Gluten Free, Dairy Free
This easy allergy friendly recipe has tender potatoes cooked in an herby cream sauce. It's a delectable side dish that's perfect to serve for the holidays!
Why I Love This Recipe
You'll love this simple flavor packed recipe! It is the perfect side to serve for Easter brunch, Christmas, or Thanksgiving. Made with dairy free butter and milk, and gluten free cassava flour, this potato dish is allergy friendly and delicious. It's fancy enough to serve guests and scrumptious enough that you'll want to make it all the time!
Dairy Free Scalloped Potatoes are a cozy, bubbly casserole that is filled with tender potatoes swimming in a savory herb flavored sauce underneath a golden brown crust. It's perfect served alongside holiday ham, turkey, Chicken & Mushrooms, Pork Chops With Brown Gravy, or Pineapple Thyme Chicken Drumsticks.
Cooking Tips
Additionally, it can be hard finding a good dairy free, soy free butter alternative, but this dairy free butter is one my favorite finds. The base of it is cashews, so it is a no go for those of you with nut allergies. Earth Balance and Country Crock also offer good quality plant based butters that are nut free. However, it’s important to note they both do contain soy and/or legume products.
Moreover, feel free to peel the potatoes if you prefer. I like to leave the peel on for color and nutrients in this Dairy Free Scalloped Potatoes recipe.
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📖 Recipe
Dairy Free Scalloped Potatoes With Fresh Herbs {Gluten Free}
Equipment
- 1 mandolin
- 1 medium skillet
- 1 wooden or silicone spoon
- 1 8 x 8" baking pan
- measuring cups and spoons
Ingredients
- 2 tablespoon dairy free butter*
- ½ medium onion small diced
- ¾ teaspoon salt divided
- ½ teaspoon black pepper divided
- 1½ teaspoon minced fresh dill
- 1½ teaspoon minced fresh basil
- 1 teaspoon minced fresh rosemary
- 2 tablespoon cassava flour
- 2 cups dairy free milk I used lightly sweetened almond milk
- 2 tablespoon lemon juice
- 4 medium unpeeled red potatoes**
- several sprays avocado oil***
Instructions
- Pre-heat oven to 350℉.
- Add butter to a medium skillet over MEDIUM heat and warm until melted. Then add diced onions and ⅛ teaspoon salt. Sauté stirring occasionally until softened about 3-5 minutes. Add ⅛ teaspoon salt, ⅛ teaspoon black pepper, fresh dill, basil, and rosemary. Cook until fragrant about 30 seconds.
- Sprinkle cassava flour evenly over onions and herbs. Cook stirring constantly until flour is fully incorporated and forms a thick paste.
- Slowly add ½ cup dairy free milk whisking constantly which will produce a thin paste. Then add the remaining milk, continuing to whisk to combine smoothly.
- Allow sauce to continue to thicken over MEDIUM heat, whisking often, about 5-7 minutes. Remove from heat.
- Use cooking spray to fully grease the 8x8" baking pan. Use a mandolin to thinly slice the potatoes. Add about ⅓ of the potato slices, overlapping each other in the bottom of the baking dish. Sprinkle evenly with ⅛ teaspoon of salt and ⅛ teaspoon of black pepper.
- Cover with ⅓ of the herby cream sauce.
- Repeat this process 2 more times ending with cream sauce.
- Cover with aluminum foil and bake for 45 minutes. Remove foil and bake an additional 45 minutes. Serve warm!
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