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
tried this recipe?
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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.
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.
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.
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?
You’re welcome Jess 🙂
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
I am subscribing so that I can read the reviews on your scalloped potato recipe. Thinking of making for Christmas!
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!
My guest is allergic to coconut milk. What is your recommendation?
Loved it thank u
My husband loved it too and he’s not normally as vocal lol
I left out the saffron tho
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?
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. 🙂
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.
Is there a sub for the coconut milk? Not a huge fan of coconut.
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.
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.
It’s not overly coconut flavored, just a hint of it from the milk. The other flavors are more dominant.
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?
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.
Can I use red potatoes?
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!
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!
You’re welcome Jenny!
Tori…you rock! I am trying this asap!
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!
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!
this was fantastic– thank you!!
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.
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!
Find saffron at Costco !
Thank you Tori!!! That’s wonderful. Xoxo