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!
MAKE AHEAD TIP:
- 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!
- 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 recipes using this versatile tuber:
Healthy Dairy Free Scalloped Potatoes
- 3 tablespoons butter ghee, or any allowed butter
- 1/4 cup cassava flour or brown rice flour (not paleo or Whole 30)
- 1 3/4 cup chicken broth or vegetable broth
- 1/4 cup allowed mayonnaise I prefer my homemade version
- 1 tablespoon nutritional yeast found in bulk-food section on natural food stores, or more to taste
- 1 tablespoon tahini
- 1 teaspoon rice vinegar or other light vinegar, or more to taste
- 5 large potatoes I used yellow and red, or about 2-21/2 pounds
- 1 onion chopped finely
- Paprika for sprinkling I prefer smoked paprika for a flavor boost
In a medium saucepan over medium heat, whisk all the ingredients through the rice vinegar, whisking constantly until bubbly and thick.
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!
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.
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