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You are here: Home / Egg Free / Paleo & Whole30 Scalloped Potatoes (Vegan Option)

Paleo & Whole30 Scalloped Potatoes (Vegan Option)

November 20, 2019 by Jean Choi 37 Comments

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Grab a copy of my new cookbook, Korean Paleo: 80 Bold-Flavored, Gluten- and Grain-Free Recipes!

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!

This post has been sponsored by Watkins. All thoughts and opinions are my own.

whole30 scalloped potatoes

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!
Making scalloped potatoes with organic spices

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!

dairy free scalloped potatoes with spoon

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.
whole30 scalloped potatoes close up

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)

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!
5 from 12 votes
Print Pin Rate
Course: Side Dish
Cuisine: American
Keyword: Dairy free scalloped potatoes, gluten free holiday sides, Ingredients for scalloped potatoes, Making scalloped potatoes, whole30 holiday sides
Prep Time: 10 minutes
Cook Time: 1 hour 16 minutes
Servings: 8 servings
Calories: 284.31kcal

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.
Nutrition Facts
Paleo & Whole30 Scalloped Potatoes (Vegan Option)
Amount Per Serving (1 serving – makes 8)
Calories 284.31 Calories from Fat 149
% Daily Value*
Fat 16.61g26%
Saturated Fat 13.05g82%
Cholesterol 14.4mg5%
Sodium 902.5mg39%
Potassium 874.78mg25%
Carbohydrates 29.99g10%
Fiber 6.06g25%
Sugar 1.72g2%
Protein 7.25g15%
Vitamin A 41.57IU1%
Vitamin C 22.33mg27%
Calcium 70.09mg7%
Iron 6.87mg38%
* Percent Daily Values are based on a 2000 calorie diet.
What Great Grandma Ate / Jean Choi is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

Regarding other affiliate links and affiliate relationships: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. Thank you for your support and understanding.


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By Jean Choi | November 20, 2019

Comments

  1. Jessica says

    November 25, 2019 at 7:15 am

    5 stars
    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.

    Reply
  2. Raia Todd says

    November 26, 2019 at 9:16 am

    5 stars
    Delicious! My family loves scalloped potatoes, and I love that these are grain-free!

    Reply
  3. Meredith says

    November 26, 2019 at 8:17 pm

    5 stars
    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!

    Reply
  4. Carol Little R.H. @studiobotanica says

    November 27, 2019 at 7:26 am

    5 stars
    This dish is a crowd-pleaser for sure! Thanks for the great step-by-step recipe and the vegan option too!!

    Reply
  5. Stacey Crawford says

    November 27, 2019 at 10:21 am

    5 stars
    Yum, these were so creamy & luscious. I love scallop potatoes 🙂

    Reply
  6. Kari - Get Inspired Everyday! says

    November 27, 2019 at 4:21 pm

    5 stars
    These are some seriously good looking potatoes, and that golden color is so inviting!

    Reply
  7. ChihYu says

    November 27, 2019 at 6:50 pm

    5 stars
    I love scalloped potatoes! So creamy and delicious! And they’re easy to make, too!

    Reply
  8. jennifer says

    November 29, 2019 at 5:36 pm

    5 stars
    Thanks for all your tips on making the dish look pretty (mine always looks like a jumble) and for the recommendation on the herbs.

    Reply
  9. Zuzana says

    December 1, 2019 at 6:44 am

    looks really good and I love it too

    Reply
  10. Don Baiocchi says

    December 2, 2019 at 9:45 am

    5 stars
    I know right now I’m going to make them for Christmas and my family will LOVE it! Thanks so much for creating this!

    Reply
  11. Pete says

    December 3, 2019 at 1:23 pm

    This looks delicious! Is there a substitute for cassava flour? would another flour like arrowroot starch or tapioca starch work?

    Reply
    • Jean Choi says

      December 3, 2019 at 2:19 pm

      I haven’t tried, but I believe they’ll work!

      Reply
      • Joleen says

        December 20, 2020 at 9:43 am

        Can this be made the day before serving without compromising the taste? What is the best way to reheat?

