Rich, creamy, and irresistibly comforting — this Creamy Scalloped Potatoes Recipe with Lactaid Milk gives you all the indulgent flavor of the classic side dish, without the lactose! Perfect for dinner sides, Thanksgiving dinner, or even your next Fiesta Party.
Few dishes say “comfort food” like a bubbling casserole of golden, creamy scalloped potatoes. Each layer melts in your mouth, delivering buttery richness and a silky sauce that feels indulgent but won’t upset your stomach thanks to Lactaid Milk.
This easy, classic recipe transforms humble potatoes into a celebration-worthy dish. Whether you’re planning a Thanksgiving dinner, a Fiesta Party with friends, or simply craving cozy dinner sides that make any meal complete, this one delivers flavor, texture, and nostalgia in every bite.
Why You’ll Love This Recipe
- ✔️ Ultra creamy texture without heavy cream
- ✔️ Made with Lactaid Milk for a lactose-free option
- ✔️ Perfect side for holidays or weeknight dinners
- ✔️ Easy to customize with cheese, herbs, or vegan swaps
- ✔️ Great for Thanksgiving recipes or classic Good Eats gatherings
Let’s make these Scalloped Potatoes that will steal the spotlight on any table!
Ingredients
| Ingredient | Amount |
|---|---|
| Yukon gold potatoes, thinly sliced | 2 lbs |
| Lactaid whole milk | 2 cups |
| Unsalted butter | 3 tbsp |
| All-purpose flour | 3 tbsp |
| Garlic, minced | 2 cloves |
| Salt | 1 tsp |
| Black pepper | ½ tsp |
| Shredded cheddar cheese (optional) | 1 cup |
| Fresh thyme or parsley | 1 tbsp |
Choosing the Best Ingredients
Potatoes: Yukon Gold or Russet potatoes are perfect for scalloped dishes. Yukon Golds are creamier, while Russets give that layered texture with slightly crisp edges.
Lactaid Milk: Lactaid provides the same creamy texture as regular milk — just without the lactose. It’s ideal for anyone with dairy sensitivities.
Butter & Flour: These make the base of your roux, giving structure to the sauce. Substitute vegan butter and gluten-free flour for a Vegane Rezepte version.
Serve alongside Tasty Christmas Prime Rib or Cranberry Orange Glazed Turkey for the perfect holiday pairing.
How to Make Creamy Scalloped Potatoes
- Preheat your oven: Set to 375°F (190°C). Grease a 9×13-inch baking dish lightly with butter or non-stick spray.
- Prepare the sauce: In a saucepan over medium heat, melt butter. Add minced garlic and cook for 1 minute. Whisk in flour and cook for 2 minutes to form a roux.
- Add the milk: Slowly pour in Lactaid milk while whisking. Continue stirring until smooth and thickened (about 5 minutes). Season with salt and pepper.
- Layer the potatoes: Arrange half the potatoes in the prepared baking dish. Pour half the sauce over them. Repeat with remaining potatoes and sauce.
- Add cheese (optional): Sprinkle shredded cheddar between layers for extra richness.
- Bake: Cover with foil and bake for 40 minutes. Remove foil and bake another 25–30 minutes, until golden and bubbling.
- Rest and serve: Let sit 10 minutes before serving. Garnish with fresh thyme or parsley.
Pro Tips for Creaminess & Texture
- Slice potatoes evenly (⅛-inch thick) for uniform cooking.
- Whisk the sauce constantly to avoid lumps.
- Use Lactaid whole milk for best richness.
- Add a layer of cheese at the end for a golden, bubbly crust.
- For extra depth, stir in caramelized onions or sautéed leeks.
Serve these creamy potatoes with Brussels Sprout & Kale Apple Salad for balance and freshness.
Recipe Variations
- Vegan: Use vegan butter, plant-based milk, and nutritional yeast for cheesy flavor.
- Gluten-Free: Replace flour with cornstarch or gluten-free flour mix.
- Loaded Style: Add cooked bacon bits, green onions, and cheese for a heartier dish.
- Quinoa Boost: Mix in cooked quinoa for added protein and texture.
For another hearty side, try our Cinnamon Honey Roasted Sweet Potatoes — sweet, nutty, and festive!
Troubleshooting & Quick Fixes
- Watery sauce? Cook the roux longer before adding milk to thicken properly.
- Burnt top? Cover loosely with foil halfway through baking.
- Potatoes not soft? Slice thinner or extend baking by 10–15 minutes.
- Sauce curdled? Lower the oven temp slightly or use whole Lactaid milk for stability.
- No browning? Broil for 2–3 minutes at the end for that perfect crust.
Storage & Reheating
Fridge: Store leftovers covered for up to 4 days. Reheat at 350°F (175°C) for 15 minutes.
Freezer: Freeze cooled portions in airtight containers up to 2 months. Thaw overnight before reheating.
Make-ahead: Assemble the dish 1 day in advance, refrigerate, and bake just before serving.
FAQ
Can I make this ahead of time?
Yes! Prepare and refrigerate the dish a day ahead. Bake it right before serving — it tastes even creamier after resting overnight.
Can I use Lactaid skim milk?
Yes, though whole Lactaid milk gives the richest texture. For extra body, add 1 tablespoon of cornstarch to the roux if using skim.
What can I serve with scalloped potatoes?
They pair perfectly with Prime Rib, Garlic Bread Rolls, or a crisp Kale Salad.
Can I make it vegan?
Absolutely! Use vegan butter, dairy-free milk, and skip cheese — you’ll still get a rich, creamy dish.
Conclusion: The Creamiest Lactose-Free Scalloped Potatoes
These Creamy Scalloped Potatoes with Lactaid Milk are comfort food at its finest — indulgent yet light enough for any occasion. They’re a dream side for Thanksgiving Dinner, a cozy Fiesta Party, or any time you want to elevate your food dishes lineup with something truly special.
Pair them with Rosemary Garlic Mashed Potatoes or finish the meal with Apple Crumble Cheesecake for the ultimate Comfort Food Lite experience.
What are you waiting for? Grab your potatoes, warm up the oven, and get ready for the creamiest, most satisfying side dish you’ll make all season!
Creamy Scalloped Potatoes
Ingredients
Main Ingredients
- 2 lbs Yukon gold potatoes, thinly sliced
- 2 cups Lactaid whole milk Provides creamy texture without lactose
- 3 tbsp Unsalted butter For sauce base
- 3 tbsp All-purpose flour For thickening sauce
- 2 cloves Garlic, minced
- 1 tsp Salt
- ½ tsp Black pepper
- 1 cup Shredded cheddar cheese (optional) For added richness
- 1 tbsp Fresh thyme or parsley For garnish
Instructions
Preparation
- Preheat your oven to 375°F (190°C) and grease a 9x13-inch baking dish lightly with butter or non-stick spray.
- In a saucepan over medium heat, melt the butter. Add minced garlic and cook for 1 minute.
- Whisk in flour and cook for 2 minutes to form a roux.
- Slowly pour in Lactaid milk while whisking. Continue stirring until smooth and thickened, about 5 minutes.
- Season the sauce with salt and pepper.
Assembly and Baking
- Arrange half the sliced potatoes in the prepared baking dish. Pour half the sauce over them.
- Repeat with the remaining potatoes and sauce.
- If using, sprinkle shredded cheddar between layers for extra richness.
- Cover with foil and bake for 40 minutes. Remove the foil and bake for another 25–30 minutes, until golden and bubbling.
- Let sit for 10 minutes before serving. Garnish with fresh thyme or parsley.
