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These “Cheesy” Scalloped Potatoes Taste So Traditional, You’ll Barely Believe They’re Dairy-Free

This comfort food casserole tastes just like your fave cheese-covered scalloped potatoes, but they're completely dairy-free.

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If there’s one kind of casserole everyone loves, it’s a layered, saucy, creamy and totally cheesy dish of scalloped potatoes. They’re one of the ultimate comfort foods, with decadent layers and plenty of crave-worthy cheese. But if you’ve gone vegan, vegetarian or dairy-free, scalloped potatoes are a no-go. While they don’t contain any meat, this plant-based classic is traditionally filled with a whole lot of dairy, from a milk- or cream-based sauce to handfuls of shredded cheese.

But we’ve created an alternative that’s so delicious, you’d be hard-pressed to tell the difference between our version and the cheesy classic itself. Our “Cheesy” Scalloped Potatoes are made with completely plant-based ingredients, meaning they’re vegan, vegetarian and dairy-free friendly. We got rid of the dairy (and, yes, the cheese) and subbed in nutritional yeast and nondairy Parmesan to achieve a cheese-like flavor in our scalloped potatoes. Anyone can enjoy a forkful of these tender, thin potato slices and the cheese-like taste and texture of this casserole.

Plus, this cheese-free dish is filled with nutrients. The recipe calls for spuds with the skin on, since the nutrients in potatoes are found predominantly in the skins. This gives you a serving of potassium (which is needed for synthesizing protein and metabolizing carbs) and vitamin C (which is best known for improving immune defense, among a long list of other benefits). But the skins also added extra fiber and offer a little eco-friendly perk: By keeping the skins on your potatoes, you’ll cut down on your waste while cooking.

All the “cheese” you could want from a deep casserole dish of scalloped potatoes, but with even more benefits for you? This recipe is going to become a staple for sure, whether you’re serving it for the holidays or a chilly weeknight dinner.

“Cheesy” Scalloped Potatoes

Cook Time
20 min
75 min


  • 3 tbsp extra-virgin olive oil, divided
  • 1 yellow onion, cut into ⅛-inch-thick slices
  • 3 large cloves garlic, minced
  • ½ tsp each sea salt and ground black pepper, divided
  • 2 lb yellow-fleshed potatoes, scrubbed, cut into ⅛-inch-thick slices (about 3)
  • 5 sprigs thyme, leaves picked
  • ¾ tsp smoked paprika
  • 1½ cups reduced-sodium vegetable broth, divided
  • 2 tbsp arrowroot flour
  • ⅓ cup grated nondairy Parmesan
  • 3 tbsp nutritional yeast
  • 1 tbsp chopped chives or thyme leaves, for garnish


  1. Preheat oven to 400°F. Place a 1.5-qt casserole dish on a baking sheet.
  2. In a large nonstick skillet on medium, heat one-third of oil. Add onion and cook, stirring for 3 minutes; stir in garlic, pinch each salt and pepper and cook until fragrant, about 1 minute.
  3. Push onion mixture to side of skillet and add remaining oil. Scatter potatoes and sprinkle remaining salt, pepper, thyme and paprika and cook, stirring until potatoes are slightly softened, 7 to 9 minutes. Stir in one-half of broth, scraping up bits from bottom of pan.
  4. In a small bowl, whisk remaining one-half of broth and arrowroot to create a slurry; drizzle over potatoes and bring to a boil. Cook, flipping potato mixture, for 1 to 2 minutes, until sauce is thickened.
  5. In a small bowl, combine Parmesan and nutritional yeast. Arrange one-third of the potato mixture with liquid in the casserole dish and sprinkle with one-third of the Parmesan mixture; repeat with remaining potato mixture with liquid and Parmesan mixture.
  6. Cover with foil and bake for 30 minutes. Remove foil and continue to cook until potatoes are tender when pierced with a paring knife and top is browned, about 25 minutes.
  7. Broil for 1 to 2 minutes for a crispy top, if desired. Let cool for 10 to 15 minutes then sprinkle with chives or thyme before serving.

Nutrition Information

  • Serving Size ⅙ of recipe
  • Calories 223
  • Carbohydrate Content 36 g
  • Cholesterol Content 0 mg
  • Fat Content 8 g
  • Fiber Content 4 g
  • Protein Content 6 g
  • Saturated Fat Content 1 g
  • Sodium Content 358 mg
  • Sugar Content 3 g
  • Monounsaturated Fat Content 5 g
  • Polyunsaturated Fat Content 1 g