        Reply
        • Jean Choi says

          December 20, 2020 at 1:08 pm

          You can just put everything together up to the baking part, refrigerate, and then just let it come to room temp before baking it the next day. For reheating, I usually just use the microwave.

          Reply
  12. Alicia says

    December 12, 2019 at 12:45 pm

    Wow, these look great! Do these have a strong coconut flavor because of the coconut milk?

    Reply
    • Jean Choi says

      December 12, 2019 at 1:09 pm

      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.

      Reply
  13. Linda Martineau says

    April 12, 2020 at 7:59 pm

    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!!!!

    Reply
    • Jean Choi says

      April 13, 2020 at 12:08 pm

      Aw, I’m so glad to hear that! And yes, you can definitely customize to your liking. Mushrooms sound amazing!

      Reply
  14. Kathrane says

    April 15, 2020 at 10:26 pm

    5 stars
    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.

    Reply
    • Jean Choi says

      April 16, 2020 at 5:40 am

      That’s amazing. Thanks so much for leaving a review!!

      Reply
  15. Lee says

    April 25, 2020 at 2:50 pm

    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!

    Reply
    • Jean Choi says

      April 25, 2020 at 5:04 pm

      Thank you so much!! I’m so happy you enjoyed it! 🙂

      Reply
  16. Susan says

    May 10, 2020 at 6:05 pm

    This are awesome !

    Reply
    • Jean Choi says

      May 10, 2020 at 7:27 pm

      Thanks so much!

      Reply
  17. carrie says

    May 17, 2020 at 12:06 pm

    5 stars
    Mine didn’t look as good, but I didn’t have the yeast; so maybe that is it. These were great for everyone!

    Reply
    • Jean Choi says

      May 17, 2020 at 4:29 pm

      So glad you liked it!

      Reply
  18. Kath says

    June 10, 2020 at 8:50 pm

    5 stars
    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 !

    Reply
  19. Natalie says

    June 17, 2020 at 9:41 am

    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

    Reply
    • Jean Choi says

      June 26, 2020 at 11:04 am

      Just saw this, sorry for the late reply! Yes I don’t see why not.

      Reply
  20. Natasha says

    October 9, 2020 at 7:58 am

    5 stars
    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.

    Reply
    • Jean Choi says

      October 14, 2020 at 6:00 pm

      What an amazing idea to add ham!! So glad you enjoyed it. Thanks so much for trying it out and leaving a review!

      Reply
  21. Adriana says

    November 7, 2020 at 4:38 am

    I made half of this recipe and it was crowd pleaser. Everyone vane for seconds. Ill be making this for the holidays for sure. They didn’t even realize that it is dairy free!!

    Reply
    • Jean Choi says

      November 7, 2020 at 6:37 am

      Ah I’m so happy to hear that!!

      Reply
  22. Kayie says

    November 25, 2020 at 9:09 pm

    One tablespoon of salt seems pretty excessive. Just tasted the sauce and the salt taste in unbearable. Could this be a typo?

    Reply
    • Jean Choi says

      November 25, 2020 at 9:26 pm

      1 tbsp is correct. It’s going on a lot of potatoes so the spices will even out at the end

      Reply
  23. Lindsay Davis says

    December 17, 2020 at 7:50 am

    Can this be made ahead of time? I would like to make it for Christmas so it would be served for dinner on the 25th.
    Ideally I’d like to prep the dish on the 24th, keep it in the fridge overnight then pop it in the oven the next day. Any thoughts on wether or not this would work?
    Thanks

    Reply
    • Jean Choi says

      December 17, 2020 at 10:56 am

      I’ve never tried but I don’t see why not!

      Reply

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Welcome!

I’m Jean and I’m a Nutritional Therapist (NTP) living in Southern California with my husband and 2 dog babies. On WGGA, you’ll find simple and easy gluten-, dairy-, and processed sugar-free recipes that focus on quality nutrients, and of course, never sacrifice on taste. I believe that the food you love should love you back, making you feel amazing inside and out. I apologize in advance for my inappropriate jokes and misunderstood sarcasm! More About Jean

Recipe Key

  • 3030 Min or Less
  • AIPAIP
  • EFEgg Free
  • LCLow Carb
  • NFNut Free
  • PPaleo
  • VVegan
  • W3Whole 30

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