Dairy Free Scalloped Potatoes Recipe - Vegan In The Freezer (2024)

Published: . Last Updated: by: Ligia Lugo

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Dairy Free Scalloped Potatoes is comfort food at it's best. Potatoes baked in a casserole that has been covered with a creamy vegan white sauce. Herbs sprinkled overall for a little extra sumpin sumpin.

Comfort food can take a step forward and still give you that old nostalgic feeling. ThisDairy Free Scalloped Potatoes recipe is a great example of that.

Since it is lower in fat, that can give you lots of comfort too. Right out of the oven comes a bubbling casserole filled with potatoes and lots of creamy sauce.

The difference is that dairy-free milk is used inthe roux and the vegan scalloped potatoes casserole is sprinkledwith a few fresh herbs. That all cranks up the flavors a notch.

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Chef Tips

There is no onion in this recipe either so it covers all of the picky eaters. You, of course, can add finely chopped onion into the melted dairy-free butter before you add the flour.

It will be great that way too but since I had to make it 'onionless'for my 'big kid' I thought I would give exact measurements for that.

There isn't any cheese in real scalloped potatoes. If there is cheese then it is Potatoes Au Gratin. So if I wanted Potates Au Gratin then I would add a little nutritional yeast to the sauce.

Potatoes come in all colors and sizes. Some are better for boiling, some are better for baking.

I used russet potatoes for this casserole. They are such a straightforward tasting potato that holds up really well with lots of sauce.

Sliced, diced, roasted, baked, fried, creamed, mashed, served alone or added to casseroles they are a perfect vegetable. You can even make them into Baked Potato Soup.

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This vegan scalloped potatoes recipe was so good last night. Ed verbally complimented me on the potatoes and went back for more. He is so happy there are leftovers for tonight.

Me too. Besides looking forward to a dish it is alsoalmost like having the night off. That is something we can all use once in a while, right?

How do you make a roux

A roux is the beginning of a sauce and it starts with butter and flour. In our case, it's dairy free butter.

Melt the dairy-free butter in a saucepan or skillet. For this recipe, a saucepan is used. I like to use one that holds at least four cups. This aids in stirring and making a larger quantity than you thought you might.

Add the flour and it is often the same amount as the butter. Stir until all is well blended. It will seem like a thick clump of moist flour. Keep stirring for about a minute. This cooks out the raw taste of flour.

How to make a sauce from roux

  • Pour in the dairy-free milk or whatever liquid your recipe calls for. It could be a broth or stock but this recipe is for dairy-free milk. Bring to a low boil and stir often. It will thicken as it comes to a boil.
  • Make sure you don't curdle the milk and as soon as it just starts to bubble turn the heat down to medium.
  • Not all dairy-free milks will curdle but be careful - just in case.
  • The sauce may become clumpy but keep stirring. The clumps will smooth out. I love this type of stirrer as it helps make it smoother faster than a wooden spoon.
  • Keep stirring until it's smooth and thick and add the salt and pepper. If it becomes too thick just add more milk or even a little water.
  • Stir well and taste to make sure it's seasoned enough.
  • After all the baking, you'll get a nice forkful ofsliced potato that almost melts in your mouth.

Another great russet potato recipe that is impressive for company, yet still simple, isTwice Baked Potatoes. It gets ooohs and aaahs every time.

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Potatoes are such a great side dish. From one method to another they are crowd pleasers. They are such delicious vegetables in themselves that potatoes usually don't need much preparation.

You do make a sauce for this classic dairy free Scalloped Potatoes Recipe and it's NOT intimidating at all. Just creamy goodness all throughout the whole casserole.

My most popular recipe on the web!

Whether these easy vegan scalloped potatoes are served in a fancy casserole dish or in a clear pyrex dish they look beautiful. Eyes will light up and everyone will say "Pass the Potatoes, Please'.

I don't think anyone can have enough potato recipes and you might as well start by having the most delicious and classic ones.

