Oh. My. Goodness. Scalloped / Au Gratin potatoes are so good! If you have not had them before, let me describe them to you. They are warm thinly sliced potatoes with heaps of cheesy sauce, butter, and cream. They are heavenly! But… not the best for you. With that much dairy, they can be pretty heavy on your digestive tract. Thankfully though, with this recipe, you can make paleo scalloped potatoes that are totally vegan and made with better ingredients.
Potatoes are Paleo?
Well… it is a little complicated. Some paleo plans have them, while others don’t. Having a side dish of potatoes once-in-a-while is okay, unless you are wanting to be strict paleo or not have potatoes for another reason. If that’s the case, I recommend trying my recipe on Baked Loaded Sweet Potato Skins, because sweet potatoes/yams are paleo. Either way, you can still enjoy great food whether you are eating or not, and preferably you are!
Paleo Scalloped Potatoes
- 3 lbs Yukon Gold Potatoes, sliced into 1/8" rounds or russet potatoes (peel first if using russet)
- Avocado Oil Cooking Spray
- 1/4 cup Ghee or Vegan Butter for vegan (not whole30) version. You can also use refined coconut oil for a dairy free Whole30 version
- 1 small Onion
- 4 cloves Garlic minced
- 3 tbsp Tapioca Flour or Arrowroot
- 3 cups Unsweetened Dairy-Free Milk coconut, almond, etc.
- 1 tsp Mustard
- 2-3 tbsp Nutritional Yeast Flakes
- 1 1/2 tsp Fine Sea Salt
- 1/2 tsp Black Pepper
- 1 tbsp Fresh Thyme Leaves plus more for garnish
- 10 oz Vegan Cheddar Style Cheese optional – for vegan version
- 1/2 cup Vegan Parmesan Cheese optional – for vegan version
- Set aside the sliced potatoes in a large bowl. Preheat your oven to 400°F and spray a 9 x 13” casserole dish with cooking spray.
- Heat a large skillet over medium heat and add the ghee. Add the onions and cook for 2-3 minutes, until soft and fragrant, then add the garlic and continue to cook for another minute until soft, careful not to burn. Whisk in the tapioca or arrowroot flour and cooking, stirring, another minute.
- While stirring, pour in the milk or creamer, then add the mustard, nutritional yeast (for Whole30) salt, pepper, and thyme. Stir to fully combine and cook until thickened, removing from heat just before the sauce comes to a boil.
- To assemble, place half of the potato slices evenly in the bottom of the greased casserole dish, sprinkle with a pinch of salt and pepper, then cover with half of the sauce mixture. For the vegan version, sprinkle half of the vegan cheddar cheese and all of the vegan parmesan cheese over the sauce. Arrange the remaining potato slices over the sauce/cheese and sprinkle with a pinch of salt and pepper. Cover with the remaining sauce, and, if using the vegan cheddar, sprinkle it over the top.
- Cover the baking dish with a sheet of foil and bake in the preheated oven for 25 minutes, then remove the foil and bake uncovered for another 35 minutes or until the top is golden brown, the sauce is very bubbly and the potatoes are cooked through. Allow the dish to cool for at least 10 minutes before serving and garnish with more thyme leaves if desired. Enjoy!
I hope you enjoy this yummy side dish recipe! It will be perfect year round, and for the whole family. If you do make these Paleo Scalloped Potatoes, tag @drkilcup on Instagram in your photos – we love hearing from you!
Come back next week for a refreshing dessert made with an in-season fruit. It will be perfect for the approaching St. Patrick’s Day (or any day really) because it’s green!
See my last recipe on Keto and Paleo Banana Bread:
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