These gluten-free scalloped potatoes are a creamy, dairy-free take on the classic side dish. Tender golden potatoes are bathed in a rich vegan “cheese” sauce made from cashews and nutritional yeast, creating a comforting, flavorful casserole you can make ahead for holidays or freeze for later.
What Makes This Recipe Work
Potatoes are one of the most versatile side dishes — mashed, roasted, or layered into a gratin. These gluten-free scalloped potatoes deliver the same comforting, cheesy experience without gluten or dairy. I swapped traditional flour- and cream-based sauces for a simple vegan cheese sauce made from coconut milk, vegetable broth, soaked cashews, nutritional yeast, onion powder, garlic, and lemon juice. The result is creamy, savory, and satisfying — you won’t miss traditional gruyère.
This dish is easy to prepare, makes a great make-ahead side for holiday meals, and reheats well for leftovers.
Recipe Highlights
- Simple, pantry-friendly ingredients
- Make-ahead friendly
- Quick prep (about 15–20 minutes); oven finishes the dish
- Freezer-friendly
- Vegan, gluten-free, dairy-free, Paleo, & Whole30 compatible
- Perfect for holiday gatherings or weeknight dinners
Ingredient Notes
Most ingredients are common pantry staples. Here are a few notes to help you choose the best options.
Yukon Gold Potatoes: Yukon Golds are naturally creamy and hold their shape well when sliced thin. You can leave the skins on for texture or peel if you prefer. Russets work in a pinch, and sweet potatoes are an easy swap if desired.
Vegan Butter: Use your preferred vegan butter or ghee if you’re not strictly vegan. Regular butter works if dairy isn’t a concern.
Vegetable Broth: Use vegetable broth to keep the dish vegan; chicken broth is fine if you only need dairy-free.
Coconut Milk: Choose full-fat canned coconut milk (unsweetened) for body and richness. Refrigerated carton coconut milk is too thin.
Raw, Unsalted Cashews: These blend into a smooth, creamy base for the vegan cheese sauce. If you don’t have a high-powered blender, soak the cashews in hot water for at least 30 minutes before blending.
Lemon Juice & Nutritional Yeast: Fresh lemon brightens the sauce, while nutritional yeast adds a cheesy, savory note without dairy.
How To Make Gluten Free Scalloped Potatoes
- Preheat oven to 375°F (190°C) and lightly grease a 9×12-inch baking dish.
- Slice potatoes into 1/8-inch-thick rounds using a knife or mandoline; place slices in a large bowl.
- Make the vegan “cheese” sauce: combine cashews, water, lemon juice, nutritional yeast, 1/2 tsp salt, and onion powder in a high-powered blender. Blend until very smooth and creamy, with no cashew pieces remaining. Set aside.
- In a large skillet over medium heat, melt the vegan butter and sauté minced garlic for 1–2 minutes until fragrant.
- Add coconut milk, vegetable or chicken broth, the blended cashew sauce, and 1 tsp sea salt. Whisk and cook for a few minutes until the sauce bubbles and begins to thicken.
- Layer one-third of the potato slices in the prepared baking dish. Pour one-third of the sauce over the potatoes and spread evenly. Repeat twice more to use all potatoes and sauce.
- Cover with foil and bake 30 minutes. Remove foil and bake an additional 30–35 minutes until bubbly, golden, and the potatoes are tender when pierced with a fork.
- Garnish with chopped fresh parsley and serve warm.
Mary’s Tips & Tricks
Variations: Fold in cooked ham, chicken, or turkey to turn the casserole into a main. Add sautéed peas or mushrooms (sauté with butter or ghee and garlic 5–7 minutes first) for extra vegetables.
Storage: Refrigerate leftovers in an airtight container for 3–4 days. Reheat covered in the oven until warm.
Slicing: A mandoline speeds up slicing, but a sharp knife works fine — aim for 1/8-inch-thin slices for even cooking.
No High-Powered Blender? Soak cashews in hot water for at least 30 minutes to soften before blending to achieve a smooth sauce.
Recipe FAQs
Yes. Assemble the sliced potatoes and sauce 1–2 days ahead, cover the baking dish, and refrigerate. Bring to room temperature for about an hour before baking for best results.
The creamy vegan sauce relies on cashews for body and texture. I haven’t tested a nut-free alternative; if you try one, adjust expectations for texture and flavor accordingly.
Absolutely. This sauce works well with pasta, vegetables, or as a base for vegan mac and cheese.
Try These Gluten-Free Side Dishes…
Easy Keto Green Bean Casserole
Paleo Sweet Potato Casserole
Dairy-Free Creamy Mashed Potatoes
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Easy Gluten Free Scalloped Potatoes | Vegan
Ingredients
- 3 lbs yukon gold potatoes
- 2 tbsp ghee or vegan butter
- 3 cloves minced garlic
- 1 cup full-fat canned coconut milk (unsweetened)
- 1 cup vegetable or chicken broth
- 1 tsp sea salt
- 1 tbsp chopped parsley, for garnish (optional)
“Cheese” sauce
- ½ cup raw, unsalted cashews
- ¾ cup water
- 1 tbsp lemon juice
- 1 tbsp nutritional yeast
- 2 tsp onion powder
- ½ tsp sea salt
Instructions
- Preheat oven to 375°F. Lightly grease a 9×12-inch baking dish.
- Slice potatoes 1/8-inch thick and add to a large bowl.
- Blend cashews, water, lemon juice, nutritional yeast, ½ tsp salt, and onion powder until very smooth. Set aside.
- Melt ghee or vegan butter in a skillet over medium heat and sauté garlic 1–2 minutes.
- Add coconut milk, broth, blended cashew sauce, and 1 tsp sea salt. Whisk over medium heat until sauce bubbles and thickens slightly.
- Layer one-third of the potatoes in the dish, pour one-third of the sauce over them, and spread evenly. Repeat twice more.
- Cover with foil and bake 30 minutes. Remove foil and bake an additional 30–35 minutes until bubbly and golden.
- Garnish with chopped parsley and serve warm.
Notes
Variations: Add cooked ham, chicken, or turkey for a heartier dish. Stir in sautéed peas or mushrooms (sauté 5–7 minutes with the butter and garlic first).
Storage: Refrigerate in an airtight container for up to 3–4 days.
Mandolin: Use a mandoline for uniform, thin slices or slice carefully with a knife to about 1/8 inch thick.
No Blender: If you lack a high-powered blender, soak cashews in hot water for 30 minutes to soften before blending.
Nutrition
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Carbohydrates: 46 g
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Protein: 8 g
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Fat: 18 g
All nutrition facts are estimates and may vary based on ingredients and portion sizes. For precise values, weigh ingredients and recalculate per serving.
This recipe was originally posted on October 14, 2020 and republished on November 1, 2022 with updated copy and photos.