Scalloped Potatoes, first, Twice Baked Potatoes, second, Roasted New Red Potatoes, third, Potato Patties, fourth, Fried Potato Slices in an Iron skillet, fifth, Hasselback Potatoes, sixth. All Classics!

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Can you freeze scalloped potatoes

  • IF FREEZING:
  • You'll need to make the casserole in two smaller casseroles so that you can slip them into the large freezer bags.
  • Partially bake for the first 40 minutes. Let cool, lay plastic wrap over that but tap it down so that it touches the top of the casserole, then cover with foil then slip in a freezer bag.
  • TO BAKE:
  • Defrost overnight in the fridge and then remove the foil and plastic wrap. Replace the foil and bake at 350 for 10 minutes. Then uncover and bake another 30 minutes or until heated through.

📋 Recipe

Dairy Free Scalloped Potatoes Recipe - Vegan In The Freezer (5)

Dairy Free Scalloped Potatoes

Ligia Lugo

Comfort food at it's best. Dairy Free Scalloped Potatoes is covered with a homemade creamy white sauce and baked in a casserole. You'll be making it for years to come. Vegan too!

4.63 from 385 votes

Prep Time 20 minutes mins

Cook Time 1 hour hr 30 minutes mins

Total Time 1 hour hr 50 minutes mins

Course Side Dish

Cuisine Casserole

Servings 6 servings

Calories 221 kcal

Ingredients

  • 1 tablespoon dairy free butter - to grease the bottom and sides of a 9"x13" casserole or butter two smaller casseroles
  • 6 cups russet potatoes - peeled and sliced
  • 4 tablespoons dairy free butter
  • 4 tablespoons flour
  • 3 cups dairy-free milk - unsweetened
  • 1 ½ teaspoon salt
  • ½ teaspoon black pepper
  • 1 tablespoon fresh thyme

Instructions

  • Peel and slice potatoes to measure 6 to 7 cups.

  • Place in a large bowl of water as you go along slicing. This will keep the potatoes from turning brown.

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  • Melt the dairy free butter in a large saucepan.

  • Add the flour and stir over medium-heat for a fewminutes. Keep stirring so that it is all blended well.

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  • Pour in the dairy free milk.

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  • Bring to a low boil stirring often.

  • After the sauce comes to a boil turn down the heat to medium and cook until it is smooth and thickens a bit. About 10 to 15 minutes. Add salt and pepper and stir.

  • Layer the potatoes in a large 9" x 13" casserole dish, overlapping in a staggered type of style. This lets the sauce get down in between the nooks and crannies.

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  • Pour the sauce all over the top.Cover with a lid or foil.

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  • Bake at 350° for 30 minutes.

  • Uncover and bake another 60 minutes.

  • Remove from oven and sprinkle fresh herbs over the top.

  • Let stand for 10 minutes. The sauce will thicken.

    Dairy Free Scalloped Potatoes Recipe - Vegan In The Freezer (11)

Video

Nutrition

Serving: 1cupCalories: 221kcalCarbohydrates: 31gProtein: 3gFat: 9gSaturated Fat: 1gSodium: 665mgPotassium: 632mgFiber: 2gVitamin A: 55IUVitamin C: 10.4mgCalcium: 24mgIron: 1.7mg

Tried this recipe?Let us know how it was!

Dairy Free Scalloped Potatoes Recipe - Vegan In The Freezer (2024)

FAQs

What can you substitute for milk in boxed scalloped potatoes? ›

If your household has to go dairy-free, there's no reason to skip this favorite dish as the milk and cheese can easily be substituted. Some recipes use chicken broth or water while others use non-dairy alternatives like soy or almond milk.

How long do frozen scalloped potatoes last? ›

A: Are the potatoes already cooked? If so you should be fine for two-three weeks without discoloration. If they are sliced, but raw they will turn black even with freezing.

