Scalloped potatoes are a classic side dish for any meal, and one of my absolute favorites at any and every holiday. This recipe for healthier, paleo and Whole30 scalloped potatoes is diary free but doesn’t lack any of the creamy, delicious flavor we know and love. As you’re planning your menu for this upcoming holiday, these should definitely be making an appearance!
This post is sponsored by Vital Proteins. I’m happy to work with a company I love, use and believe in so much! Thanks for your support here on the blog and your support for Vital Proteins!
This recipe for scalloped potatoes is beautiful and delicious, but it lacks one teeny thing – all of the dairy. Don’t worry though, it’s still every bit as creamy as your Grandma’s recipe, and I promise it’s a side dish you’ll want to make over and over again.
I used chicken bone broth collagen from Vital Proteins. It’s a powdered form of bone broth which has replaced all of my liquid boxed bone broth. I realized how much money I was wasting by opening a container of expensive Whole30 compliant liquid broth, using one or two cups for a recipe, and letting the rest go bad.
Boxed broth is only good for 7 days once it’s opened, and somehow it always ended up in the back of my fridge, lost and forgotten about. This was a huge waste of money, especially because bone broth without junk in it isn’t cheap. I also ended up stock piling it in my cupboard, wasting tons of space. Vital Proteins Whole30 Approved bone broth solves both those issues and I’m just happy to invest in a product that means I’m not wasting money not using up all of my bone broth.
Check out my Guide to Vital Proteins!
No powdered bone broth? No problem! Liquid broth still works just as well in this recipe!
The bone broth mixed with diary free milk combines perfectly in these Whole30 scalloped potatoes to make a rich and creamy sauce the potatoes will cook in. I added some mushrooms and onions prior to cooking, and didn’t forget the garlic! This side dish really is one of the best tasting scalloped potatoes I’ve had in a while. And I’m not just sayin’ that because I made them!
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Scalloped Potatoes with Mushroom & Rosemary
Easily divide this recipe in half for a smaller portion!
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 10 minutes
- Yield: Serves 6-8 1x
- Category: Side Dish
- 3 pounds potatoes (I used Yukon gold), sliced thinly
- 1/2 cup sliced mushrooms
- 1/2 cup diced onions
- 1 13.5 ounce can coconut cream
- 1/2 cup water mixed with 1 scoop Vital Proteins Chicken Bone Broth Collagen (OR 1/2 cup liquid chicken broth)
- 1/2 cup almond milk
- 2 tablespoons arrowroot or tapioca flour
- 1 tablespoon olive oil
- 1 tablespoon ghee
- 1 tablespoon minced garlic
- 1/2 tablespoon dried rosemary
- 1/2 teaspoon thyme
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 teaspoon nutmeg
- Preheat oven to 375 degrees F. and grease a large baking dish well
- Arrange sliced potatoes in rows in the dish (you could also layer them flat)
- Place sliced mushrooms in between some of the potatoes and between the rows until entire 1/2 cup of mushrooms are in the baking dish
- Set aside
- Heat olive oil and ghee in a large sauce pan over medium heat and add diced onion and garlic
- Once garlic becomes fragrant, about two minutes, add coconut cream and almond milk, and all spices
- Bring to a simmer and add broth
- Slowly whisk in tapioca or arrowroot flour
- Continue whisking until clumps are dissolved and sauce begins to thicken. Pour sauce evenly into into the baking dish
- Tip the baking dish to each side a few times to evenly distribute the sauce
- Cover with tin foil, place into the oven on center rack and bake for 45 minutes to 1 hour
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Reader Reviews & Comments
Two years in a row making this with Christmas dinner. I use sweet potatoes and chop up extra mushrooms and add it to the sauce. Family loves this dish!
I’m SO glad to hear this! Thank you so, so much! This is one of my faves, too 🙂 – B
Tracey L says
I just put these in the oven. It smells amazing!! I made a mistake, I used a can of coconut milk instead of cream so I cut the broth down to 1/4 cup hoping they won’t be too watery. The sauce thickened up nicely so fingers crossed! My oven tends to cook fast so I set the timer for 50 minutes. Serving with chicken and a salad with compliant dressing. Anxious to dig in!
Made these for Thanksgiving last year, and just searched for them so I could bookmark to make this year again! They were delicious- a creamy sauce with perfectly roasted potatoes, not soggy at all. Thank you for another awesome recipe!
I’m so glad you enjoyed them! This is one of my favorite potato recipes, so I’m happy to hear it! Thank you so much! 🙂 – B
Did you peel the potatoes first? Where did you use the ghee, I couldn’t find it in the instructions. Looking forward to making this for Thanksgiving.
I don’t peel them first, but you could if you wanted! And thank you for pointing that out – I updated it!
This is a WONDERFUL recipe! I’ve tried a few dairy free scalloped potato recipes and all have been bland.. until this one! Will be repeating over and over
Oh this makes me so happy! Thank you for coming back and letting me know, Amber!
Can you make this without the bone broth collagen?
Absolutely! Just substitute liquid broth for the water!
Made wihtout thyme because I realized I was out of both dried and fresh. Still delicious and came out perfectly. Very impressed
Awesome!! I’m so happy you enjoyed it! Thank you!
Jenny Parker says
Left the mushrooms out because my daughter dislikes them. Turned out great and have made 2 more times
This made my night! I’m thrilled your family liked it and that it’s a repeat for you!
Michelle W. says
Made for easter and no one could tell it was “healthy”! There were no leftovers and it was enjoyed by all ages!
Woo! Thank you, Michelle! This made my day!