Dairy Free Scalloped Potatoes

5 from 2 votes

These are the best dairy free scalloped potatoes with red potatoes you will ever make. Cheesy with lactose free ingredients, you'll love this

Prep Time15

Cook Time1 20

Course: Side Dish

Cuisine: American

Keyword: au gratin, cheesy, dairy free, potatoes, scalloped

Servings:

Author: Justine

1.5 c red potatoes peeled and sliced
4 tbsp dairy free butter Country crock has a vegan version
2.5 c dairy free cheese Daiya has a great shredded cheddar cheese variety that works well, or use half cheddar half another variety
1/2 tsp salt
1/3 tsp pepper
1/3 tsp nutmeg
1/3 tsp thyme
1 small onion diced
3 tbsp all purpose flour to thicken
1 c lactose free milk or plain almond milk, cashew or coconut for sweeter flavor as full of fat as possible

Preheat the oven to 380 degrees F. Cut the peeled potatoes into very thin slices. It is convenient to use a grater-slicer or mandolin so they are all the same thickness. Melt the butter in a saucepan. Add all-purpose flour and mix with a spatula.
Start pouring milk and stir at the same time. When you get a thick sauce, add a pinch of salt, pepper, thyme and nutmeg, mix again.
Add 1 1/2 cup grated cheddar stir until cheese is melted. Put a third of the chopped potatoes in a baking dish, put half of the chopped onion on top. Salt the potatoes a little.
Pour a third of the cheese sauce over the potatoes. Top with another layer of potatoes and onions, then sauce, another layer of potatoes and remaining sauce. Cover the baking dish with foil and bake in the oven for 50 minutes.
Remove the foil, top with a cup of grated cheddar and bake for another 30 minutes. Remove, keep warm for 10-15 minutes to solidify up. Cut the potato gratin into portions and serve.