Whole30 Scalloped Potatoes

These Whole30 Scalloped Potatoes are an extra creamy and savory side dish! This Paleo Whole30 version has all the traditional flavors of classic scalloped potatoes, but it’s made with wholesome ingredients. Serve this at holidays or any regular night at home. These potatoes are always a huge hit!

Author: Organically Addison

Meal Type: Eggs Free

Cuisine: Other

Difficulty: MEDIUM

Prep. Time: 15 minutes

Cook Time: 1 hour 30 minutes

Total Time: 1 hour 45 minutes

Servings: 6 servings

Calories: 472 kcal per serving

Ingredients

4 - potatoes
2 tablespoons - ghee
1 tbsp - Octonuts Almond oil]
¼ cup - tapioca flour
2 teaspoons - garlic
1 cup - vegetable broth
13 ½ ounces - coconut cream
3 tablespoons - nutritional yeast
½ tsp - garlic powder
1 tsp - onion powder
¼ tsp - ground pepper
½ tsp - sea salt
fresh thyme

Instructions

First, preheat oven to 400 degrees Fahrenheit.
In a skillet, add vegan butter and Octonuts oil. Once melted, whisk in tapioca flour to create a Roux.
Then, add in minced garlic, broth, coconut cream, nutritional yeast, garlic powder and onion powder.
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.
Meanwhile, use a mandolin or sharp knife to slice potatoes as thin as possible, about 1/8 inch thick.
Arrange sliced potatoes in a casserole dish. Then, pour sauce over potatoes.
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.
For extra crispy potatoes, broil on high for 2 to 3 minutes or until tops of potatoes are golden.
Finally, remove from oven and garnish with fresh thyme if desired.

Nutrition