From the Cook
From the Cook
From the Cook
From the Cook
1/5
Whole30 Scalloped Potatoes
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Instructions
1
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First, preheat oven to 400 degrees Fahrenheit.
2
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In a skillet, add vegan butter and Octonuts oil. Once melted, whisk in tapioca flour to create a Roux.
3
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Then, add in minced garlic, broth, coconut cream, nutritional yeast, garlic powder and onion powder.
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Next, bring to a light boil before reducing to a light simmer. Add in ground pepper and sea salt. Then, simmer for 5 to 7 minutes or until thickened, stirring occasionally to prevent burning. Remove from heat.
5
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Meanwhile, use a mandolin or sharp knife to slice potatoes as thin as possible, about 1/8 inch thick.
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Arrange sliced potatoes in a casserole dish. Then, pour sauce over potatoes.
7
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Cover casserole dish with tin foil. Next, bake for 45 minutes. Remove tin foil and bake for another 35 to 40 minutes or until potatoes have softened.
8
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For extra crispy potatoes, broil on high for 2 to 3 minutes or until tops of potatoes are golden.
9
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Finally, remove from oven and garnish with fresh thyme if desired.
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Recipe Facts
Diet at a Glance
Vegetarian
Low-Cholesterol
Low Sugar
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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