Get the Recipe: Whole30 Scalloped Potatoes
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!
Ingredients
- 4 large potatoes, washed and dried
- 2 tbsp ghee, use vegan butter for Vegan
- 1 tbsp Octonuts Almond oil, or olive oil
- 1/4 cup tapioca flour
- 2 tsp minced garlic
- 1 cup vegetable broth
- 13.5 ounce coconut cream
- 3 tbsp nutritional yeast
- 1/2 tsp garlic powder
- 1 tsp onion powder
- 1/4 tsp ground pepper
- 1/2 tsp sea salt, optional
- fresh thyme, to garnish
Instructions
- First, preheat oven to 400 degrees Fahrenheit.
- 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.
Notes
- Store leftovers in the fridge for up to 3 days.
Calories: 421kcal, Carbohydrates: 36g, Protein: 7g, Fat: 30g, Saturated Fat: 23g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Cholesterol: 13mg, Sodium: 362mg, Potassium: 893mg, Fiber: 6g, Sugar: 1g, Vitamin A: 87IU, Vitamin C: 30mg, Calcium: 28mg, Iron: 3mg