Scalloped Potatoes (Gluten-Free and Vegan) for So Delicious Recipe Contest

Who doesn’t love scalloped potatoes? While I’m not the biggest potato fan out there, (I could take or leave a regular baked potato, and mashed potatoes aren’t really a big deal to me. I know. What kind of crazy person am I?) I do love creamy, cheesy scalloped potatoes with their rich flavor and that lovely, browned top. But I can’t handle dairy anymore, so for the longest time, my life has been devoid of all scalloped potatoes.

That is, it was. This vegan scalloped potato recipe, now in my repertoire, is ready to go for all of those important meals (such as Easter, Christmas, Thanksgiving, etc.) or even for a nice Sunday dinner.

I’m sharing this recipe (and entering it into the So Delicious Recipe Contest) so that perhaps you, too, can enjoy scalloped potatoes once again, sans dairy. These potatoes are what you crave in scalloped potatoes – creamy, rich, golden brown on top. Full of flavor without being full of cheese. In fact, I think it’s time I find a reason to whip up another batch. If I’m nice, I might decide to share. The jury’s still out.


Scalloped Potatoes (Gluten-Free, Vegan)

About 3 lbs gold potatoes (Yukon Gold works well) peeled and sliced thin ( I used a mandoline)

3/4 c So Delicious unsweetened coconut milk beverage

1 c vegetable broth (chicken broth can be used)

2 T vegan butter (I used Earth Balance)

2 T arrowroot starch

2 T sweet white rice flour

2 T nutritional yeast flakes

½ t onion powder

¼ t garlic powder

½ t dry mustard powder

¼ t white pepper

¼ t nutmeg

3 T mayonnaise (vegan mayonnaise to keep it vegan; regular can be substituted)

¼ c white wine

1 T lemon juice

Salt to taste


Preheat oven to 350 degrees. Grease a baking dish and set aside. (I used a dish that was 7X11 inches.)

Combine potatoes, coconut milk beverage and broth in a saucepan. Simmer until potatoes are tender, about 5 minutes. Drain, reserving milk mixture. (Use a sieve and a bowl underneath to catch the milk.)

Clean out saucepan and add vegan butter. Melt over medium heat and add in arrowroot starch and sweet white rice flour, whisking for 30 seconds or so, to cook the flour. Add back the milk mixture, the nutritional yeast flakes, onion powder, garlic powder, mustard powder, pepper, nutmeg, mayonnaise, and white wine. Continue to whisk until smooth. Continue heating and whisking until thickened. Remove from heat.

Layer about half of the potatoes in the bottom of your prepared baking dish. Pour half of the sauce over this layer. Press down the potatoes to make sure the sauce covers them all around. Add the remaining potatoes and pour the rest of the sauce over the top. Press again to ensure the sauce covers the potatoes.

Bake for an hour or until potatoes are browned on top and tender throughout. Serves 8.



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