use a mixture of shallots and scallions instead of onions. I find they melt a little better in the potato mixture and impart a lovely flavour. If you want to give them a Southwestern flavor, try adding diced jalapeños! This is my favorite flavor combination that I also use in this one Gluten Free Macaroni and Cheese.
Keep reading for this dairy-free scalloped potatoes recipe, and let me know if there are any other classic recipes you’d like me to explore!
With health and hedonism,
phoebe
Simple and Elegant Scalloped Potatoes (Gluten and Dairy Free)
portion size 6
raw material
- 4 spoon Vegetable butter or olive oil divided
- 2 green onions cut into thin slices
- 1 bunch of green onions Separate the white and green parts and slice both into thin slices
- 2 spoon White rice flour or AP gluten-free flour
- 1 1/2 cup plant milk
- 1/2 cup Chicken or vegetable broth Or white wine!
- 1 teaspoon sea ​​salt
- 2 pound Yukon gold potatoes With skin on, cut into â…› inch thick
- 1/3 cup grated cheddar cheese or plant-based alternative Elective
instruct
-
Preheat oven to 400 degrees Fahrenheit.
-
In a medium (12-inch) ovenproof skillet, heat 2 tablespoons dairy-free cream or oil over medium heat. Add shallots and white onions. Sauté for 5 minutes, until soft and starting to caramelize. Remove to bowl.
-
Add remaining 2 tablespoons oil or cream. Sprinkle in flour and stir until it forms a thick paste. Slowly add milk and stock, stirring to combine. Cook the sauce over medium heat for about 5 minutes, until thick enough to coat the back of a spoon. Don't stress if you don't get there. The sauce will thicken in the oven and as it cools. Add salt to taste.
-
Carefully transfer the potatoes, shallot mixture and half of the shallots to the pan and stir to coat with the dairy-free cream mixture. Arrange evenly. Sprinkle cheese over potatoes, if using.
-
Cover skillet with foil and bake for 30 minutes, until potatoes are tender. Remove the foil and continue baking for 20 to 30 minutes, until the potatoes are cooked through and crispy around the edges and the cheese (if using) is lightly browned on top.
-
Let gluten-free potato scallops rest at room temperature for 5 to 10 minutes, then serve warm and garnish with remaining green onions.
If you make it, tag @phoebelapine and #feedmephoebe – I’d love to see it!
