These Paleo Scalloped Potatoes have layers of tender potatoes baked in a creamy sauce with fresh herbs. They're dairy free and gluten free, but no one will be able to tell! A classic dish made healthier.
These are a holiday staple! I grew up with the box kind so I always thought homemade was hard to make, but they're not at all! And the result is way more delicious and dairy or gluten.
Scalloped Potatoes or Potatoes Au Gratin?
I tried to look up the difference and got many different answers, but I think they're very similar. I did see one site say Au Gratin is covered with cheese and breadcrumbs which ultimately led me to name these scalloped potatoes.
This paleo version of scalloped potatoes does not cut any corners! The fresh herbs, creamy/buttery sauce, and the garlic oil make it so delicious. I promise you and your family will love this dish and hopefully make it more than once a year.
Making perfectly cut potatoes
You will need some amazing knife skills or a mandolin slicer for this. I actually don't use my mandolin a whole lot because I have a fear of slicing my finger and I also hate cleaning it. But it makes this dish so easy. I had all 3 pounds of the potatoes sliced in just minutes. Just a tip- don't worry too much about the end piece, your finger is not worth it! Just throw it away before it gets too small. If you have a food processor with a slicing blade, you can use that.
This does take a decent amount of time to cook because there are so many layers of potatoes that need to get tender. It could easily be made ahead of time and rewarmed on the day though. And leftovers are just as good
Almond milk is used to keep this dish dairy free. Make sure to not use vanilla, just a plain milk. Another dairy free milk would work as well if you have a favorite.
A tip about the potatoes- I don't peel them for a few reasons: it saves time, it looks pretty, and the skin has all the potassium and fiber.
These paleo scalloped potatoes are a side dish the whole family will enjoy. Here are some more potato dishes to enjoy:
- Paleo Mashed Potatoes
- Pecan Pie Twice Baked Sweet Potatoes
- Paleo Potato Stacks
- Sweet Potato Casserole (paleo)
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Paleo Scalloped Potatoes
Ingredients
- 3 pounds organic Russet potatoes
- ¼ cup ghee or coconut oil
- ¼ cup cassava flour
- 1 ½ cups water
- 1 cup unsweetened almond milk
- 1 tablespoon garlic oil
- 1 ½ teaspoons salt
- 1 tablespoon fresh thyme
- 1 tablespoon fresh chopped rosemary
- ½ teaspoon pepper
Instructions
- Preheat oven to 325° and grease a 13x9 pan with ghee or coconut oil. Set aside.
- Wash potatoes well. Place a mandolin over a large bowl and slice potatoes. Stop before getting to close where you could slice your finger. Alternatively, you can use a food processor with a slicing blade.
- Make the cream sauce: In a small saucepan combine the ghee and cassava flour until combined and thick. Cook 1 minute stirring continually. Add in the water, almond milk, and garlic oil and whisk until smooth and thick, about 3-5 minutes. Add in the salt, thyme, rosemary and pepper. Whisk again until well combined. Take off heat. Mixture should be thick, but pourable. Add a little water if it's too thick to pour over potatoes.
- Add a thin layer of the cream sauce to the bottom of the pan and top with a layer of potatoes. You don't need to do single layers of potatoes, about 4 total layers will work. After the layer of potatoes add the sauce and spread as evenly as possible. Continue until all the potatoes have been used and top with the remaining sauce.
- Cover with foil and bake 45 minutes then remove the foil and bake 40-45 minutes or until browned on top and potatoes are tender.
Karen LaRue says
I made this and it was delicious but my sauce never got thick. After I added the water it was even thinner. I used almond flour instead of cassava and full fat canned coconut milk instead of almond milk. Perhaps I should have used arrowroot flour instead of almond flour?
Jessica DeMay says
Hi Karen- thanks for trying it. Yes, almond flour will not thicken it, that is why I say cassava. Arrowroot would have worked, yes. The switch in milks wouldn't make a difference, it was the flour switch. Please consider rating recipes when you substitute ingredients. The missing star is not a reflection of my recipe, but of the sauce not thickening because of the almond flour. Hope you try it again with cassava or arrowroot!
Ashley says
I have a big of Yukon gold potatoes? Can I use that instead of russet?
Jessica DeMay says
Hi Ashley- yes, that will work.
Jessica says
Do you think these could be cooked in the crockpot?
Jessica DeMay says
Hi Jessica- possibly but I don't know the cook time. I don't own a slow cooker so I'm not very familiar with it. Sorry!
Linda says
Have you tried making the scalloped potatoes with a flour other than Cassava? The Cassava flour causes many people to have gastric pain and irritation. Thank you.
Jessica DeMay says
Hi Linda- I haven't, but you can if you want. Cassava flour is actually one of the easier flours for some people. Feel free to try a flour that works for you.
Martha Woodman says
how thin did you slice the potatoes?
Jessica DeMay says
Hi Martha- I used a mandolin, but a sharp knife and some patience will also work 🙂
Rachelle says
Do you know what the ratio would be if I used tapioca flour instead of cassava? And would I use the same amount of butter or coconut oil instead of ghee?
Jessica DeMay says
Hi Rachelle- you could try tapioca flour, but just use 2 tablespoons. Yes, the same amount. Hope you love them!
Leigh says
Can I use arrowroot flour in place of cassava flour?
Jessica DeMay says
Hi Leigh- sorry it took so long to reply. That should work, but use only 2 tablespoons. Enjoy!
Jess says
Hi Jessica,
Wondering if you have a suggestion for subbing ghee? Thank you!
Jessica DeMay says
Hi Jess- you can use grass-fed butter if you tolerate it, or you can use coconut oil for dairy free. Hope you try them!
Erika says
I love scalloped potatoes, but, I have to admit I usually made them from a box. Shhh. I know. Since taking up a low FODMAP diet, that's certainly not an option. Looking forward to trying your recipe!
Jessica DeMay says
Thanks, Erica! I hope you love them!
Lisa says
There are gloves available that protect your hands with the mandolin. Very fine steel wool. On amazon.
Jessica DeMay says
Thanks, Lisa! I'll look into those. I don't use the mandolin to be too concerned with it, but those sounds handy to have.