These delicious and creamy paleo and Whole30 scalloped potatoes make a fantastic dish that’s perfect for the holidays. So flavorful that you won’t miss the cheese at all!
Scalloped potatoes are such a crowd pleasing holiday staple. I remember looking forward to them even more than turkey on the holidays, and there was something so comforting about those creamy, decadent bites. Half of the time, we were eating the boxed version which was full of flour, cheese, and soy, all of which would give me a stomachache these days with my dairy and gluten sensitivity.
Paleo & Whole30 Scalloped Potatoes
Being nostalgic over my childhood favorite holiday dish recently, I was determined to create a gluten and dairy free scalloped potatoes recipe. After several attempts, I’m so thrilled to share my paleo scalloped potatoes that actually taste better than the traditional version while being way healthier at the same time!
As a new mom, it makes me so happy that I can pass down my childhood favorite recipes and traditions to my own kid, but without the junk and artificial ingredients.
Healthy Ingredients for Scalloped Potatoes
These dairy free scalloped potatoes are actually much easier to make than they look. You’ll only find healthy, real food ingredients to keep these Whole30-friendly:
- Potatoes – I’ve found that Yukon Gold potatoes work best for that creamy but light texture, but you can use russet potatoes in a pinch.
- Ghee and cassava flour – These two will make a roux to thicken the sauce. You can substitute ghee with coconut oil, if needed.
- Coconut milk – I recommend using full-fat for the creamiest sauce.
- Bone broth – Any other type of broth will work, but I like to use bone broth for extra nutrients!
- Nutritional yeast – This is what will give these paleo scalloped potatoes that cheesy flavor without any dairy. You can omit if you don’t have any on hand.
- Watkins Organic Ground Black Pepper and Watkins Organic Garlic Powder – Love these quality spices that do not contain any fillers or artificial ingredients!
Why Watkins?
I was so excited to partner with the Watkins to create these dairy free scalloped potatoes because they are dedicated to making gourmet flavoring products from high-quality ingredients. All Watkins products are free from dyes, high-fructose corn syrup, added MSG, GMOs, and other artificial ingredients, and I love that they use glass packaging as well!
The spices were such a great addition to bring out the delicious flavors when making scalloped potatoes. If you haven’t tried them out, you can learn more about the products and find a retailer near you by visiting the Watkins’ website, and go follow them on Instagram, Pinterest, Twitter, and Facebook!
Tips for Making Scalloped Potatoes Look Beautiful
Honestly, it’s not difficult to make gorgeous looking layers of scalloped potatoes. I know what they taste like is the most important thing, but if you want to wow your guests with presentation, here are a few handy tips:
- Unless you have awesome knife skill (I do not), I highly recommend you use a mandoline slicer. It’ll ensure that your potato slices are thin and even for beautiful layering. I have this one and I love it.
- There are many ways to line up the potato slices but I like to layer them across from left to right or right to left, overlapping each slice about halfway. Start the next line overlapping them over the upper row in the same direction.
- The potatoes slices don’t have to lay completely flat or look perfect. They’ll actually flatten out as they bake, and the golden, crispy top layer will make the dish look drool-worthy no matter what.
Other recipes you might love…
- Instant Pot Mashed Potatoes
- Paleo & Vegan French Fried Onions
- “Cheesy” Paleo Broccoli Casserole
- Whole30 Roasted Squash Salad
- Paleo Bacon Alfredo Casserole
Paleo & Whole30 Scalloped Potatoes (Vegan Option)
Ingredients
- 3 lb Yukon gold potatoes
- 1/4 cup ghee or coconut oil for vegan
- 3 tbsp cassava flour
- 1 1/2 cup full-fat coconut milk
- 1/2 cup bone broth or chicken broth or vegetable broth for vegan
- 1/3 cup nutritional yeast
- 1 tbsp Watkins Organic Garlic Powder
- 1 tsp Watkins Organic Thyme Leaves chopped
- 1/2 tsp Watkins Organic Rosemary chopped
- 1 tbsp sea salt
- 1/2 tsp Watkins Organic Ground Black Pepper
Instructions
- Preheat oven to 375 degrees F and grease a 9×13 baking sheet.
