“Creamy Gluten-Free & Dairy-Free Scalloped Potatoes” That Taste Like You Cheated: Silky, Golden, Unreal

You want comfort food that doesn’t sabotage your gut? Good. These scalloped potatoes are criminally creamy without dairy, buttery without butter, and so indulgent you’ll swear someone snuck in cheese.

The texture is silky, the top is golden and crisp, and the flavor hits like your favorite holiday dish went to culinary school. No weird aftertaste, no cardboard vibes—just legit, luscious layers. Ready to make everyone at the table ask for the recipe and then act shocked when you say “dairy-free”?

What Makes This Special

This recipe nails the trifecta: gluten-free, dairy-free, and still insanely creamy.

The secret is a smart combo of full-fat coconut milk and a savory cashew cream that mimics classic béchamel without the baggage. A quick stovetop infusion with garlic, onions, and thyme builds a flavor base so rich your taste buds won’t miss the cheese.

We also use starch-rich potatoes to create natural body and silkiness—no floury roux required. Plus, a thin layer technique and covered baking ensures perfectly tender slices.

Think old-school scalloped potatoes with modern ingredients and zero compromise.

What Goes Into This Recipe – Ingredients

• 2 1/2 lbs Yukon Gold or russet potatoes, peeled and sliced 1/8-inch thin
• 1 medium yellow onion, thinly sliced
• 3 cloves garlic, minced
• 1 1/4 cups full-fat canned coconut milk (well-shaken)
• 1 cup unsweetened almond milk (or oat milk, GF certified)
• 3/4 cup raw cashews, soaked in hot water 20–30 minutes and drained
• 2 tablespoons olive oil (or avocado oil)
• 1 tablespoon nutritional yeast (for subtle “cheesy” depth)
• 1 1/2 teaspoons fine sea salt, plus more to taste
• 1/2 teaspoon freshly ground black pepper
• 1 teaspoon Dijon mustard
• 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried)
• 1/4 teaspoon smoked paprika (optional, for warmth)
• 1–2 tablespoons chopped chives or parsley, for garnish
• Optional crunch topping: 1/2 cup gluten-free panko mixed with 1 tablespoon olive oil and a pinch of salt

Cooking Instructions

1. Prep the cashews: Soak cashews in hot water for 20–30 minutes, then drain. Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
2. Slice the potatoes: Peel and slice potatoes 1/8-inch thin.

   A mandoline makes this fast and consistent. Keep slices in a bowl of cold water to prevent browning while you work, then drain and pat dry.

3. Sauté aromatics: In a medium pot over medium heat, add olive oil. Cook onions with a pinch of salt for 5–7 minutes until soft and translucent, not browned.

   Stir in garlic and thyme; cook 1 minute until fragrant.

4. Make the “cream” base: In a blender, combine soaked cashews, coconut milk, almond milk, Dijon, nutritional yeast, smoked paprika, 1 1/2 teaspoons salt, and pepper. Blend until ultra-smooth and silky.
5. Infuse and thicken slightly: Pour the blended mixture into the pot with onions/garlic. Simmer on low for 3–4 minutes, stirring.

   It won’t get thick-thick—just slightly nappe. Taste and adjust seasoning.

6. Layer the potatoes: Arrange one-third of the potato slices in the baking dish, slightly overlapping. Spoon over one-third of the cream mixture.

   Repeat for two more layers, finishing with cream on top.

7. Optional topping: If using GF panko, toss with olive oil and sprinkle over the top layer.
8. Cover and bake: Cover tightly with foil and bake 35 minutes. This steams the potatoes so they turn tender without drying out.
9. Uncover and finish: Remove foil and bake another 20–30 minutes until bubbling, edges are golden, and a knife slides through easily. If you want deeper color, broil 1–2 minutes (watch closely).
10. Rest and serve: Let stand 10–15 minutes so the sauce sets slightly.

    Garnish with chives or parsley. Serve warm and bask in the compliments.

