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!
- 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
This post may contain some links that are affiliate links, though products are ones I use personally and recommend. When you purchase anything using my links, it costs you absolutely nothing extra, but it does give wholekitchensink.com a little financial support which helps to keep this blog running. Thank you for your continued support, both with your dollars and your interest.