Dairy Free Scalloped Potatoes

I have found my new favorite potato dish. These dairy free scalloped potatoes are comfort food perfection. They have a beautiful crust on top with ‘cheesey’ creamy goodness on the inside. The best part is that they are gluten and dairy free!

*originally posted 10/2019; updated 03/2021

What You Need:

• Yukon Gold Potatoes
• Yellow Onion
• Salt & Pepper
• Fresh Thyme
• Raw Cashews
• Chicken Broth
• Nutpods Original – can also use coconut milk
• Nutritional Yeast
• Garlic
• Lemon Juice
• Avocado Oil Spray

Let’s Make Scalloped Potatoes:

1. Place all the ingredients for the cream sauce into your high powered blender (cashews, chicken broth, Nutpods, garlic, nutritional yeast, lemon juice, salt and pepper) and blend until smooth and creamy
2. Preheat the oven to 375′ F and spray your baking dish with avocado oil spray
3. Pour 1/2 cup of the cashew cream sauce into the bottom of the baking dish and layer your onions and potatoes vertically in the dish (as pictured) sprinkle the top with salt, pepper and fresh thyme
4. Pour the remaining cashew cream sauce over the layered potatoes and onions. Cover with foil and bake for 45 minutes then uncover and bake another 20 minutes
5. Let cool for 15 minutes before serving, top with more fresh thyme if desired

Recipe Tips:

• For even slices, use a mandolin. I prefer slicing the potatoes and onions with my knife – it is a little more rustic this way
• If you don’t have a high powered blender, you could also use a food processor but I would recommend soaking the cashews in hot water for 15 minutes before hand
• You can add more fresh herbs to change up the flavor – rosemary, chives and oregano would all be good with these potatoes

You Might Also Like:

• Instant Pot Creamy Mashed Potatoes
• Whole30 Parsnip Puree
• The Best Ever Cauliflower Mash
• Polish Dill Potatoes

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