My dairy free scalloped potatoes recipe is the ultimate comfort food. The velvety sauce is enhanced with saffron for a bright touch that creates an elegant side dish, perfect for the holidays and weeknight dinners.
Looking for more ways to use potatoes? Try my classic potato latkes and passover potato kugel, too.
Scalloped potatoes, or au gratin potatoes, are a rich, savory potato casserole made with thinly sliced potatoes, cream, and often cheese. They’re a Thanksgiving staple in my home alongside my pumpkin challah and classic roast turkey! The dish’s roots trace back to 16th-century France, where “gratin” referred to scraping every last bit from the pan, and “le gratin” also came to mean the “upper crust” of society. While many gratins include cheese and breadcrumbs, the traditional gratin dauphinois from the former Dauphiné region features only potatoes, heavy cream, and a pan rubbed with butter and garlic.
My dairy-free saffron scalloped potatoes are inspired by that classic French version, but reimagined for those avoiding dairy. The sauce combines full-fat coconut milk with a roux made from non-dairy butter and flour (or a gluten-free alternative – see details below). Saffron adds warmth, depth, and a golden hue that balances the coconut’s natural sweetness. Creamy and indulgent, this version is so rich and flavorful that it could easily fool a dairy lover, making it perfect for vegans, the lactose intolerant, or anyone wanting to add something special to their holiday table.
Ingredients and Notes
Please be sure to scroll down to the recipe card for the complete details!
- Potatoes – Use Russet potatoes or Yukon Gold potatoes for a slightly more buttery taste.
- Saffron Threads – Look for high-quality saffron. I admit it’s pretty pricey, but lower-quality options have next to no flavor, and your potatoes will fall flat.
- Butter Substitute – Use a non-hydrogenated vegan butter substitute, or opt for real butter if dairy isn’t a concern.
- Flour – All-purpose flour creates a roux, forming the base of the sauce and contributing to the thick, creamy consistency. If you need a gluten-free option, use a 1:1 all-purpose gluten-free flour or potato starch instead.
- Dairy-Free Milk – I use a combination of full-fat canned coconut milk and almond milk to create a rich, creamy sauce. Substitute the almond milk with cashew milk or soy milk, if preferred.
- Garlic – I prefer to use fresh garlic cloves for a stronger taste, but garlic powder will also work.
- Seasonings – Salt, cayenne pepper, and (optional) paprika enhance the rest of the ingredients, adding depth and subtle notes of spice.
How to Make Dairy-Free Scalloped Potatoes
- Prepare the potatoes. Peel the potatoes, and slice them very thinly. Then, submerge them in cold water and set aside. This prevents them from turning brown!
- Grind the saffron. Use a mortar and pestle to grind the saffron threads into a fine powder, and soak them in hot water.
- Layer. Drain the sliced potatoes, and layer half of them in a greased casserole dish, letting each slice overlap.
- Create the sauce. Melt the dairy-free butter in a small saucepan over medium heat. Then, whisk in flour, creating a thick paste, and continue to whisk until it turns a sandy brown color. Slowly whisk in the coconut milk, followed by the almond milk.
- Boil. Whisk in the seasonings, and continue to cook until the mixture boils and thickens slightly. Then, reduce the heat to low.
- Layer. Pour half the sauce over the layer of potatoes, create a second layer of potato slices, and pour the rest of the sauce on top, making sure every potato is completely covered.
- Bake. Cover the dish with aluminum foil, and bake until the potatoes are fork-tender. Then, remove the foil, and broil to brown the top. Be careful not to burn!
- Serve. Garnish with paprika, if desired, and enjoy warm.
Tori’s Top Tips
- Slice Evenly for Even Cooking – Use a mandoline or sharp knife to slice potatoes about 1/8-inch thick so they cook at the same rate and stay tender.
- Don’t Skip the Saffron Soak – Blooming saffron in hot water releases its full flavor and vibrant color, which balances the coconut milk’s natural sweetness.
- Keep the Sauce Warm – Whisk the sauce occasionally while layering so it stays smooth and pourable. This helps it coat every slice.
- Make Ahead Friendly – Assemble up to a day in advance, cover, and refrigerate. Bake just before serving, adding 10–15 minutes to the covered bake time to ensure the potatoes cook completely.
