This scalloped potatoes recipe is a family favorite that my mother has made for years. It’s simple, comforting, and requires only a handful of common ingredients: potatoes, onions, oil, water and a few seasonings. The result is tender, flavorful potatoes baked until golden and fragrant. Because this version contains no milk, cheese, butter or flour, it’s naturally dairy-free and gluten-free—perfect for those avoiding dairy or gluten without sacrificing flavor.
Dairy-Free, Gluten-Free Scalloped Potatoes — Overview
Scalloped potatoes are a classic side dish that pairs well with many mains. This dairy-free version relies on oil and water to create a moist environment so the potato slices cook through and develop a soft, pleasing texture. Thinly sliced onions layered between the potatoes add sweetness and depth. The seasonings—salt, ground black pepper and thyme—are simple but bring out the natural flavor of the potatoes without overpowering them.
These potatoes are particularly convenient when served with baked ham, roast chicken or a simple roasted vegetable. They can be prepared ahead of time and baked while the main course finishes cooking, making them an easy choice for holiday dinners, weeknight meals, or casual gatherings.
Ingredients
- 6 medium potatoes
- 2 onions
- 1 1/2 tsp salt
- 1 tsp fresh ground black pepper
- 1/2 tsp thyme
- 1/3 cup oil (neutral oil such as vegetable or light olive oil)
- 2 cups water (or substitute chicken broth for extra flavor)
Instructions
- Preheat the oven to 375°F (190°C).
- Thinly slice the potatoes and onions. Aim for even, thin slices so they cook uniformly. A mandoline slicer or a sharp knife works well.
- In a baking dish, lay out one third of the potato slices in an even layer, followed by one third of the onion slices. Sprinkle lightly with some of the salt, pepper and thyme.
- Repeat to create two more alternating layers of potatoes and onions, seasoning each layer as you go so the flavors are distributed throughout the dish.
- Pour the oil and water over the layered potatoes and onions. If you prefer, replace the water with chicken broth or vegetable broth for a richer taste. Add a bit more seasoning on top if desired.
- Cover the baking dish with a lid or foil and bake for 30 minutes. This initial covered period steams the potatoes and begins the tenderizing process.
- After 30 minutes, remove the cover and continue baking for about 30 more minutes, or until the potatoes are tender and the top has a light golden color. Check doneness by inserting a fork into the center—potatoes should be soft all the way through.
- Allow the dish to rest for a few minutes before serving to let the juices settle and make it easier to portion.
Serving Suggestions and Variations
This scalloped potato recipe pairs beautifully with baked ham, roast chicken, pork roast, or grilled vegetables. For a heartier version, stir cooked, crumbled bacon or chopped roasted garlic into the layers. To add more herbs, try fresh rosemary or parsley alongside thyme. For a lighter option, use less oil or swap in a lighter-flavored oil and reduce the amount slightly.
Tips for Best Results
- Slice potatoes uniformly so they cook at the same rate; a mandoline makes this quick and easy.
- If you substitute broth for water, reduce added salt slightly to avoid oversalting.
- Covering the dish for the first half of baking keeps the potatoes moist; uncovering at the end allows the top to develop some color and texture.
- Leftovers keep well in the refrigerator for 3–4 days and can be reheated gently in the oven or microwave.
Recipe Details
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Servings: 8 people
Nutrition (per serving)
- Calories: 187 kcal
- Carbohydrates: 23 g
- Protein: 4 g
- Fat: 10 g
- Saturated Fat: 1 g
- Sodium: 456 mg
- Fiber: 5 g
- Sugar: 1 g
Author: Steve Cylka
Course: Side Dish | Cuisine: American