Ingredients
Potatoes
- 3 lbs Yukon gold potatoes or russet potatoes, sliced into 1/8” rounds (peel first if using russet)
Sauce and Flavoring
- Avocado oil cooking spray
- 1/4 cup ghee or vegan butter (use refined coconut oil for a dairy-free Whole30 option)
- 1 small onion
- 4 cloves garlic, minced
- 3 tablespoons tapioca flour or arrowroot
- 3 cups unsweetened dairy-free milk (coconut, almond, or a creamer like original nut pods)
- 1 teaspoon mustard
- 2-3 tablespoons nutritional yeast (for “cheesy” flavor for the Whole30 version)
- 1 1/2 teaspoons fine sea salt
- 1/2 teaspoon black pepper
- 1 tablespoon fresh thyme leaves, plus more for garnish
Optional Vegan Cheese (for vegan version)
- 10 oz vegan cheddar style cheese
- 1/2 cup vegan parmesan cheese
Instructions
- Prepare Potatoes and Oven: Set aside the sliced potatoes in a large bowl. Preheat your oven to 400°F and spray a 9 x 13” casserole dish with avocado oil cooking spray for greasing.
- Cook Aromatics: Heat a large skillet over medium heat and add the ghee or vegan butter. Add chopped onions and cook 2-3 minutes until soft and fragrant. Add minced garlic and cook for an additional minute, ensuring it doesn’t burn.
- Make Sauce Base: Whisk in tapioca or arrowroot flour into the onion and garlic mixture. Cook and stir for another minute to eliminate raw flour taste.
- Add Liquid and Seasonings: While continuously stirring, pour in the dairy-free milk or creamer, then add mustard, nutritional yeast (if using), sea salt, black pepper, and fresh thyme leaves. Stir to combine thoroughly and cook until the sauce thickens. Remove from heat before the sauce reaches a boil.
- Assemble Casserole: Place half of the potato slices evenly in the greased casserole dish. Sprinkle with a pinch of salt and pepper, then cover with half of the sauce mixture. For the vegan option, sprinkle half the vegan cheddar cheese and all vegan parmesan cheese over the sauce layer.
- Layer Remaining Ingredients: Arrange remaining potato slices over the sauce or cheese layer. Sprinkle with salt and pepper, then cover with the remaining sauce. If using vegan cheddar, sprinkle it evenly on top.
- Bake: Cover the casserole dish with foil and bake in the preheated oven for 25 minutes. Remove the foil and bake uncovered for an additional 35 minutes or until the top is golden brown, the sauce is bubbly, and the potatoes are tender.
- Rest and Serve: Allow the scalloped potatoes to cool for at least 10 minutes before serving. Garnish with extra fresh thyme leaves if desired. Enjoy this comforting, creamy dish!
Notes
- Nutrition information is calculated based on 12 servings using the Whole30 version without vegan cheese.
- Use peeled potatoes for russet variety for best texture.
- Refined coconut oil can substitute ghee for a dairy-free Whole30 compliant version.
- Adding vegan cheese is optional and only for vegan version; it adds richness and mimics traditional cheese flavor.
- Letting the dish rest before serving helps the sauce thicken and flavors meld.
- Adjust salt and pepper to taste depending on dietary preferences.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Side Dish
- Method: Baking
- Cuisine: Gluten-free, Paleo, Vegan, Whole30
- Diet: Gluten Free
