It wouldn’t be Thanksgiving in my home without scalloped potatoes, a rich and salty casserole made with thinly sliced potatoes, cheese, and cream. Scalloped potatoes, or potatoes au gratin, have been around for centuries. The French word gratin was originally derived from another French word, the verb gratter meaning “to scrape.” In 16th century France, every bit was scraped (graté) from the pan so that no amount of food was wasted. The term “le gratin” has also been used in France to describe the “upper crust” of society. Today, the word gratin describes any number of casserole-like dishes with a broiled and browned top layer.
Cheese and breadcrumbs are often thought to be an essential component of gratin dishes. While they certainly are part of many gratin recipes, a traditional gratin dauphinois is made without cheese and breadcrumbs. The dish is made from thinly sliced potatoes and heavy cream, baked in a pan rubbed with butter and garlic– uncomplicated and divine in its simplicity. Gratin dauphinois is native to the former Dauphiné region of France; it relies on a perfect balance of a few quality ingredients to infuse the dish with flavor. I tasted this dish once on a trip to France, and it was a real treat. Today, many add cheese to the gratin dauphinois, but the original dish is all about the cream.
My Dairy-Free Saffron Scalloped Potatoes are inspired by the gratin dauphinois. I wanted to create a delicious gratin with a thick, rich sauce that could be enjoyed by people who don’t (or can’t) eat dairy. I relied on rich and creamy full-fat coconut milk for the sauce, thickened with a simple roux of flour and non-dairy butter substitute (I used Organic Earth Balance; any non-hydrogenated spread will do). If you can’t tolerate flour, I’ve offered a gluten free substitution for the roux below. Saffron helps to offset the natural sweetness of the coconut and adds a lovely golden color to the sauce. The whole thing is so creamy and reminiscent of melted cheese sauce, I’m tempted to serve it at Thanksgiving this year to see if anybody will guess it’s dairy free! Whether you’re vegan, lactose intolerant, keeping kosher or just watching your dairy intake, these potatoes will add a really special flavor to your holiday buffet.
For more on the history of the gratin, click here.
Recommended Products:
We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. As an Amazon Associate I earn from qualifying purchases.
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)
NOTES
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 9x13 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.
Nutrition
tried this recipe?
Let us know in the comments!
Other Great Recipe Ideas
Recipe Girl: Beer Baked Scalloped Potatoes
Domestic Fits: Potato, Artichoke and Goat Cheese Gratin
Heather Christo: Au Gratin Potatoes
La Fuji Mama: Rainbow Potato Gratin
Sippity Sup: Potato, Apple and Onion Gratin
Dorothy says
Hi Tori. I am making your Dairy-Free Saffron Scalloped Potatoes for Christmas. I would like to make it a day ahead. Would you suggest I assemble the dish and then bake it on Christmas. Or should I assemble and bake the dish and then just reheat on Christmas? Thanks. I love reading your posts and this is just the dish I’ve been searching out.
Tori Avey says
Hi Dorothy, I’m very sorry it has taken so long to respond. I got very backed up with comments over the holidays. I have tried making and assembling this dish ahead, and unfortunately it’s never worked very well for me. What you can do ahead is peel and slice the potatoes, then keep them submerged in cold water until you’re ready to make the dish. Drain and pat dry before placing the slices into the baking dish. All other steps work best if done right before you’re ready to bake.
Jess says
You are a genius! Thanks so much for making this modified recipe. My family is sure to sing your praises on Sunday. Because really, what would Easter be without Ham and Scalloped potatoes?
Tori Avey says
You’re welcome Jess 🙂
Lisa says
I used bacon grease instead of coconut oil. I used potato starch as my flour. Do not add coconut milk slowly if you use potato starch, you risk it seizing up. Add all the coconut milk at once. When it starts to thickn, add the almond milk.
I topped this with smoked paprika before covering. Oops? Nah. Yummy. The saffron added a wonderful cheese like color that was desperately needed as otherwise the sauce was not pretty.
Creamy? Yes. Savory? Um… the coconut milk was rather strong. I am very glad I used a little fresh mince onion and a minced clove of garlic. It definetly helped the savory part.
Will I make it again? Yes
sally says
I am subscribing so that I can read the reviews on your scalloped potato recipe. Thinking of making for Christmas!
