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a side of dairy free scalloped potatoes on a plate

Dairy-Free Scalloped Potatoes

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  • Author: Jen Lopez
  • Prep Time: 20 minutes
  • Cook Time: 1 hour 15 minutes
  • Total Time: 1 hour 35 minutes
  • Yield: 6 1x
  • Category: Side Dishes
  • Method: Oven
  • Cuisine: American
  • Diet: Gluten Free


This scalloped potato recipe is gluten-free, dairy-free, Whole30 compliant and just an overall great healthy side dish for your Thanksgiving table or even just your regular weeknight table!


  • 6 cups peeled and sliced russet potatoes
  • 4 tablespoons ghee or 1/2 stick dairy free butter
  • ⅓ cup cassava flour
  • 3 cups unsweetened almond milk
  • 2 teaspoons sea salt
  • ½ teaspoon black pepper
  • 1 tablespoon dried thyme or fresh


  1. Peel and slice the potatoes very thinly using a mandolin or a very sharp knife. Spray a 9x13 inch casserole dish with non-stick cooking spray and stack the potatoes vertically in the baking dish.
  2. Now make the roux: in a medium saucepan melt the ghee over medium low heat. Add the flour and keep stirring until it;s blended well.  
  3. Slowly pour the dairy free milk and bring to a low boil stirring constantly. Cook the roux for 5-6 minutes or until the sauce has thickened.
  4. Add the salt, pepper and dried thyme. Pour the sauce all over the potatoes making sure to cover them well.
  5. Cover with foil and bake for 60 minutes at 350ºF. Uncover and bake for an additional 15 minutes to brown the top.
  6. Remove from the oven and let the potatoes rest for 5-10 minutes. This will help the sauce to thicken. Sprinkles with fresh herbs and enjoy!


  • You can add finely chopped onion into the melted dairy-free butter before you add the flour for the roux.
  • We highly recommend using Russet potatoes. They are such a straightforward tasting potato that holds up really well with lots of sauce.


  • Serving Size: 1/6th of recipe
  • Calories: 448
  • Fat: 19.8
  • Carbohydrates: 65.4
  • Fiber: 6.3
  • Protein: 7.4