Dairy-Free Saffron Scalloped Potatoes
Ingredients
- 3 1/2 pounds potatoes – Russet or Yukon Gold
- Pinch saffron threads (make sure it’s a good quality saffron– it’s much more expensive, but the cheap stuff has no flavor)
- 2 tablespoons hot water
- 2 tablespoons non-hydrogenated butter substitute (or use butter for dairy)
- 2 1/2 tablespoons flour (gluten free substitution below)
- 15 ounces coconut milk (1 can)
- 1 cup almond milk (or use milk for dairy)
- 1 teaspoon salt
- 1/2 teaspoon finely minced garlic (or 1/4 tsp garlic powder)
- Pinch cayenne, or more to taste (adds heat)
- Paprika for garnish (optional)
Instructions
- Preheat the oven to 350 degrees F. Peel the potatoes, slice them thin, and cover with cold water till ready to use—this will keep them from turning brown.Grind the saffron threads in a mortar and pestle to a powder. Add 2 tbsp of hot water to the ground saffron and let it soak for 5 minutes.
- Lightly grease a 9×13 baking dish. Drain the sliced potatoes and place half of them in a thin layer on the bottom of the dish, with each slice overlapping the next.
- In a small saucepan, melt 2 tbsp non-hydrogenated dairy free butter substitute over medium heat. Whisk in 2 ½ tbsp of flour to form a thick paste. Continue whisking for a minute or two until the mixture turns a sandy brown color.
- Slowly whisk in the coconut milk, a quarter cupful at a time, followed by the almond or soy milk.
- Whisk in the salt, garlic, cayenne, and saffron water. Heat the sauce over medium, whisking frequently, till it boils and thickens slightly. Reduce heat to low and keep warm.
- Pour half of the sauce over the layer of potatoes, using a ladle or large spoon to make sure the potatoes are evenly covered with sauce. Put the sauce back on the stovetop over low heat to keep warm.
- Make another layer with the remaining potato slices.
- Use a whisk to break up the top of the sauce. Pour the remaining sauce over the top layer of potatoes, again using a spoon or ladle to control the sauce. Make sure every potato is covered and no white areas remain.Cover the dish with foil. Place in the oven and bake covered for 60 minutes, till the potatoes are tender.
- Remove the foil and turn on your broiler. Place your baking dish 4-6 inches below the broiler. Broil the potatoes for a few minutes until the top is nicely browned.
- Sprinkle the top of the casserole lightly with paprika. Serve potatoes warm as a side dish.
NOTES
Nutrition
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FAQs
Leftovers will keep in an airtight container in the refrigerator for up to 4 days. Reheat in the oven at 350°F (175°C) until warmed through, or in the microwave for individual portions.
Yes, but the texture may change slightly after thawing. For best results, bake the dish and let it cool completely. Then, wrap it tightly in foil, and freeze for up to 2 months. Thaw overnight in the fridge and reheat in a baking dish covered at 350°F until hot, then uncover to crisp the top.
Saffron potatoes are a staple at my Thanksgiving, Christmas, and Easter dinner tables alongside my holiday brisket, Challah chestnut stuffing, and pumpkin pudding. However, they also make for a crowd-pleasing side dish with protein-rich weeknight dinners such as slow cooker whole chicken, herb braised lamb shanks, and braised beef brisket.
This is a go to holiday recipe for me, everyone loves it there are rarely leftovers. I am not sure why I reserve this for holidays since it it easy to assemble. this for I have made it more times than I can count. Thank you!
I made this recipe and it was awful. I changed out the potato starch with rice flour. I added thyme. I served it for dinner with 12 people. Few ate it and nobody raved. I would change the oil to olive and add a chicken base to add more flavor. I would use cashew milk. The most people said was that it was missing flavor. Not happy with this recipe at all.
Mary– question. Would you scribble on somebody’s painting that they worked on for many months to perfect, and then call it awful and messy? Making substitutions to a recipe and then leaving a negative review is the equivalent of this. With regards to your subsctitutions– rice flour and potato starch are NOT interchangeable, starch will thicken the sauce better and give it a much better consistency overall. Thyme doesn’t work with the balance of flavors here. And there is no oil in the recipe at all– not sure if you used oil, or if you used the butter substitute that was recommended and just called it oil in your comment? Either way, you didn’t make the recipe as written, so you can’t expect it to turn out great. Others have enjoyed this recipe, I am sorry you didn’t. I am very open to criticism and feedback– community feedback helps, good and bad, because I take note of it often use the notes to better the recipes. However, I don’t think it’s fair to criticize this recipe when you made something different.
Love this recipe! do you know how long it will last in the fridge for ?
Hi Emma, Tori’s assistant Ashley here! This recipe should last in the fridge for up to two days.
Made this for a luncheon that featured raclette and fondue for mostly vegetarians. I made this for some of us vegans. Followed the recipe exactly but added one finely chopped onion to the sauce, used a smaller pan. also sprinkled a little truffle salt on top. It was a huge hit. Some said it was better than the version with cheese. I have a lot of extra slid potatoes, so will make more this week. Recommend if making more than 2 layers of potatoes and sauce to double the sauce.