Paleo Scalloped Potatoes
This healthier take on classic creamy, “cheesy” scalloped potatoes will become your new favorite side dish!
Servings: 12
Calories: 146kcal
Ingredients
- 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
Instructions
- 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!
Notes
Original Recipe: https://www.paleorunningmomma.com/paleo-scalloped-potatoes-whole30-and-vegan-options/