Dairy Free Scalloped Potatoes
- October 30, 2017
- By Rick Montieth
- In Favorite Recipes
- No Comments

It’s that time of year again, family’s coming to town, you have friends’ parties to attend, maybe even a work pitch-in to be prepared for. Not to worry, this easy dairy free scalloped potato recipe is sure to be a crowd pleaser! Plus, leaving out the dairy helps ensure it stays as healthy as holiday sides can! Try them and let us know what you think!
Ingredients:
- 6 cups sliced potatoes
- 5 Tbsp dairy free butter
- 4 Tbsp organic flour
- 3 cups unsweetened plant milk (i.e. almond, cashew, or soy)
- 1 Tbsp salt
- 1 tsp ground black pepper
- ½ tsp paprika
- ½ tsp garlic powder
- ½ tsp onion powder
- 1 Tbsp fresh thyme, chopped
- 1 Tbsp fresh rosemary, chopped
Directions:
- Peel and slice potatoes approx. ¼ inch thick
- Preheat oven to 350 degrees
- Melt 4 tablespoons butter in a saucepan over medium heat
- Once butter is melted, whisk flour in to butter and blend until smooth
- Add dairy free milk, stir often, turn up heat and bring to a boil
- Once boiling turn to medium, add salt, pepper, paprika, garlic powder, and onion powder
- Stir regularly for 15 minutes as sauce thickens
- Use 1 Tbsp butter to grease large baking dish. Add sliced potatoes to dish and layer them so they overlap
- Pour sauce over potatoes, ensuring it gets down in the gaps to cover all potatoes, and cover with lid or foil
- Place in oven and bake for 30 minutes
- Remove from oven, take off cover, top with fresh salt and pepper and return to oven, uncovered, for 1 hour
- Take out of oven, sprinkle fresh thyme and rosemary over the top, let stand 10 minutes
- Serve and enjoy!

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