Dairy Free Scalloped Potatoes

These oven baked scalloped potatoes made with oil and seasoning are a great alternative that the typical kind made with cream and grated cheese!

This recipe for scalloped potatoes is one my mom has made for years. No one in our family was on a dairy free or gluten free diet. We just loved this version of scalloped potatoes and it is so simple to make with just a few ingredients you probably always have on hand. Potatoes, onions, oil, water and seasoning – that is it!

This scalloped potato recipe uses no milk, cheese, butter or flour, so it is perfect for people who try to limit or eliminate dairy or gluten from their diet.

Dairy free Gluten Free Scalloped Potatoes

People often serve scalloped potatoes with ham. They go very well together and is convenient since you can have both in the oven at the same time.

Here is a recipe with instructions for – How to Cook a Smoked Picnic Ham

If you are also looking for a nice vegetable side dish to go along with scalloped potatoes and ham – check out these options!

Dairy free Gluten Free Scalloped Potatoes

Lay 1/3 of the sliced potatoes in a baking dish. Lay 1/3 of the onion slices. Season with some of the salt, pepper and thyme.

Dairy free Gluten Free Scalloped Potatoes

Lay two more layers of the sliced potatoes and onions. Pour the oil and water over the potatoes. Season with some more salt, pepper and thyme. If you want, you can use chicken broth in place of the water.

Dairy free Gluten Free Scalloped Potatoes

Bake covered in a 375F oven for 30 minutes. Remove the cover from the baking dish and cook for about 30 more minutes or until the potatoes are tender and cooked through.

Dairy Free Scalloped Potatoes

Dairy free Gluten Free Scalloped Potatoes
5 out of 5
20 reviews
Print
How to make scalloped potatoes with no milk and no gluten. Oven baked scalloped potatoes made with oil and seasoning. Easy scalloped potatoes
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Servings: 8 people

Ingredients

  • 6 medium potatoes
  • 2 onions
  • 1 1/2 tsp salt
  • 1 tsp fresh ground black pepper
  • 1/2 tsp thyme
  • 1/3 cup oil
  • 2 cups water

Instructions

  • Preheat oven to 375F.
  • Thinly sliced the potatoes and onions.
  • Lay out 1/3 of the sliced potatoes followed by 1/3 of the sliced onions in a baking dish. Season with some salt, pepper and thyme.
  • Repeat previous step two more times to lay all the sliced potatoes and onion in the baking dish.
  • Pour the oil and water over the potatoes and season with some more of the salt, pepper and thyme.
  • Bake covered for 30 minutes. Remove the cover from the baking dish and cook for about 30 more minutes or until the potatoes are tender and cooked through.

Nutrition

Per serving:

Calories: 187kcalCarbohydrates: 23gProtein: 4gFat: 10gSaturated Fat: 1gSodium: 456mgFiber: 5gSugar: 1g

Nutrition Disclaimer

 

Categories

Did you try this recipe?

Leave a comment and let me know how it turned out. Or, take a picture to share on Instagram and tag me @theblackpeppercorn.

Leave a comment

Recipe Rating




26 comments

  • 5 stars
    Made this the other day as my wife is on a dairy free diet. Turned out so good!! I used chicken broth. Thanks Steve!

    • Reply
  • 5 stars
    Used chicken stock instead of water. Added 1 zucchini-thinly sliced ….excellent recipe..😀

    • Reply
  • 5 stars
    I made this recipe and it is in the oven now. Can’t wait to eat!! I added organic sweet Italian chicken sausage and fresh Italian parsley and used one cup of organic chicken bone broth. That’s the only changes I made to the recipe.

    • Reply
    • Italian sausage sounds like a delicious addition to the scalloped potatoes.

  • Going to try making these for easter ahead of time and substitute ghee for oil and bone broth for water. Think it will give more flavour 😁

    • Reply
  • 5 stars
    These potatoes were so good! I will be making them often. It was an easy recipe. I think I left them in a little too long but they tasted great!

    • Reply
  • 5 stars
    I was shocked at how good these potato’s tasted thumbs up!!

    • Reply
    • I know what you mean. It seems like a simple collection of ingredients, but it turns into a super tasty side!

  • In my region of France, this is called «  pommes de terre boulangère »… Less onions are used here.

    • Reply
  • 5 stars
    I made these on Easter. They were awesome. Everyone went back for seconds. Thanks for the recipe.

    • Reply
    • So glad you enjoyed them! We had cheesy scalloped potatoes this year. Love both kinds! 🙂

      • Reply
  • Hi!

    What type of potatoes do you recommend for this recipe?
    Alisa

    • Reply
    • I typically use white or yukon gold potatoes for this recipe.

      • Reply
  • Can I bake this the night before and then just warm it up to serve the next day?

    • Reply
    • yes, I am sure that would work fine. There is a chance that warming it up again, might dry out the top layer of potatoes though. Good luck!

      • Reply
      • Can this be frozen and then baked?

        • Reply
        • Hmm, I don’t think it can be frozen prior to baking. Not sure how that would alter the texture of the potatoes.

  • This looks delicious and I’ll try it this week. I notice the cook time is showing 30 minutes but the recipe dialog says to cook covered for 30, then uncovered for ~30 more or until potatoes are cooked through.

    • Reply
    • Thanks for catching that! I adjusted the cook time as it should be 60 minutes. The instructions are correct. Hope you enjoy it!

      • Reply
  • 5 stars
    Have you ever replaced water with a non-dairy milk?

    • Reply
    • 5 stars
      Amazing! Everyone loved it too much. I added garlic though. Very yummy.

      • Reply
      • I used avocado oil & added diced ham to each layer. Turned out so good. Very good flavor! Although there was a lot of liquid! I used Yukon gold potatoes, maybe weren’t as absorbent?

        • Reply
  • 5 stars
    what kind of oil works best?

    • Reply
    • I use vegetable oil and it turns out great.

      • Reply
    • I used avocado oil & added diced ham to each layer. Turned out so good. Very good flavor! Although there was a lot of liquid! I used Yukon gold potatoes, maybe weren’t as absorbent?

      • Reply

Subscribe to the newsletter and never miss a recipe!