Do they make frozen scalloped potatoes? ›

Scalloped Potatoes Frozen Side Dish | Official STOUFFER'S®

What is the best way to freeze potatoes? ›

Basic methods for freezing potatoes

Lay the potato on a tray without letting them touch each other. Pop the tray into the freezer and, when frozen solid (about six to 12 hours), transfer to a resealable airtight freezer bag, remove any excess air, label and pop back into the freezer.

Can I freeze a casserole with potatoes in it? ›

Absolutely! Most casseroles freeze beautifully, and will last three to six months in the freezer. Beyond six months, the quality of the casserole might decrease, and frost might develop, but it will still be safe to consume.

What is the best substitute for milk in a recipe? ›

If you're just running low on milk and don't want to head to the store, use these swaps to save your baking.
  • Cream or Half-and-Half. ...
  • Evaporated or Powdered Milk. ...
  • Sour Cream or Plain Yogurt. ...
  • Water (or Water and Butter) ...
  • Nut Milk. ...
  • Soy Milk. ...
  • Oat Milk. ...
  • Rice Milk.
Apr 3, 2023

What is a vegan milk substitute for muffins? ›

Soy milk. Soy milk is probably the best dairy-free milk for baking. It has a similar consistency to cow's milk, so will give a nice texture to your recipe. It also has a neutral flavour, so it won't affect the taste of your final bake.

What is a non dairy substitute for milk in mashed potatoes? ›

What Is the Best Non-Dairy Milk Substitute For Milk in Mashed Potatoes? Any plant-based or dairy free milk is a great substitute for regular milk in mashed potatoes. For an even creamier mashed potato, use cashew cream, which is similar in consistency to heavy cream.

Can Main Street scalloped potatoes be frozen? ›

Q: Is it okay to freeze Main St Bistro scalloped, mashed, baked, or oven roasted potatoes? A: Our scalloped, mashed, baked, twice baked, and oven roasted potato sides are not intended to be frozen prior to heating. While the product can be frozen, freezing may negatively impact the potato texture and sauce consistency.

Why do my scalloped potatoes stay hard? ›

Starch Will Not Swell–Rock-Hard Scalloped Potatoes

Potatoes or rice can remain rock-hard after prolonged cooking. Starch will not swell if it is acidic. If you have a lot of sour cream in your scalloped potatoes or add something acidic, your potatoes may not soften.

How far in advance can you slice potatoes for scalloped potatoes? ›

If raw, once the potato is cut you can store in the refrigerator, covered with water for 12-24 hours. Be sure to keep submerged in water to prevent slices from turning gray or brown.

Can you freeze homemade scalloped potatoes? ›

Scalloped potatoes and potato gratins are ideal for freezing, giving you a jump-start on dinner. It's best to cook the dish until the potatoes are getting tender and starting to brown but are not fully cooked. Cool completely, wrap well and freeze for up to two weeks.

Why are scalloped potatoes called funeral potatoes? ›

Why are they called funeral potatoes? Funeral potatoes get their unique name from being a crowd-pleasing casserole served as a side dish at after-funeral luncheons (particularly in the culture of the Church of Jesus Christ of Latter-Day Saints).

What's the difference between scalloped potatoes and I'll gratin potatoes? ›

The difference comes down to cheese. Scalloped potato recipes are usually baked in a basic cream sauce until soft and tender, with no cheese topping. Potatoes au gratin are a bit more decadent. They are made with lots of cheese sprinkled in between the layers of potatoes and also on top of the casserole.

Why can't you freeze potato gratin? ›

It is possible to freeze potato gratin but we would recommend only freezing leftovers rather than making and freezing the whole dish ahead of time. Frozen potatoes tend to let out a lot of liquid when they thaw and this can give the dish a slightly watery look.

How long can you keep uncooked scalloped potatoes in fridge? ›

Remove the pan from the heat, drain the potatoes, and cool them in cold running water. Then, pat them dry and store, covered, in the refrigerator up to 2 days in advance. Use as directed in your scalloped potato recipe—they will finish cooking in the oven.

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