Making these creamy, dairy-free, scalloped potatoes couldn’t be easier. Slice your potatoes and onions, blend up some Mother Mix sauce infused with some seasonings, layer everything together, and bake. Hello, low-stress, gluten-free, dairy-free comfort food.
If you’re not onto the Mother Mix yet, don’t worry, we’ve got the equivalent ingredients (almond flour, nutritional yeast, tapioca starch, salt) listed for you and the recipe is still very fast and easy.
The Ingredients
This Scalloped Potato recipe is made with just a few simple ingredients: potatoes, onions, margarine, nutmeg, garlic, and the Mother Mix, our DIY vegan comfort-food starter. If you don’t have the Mother Mix, you can use the equivalent ingredients: almond flour, nutritional yeast, tapioca starch and salt. See the Recipe Card below for the quantities.
Leave out the garlic if you wish, but include the nutmeg -- it's a key flavour in the Bechamel sauce used in traditional scalloped potatoe.
About the Mother Mix
The Mother Mix is an all-natural, gluten-free dry mix that you can make in minutes and store in your pantry.
Use it to jumpstart over 16 different creamy and cheesy plant-based recipes - from Spinach Dip to Scalloped Potatoes and Veggie Pot Pie.
You can also use it on its own -- just add water, blend, and heat -- to make a simple vegan cream sauce, delish over roasted veggies!
Choosing Potatoes
You’ll want to use starchy potatoes, such as Idaho or Russet potatoes. You can also use Yukon Gold potatoes, which are considered an all-purpose potato. You can leave the peel on or off, whatever you like.
Choosing Onions
For the onions, you can use an all-purpose type onion such as white onions, yellow onions, or sweet onions.
Related Recipes
These recipes are all made with the Mother Mix:
Recipe Card
Dairy-free and Gluten-free Scalloped Potatoes
Ingredients
- 4 cups potatoes, thinly sliced
- 1 1/2 cups onion, thinly sliced
- 1/2 teaspoon nutmeg
- 1 teaspoon garlic powder
- 1 cup Mother Mix + 1 1/2 cups water (See below for replacement ingredients.)
- 1 tablespoon margarine
Optionally, if you don't have the Mother Mix
- 3/4 cup almond flour (we use superfine almond flour, also called almond meal, or ground blanched almonds)
- 1 1/2 cup water
- 3 tablespoons tapioca starch (also called tapioca flour)
- 4 tablespoons nutritional yeast (add more if you want the potatoes to taste cheesy)
- 3/4 teaspoon salt
Instructions
- Prep: Preheat the oven to 350F. Slice the potatoes and onions, about 1/16th to 1/8th of an inch think. Blend the Mother Mix (or equivalent ingredients), along with nutmeg, garlic, and salt, on high for 1 minute.
- Assemble: In a baking dish, place a thin layer of sauce, followed by a thin layer of potatoes, and then a thin layer of onions. Repeat for two layers, and then finish with a layer of potatoes. Dab the margarine on top.
- Bake: Bake for about 50 minutes, until potatoes are cooked through and fork tender.
