Dairy-Free Scalloped Potatoes with Rosemary are the ultimate side dish! They have an indulgent flavor, but they're made with healthy, wholesome ingredients. Traditionally this dish contains dairy products, but I made a simple cream sauce without dairy that tastes just as good - if not better!

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• 🍴Ingredient Notes
• 🍴Step by Step Instructions
• Helpful Tips
• Frequently Asked Questions
• How to store leftovers
• Recipe
• Want more recipes?
• 💬 Reviews

🍴Ingredient Notes

• Sliced Yukon Gold Potatoes - These work best for this recipe because they have a thin skin that does not need to be peeled! Just rinse and slice with a mandoline.
• Sweet Onions, Sliced Thinly - Thinly sliced onions are perfect for caramelizing. Plus they melt right into the cream sauce!
• Chicken Broth - If you're vegan, you can use vegetable broth instead.
• Full Fat Coconut Milk - I have not tried with regular coconut milk, but I'm sure it would work! I love full fat coconut milk for this recipe because it creates a rich, creamy texture.
• Cassava Flour - This is for thickening the sauce. You could also use a gluten-free 1-1 flour.
• Cloves of Garlic - Fresh garlic is best, but you could also use ½ teaspoon garlic powder.
• Dried Rosemary - Or about 1 tablespoon freshly chopped rosemary.

🍴Step by Step Instructions

Making the Cream Sauce

1. Start by sautéing the onions on medium heat with a little olive oil. (You could also use coconut oil.) Stir continuously to make sure they don't burn on the bottom.
2. After about 5 minutes, add in the minced garlic. (If you're using garlic powder, skip this step.)
3. Once the onions are a golden brown color, add in the coconut milk, and cassava flour. Simmer for about 5 minutes. Keep stirring to make sure it doesn't burn. If it's boiling too rapidly, turn the temperature down.
4. Next, add in the chicken broth, salt, rosemary, and black pepper. Stir until it becomes smooth and creamy. Simmer for another 8 minutes. (Stirring occasionally.)

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Putting it all together

1. While the sauce is simmering, prepare the potatoes. Rinse, and slice them thinly with a mandoline. You could do it by hand, but it's not easy. You'll want them about ⅛ inch thick.
2. Layer the potatoes so they cover the bottom of the baking dish. Top with a sprinkle of salt and black pepper. Then add a layer of the cream sauce. Repeat this until you use all of the potatoes and sauce.
3. Cover the baking dish with tin foil, and bake covered at 350 degrees for 60 minutes. Remove the tin foil and broil on high until the top is golden brown. (About 5-10 minutes.)
4. Serve hot, and enjoy!

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Helpful Tips

• The key to cutting the potatoes perfectly is by using a mandoline! I set mine to about ⅛ inch. The thicker the potatoes are, the longer they will need to bake.
• Make sure you sprinkle salt and pepper on the potatoes between each layer.
• The potatoes should overlap when you lay them out on the baking dish.
• Cover the potatoes with tin foil for the first bake! This will lock in the steam and bake the potatoes quicker.
• Do not skip the broil step! Broiling is when the heat comes directly from the top of the oven which gives the potatoes their beautiful golden brown color.
• If you have fresh rosemary, I highly recommend you use it. The flavor is much better in my opinion!
• If you use potatoes with a thicker skin, you should peel them first. I like using Yukon Gold because they're delicious and easy to prepare.

Frequently Asked Questions

How to store leftovers

After leftover potatoes have cooled to room temperature, they should stored in an air tight container in the refrigerator. You could also freeze leftovers! To reheat, bake for 5-10 minutes at 350 degrees. You can also microwave leftovers.

More side dish recipes!

• Dairy-Free Garlic Herb Mashed Potatoes
• Easy Zucchini Lemon Risotto (Vegan)
• Paleo Sweet Potato Casserole
• Easy Roasted Fall Vegetables
• Healthy Butternut Squash Risotto (Dairy-Free)

After you make this Dairy-Free Scalloped Potatoes with Rosemary, make sure to leave a comment & rate the recipe! Your feedback is helpful for me, and for anyone planning to try this recipe. I hope you love it as much as I do!

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