- Use a mandoline slicer or a sharp knife to slice the potatoes thinly and set aside.
- Heat ghee in a saucepan over medium heat and whisk in cassava flour until thick, about 1 minute.
- Add in coconut milk, broth, nutritional yeast, garlic powder, thyme, rosemary, salt, and pepper, and continuously whisk for 5 minutes or until the sauce begins to thicken and turn opaque. Remove from heat.
- Place 1/3 of the potato slices on the baking dish in an overlapping layer, and pour 1/3 of the sauce over the potatoes. Repeat this process 2 more times.
- Cover the baking dish with foil and bake for 40 minutes. Remove foil and bake 30 additional minutes until potatoes are tender and the top layer is golden and crispy.
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How beautiful! I can’t wait to serve this at our family’s Thanksgiving <3 I love your creative tweaks to such a traditional recipe.
Delicious! My family loves scalloped potatoes, and I love that these are grain-free!
Thank you! Thank you! Thank you! for creating a dairy free scalloped potatoes recipe that looks as decadent as the original. I am going out to buy cassava flour now so I can try this delicious looking recipe for Thanksgiving!
This dish is a crowd-pleaser for sure! Thanks for the great step-by-step recipe and the vegan option too!!
Yum, these were so creamy & luscious. I love scallop potatoes 🙂
These are some seriously good looking potatoes, and that golden color is so inviting!
I love scalloped potatoes! So creamy and delicious! And they’re easy to make, too!
Thanks for all your tips on making the dish look pretty (mine always looks like a jumble) and for the recommendation on the herbs.
looks really good and I love it too
I know right now I’m going to make them for Christmas and my family will LOVE it! Thanks so much for creating this!
This looks delicious! Is there a substitute for cassava flour? would another flour like arrowroot starch or tapioca starch work?
I haven’t tried, but I believe they’ll work!
Wow, these look great! Do these have a strong coconut flavor because of the coconut milk?
There are so many spices that flavor the dish that I didn’t taste the coconut flavor at all. You might taste it a bit if you are very sensitive to the coconut taste though.
We love scalloped potatoes and since going Paleo a couple years ago, I have tried many recipes…. Not if them got to to my keepers book. I made your recipe today with Easter dinner and you nailed it. So good and I wil be using it in the future as my go to scalloped potatoes recipe. My husband said it might be good with onions, and I think mushrooms would be a great add. I will try a couple variations, but stick to your core recipe. Thanks!!!!
Aw, I’m so glad to hear that! And yes, you can definitely customize to your liking. Mushrooms sound amazing!
I made this to go with ham for our Easter dinner. The kids and my husband didn’t know it was vegan and that it didn’t have cheese. They gobbled it up! I will make it over and over again.
That’s amazing. Thanks so much for leaving a review!!
This blew away, can’t believe it has no dairy in it because it tastes like real cheese. The only negative thing I can say is that this recipe totally eclipsed everything else on the menu for the evening haha. I used tapioca powder instead of cassava 1:1 ratio. Worked great!
Thank you so much!! I’m so happy you enjoyed it! 🙂
This are awesome !
Thanks so much!
Mine didn’t look as good, but I didn’t have the yeast; so maybe that is it. These were great for everyone!
So glad you liked it!
I’ve made this twice. This is so unbelievably delicious, I followed the recipe to a T. This is the first recipe I’ve tried using at least three new ingredients that isn’t in my usual repertoire, it’s amazing how cheesy it is without dairy . Thanks so much !
Hi, I’ve made this recipe before and its incredible! I’m wondering if I can assemble this a few hours ahead of time, put it in the fridge and then bake it when I’m ready? Thanks
Just saw this, sorry for the late reply! Yes I don’t see why not.
Eating leftovers of this for breakfast–it’s even better the next day. I added ham to make this a main dish and served it with roasted broccoli. Everyone liked it, even though I’m the only one who can’t have dairy. Thanks so much for the wonderful recipe.
What an amazing idea to add ham!! So glad you enjoyed it. Thanks so much for trying it out and leaving a review!