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Yes you can make, Dairy Free Scalloped Potatoes. And yes, they will still be amazing!
When you think of Thanksgiving, a few staples come to mind. Honestly, a Thanksgiving without any potato dishes would not even be Thanksgiving to me. And scalloped potatoes are just the potato dish to add to your menu. Despite what you are thinking, these dairy free scalloped potatoes are a dream. They are so creamy on the inside and crispy on the outside. The perfect texture combination.
These dairy free scalloped potatoes are a perfect recipe to add to the Thanksgiving menu if someone is sensitive to dairy or if you are just trying to lighten up you menu. Personally, I love finding healthier alternatives to substitute in.
Want to make these dairy-free scalloped potatoes?!
Check out the tools I used to make this recipe a breeze, click on any of them to purchase directly from Amazon!
Need other recipes for your Thanksgiving menu?! I got you! Check out some more of mine down below!
Here is a video showing just how easy this recipe is!
Alright friends! There you have it, if you are looking to add a new potato dish to the mix this Thanksgiving, these dairy free scalloped potatoes are where it’s at! Let me know how they turned out in the comments below!
Make this recipe?! Tag all creations “@theseaonaljunkie” on Instagram! I love to see you make my recipes!
Dairy Free Scalloped Potatoes
These Dairy Free Scalloped Potatoes are a great lightened up potato dish that is packed with flavor! Add to your Thanksgiving menu!
- 2 pounds Yukon Gold Potatoes
- 2 cup Chicken Stock
- 1/2 Yellow Onion
- 1 1/2 tsp Thyme, chopped
- 1/2 tsp Rosemary, chopped
- 1 1/2 tbsp Olive Oil
Preheat oven to 425 degrees
In a sauce pot add olive oil, onion, and garlic and cook on medium until fragrant. Once soft and fragrant add thyme and rosemarry and cook for one minute. Add chicken stock and bring to a boil, cook over medium heat for 15 minutes. Chicken stock will reduce down to about 1/2 of what it was, (pan size will vary on how long that takes)
Add about 1/3 of thinly sliced potatoes to cast iron skillet, season with salt and pepper. Using a spoon, spoon reduced chicken stock over the first layer of potatoes, repeat this until you have used all the potatoes and reduced chicken stock making sure to top your potatoes with the reduced chicken stock.
Bake for 50 minutes covered with foil, for last 10-15 minutes until browned
- 76 Calories
- 10.4g Carbohydrates
- 3.8g Fat
- .8g Fiber
- 1.4g Protein
Check out video above if you need any clarification on recipe instructions