Dairy-Free Scalloped Potatoes
Jan 06, 2022, Updated Sep 18, 2025
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If you love a good potato side dish – let’s be honest, who doesn’t? – this Dairy-Free Scalloped Potatoes recipe is one you must try. I initially developed this recipe years ago as a Whole30-compatible side dish. It quickly became my go-to for an easy, satisfying pairing for so many meals.
The thinly sliced potatoes get bubbly and perfectly tender in a savory onion sauce that’s made with almond milk and ingredients you likely already have on hand – garlic, mustard and dried thyme.
This easy recipe for scalloped potatoes is low-cost, crowd-pleasing and even better than the classic. Pair it with Lemon-Salt Salmon or other roasted vegetables for a satisfying meal with minimal effort.
Whether you’re planning a holiday menu or just craving something hearty and homey, these easy dairy-free scalloped potatoes are comfort food done right.
Dairy-Free Scalloped Potatoes
Ingredients
- 3 pounds russet potatoes, about 3 medium potatoes
- 3 tablespoons ghee
- 1 small onion, thinly sliced
- 3 teaspoons minced garlic
- 2 heaping tablespoons arrowroot flour
- 1 teaspoon dried mustard
- 2½ cups almond milk
- 1½ teaspoons kosher salt
- ½ teaspoon cracked black pepper
- 1 tablespoon dried thyme
Instructions
- Preheat oven to 400 degrees F.
- Wash potatoes and thinly slice into ⅛-inch thick slices. Set aside.
- Add ghee to a large skillet heated over medium-high. Once ghee is heated, add sliced onion and cook until soft, about 4 to 5 minutes.
- Add minced garlic and ½ teaspoon kosher salt to the skillet and cook for another minute. Reduce heat to medium.
- Stir in arrowroot flour and dried mustard. Continue stirring for about 30 to 45 seconds before slowly pouring in the almond milk, stopping to stir about halfway through. Add 1 teaspoon salt, ½ teaspoon pepper and 1 tablespoon thyme.
- Continue stirring until sauce starts to thicken and just simmer. Remove from heat.
- Arrange a layer of potato slices to cover the bottom of a 2½ or 3 quart baking dish. Add a few spoonfuls of the sauce and repeat layers two more times, finishing with the remaining sauce on the top layer. Use the back of a spoon to smooth sauce completely over the top layer.
- Cover the baking dish with foil and bake in preheated oven for 30 minutes. Remove foil and bake for another 25 to 30 minutes, until potatoes are cooked through and top is golden brown.
- Let rest for a few minutes and serve.
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