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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


  1. Preheat oven to 375 degrees F. and grease a large baking dish well
  2. Arrange sliced potatoes in rows in the dish (you could also layer them flat)
  3. 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
  4. Set aside
  5. Heat olive oil and ghee in a large sauce pan over medium heat and add diced onion and garlic
  6. Once garlic becomes fragrant, about two minutes, add coconut cream and almond milk, and all spices
  7. Bring to a simmer and add broth
  8. Slowly whisk in tapioca or arrowroot flour
  9. Continue whisking until clumps are dissolved and sauce begins to thicken. Pour sauce evenly into into the baking dish
  10. Tip the baking dish to each side a few times to evenly distribute the sauce
  11. Cover with tin foil, place into the oven on center rack and bake for 45 minutes to 1 hour