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!
Servings: 8 servings
Preheat oven to 375 degrees F and grease a 9x13 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.
Serving: 1serving - makes 8 | Calories: 284.31kcal | Carbohydrates: 29.99g | Protein: 7.25g | Fat: 16.61g | Saturated Fat: 13.05g | Cholesterol: 14.4mg | Sodium: 902.5mg | Potassium: 874.78mg | Fiber: 6.06g | Sugar: 1.72g | Vitamin A: 41.57IU | Vitamin C: 22.33mg | Calcium: 70.09mg | Iron: 6.87mg