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Substitute for Heavy Cream in Scalloped Potatoes: Creamy Alternatives

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When making scalloped potatoes, the best substitute for heavy cream is Evaporated Milk + Butter. Evaporated milk is thick enough to coat potatoes and bake into a creamy sauce. The butter adds richness. The result is lighter but still creamy and satisfying. Heavy cream creates the rich, bubbly sauce in scalloped potatoes. It coats the potato slices, becomes thick and golden as it bakes, and forms a creamy layer between each slice. The substitute must provide richness and thicken during baking.

Best Substitute

Evaporated Milk + Butter

1 cup evaporated milk + 2 tbsp butter per cup of heavy cream

Evaporated milk is thick enough to coat potatoes and bake into a creamy sauce. The butter adds richness. The result is lighter but still creamy and satisfying.

What else can I use instead of heavy cream in scalloped potatoes?

2.

Whole Milk + Flour

1 cup milk + 1 tbsp flour (whisked in) + 1 tbsp butter per cup of heavy cream

The flour thickens the milk as it bakes. Simmer first to activate the flour. Creates a lighter version.

3.

Coconut Cream

1 cup canned coconut cream per cup of heavy cream

Creates rich, dairy-free scalloped potatoes. Mild coconut flavor works well with garlic and herbs. Bubbles and browns nicely.

VeganThis substitute is vegan-friendly
4.

Cashew Cream + Broth

1/2 cup cashew cream + 1/2 cup vegetable broth per cup of heavy cream

Creates lighter, savory scalloped potatoes. The broth adds depth while cashew cream provides body.

VeganThis substitute is vegan-friendly

Frequently Asked Questions

What can I use instead of heavy cream in scalloped potatoes?

Mix 1 cup evaporated milk with 2 tablespoons butter. This provides similar thickness and richness. The potatoes will bake into a creamy, golden dish. Coconut cream is the best dairy-free option.

Can you make scalloped potatoes with milk instead of cream?

Yes, but whisk 1 tablespoon flour into the milk first to help it thicken during baking. Add 1 tablespoon butter for richness. The result is lighter but still creamy. Simmer the milk-flour mixture briefly before pouring over potatoes.

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