These gluten free, dairy free Scalloped Potatoes are a much lighter version of the old classic side dish. You don’t need the heavy cream and cheeses to make this delicious potato dish.
These Scalloped Potatoes are full of flavour, and much lighter than the gluten and dairy filled version you may have grown up with. I created a roux using olive oil and cornstarch, and then used it to thicken chicken broth.
You will want to use a good gluten free chicken broth, because it will help give a lot of flavour to your dish. You could also use ghee in place of the olive oil, which would give a nice buttery flavour to the scalloped potatoes.
I’ve had numerous people make comments regarding the mayonnaise. Mayonnaise does not contain any dairy – it is made mostly of oil and egg – so using the small amount of mayonnaise does not add any dairy to this dish.
If you wish to make these gluten free, dairy free Scalloped Potatoes vegan, I would suggest using a gluten free vegetable broth in place of the chicken broth, and using a vegan sandwich spread.
To make quick work of slicing the potatoes, and to ensure that they were all uniformly cut, I used my adjustable mandoline slicer. I had mine set to the thinnest slices, and it only took a few minutes to slice all the potatoes I needed.
You don’t need an expensive mandoline – cheap ones seem to work well too. Just make sure to always take all safety precautions, you don’t want your fingers to meet that blade.
If you like these gluten free, dairy free Scalloped Potatoes, you might also like:
- Garlic Parsley Mashed Potatoes in 10 Minutes
- Easy Cheesy Ranch Scalloped Potatoes
- Roasted Pesto Potatoes
- Smoked Sweet Potatoes
Preheat the oven to 350 degrees F. In a greased 2 1/2 quart baking dish, layer the thinly sliced potatoes and onion. Repeat until you've used all the potatoes and onions, using potatoes as the last layer. In a saucepan over medium heat, heat the oil. Stir in the cornstarch until smooth. Gradually add the chicken broth, mayonnaise, salt and pepper. Cook and stir for 2 minutes or until thick and bubbly. Pour over the potatoes. Sprinkle with paprika or parsley (optional). Bake uncovered in the preheated oven for 50-55 minutes, or until a knife easily slides through all the potatoes when poked. Source: AllRecipes.comGluten free, Dairy free Scalloped Potatoes
Ingredients
Instructions
Notes
This recipe, and images, were updated in February 2018.
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betty r says
April 21, 2010 at 10:13 amLove scalloped potatoes but no onions added here:) Hmmm..never thought of adding chicken broth.
Great photo as usual, Jeanine!
tallmisto says
April 21, 2010 at 10:38 amOH my goodness thank you for posting this. Mayonnaise saves my non-dairy days. I never would have thought to use it in scalloped potatoes. YUM!
Jeanine says
April 21, 2010 at 11:49 amNo onions for you, Betty?? I did them finely chopped, so the flavour was there, but no stringy onions. 🙂 I was surprised how nice the flavour was with the chicken broth.
I never would have thought of mayo in scalloped potatoes either, but they tasted great. 🙂
Cinde says
April 21, 2010 at 1:22 pmThank you so much for this wonderful recipe! My daughter is now dairy free as well as GF, and she loves potatoes!
Cheers!
Cinde 🙂
Gluten Free Taste of Home:
http://www.glutenfreetasteofhome.blogspot.com
Sophie @ yumventures says
April 21, 2010 at 9:51 pmI love this recipe without all of the cream but with all of the flavor! Great GF recipes 🙂
Christine Reece says
October 5, 2011 at 6:15 pmDoesn’t the use of mayonnaise kind of defeat the purpose of going for a dairy-free recipe?
I haven’t found a dairy-free mayonnaise that doesn’t involve soy, and I can’t use a lot of soy…so I’m kind of stumped on what I could substitute for it.
Jeanine says
October 5, 2011 at 7:03 pmI would try either a coconut yogurt or maybe a dairy free sour cream? I don’t need to eat dairy free, so I am not quite sure what you’d sub it with. I think you could leave it out without any problems, actually.
Amanda says
July 15, 2014 at 5:32 pmMayo is dairy free, it is made with eggs which are not dairy. However, I do make my own paleo mayo which still contains egg but is made with light olive oil instead of soybean oil and is much healthier.
Mallory says
November 17, 2017 at 4:39 pmMayo doesn’t have dairy in it. They make soy free mayonnaise .
Sue says
February 18, 2012 at 12:27 pmThere is no dairy in mayonnaise, just eggs, which aren’t dairy. You can make your own mayo if you need to avoid soy.
Jeanine says
February 26, 2012 at 9:28 amGood point, Sue. Duh! lol I think an egg free mayo would be more difficult.
Amy A says
March 31, 2013 at 8:41 pmWe made these for our Easter dinner today and they were amazing! I just added some garlic salt instead of regular salt and they turned out perfectly! Great for my celiac hubby and our friends’ son that is GF/DF. Thanks so much!
PS – We are moving from Maryland to Winnipeg in August – it’s great to see that there is some GF support up there! Thank you!
Jeanine Friesen says
April 24, 2013 at 1:36 pmGlad to hear they were a hit, Amy! Moving to Winnipeg, huh? Well, if you need help finding gluten-free goodies, let me know, I’ll point you in the right direction. 🙂
(BTW – as of today we haven’t been above +5*C in 6 months – are you sure Winnipeg is where you want to be??) 🙂
Melanie says
October 15, 2013 at 6:23 amTried this recipe this week and my entire family loved it! Question though – any chance it could work in the crockpot?? I’m not usually home in time to start cooking 2 hours before dinner 🙂
Teddi says
December 18, 2015 at 2:13 pmCan you tell me how many this will serve….
Jeanine says
January 13, 2016 at 1:32 pmI’d guess 6, but it is easily multiplied to serve more.
Teresa says
October 4, 2016 at 12:00 pmThanks for recipe – trying tonight with my celiacs, diabetic and milk free family members?
Carole says
April 15, 2017 at 2:56 pmCan these be made day before?
Karen Stapleton says
August 6, 2017 at 5:01 pmCan this be made ahead of time and Frozen? Sounds like a great recipe!!
Sarah says
August 7, 2017 at 9:55 pmSo… I heat the oil, add the corn starch – it’s all good. Then, I add the broth, and it turns into the lumpiest mess ever. I’ve done it twice now, the second time I had my oil and starch hotter, same result.
Help!
Lyn says
August 16, 2017 at 3:30 amI’d try stirring the cornstarch into the room temp or cool broth, then gradually pour into the saucepan.
Nathan says
September 6, 2017 at 4:16 pmI was certain I had chicken broth when I started this recipe. But there was none to be found once I got going I already had the potatoes cut and the cornstarch and oil going was getting ready to add the broth and … no broth, but I did find a carton of butternut squash soup which was gluten free so I use that instead. I added smoked paprika salt and black pepper and little bit of garlic powder. It came out totally amazing everybody loved it.