I remember the first time I made these dairy-free scalloped potatoes for my family. It was a Sunday, the kind where the air was filled with the smell of fresh herbs, and the sun was starting to set as we gathered for dinner. My brother, a notorious skeptic of any recipe that’s “free” of something, raised an eyebrow when I told him the potatoes were dairy-free. But after one bite, he smiled and said, “It tastes just like Mom’s!” That’s when I knew I had hit the mark. The creamy, hearty layers of Yukon Gold potatoes, infused with the rich flavors of thyme, rosemary, and reduced chicken broth, were just as indulgent and satisfying as the original.
This dish has since become a new family tradition, especially during our weekend dinners. It pairs perfectly with roasted chicken or grilled veggies, and the leftovers (if there are any) are even better the next day. What I love most about this recipe is how it brings everyone together, just like the old days, but with a new, healthier twist. Whether you’re dairy-free or not, these scalloped potatoes are sure to become a favorite at your table, too.
How to Make Dairy-Free Scalloped Potatoes
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Ingredients
- 2 pounds Yukon Gold potatoes
- 2 cups chicken broth
- 1/2 medium yellow onion
- 1 1/2 teaspoons fresh thyme, chopped
- 1/2 teaspoon fresh rosemary, chopped
- 1 1/2 tablespoons olive oil
Directions
- Preheat the oven to 425°F (220°C).
- Heat olive oil in a medium saucepan over medium heat, then sauté the diced onion until it turns soft and translucent.
- Stir in the chopped thyme and rosemary, cooking for an additional minute to release their flavors.
- Add the chicken broth, bring it to a boil, then lower the heat and let it simmer until the broth reduces by half, about 15 minutes.
- Slice the potatoes thinly and layer a third of them in an oven-safe skillet. Season lightly with salt and pepper.
- Pour some of the reduced broth over the first layer, then repeat with the remaining potato slices and broth, ensuring the top layer is well coated.
- Cover the skillet with aluminum foil and bake for 50 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the top is golden brown and the potatoes are fully cooked.
- Let it cool for a few minutes before serving.
Storing Suggestion
Store leftover scalloped potatoes in an airtight container in the refrigerator for up to 3 days. Reheat them in the oven at 350°F until warmed through to preserve the crispy top layer.
Cooking Tips
If you prefer a creamier texture, you can substitute some of the chicken broth with coconut cream or another dairy-free alternative. For a richer flavor, add a pinch of smoked paprika or garlic powder to the seasoning.
Serving Suggestions
Serve these scalloped potatoes as a side dish alongside roasted chicken or grilled vegetables. Garnish with fresh parsley for added color and flavor.
Ingredient Substitutions
If you don’t have fresh thyme or rosemary, you can substitute them with dried herbs, but reduce the amount to half. For a vegetarian version, use vegetable broth instead of chicken broth.
Seasonal Variations
In the fall, consider adding thin slices of butternut squash or sweet potato to the layers for a heartier dish. In the spring, try mixing in fresh peas or asparagus for a seasonal twist.
Allergen Information
This recipe is naturally dairy-free. For those avoiding gluten, make sure to use gluten-free broth. It is also free from nuts and soy.
FAQ:
Can I make this recipe ahead of time?
Yes, you can prepare the scalloped potatoes a day in advance and store them in the fridge. Reheat them in the oven before serving to ensure they are crispy and warm.
Can I use different types of potatoes?
Yes, Russet or red potatoes can also work in this recipe, but Yukon Gold potatoes are ideal due to their creamy texture.
What can I use instead of olive oil?
You can substitute olive oil with avocado oil or any other neutral cooking oil if you prefer.
How do I make this recipe vegan?
To make the recipe vegan, simply swap the chicken broth for vegetable broth.
How can I add more flavor to the dish?
You can add minced garlic to the onions when sautéing or sprinkle nutritional yeast between the layers for a cheesy flavor without dairy.
Can I freeze the leftovers?
While it’s possible to freeze the leftovers, the potatoes may lose some texture upon reheating. It’s best to consume the dish fresh or after refrigerating for a short time.
Dairy Free Scalloped Potatoes
Ingredients
- 2 pounds Yukon Gold potatoes
- 2 cups chicken broth
- 1/2 medium yellow onion
- 1 1/2 teaspoons chopped thyme
- 1/2 teaspoon chopped rosemary
- 1 1/2 tablespoons olive oil
Instructions
- Preheat your oven to 425°F.
- In a saucepan, heat olive oil and cook the onion until it becomes fragrant and translucent. Add the chopped thyme and rosemary, cooking for an additional minute. Pour in the chicken broth and bring to a boil, then reduce the heat to medium and let it simmer for about 15 minutes, allowing the broth to reduce to roughly half its original volume.
- Layer one-third of the thinly sliced potatoes in a cast iron skillet. Season with salt and pepper. Spoon some of the reduced chicken broth over the first layer of potatoes. Continue layering the remaining potatoes and chicken broth, ensuring that the top layer is well covered with the broth.
- Cover the skillet with foil and bake for 50 minutes. Remove the foil and continue baking for an additional 10-15 minutes, or until the top is golden brown.
- Enjoy your dairy-free scalloped potatoes!
