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Creamy Dairy-Free Scalloped Potatoes with Coconut Milk

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A comforting and creamy scalloped potatoes recipe made dairy-free using full-fat coconut milk, perfect for cozy dinners and potlucks.

Ingredients

Scale
  • 2 pounds Yukon Gold or Russet potatoes, thinly sliced
  • 1 can (13.5 oz / 400 ml) full-fat coconut milk, shaken well
  • 3 cloves garlic, minced
  • 1 small yellow onion, finely chopped
  • 2 tablespoons nutritional yeast (optional)
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
  • 1 teaspoon salt, or to taste
  • 1/2 teaspoon freshly ground black pepper
  • A pinch of ground nutmeg
  • 1 tablespoon arrowroot powder or cornstarch
  • 1/2 cup (120 ml) vegetable broth

Instructions

  1. Preheat your oven to 375°F (190°C). Lightly grease your baking dish with olive oil.
  2. Wash and peel potatoes if desired, then slice into 1/8-inch (3 mm) thick rounds, keeping slices uniform.
  3. In a mixing bowl, whisk together coconut milk, minced garlic, chopped onion, olive oil, nutritional yeast (if using), vegetable broth, salt, black pepper, thyme, nutmeg, and arrowroot powder until smooth.
  4. Arrange one-third of the potato slices in an even layer at the bottom of the baking dish. Pour one-third of the coconut milk sauce over the potatoes and spread gently.
  5. Repeat layering with the next third of potatoes and sauce, then finish with the last third of both. Press down lightly to settle layers without mashing.
  6. Cover the dish tightly with aluminum foil and bake for 40 minutes to steam and absorb the sauce.
  7. Remove the foil and bake uncovered for another 20 minutes or until the top is golden and bubbling and potatoes are tender when pierced with a fork.
  8. Let the dish rest for 10 minutes after baking to thicken the sauce and make slicing easier.

Notes

Shake the coconut milk can well before use to ensure creaminess. Use arrowroot or cornstarch to thicken the sauce. Uniform potato slices ensure even cooking. Cover while baking to steam potatoes, then uncover to brown the top. Let the dish rest before serving to thicken the sauce. For a milder coconut flavor, blend half coconut milk with unsweetened almond milk. Optional: sprinkle toasted breadcrumbs or vegan cheese on top during last 10 minutes of baking.

Nutrition

Keywords: dairy-free, scalloped potatoes, coconut milk, vegan, gluten-free, comfort food, easy recipe

Find it online: https://sizzlesprout.com/creamy-dairy-free-scalloped-potatoes-with-coconut-milk-easy-recipe/