Ingredients
Potatoes
- 3 lbs Yukon gold potatoes or russet potatoes, sliced into 1/8” rounds (peel first if using russet)
Sauce and Seasoning
- Avocado oil cooking spray
- 1/4 cup ghee or vegan butter (for vegan, not Whole30 version; alternatively, use refined coconut oil for dairy-free Whole30)
- 1 small onion, chopped
- 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 Whole30 "cheesy" flavor)
- 1 1/2 teaspoons fine sea salt
- 1/2 teaspoon black pepper
- 1 tablespoon fresh thyme leaves, plus more for garnish
Optional Vegan Cheese
- 10 oz vegan cheddar style cheese
- 1/2 cup vegan parmesan cheese
Instructions
- Prepare Potatoes and Preheat Oven: Slice potatoes into 1/8” rounds and set aside in a large bowl. Preheat oven to 400°F (200°C) and spray a 9 x 13” casserole dish with avocado oil cooking spray.
- Cook Onions and Garlic: Heat a large skillet over medium heat and add ghee or your chosen fat. Add chopped onions and cook for 2-3 minutes until soft and fragrant. Add minced garlic and cook for another minute, being careful not to burn.
- Make Sauce Base: Whisk in the tapioca or arrowroot flour into the onion and garlic mixture and cook, stirring constantly, for about one minute. Then slowly pour in the dairy-free milk or creamer while stirring continuously.
- Season and Thicken Sauce: Add mustard, nutritional yeast (if using for Whole30), salt, pepper, and fresh thyme leaves. Stir to combine and cook until the sauce thickens, making sure to remove from heat just before it reaches a boil.
- Assemble the Casserole: Arrange half of the potato slices evenly in the bottom of the greased casserole dish. Sprinkle lightly with salt and pepper, then pour half of the sauce over the potatoes. For the vegan option, sprinkle half the vegan cheddar and all the vegan parmesan cheese over the sauce layer.
- Layer Remaining Potatoes: Add the remaining potato slices on top, season again with a pinch of salt and pepper, and cover with the remaining sauce. If using vegan cheddar, sprinkle it over the top layer.
- Bake the Dish: Cover the baking dish with foil and bake in the preheated oven for 25 minutes. Remove the foil and continue baking uncovered for an additional 35 minutes, or until the potatoes are tender, the sauce is bubbly, and the top is golden brown.
- Rest and Garnish: Let the scalloped potatoes cool for at least 10 minutes before serving. Garnish with additional fresh thyme if desired and enjoy your healthy, creamy side dish!
Notes
- Nutrition facts are calculated based on 12 servings of the Whole30 version without vegan cheese.
- Use refined coconut oil instead of ghee for a dairy-free Whole30 compliant option.
- Optional vegan cheeses add extra flavor but are not Whole30 compliant.
- Peeling is suggested if using russet potatoes, but not required for Yukon gold potatoes.
- Allowing the dish to rest before serving helps the sauce set for better slicing.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Side Dish
- Method: Baking
- Cuisine: Gluten-free, Paleo, Vegan, Whole30
- Diet: Gluten Free
