11.21.19

Whole30 Scalloped Potatoes

Here are some Whole30 Scalloped potatoes. However, I must confess. I did add a tiny bit of cheese to the layers! haha. Which, totally defeats the purpose of making them Whole30/Dairy free but here is the deal: it’s great with or without the cheese addition. So, you can totally take it or leave it, depending on your tolerance for dairy products and/or if you are actually smack dab in the middle of a Whole30 Challenge. You can also opt for your favorite Dairy-Free cheese to the layers if you prefer. 

Regardless, the use of dairy-free creamer and arrowroot give these potatoes a nice creaminess without the need to add cheese. If you’ve never had scalloped potatoes before, it’s essentially a potato casserole consisting of thinly sliced potatoes, heavy creamer, and a whole lot of cheese! I’ve taken the classic here and shifted gears, to keep it DF for you DF lovers out there. It will make a lovely addition to your Thanksgiving or Holiday table!

{Almost} Dairy-Free Scalloped Potatoes

Serves: 8 people
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Prep Time10 mins
Cook Time55 mins

Ingredients

  • 6 cup peeled and sliced russet potatoes, cut into 1/8-in thick rounds (about 4 potatoes)
  • 3 tbsp extra virgin olive oil
  • 2 tsp kosher salt
  • 1 tsp freshly cracked black pepper
  • 1.5 tbsp tapioca flour (arrowroot works too)
  • 1/2 cup very thinly sliced yellow onion , about 1/4 medium onion
  • 1/3 cup finely grated gruyere cheese (omit if wanting a full dairy-free recipe or sub Dairy-free cheese)
  • 1 tsp fresh thyme leaves
  • 3/4 cup nutpods original dairy-free creamer (you can sub heavy creamer if you are ok with Dairy)
  • 3 cloves garlic, minced
  • 1/4 tsp ground nutmeg
  • 1/8 tsp cayenne , optional
  • 1/2 tsp paprika
  • 1 tbsp finely chopped parsley , optional for serving
  • flakey salt (such as maldon) , optional for serving

Instructions

  • Preheat oven to 400 degrees F and Grease a 12" cast iron skillet (or a 9x13" baking dish) with non-stick cooking spray.
  • In a large bowl combine the sliced potatoes, olive oil, salt, pepper and tapioca powder. Toss until potatoes are well combined and evenly coated in the mixture (without any clumps).
  • Spread half of the potato mixture evenly across the prepared skillet/baking dish then scatter all of the onion slices evenly on top of the potatoes. Sprinkle half of the grated gruyere and half of the thyme on top of the onions. Add the remaining sliced potatoes on top.
  • In a separate bowl, whisk together the dairy-free creamer, garlic, nutmeg, cayenne and paprika until well-combined.
  • Evenly pour over the potatoes. Top with remaining cheese and thyme.
  • Cover tightly with foil then using a knife, carefully cut a 1-inch slice in the center of the foil to allow the steam to vent. Place into oven and cook until potatoes are tender, about 45 minutes.
  • After 45 minutes, uncover then add back into the oven until cheese is brown and bubbly, about 10 more minutes.
  • Allow to cool for 5-10 minutes before serving. Garnish with freshly chopped parsley and flakey salt (like Maldon) if desired! Enjoy!

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