Closeup of Loaded Paleo Scalloped Potatoes in a cast iron skillet

Loaded Gluten Free Scalloped Potatoes (Dairy Free)

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The goal: take a side dish like gluten free scalloped potatoes and make it mindblowing. The result? Loaded scalloped potatoes!

This is one heckuva side dish, layering potato slices, creamy dairy free béchamel sauce, and add-ins like mushrooms, bacon, sour cream, and chives.

A full dish makes a bit of a showstopper at a dinner party, AND it’s gluten free, dairy free, paleo, and Whole30.

How to make gluten free scalloped potatoes

Fortunately, it’s not too challenging to make this creamy potato dish! Although it does take a bit of time, so plan accordingly.

First, assemble all your ingredients and prep the potatoes and onions by slicing them thin. Like, the thinner the better.

Then, you’ll have to make the béchamel sauce, the creamy dreaminess that ties all this together.

Really, if you wanted regular dairy free scalloped potatoes, you could just call it quits there and skip the “loaded” part. But where’s the fun in that?

To make these LOADED scalloped potatoes, you’ll add dairy free sour cream — I used the Forager brand — and fun add-ins like mushrooms, bacon, and chives.

Lots of flavors, but it’s alll worth it for the class of scalloped potatoes with the down-home comfort of a loaded baked potato!

How to make dairy free béchamel sauce

The béchamel sauce likely holds back many people from making scalloped potatoes (and lots of other recipes) on their own.

But really, it’s not too challenging once you get the hang of it!

To make a dairy free béchamel sauce, start with ghee or olive oil. Instead of using flour as a thickening agent, I use my favorite stand-in: cassava flour! After cooking the flour in the fat for a few minutes, slowly drizzle in broth and coconut milk, whisking constantly, as the mixture thickens. It’s pretty fascinating to watch.

Closeup of Loaded Paleo Scalloped Potatoes in a cast iron skillet

Equipment for this recipe

This one-dish recipe may not require much equipment…

But you can shop my favorite kitchen essentials through my Amazon favorites page!

More gluten free side dish recipes

Skillet with Loaded Dairy Free Scalloped Potatoes, surrounded by plates and a serving spoon
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Skillet with Loaded Dairy Free Scalloped Potatoes, surrounded by plates and a serving spoon

Loaded Gluten Free Scalloped Potatoes

  • Author: Chelsea at
  • Prep Time: 20 minutes
  • Cook Time: 70 minutes
  • Total Time: 1 hour 30 minutes
  • Yield: 8 servings 1x
  • Category: Side Dish
  • Method: Baked
  • Cuisine: American


Loaded scalloped potatoes make quite the showstopper! With dairy free sour cream, bacon, mushrooms, and chives, it’s a comfort food take on an elegant side dish.


  • 3 tablespoons ghee (recommended) or extra virgin olive oil
  • 1 small yellow onion, thinly sliced
  • 4 large garlic cloves, minced
  • 1/4 cup cassava flour
  • 1 cup bone broth or stock
  • 1 cup almond milk or coconut milk
  • 1 cup dairy free sour cream, divided (I used this brand)
  • 1 1/2 teaspoons sea salt
  • 1/2 teaspoon black pepper
  • 2 teaspoons dried thyme
  • 1/4 cup nutritional yeast
  • 4 pounds Yukon Gold potatoes, sliced into 1/8-inch rounds
  • 8 ounces uncured bacon, chopped into 1-inch pieces
  • 2 tablespoons dried or fresh chives
  • 1 cup sliced cremini mushrooms
  • 2 tablespoons sliced scallions


  1. Preheat oven to 400 degrees F. Grease a 9×13 inch casserole dish with ghee or olive oil.
  2. Heat a skillet over medium-high heat. Add the bacon and cook for about 5 minutes, stirring frequently, until bacon has crisped. Transfer bacon to a plate.
  3. Melt ghee in a large saute pan over medium-high heat. Add the sliced onion, sauteeing for 4-5 minutes until soft and translucent. Add the garlic and saute for an additional 1-2 minutes until fragrant. Stir in the cassava flour until it is evenly combines, cooking for at least 1 minute. Slowly pour in the bone broth or stock, whisking constantly. Add the milk, salt, pepper, thyme, and nutritional yeast, whisking until combined. Continue cooking for 1-2 minutes until the sauce begins to simmer (but doesn’t boil) around the edges of the pan and thickens. Remove from heat and set aside.
  4. Arrange half of the sliced potatoes in an even layer on the bottom of the casserole dish. Top evenly with half of the cream sauce, a quarter of the crisped bacon pieces, 1/2 tablespoon of chives, and half of the mushrooms. Repeat with the remaining potatoes, cream sauce, mushrooms, and another quarter of the bacon pieces.
  5. Cover the dish with aluminum foil and bake for 30 minutes. Remove the foil and continue baking for another 25-30 minutes, or until potatoes are cooked through and slightly browned on top.
  6. Remove from the oven and let cool slightly. Before serving, top with remaining sour cream, bacon, chives, and scallions.

Keywords: paleo, whole30, dairy free, gluten free, scalloped potatoes



I'm Chelsea, the author behind Chelsea Joy Eats! I believe life should be full of flavor. I enjoy creating recipes that are nourishing, flavorful, and satisfying. When not experimenting in the kitchen, I usually have a camera, barbell, or mug of coffee in hand. My posts may include affiliate links, which means if you click through a purchase something, I make a small commission at no cost to you. It helps me fuel my coffee habit and pay rent!

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