These Whole30 Scalloped Potatoes are an easy, healthy and delicious side dish! They're extra creamy, warm and savory. These scalloped potatoes are the perfect side dish!
In a skillet, add vegan butter and Octonuts oil. Once melted, whisk in tapioca flour to create a Roux.
Then, add in minced garlic, broth, coconut cream, nutritional yeast, garlic powder and onion powder.
Next, bring to a light boil before reducing to a light simmer. Add in ground pepper and sea salt. Then, simmer for 5 to 7 minutes or until thickened, stirring occasionally to prevent burning. Remove from heat.
Meanwhile, use a mandolin or sharp knife to slice potatoes as thin as possible, about 1/8 inch thick.
Arrange sliced potatoes in a casserole dish. Then, pour sauce over potatoes.
Cover casserole dish with tin foil. Next, bake for 45 minutes. Remove tin foil and bake for another 35 to 40 minutes or until potatoes have softened.
For extra crispy potatoes, broil on high for 2 to 3 minutes or until tops of potatoes are golden.
Finally, remove from oven and garnish with fresh thyme if desired.