It doesn’t matter if you can eat whatever your little heart desires…these dairy free scalloped potatoes are delicious in their own right.
I consider it an added bonus that they are allergen friendly.
Although I have tweaked it, I first went digging for a recipe and found one on Go Dairy Free, a really lovely website, and her cookbook by the same name is indispensable for those learning to cut out the moo-cow ingredients in their lives. I would have given a lot to have such a reference at my fingertips when I first cut out dairy!
This recipe really pleased everyone, and I couldn’t wait to eat it again the next day for leftovers (and potatoes aren’t even my thing). As I polished off the last morsels, I longingly wished for more….and I am sure you will too!
Can I make these dairy free scalloped potatoes ahead of time?:
This recipe lends itself to making in advance and baking it when you are ready!
Make the whole dish then cover and refrigerate until ready to bake!
Whole30 scalloped potatoes ingredient notes
- I use my own homemade mayonnaise in this recipe. Commercial mayonnaise has all sorts of weird fillers and unhealthy oils….often soybean oil which is pretty much guaranteed to be GMO. I like to make my own: it is SO easy, tastes FAR FAR better, and has NO scary ingredients. There are plenty of vegan mayo recipes out there with the same technique, here a couple to check out if eggs are an issue for you: Cybele’s Rice Milk Mayo (any milk would work) and another one by one of favorite bloggers, Tasty Yummies!
Here a couple of other Whole30 potato recipes:
- Super popular for a reason: Crispy Oven Baked Sweet Potato Fries
- Dairy Free Potato Soup is pure comfort in a bowl!
- Whole30 Shepard’s Pie is homey and delicious!
- For a quick side, my roasted potato slices are like a homemade potato chip! Kid fav!
- These pan fried breakfast potatoes = YUM!
Dairy Free Scalloped Potato Recipe:
If you try these paleo scalloped potatoes, be sure to come back and leave a comment!
Healthy Dairy Free Scalloped Potatoes
These dairy free scalloped potatoes are a creamy and 'cheesy' without using any dairy products at all! No one will ever miss the cheese!
- 3 tablespoons allowed butter ghee, or any butter
- 1/4 cup cassava flour or rice flour (not paleo or Whole30)
- 1 3/4 cup chicken broth or vegetable broth
- 1/4 cup mayonnaise I prefer my homemade version, hands down
- 1 tablespoon nutritional yeast found in bulk-food section on natural food stores, or more to taste. I usually double for extra 'cheesiness.'
- 1 tablespoon tahini
- 1 teaspoon rice vinegar or other light vinegar, or more to taste
- 1 teaspoon sea salt to taste
- 5 medium potatoes I used yellow and red, or about 2-2 1/2 pounds
- 1 medium onion chopped finely
- Paprika for sprinkling I prefer smoked paprika for a flavor boost
Preheat oven to 350 degrees.
In a medium saucepan over medium heat, whisk all the ingredients through the sea salt, whisking constantly until bubbly and thick. Taste sauce and add more of any of the flavors for more punch as preferred. See optional spices to play with below.
Meanwhile, slice the potatoes paper thin. You can use a mandolin for this, or your food processor with the slicing attachment (my favorite small appliance!) You could also do this by hand, but getting them very thin and even is much more difficult! I use the food processor to then finely mince the onion too. to save on dishes.
Mix the potatoes and onions in a greased 11x17pan.
Pour the sauce over the potatoes. I have used different sized pans for this, and I adjust the time for cooking up or down as necessary. Most important is to have fork-tender potatoes at the end!
Sprinkle with the paprika.
Bake at 350 degrees for 1-1/2 hours until bubbly and golden.
Optional spices to add into the sauce: 1 teaspoon garlic granules, 1/2 t smoked paprika, 1t thyme, a generous sprinkle of truffle powder.
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