Dairy-Free Scalloped Potato Recipes for Lactose Intolerance (2024)

FAQs

What can I substitute for milk in boxed scalloped potatoes? ›

If your household has to go dairy-free, there's no reason to skip this favorite dish as the milk and cheese can easily be substituted. Some recipes use chicken broth or water while others use non-dairy alternatives like soy or almond milk.

Olive oil

Olive oil is a great substitute for butter in many recipes. Because it is one of the healthier oils out there, it can not only allow you to move ahead with your cooking when you run out of butter, but it can make your dish better for you, too.

To further lower the risk of curdling, you can add extra starch in the form of flour or cornstarch. Just a teaspoon or two is enough to stabilize the dairy, as well as to give you a lusciously thick sauce. Of course, another highly important ingredient is cheese.

High heat will cause the milk to curdle. Use milk or cream with higher fat content. Whole milk, half-and-half, or cream and full-fat cheeses are necessary. Skim milk and reduced-fat products will not be your friend in this dish.

Any plant-based or dairy free milk is a great substitute for regular milk in mashed potatoes. For an even creamier mashed potato, use cashew cream, which is similar in consistency to heavy cream. For a richer option when you're short on time, use full fat coconut milk.

Can I make mashed potatoes without butter? - Quora. Start with olive oil and a bit of grated parmesan, or some cream cheese or mascarpone. Add fresh herbs like rosemary, thyme or marjoram, or get spicy and add cumin, coriander and smoked paprika. You can add half and half or cream to make them richer.

The ingredient swap works so well because, like butter, mayonnaise predominantly consists of fats — so it can achieve the same golden crust on a grilled cheese or creaminess in a baked good as butter does. One of the benefits of substituting butter with mayonnaise is that the ratio is usually an easy one-to-one swap.

Acidic ingredients like lemon juice, vinegar, tomatoes, or even wine can cause your milk to curdle. Prevent this reaction by reducing your acids first before adding dairy.

What's the difference between scalloped potatoes and au gratin potatoes? ›

The difference comes down to cheese. Scalloped potato recipes are usually baked in a basic cream sauce until soft and tender, with no cheese topping. Potatoes au gratin are a bit more decadent. They are made with lots of cheese sprinkled in between the layers of potatoes and also on top of the casserole.

Watery scalloped potatoes are not good, and is often caused by using the wrong type of potato. This recipe requires starchy potatoes, such as russets or Yukon golds, not waxy potatoes. Another cause is washing or holding the sliced potatoes in water (as outlined in the question above).

My scalloped potatoes are bland

They are also in need of serious seasoning to ensure deliciousness. Make sure your sauce is well-seasoned, but also, season each layer of potatoes with salt and pepper before adding the sauce, to make sure they are as flavorful as you want them!

Thankfully, there's a simple and effective solution to this problem: Use instant potato flakes. Instant potato flakes are an excellent thickening agent made from real potatoes that have been cooked, mashed, and then dried.

You can replace the milk called for in mashed potatoes, including instant mashed potatoes, with more water or something tastier like stock. I decided to opt for the most flavor and use chicken stock or vegetable stock. Homemade stock is ideal. Bullion cubes, bullion powder, or store-bought stock will work too.

Most instant potato varieties call for you to combine the potatoes with water, but if you want your potatoes to taste a bit more indulgent, use milk instead. Whole milk will yield delightfully rich potatoes, but 2 percent milk works well too.

What can I use to make boxed mac and cheese when it says 'add 3 tbsp of milk' if I don't have butter or dairy milk? If you're not using dairy, you can use half oil (olive, corn, canola, safflower, whatever you have on hand) and half water. It won't be exactly the same, but it'll do in a pinch.