final shot of scalloped potatoes

Vegan Scalloped Potatoes

These Vegan Scalloped Potatoes are also gluten free, soy free, egg free and nut free.

Hi Guys! Do you have your menu planned for Easter? If not, here’s an easy dairy-free scalloped potato recipe. This is my go-to side dish for Holidays. It is one of those classic comfort foods that seems super fancy, but it’s so easy you can make it on any weeknight too! My Grandma taught me how to make Scalloped Potatoes and it was not hard to make some adjustments for my allergies.

scalloped potatoes with text

My Grandma always said the key to making these taste good is to go HEAVY on the salt and pepper. Salt is kind of obvious since potatoes eat up salt. Even if you’re not a huge pepper personally normally, you’ll be happy to add a lot to these. It really just adds a rich flavor to the potatoes.  I also added nutritional yeast to add to that rich flavor. Without real dairy and butter, I found it needed a little something. Nutritional yeast is that perfect little something. It has such a cheese-like flavor, it goes great with this dish.

Layering the Ingredients

This dish is so simple because all you have to do is keep layering the ingredients until you run out of potato slices. I suggest having all your ingredients out and ready with spoons so you can keep moving through each step.

1. Sprinkle with little pieces of dairy free butter

scalloped potatoes topped with dairy free butter
1. Sprinkle with little pieces of dairy free butter

2. Sprinkle with your flour, salt, and pepper

scalloped potatoes with flour
2. Sprinkle with your flour, salt, and pepper

3. Last pour on your dairy-free milk

Continue layering all of your potatoes with butter, flour, salt, and pepper. When you get to the top sprinkle on your Nutritional Yeast Seasoning  and pour on your milk.

last shot of scalloped potatoes
3. Last pour on your dairy free milk
final shot of scalloped potatoes
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Vegan Scalloped Potatoes

These vegan scalloped potatoes are perfect for any special meal. They are buttery, thick and slightly creamy. They have an amazingly rich flavor that goes great with any type of meat or veggie. 
Prep Time24 minutes
Cook Time35 minutes
Total Time59 minutes
Course: Side Dish
Cuisine: American
Servings: 4 people
Calories: 311kcal
Author: Emily Meyer | Eat or Drink
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  • Preheat your oven to 425°F.
  • Slice your potatoes into circles that are about 1/4 of an inch thick.  Put the first layer of potatoes into your baking dish. You want them slightly overlapping so that there are no large holes.
  • Put about 1/4 of your butter, flour, salt, and pepper onto the first layer of potatoes. Then put another layer of potatoes on top of that and repeat. Continue until your pan is full.
  • On top of the final layer of potatoes, only put on the butter, salt, pepper, and nutritional yeast. No more flour on the top. Then pour on your milk.
  • Bake in the center of your oven for about 25 - 40 minutes or until the top layer of potatoes is slightly brown and a butter knife can easily be inserted into all layers of potatoes.


Brands I used:
Note: When you pour on the milk, please note that it only needs to cover about 3/4 of the potatoes. It should not drench the entire pan. Depending on the size and shape of your baking dish you may need slightly less or slightly more milk.


Calories: 311kcal | Carbohydrates: 41g | Protein: 8g | Fat: 13g | Saturated Fat: 2g | Sodium: 803mg | Potassium: 1017mg | Fiber: 7g | Vitamin C: 25.8mg | Calcium: 162mg | Iron: 7.8mg

finished vegan scalloped potatoes

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