Scalloped potatoes with a twist! These dairy free salmon scalloped potatoes are a delicious, protein-and-omega-3 packed dinner or side dish without the heavy cream or cheese. A creamy and dreamy way to enjoy a comfort-style classic with major flavor.
Scalloped potatoes were a regular thing growing up in a Midwest household. There’s never ever a Thanksgiving or Christmas without them…ever. A holiday table void of scalloped potatoes is pretty much against our religion. But in the Midwest, scalloped potatoes are made with lots and lots of cheese.
One day I asked my trusty friend, Google, what the difference was between scalloped potatoes and au gratin potatoes. To my surprise, scalloped potatoes are traditionally NOT made with cheese – that’s for au gratin.
I feel like I’ve been misled all my life! This is the stuff identity crises are made of guys. Is the interweb going to tell me that cream cheese frosting doesn’t go on carrot cake?! Or that it’s technically ‘peanut butter and jam’ vs ‘peanut butter and jelly’? Or that Ryan Gosling wasn’t originally cast to play Noah in The Notebook?! Stop the madness, I just can’t!!!
Does red wine still go with chocolate?
Will my kids eventually sleep past 6am?
Questions, all the questions. My mind is spinning. So when I set to make this dairy free salmon scalloped potatoes dish, I decided to throw all conventional ‘rules’ out the window. It was a turning point in my life.
What about a sliced potato recipe that’s creamy, without dairy? A dish that tastes just like the comfort-food classic, with a healthy twist? A family dinner with an easy and simple way to pack some major protein and omega-3? I think the answer to all of this is simply, YES.
And with Chicken of the Sea MSC-Certified Pink Salmon pouches, it’s a breeze to assemble a salmon-packed dinner with little effort. Not to mention cost-effective! Every pouch of the latest Chicken of the Sea products are packed with sustainably, wild-caught salmon, and they even have a variety of flavors to add any kind of tasty flair that fits your fancy.
Now let’s talk about convenience – these Chicken of the Sea Sustainable Wild-Caught Salmon pouches are not only a total time saver when it comes to creating this healthy dinner or side dish to serve a crowd, but throwing these in your work bag/diaper bag/gym bag are so convenient when you need a boost of protein in a flash.
Soooo how do you make a creamy potato casserole without the dairy? Cashews and almond milk of course! Ok, there’s a little more to that – but it’s easy. Promise.
Dairy Free Salmon Scalloped Potatoes
The blended power of soaked cashews with almond milk, sautéed shallots and garlic, lemon, dill, and tapioca flour = a creamy pairing salmon dreams are made of. Combining the delicious cream sauce with thinly sliced potatoes and Chicken of the Sea Pink Salmon just might be the perfect dinnertime staple or holiday ‘sharing’ dish you’ve been dreaming of.
Here are some easy tips to make this dairy free salmon scalloped potatoes even easier to create:
Time Saver Tips
Use a mandoline slicer for evenly cut potatoes, to ensure they will all be baked to perfection! You can even peel and slice the potatoes beforehand – just make sure to keep the slices in a bowl of water to avoid browning. Once ready to assemble, pat dry the potatoes before arranging them in the baking dish.
You can also make these sauce beforehand and store in the refrigerator until ready to bake. This meal can be cooked and cooled to reheat and devour later if needed.
Be sure to tune in to my Physical Kitchness Facebook page on Wednesday, November 15th at 1:15 PST for a Facebook Live demonstrating a step-by-step recipe tutorial for this dairy free salmon scalloped potatoes recipe and some other helpful tips on meal planning and meal prep!
- 3 pounds russet potatoes (roughly 3 large potatoes)
- 2 shallots, diced
- 1 clove garlic, minced
- 1 tablespoon olive oil
- 1 cup raw cashews, soaked and drained
- 1¾ cup almond milk
- 1 tablespoon lemon juice
- 1 teaspoon salt
- 3 tablespoons fresh dill, chopped
- ¼ cup tapioca flour
- 2 3-ounce pouches of Chicken of the Sea Skinless & Boneless Pink Salmon
- Soak one cup raw cashews overnight in a bowl of water
- Preheat oven to 350 degrees
- Place a medium pan on the stovetop over medium-high heat. Add the olive oil, shallots, and garlic. Sauté for 3-5 minutes, until shallots are translucent
- Place the sautéed shallots and garlic into a blender with the drained cashews, almond milk, lemon juice, and salt. Blend until creamy
- Pour the cream back into the pan used to sauté the shallots and turn heat to medium. Bring the cream to a slow simmer then add ¼ cup tapioca flour (sometimes labeled tapioca starch). Whisk quickly to thicken the sauce, then add the chopped fresh dill. Set aside
- Peel the potatoes then use a mandoline slicer to slice the potatoes ¼" thick
- Spray a 9x9 inch baking dish with oil, then arrange a layer of potatoes on the bottom
- Add ½ pouch of salmon to the top of the potatoes, then layer the cream sauce over top, enough to cover all the potatoes
- Continue layering until you have roughly four layers. Cover the top layer of potatoes with rest of the salmon and sauce
- Cover the top of the dish with aluminum foil and bake for 60 minutes
- If desired, remove the foil after the 60 minutes is up, and turn the oven broiler on high. Broil for 5 minutes or so, just enough to brown the top a bit
- Garnish with additional freshly chopped dill to serve