Preservation Guide

• Fridge: Cool completely, cover, and refrigerate for up to 4 days.
• Reheat: Warm covered at 325°F (165°C) for 15–20 minutes, adding a splash of almond milk if needed to loosen the sauce.
• Freezer: Freeze baked and cooled portions tightly wrapped for up to 2 months. Thaw overnight in the fridge, then reheat covered until hot.
• Make-ahead: Assemble up to 24 hours ahead, cover, and refrigerate.

  Bake an extra 10 minutes to account for the cold start.

Nutritional Perks

• Dairy-free creaminess from cashews and coconut milk delivers satisfying fats without butter or cream.
• Potatoes provide potassium, vitamin C, and fiber (especially if you leave some peel on, IMO).
• No gluten, no problem: Naturally thickened by potato starch and cashew cream—no floury roux needed.
• Lower sodium potential: You control the salt; herbs and aromatics give big flavor without heavy seasoning.

Avoid These Mistakes

• Skipping the soak/blend time: Grainy cashew cream will ruin the texture. Blend until totally smooth.
• Thick slices: Anything thicker than 1/8 inch risks undercooked centers. Keep it thin and even.
• Dry layers: Don’t skimp on cream per layer.

  Each layer should be lightly coated so the dish bakes into one cohesive sliceable masterpiece.

• High heat the whole time: Blasting at high temp can curdle plant milks. Gentle simmer on the stovetop and moderate oven heat are key.
• Not resting: Cutting in too soon turns it soupy. Ten minutes of patience = clean, creamy slices.

  Shocking, I know.

Recipe Variations

• Herb-forward: Add 1 tablespoon chopped rosemary and extra thyme for a woodsy profile.
• Garlic lovers: Roast a whole head of garlic and blend the cloves into the cream for sweet, mellow depth.
• Mushroom umami: Sauté 8 oz cremini mushrooms with the onions for a richer, steakhouse vibe.
• Cauliflower boost: Blend 1 cup steamed cauliflower into the cream for extra body and lighter calories.
• Spicy kick: Add 1/4–1/2 teaspoon crushed red pepper or a pinch of cayenne to the cream.
• Truffle elegance: Drizzle 1–2 teaspoons truffle oil over the top before serving. Fancy without trying too hard.
• Onion-crust finish: Mix GF panko with crispy fried shallots (GF) for a textural power move.

FAQ

Can I make this nut-free?

Yes. Replace cashews with 1 cup silken tofu or 3/4 cup sunflower seed kernels (soaked and blended very smooth).

Check seasoning; sunflower seeds add a slightly earthier note.

Does it taste like coconut?

Not noticeably. The savory elements, mustard, and nutritional yeast balance it out. If you’re super sensitive, use a brand of coconut milk with a neutral flavor or swap half for unsweetened oat milk.

Which potatoes work best?

Yukon Golds for creamy, custardy layers; russets for a fluffier, slightly more absorbent texture.

Both are winners. Avoid waxy varieties like red potatoes—they don’t soften as nicely.

Can I use only almond or oat milk?

You can, but the combo of coconut milk and cashews gives the richest result. If skipping coconut milk, add 2–3 tablespoons olive oil to the blend for extra body.

How do I know it’s done?

The top should be bubbling with golden edges, and a thin knife should slide through the center without resistance.

If the top browns too fast, tent with foil.

Is nutritional yeast required?

No, but it adds a subtle “cheesy” savoriness. If skipping, add an extra 1/4 teaspoon Dijon and a pinch more salt to keep flavor balanced.

Can I assemble and freeze before baking?

Better to bake first, then freeze. Raw potatoes can discolor and become mealy when frozen.

Baking sets the structure and protects the texture.

In Conclusion

These Creamy Gluten-Free & Dairy-Free Scalloped Potatoes are proof you can have lush comfort food without the usual suspects. The layers are tender, the sauce is silky, and the flavor is big enough to steal the side-dish spotlight. Make it for holidays, Sunday dinner, or whenever you want applause with your entrée.

FYI: leftovers reheat like a dream—if there are any.