If there is one thing I love, it's potatoes. Air fried potatoes, smashed potatoes, potatoes wedges, I love them all! These dairy-free scalloped potatoes are the perfect addition to my potato recipe library. This scalloped potato recipe is gluten-free, dairy-free, Whole30 compliant and just an overall great healthy side dish for your Thanksgiving table or even just your regular weeknight table! You won't even miss the dairy or heavy cream in this recipe!
Ingredients for Whole30 Scalloped Potatoes
To prepare this gluten and dairy-free scalloped potatoes recipe, you will need the items below. I have added some notes for clarification and suggestions for modifications.
Step by Step Instructions
STEP 1: Peel and slice the potatoes very thinly and then stack the potatoes vertically in a 9x13 baking dish prepared with cooking spray
STEP 2: Make the roux: in a medium saucepan melt the ghee over medium heat. Add the cassava flour and keep stirring until it's blended well.
STEP 3: Slowly pour in the almond milk and bring to a low boil stirring constantly. Cook the roux for 5-6 minutes or until the sauce has thickened and is creamy. Add the salt, pepper and dried thyme.
STEP 4: Pour the sauce all over the potato slices making sure to cover them well then cover the casserole dish with foil and bake for 60 minutes at 350ºF. Uncover and bake for an additional 15 minutes to brown the top.
STEP 5: Remove from the oven and let the potatoes rest for 5-10 minutes. This will help the sauce to thicken. Sprinkles with fresh herbs and enjoy!
Variations and Modifications
What to Serve With Dairy-Free Scalloped Potatoes
This recipe works great not only as a healthy thanksgiving side, but really as a side for any meal! Serve with grilled chicken or air fried pork chops with some Brussel sprouts, honey glazed carrots or garlic green beans for a well balanced and delicious meal! For your holiday meal this pairs great with a paleo sweet potato casserole.
If you're looking for other potatoes for your dinner table check out my recipe for crispy air fryer potatoes, instant pot mashed potatoes, smashed potatoes and buffalo potato wedges!
Frequently Asked Questions
Scalloped potatoes are much simpler. Most scalloped potato recipes call for the potatoes to be baked in a basic cream sauce, and that's it. Potatoes au gratin are a bit more decadent. They are made with lots of cheese sprinkled in between the layers of potatoes and also on top of the casserole.
You'll need to make the casserole in two smaller casseroles so that you can slip them into the large freezer bags or stasher bags. Partially bake for the first 40 minutes. Let cool, lay plastic wrap over that but tap it down so that it touches the top of the casserole, then cover with foil then slip in a freezer bag.
Dairy-Free Scalloped Potatoes
- Prep Time: 20 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 1 hour 35 minutes
- Yield: 6 1x
- Category: Side Dishes
- Method: Oven
- Cuisine: American
- Diet: Gluten Free
This scalloped potato recipe is gluten-free, dairy-free, Whole30 compliant and just an overall great healthy side dish for your Thanksgiving table or even just your regular weeknight table!
- 6 cups peeled and sliced russet potatoes
- 4 tablespoons ghee or ½ stick dairy free butter
- ⅓ cup cassava flour
- 3 cups unsweetened almond milk
- 2 teaspoons sea salt
- ½ teaspoon black pepper
- 1 tablespoon dried thyme or fresh
- Peel and slice the potatoes very thinly using a mandolin or a very sharp knife. Spray a 9x13 inch casserole dish with non-stick cooking spray and stack the potatoes vertically in the baking dish.
- Now make the roux: in a medium saucepan melt the ghee over medium low heat. Add the flour and keep stirring until it;s blended well.
- Slowly pour the dairy free milk and bring to a low boil stirring constantly. Cook the roux for 5-6 minutes or until the sauce has thickened.
- Add the salt, pepper and dried thyme. Pour the sauce all over the potatoes making sure to cover them well.
- Cover with foil and bake for 60 minutes at 350ºF. Uncover and bake for an additional 15 minutes to brown the top.
- Remove from the oven and let the potatoes rest for 5-10 minutes. This will help the sauce to thicken. Sprinkles with fresh herbs and enjoy!
- You can add finely chopped onion into the melted dairy-free butter before you add the flour for the roux.
- We highly recommend using Russet potatoes. They are such a straightforward tasting potato that holds up really well with lots of sauce.
- Serving Size: ⅙th of recipe
- Calories: 448
- Fat: 19.8
- Carbohydrates: 65.4
- Fiber: 6.3
- Protein: 7.4
Keywords: whole30, paleo, dairy-free, gluten-free
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