Dairy-Free Scalloped Potatoes

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Dairy-Free Scalloped Potatoes


  • 6 cups purple potatoes you can also use russet
  • 4 tbsp dairy free ghee plus more to grease the bottom and sides of a casserole dish
  • 4 tbsp arrowroot powder
  • 3 cups almond milk unsweetened and unflavored
  • 1.5 tsp salt
  • .5 tsp pepper
  • 1 tbsp dried thyme
  • 1 tsp onion powder
  • 1 tsp garlic powder


  • Peel and slice potatoes to measure around 6 cups— for me this was 2.5 large purple potatoes.
  • Melt the ghee in a saucepan on the stove. Add the arrowroot powder and stir for a few minutes or until combined.
  • Pour in the almond milk and bring to a low boil, stirring often. When the sauce thickens, turn down the heat to medium and cook for about 10-15 minutes. Add salt, pepper, onion and garlic.
  • Prepare a casserole dish, brushing ghee on the sides and bottom. Layer the potatoes, overlapping.
  • Pour over the sauce and sprinkle with thyme. Cover with foil.
  • Bake at 350F for 30 minutes.
  • Uncover and bake for another 60 minutes.
  • Remove from oven and let stand for 10 minutes as the sauce thickens. Enjoy!

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