Non-Dairy Scalloped Potatoes


I am always looking for new recipes that are easy to make for dinner. With my chewing limitations and food allergies dinner can get very repetitive. I spend lots of time looking at recipes online to find new options that are allergy friendly. I came across this scalloped potato recipe and was excited to see that there was no cream or cheese in it. There is milk in it, but I have made this with rice milk or with vegetable stock and it always tastes good. With how sensitive my mouth can still be, I also like how mild this recipe can be. The seasonings here are very mild. My husband likes to add more spice and more paprika to this. I am sure you could also add chili flakes or other spice to this if you desire a zestier side dish. It is also nice to have a side dish that can be cooked in the over next to a meatloaf. Makes for a one-oven dinner!

Kentucky Scalloped Potatoes (Recipe found on

4-5 large potatoes
¼ lb butter
salt and pepper to taste
1 sweet onion sliced thin (I toss it in the food processor)
1 Tbsp fresh parsley (dried works also)
¼ tsp paprika
2 Tbsp bread crumbs tossed in melted butter (optional)
2-3 cups hot milk or milk substitute (I use rice milk)

Peel and thinly slice the potatoes (a mandolin helps). Grease a glass or pyrex casserole dish. Spread a layer of potatoes evenly on the bottom. Follow by some sprinkled onion, salt, pepper and sprinkle with a little flour. Continue layering the potatoes with onion and seasoning in between. After the last layer of potatoes pour the hot milk over the dish. Use enough liquid to cover up to the top layer of potatoes. On top sprinkle a little parsley along with the paprika for color. Sprinkle the breadcrumbs on the very top. Bake the dish for an hour at 350 degrees or until the potatoes are tender. At our altitude here it takes a little longer or a 375 degree oven. (Be sure there is at least an inch of clearance in the top of the dish so it does not boil over in the oven)

The nice thing about this dish is that you can alter the oven time depending on what other dishes you have in the oven. Any temperature from 350-400ish works, just adjust your time. If desired, you can add shredded cheese on top, for cheese lovers!


One thought on “Non-Dairy Scalloped Potatoes

  1. toothlesswahine says:

    As another option for this recipe I wold love to suggest making these potatoes with coconut milk. I made these scalloped potatoes the other night and I found I only had coconut milk in the house. They turned out great! The coconut milk was a little thicker and tasted great. There was just a hint of sweetness in the sauce, but it did not taste fruity or like coconut. Give it a try!

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