Lisa Beshay says
This was soooo good! I have to admit that I did alter the seasonings a bit, as I had no saffron, and needed a vegan dish to take to a Thanksgivivg potluck. I used coconut milk and almond milk and a GF flour blend. I added a crushed garlic clove to the sauce, and removed it before assembly, so that the sauce remained smooth. I also added a bit of turmeric, smoked paprika and nutmeg to the sauce. I topped each layer of potatoes with a little salt and pepper, as well. The sauce is smooth, creamy, rich and divine! I am already dreaming up numerous ways to use this sauce! Thanks so much for a great recipe!
Elaine says
My guest is allergic to coconut milk. What is your recommendation?
Quaf says
Loved it thank u
My husband loved it too and he’s not normally as vocal lol
I left out the saffron tho
Deborah says
This was terrific…not only because it could be served with a meat meal, but because those of us who are lactose intolerant could thoroughly enjoy a bit of creamy luxury!
When I made the recipe, I cut it in half and used an 8×8 pan (a little more surface area than a 9×13); the amount of potatoes seemed way too much — I couldn’t possibly fit all those potatoes into just 2 layers of overlapping slices – and had plenty of extra potatoes left for another use. No problem in terms sufficient number of servings, but do you have any thoughts on this?
Tori Avey says
Hi Deborah, glad you enjoyed it! I made this twice over the holidays and have actually decided to reduce the amount of potatoes from 5 pounds to 3.5 pounds. I slice them thinly and overlap them quite a bit. While 5 pounds works fine in terms of the amount of space in a 9×13 pan, I felt it needed a better sauce-to-potato ratio. So yes, I agree with you that less is more here. 🙂
Deborah says
Thanks Tori; good to know. BTW: I mistyped something in my original comment…I meant to say that I used the 8×8 pan for half the recipe because it gave me just about half the surface of a 9×13 — probably obvious to all who are reading. : ) Shana Tova to you.
Jill says
Is there a sub for the coconut milk? Not a huge fan of coconut.
Tori Avey says
Hi Jill– no, you really need the thickness and richness of coconut milk for a good result here. However, I will say that the end result is not overly coconut flavored… just a hint of the taste, but it mostly just tastes like a creamy, flavorful sauce.
Leslie says
Can anyone tell me how much coconut flavor this has? I am trying to be dairy free and using coconut milk substitutes but don’t really want everything I cook to taste like coconut.
Tori Avey says
It’s not overly coconut flavored, just a hint of it from the milk. The other flavors are more dominant.
Harriet says
I’ve been looking for a vegan Passover potato dish that I can freeze a few weeks ahead of time. This recipe looks fabulous. Can it be made ahead of time, frozen and then reheated?
Tori Avey says
Hi Harriet, I’m not sure if this can be frozen or not. I don’t know what freezing will do to the sauce texture. Sorry I can’t give you more guidance on this one.
Kristi says
Can I use red potatoes?
Tori Avey says
Hi Kristi– yes, but they won’t have quite the same texture and they may take slightly longer to become tender, so test for doneness. Enjoy!
Jenny says
My mom makes the most amazing scalloped potatoes. They’re dangerous! When she makes them for holidays I have to stay far away from leftovers or I’ll eat all of it! Her recipe is all about the cream, too – the only cheese is fresh grated parmesan on the top of the dish. The cream sauce is addictive. She has been looking for a healthier version that is just as good, so I’ll have to show her this. Thanks!
Tori Avey says
You’re welcome Jenny!
Diana says
Tori…you rock! I am trying this asap!
Alessandra (DinnerInVenice) says
OMG! I make scalloped potatoes all the time, with either béchamel sauce or a blend of cheeses and mushrooms…. And I had never thought to add saffron, my favorite spice. THANK YOU, thank you, thank you. this post was a true epiphany!
Andrew Black says
Saffron can easily be found in local deli’s and I am always trying to incorporate it into my food so this dish will definitely be making it onto my list. Looks like a great winter warmer with some chicken or even steak!
ronnie perelis says
this was fantastic– thank you!!
Deborah says
These are in the oven right now, and the sauce tastes amazing (I need to stop tasting it, right now!). I couldn’t find my saffron so I skipped that part, but I think it’ll still be great.
Stella says
Tori, I’m still trying to get my hands on some real saffron to make your saffron rice recipe! Now I must add this to the list! Drooling!
I love all these ingredients and frequently cook with coconut milk, but this never would’ve occurred to me! Thank you!
Mary says
Find saffron at Costco !
coco Galvez says
Thank you Tori!!! That’s wonderful. Xoxo