Scalloped Potato Gratin

"Would you believe this dish is dairy-free? Truth! Tonight I served up these Dairy Free “Cheesy” Scalloped Potatoes and knew it was about time I shared the recipe! These potatoes are creamy, vegan, and way too good to not have a second serving of."
-- @lunchesandlittles

Recipe Intro From lunchesandlittles

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  • Recipe Card
Prep time 15mins
Cook time 1hr
Serves or Makes: 8-10

Recipe Card


  • 9 large washed, peeled, and thinly sliced potatoes
  • 1 large yellow onion, finely chopped
  • 1/3 cup non-dairy butter
  • 1 1/2 cups vegan vegetable broth
  • 1 cup non-dairy milk
  • 1/2 cup dairy-free cheese shreds
  • 1/3 cup all-purpose flour
  • 1 teaspoon garlic powder
  • 1/4 cup Chopped green onion
  • Optional: paprika, parsley and/or other seasonings to taste.


  • Step 1

    Grease a 2 quart (or larger) oven-safe casserole dish with oil or cooking spray.

  • Step 2

    Layer the thinly sliced potatoes and onions in the dish (alternating) and season with salt and pepper between each layer.

  • Step 3

    Meanwhile, in a medium-sized saucepan melt the butter. Then, stir in flour and whisk until well-combined.

  • Step 4

    Next, whisk in vegetable broth, garlic powder, milk and cheese shreds. Whisk until well-combined.

  • Step 5

    Pour your "cheese" sauce over the potatoes. Then, sprinkle with salt, pepper, and other seasonings, as desired.

  • Step 6

    Bake uncovered at 350℉ for 60 minutes, or until bubbly, and lightly browned on top.

  • Step 7

    Remove from oven, and allow to slightly cool.

  • Step 8

    Top with green onions, and serve immediately.