Creamy scalloped potatoes made dairy-free with coconut milk and savory seasonings.
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These Dairy-Free Scalloped Potatoes are a rich and comforting side dish perfect for any occasion. Thinly sliced potatoes are layered with a velvety coconut milk sauce infused with sautéed onions, garlic, and a hint of nutmeg. Nutritional yeast adds a savory depth of flavor, making this dish irresistibly creamy without any dairy. Perfect for holiday gatherings or family dinners, this recipe is both satisfying and allergy-friendly, ensuring everyone at the table can enjoy.
Creamy scalloped potatoes made dairy-free with coconut milk and savory seasonings.
- 6 large potatoes (thinly sliced)
- 1 can coconut milk (13.5 oz)
- 1 onion (diced)
- 2 garlic cloves (minced)
- 3 tbsp gluten-free flour
- 2 tbsp olive oil
- 1/2 tsp nutmeg
- 1/4 tsp ground black pepper
- 1/4 cup nutritional yeast
1. Preheat oven to 375°F (190°C).2. Heat olive oil in a pan. Sauté onion and garlic until softened.3. Stir in gluten-free flour, then slowly add coconut milk. Whisk until smooth.4. Season with nutmeg, pepper, and nutritional yeast.5. Layer potatoes in a greased baking dish, pouring sauce between layers.6. Cover with foil and bake for 40 minutes. Uncover and bake an additional 10 minutes until potatoes are tender and golden.
Mae Mae's Cookbook started as a Christmas gift and has evolved into a cookbook for those with dietary restrictions.
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