This healthier take on classic creamy, “cheesy” scalloped potatoes will become your new favorite side dish! Packed with garlic and fresh herbs, “buttery” flavor, a creamy dairy free sauce and optional vegan cheese, these scalloped potatoes are a dream! Paleo friendly with Whole30 and vegan options.
Who’s as much of a comfort food fan as I am? Between the garlicky potatoes with fresh herbs and creamy sauce, these scalloped potatoes taste nearly identical to the classic cheesy version. You won’t miss the dairy one bit!
Since I realize people have different dietary needs, I decided to make two slightly different versions.
The first is Whole30 compliant without the addition of dairy free (vegan) cheese.
The second is a vegan version which omits the ghee and adds in vegan cheddar and parmesan cheese. This is the one I photographed, and you can see the “cheddar” on top.
Even without the dairy free cheese, this recipe does not skimp on flavor and the creamy texture of the potatoes is absolutely perfect!
What You Need to Make Paleo Scalloped Potatoes
If you’re familiar with some of my “creamy” sauce recipes, you’ll see this one is no exception.
Instead of coconut milk, I actually used Nut Pods plain creamer as the base of the cream sauce, which has a slightly more neutral flavor than most brands of coconut milk. You will see there are a few options for various ingredients here.
Here’s what you’ll need to prepare the potatoes:
- 3 lbs Yukon gold potatoes or russet potatoes sliced into 1/8” rounds (peel first if using russets)
- Avocado oil cooking spray
- 1/4 cup ghee (or vegan butter, for the vegan (not Whole30) version. You can also use refined coconut oil for a dairy free Whole30 version
- 1 small onion
- 4 cloves garlic, minced
- 3 tablespoons tapioca flour, or arrowroot
- 3 cups unsweetened dairy-free milk (coconut, almond, or a creamer like original nut pods)
- 1 teaspoon mustard
- 2-3 tablespoons nutritional yeast (for “cheesy” flavor for the Whole30 version)
- 1 1/2 teaspoons fine sea salt
- 1/2 teaspoon black pepper
- 1 tablespoon fresh thyme leaves, plus more for garnish
- Optional: For a vegan version, you can add 10 oz vegan cheddar style cheese and 1/2 cup vegan parmesan cheese while layering the potatoes.
How to Make Paleo Scalloped Potatoes
Set aside the sliced potatoes in a large bowl. Preheat your oven to 400°F and spray a 9 x 13” casserole dish with the cooking spray.
Heat a large skillet over medium heat and add the ghee. Add the onions and cook for 2-3 minutes, until soft and fragrant, then add the garlic and continue to cook for another minute until soft, careful not to burn. Whisk in the tapioca or arrowroot flour and cooking, stirring, another minute.
While stirring, pour in the milk or creamer, then add the mustard, nutritional yeast (for Whole30) salt, pepper, and thyme. Stir to fully combine and cook until thickened, removing from heat just before the sauce comes to a boil.
To assemble, place half of the potato slices evenly in the bottom of the greased casserole dish, sprinkle with a pinch of salt and pepper, then cover with half of the sauce mixture.
For the vegan version, sprinkle half of the vegan cheddar cheese and all of the vegan parmesan cheese over the sauce. Arrange the remaining potato slices over the sauce/cheese and sprinkle with a pinch of salt and pepper. Cover with the remaining sauce, and, if using the vegan cheddar, sprinkle it over the top.
Cover the baking dish with a sheet of foil and bake in the preheated oven for 25 minutes, then remove the foil and bake uncovered for another 35 minutes or until the top is golden brown, the sauce is very bubbly and the potatoes are cooked through. Allow the dish to cool for at least 10 minutes before serving and garnish with more thyme leaves if desired.
Are White Potatoes Paleo?
This is a question I receive every time I share a recipe involving white potatoes. The answer is always the same – it depends on who you ask!
I do not personally go by a definitive list of what is “paleo” and what is not. I mean, I post lots of dessert recipes that are technically “paleo” but are by all means a big indulgence!
Anyway, back to potatoes. White potatoes were added into the Whole30 program several years back (as long as we’re not talking restaurant fries!). And yes, they are high in carbs, but the Paleo diet isn’t about limiting carbs – it’s about eating real food.
For me, because I don’t have a health condition that limits nightshades or carbs, I’m totally okay with eating white potatoes if I feel like it. Just the same as I’m okay having a cookie sundae when I feel like it.
That said, not every “real food” is for everyone of course – so it’s best for you to decide what works for you and what doesn’t. Labels aren’t as important as nourishing your body based on what makes it healthier! And that will be different for each person. For more info on the white potatoes on a paleo diet, click here.
To sum up, many people who stick to a grain free and paleo diet are fine with some white potatoes here and there. I’m guessing if you’ve reached this point in the post, you might just be one of those people 🙂
How to Store Scalloped Potatoes
The potatoes are best served right away, but you can definitely save leftovers for the next couple of days!
Cover the dish (or a storage container tightly and keep in the refrigerator for up to 3-4 days. You can reheat covered in the oven, then uncover when it’s almost heated through to crisp up the top again.
I hope you’re ready for a new delicious side dish recipe to add to your list of favorites! Grab a casserole dish and preheat your oven because it’s time to go – I hope you enjoy!
Paleo Scalloped Potatoes {Whole30 and Vegan Options}
Paleo Scalloped Potatoes {Whole30 and Vegan Options}
Ingredients
- 3 lbs Yukon gold potatoes or russet potatoes sliced into 1/8” rounds (peel first if using russet)
- Avocado oil cooking spray
- 1/4 cup ghee or vegan butter, for the vegan (not Whole30) version. You can also use refined coconut oil for a dairy free Whole30 version
- 1 small onion
- 4 cloves garlic minced
- 3 tablespoons tapioca flour or arrowroot
- 3 cups unsweetened dairy-free milk coconut, almond, or a creamer like original nut pods
- 1 teaspoon mustard
- 2-3 tablespoons nutritional yeast for “cheesy” flavor for the Whole30 version
- 1 1/2 teaspoons fine sea salt
- 1/2 teaspoon black pepper
- 1 tablespoon fresh thyme leaves plus more for garnish
- Optional: For the vegan version you can add 10 oz vegan cheddar style cheese and 1/2 cup vegan parmesan cheese while layering the potatoes (see instructions)
Instructions
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Set aside the sliced potatoes in a large bowl. Preheat your oven to 400°F and spray a 9 x 13” casserole dish with cooking spray.
-
Heat a large skillet over medium heat and add the ghee. Add the onions and cook for 2-3 minutes, until soft and fragrant, then add the garlic and continue to cook for another minute until soft, careful not to burn. Whisk in the tapioca or arrowroot flour and cooking, stirring, another minute.
-
While stirring, pour in the milk or creamer, then add the mustard, nutritional yeast (for Whole30) salt, pepper, and thyme. Stir to fully combine and cook until thickened, removing from heat just before the sauce comes to a boil.
-
To assemble, place half of the potato slices evenly in the bottom of the greased casserole dish, sprinkle with a pinch of salt and pepper, then cover with half of the sauce mixture. For the vegan version, sprinkle half of the vegan cheddar cheese and all of the vegan parmesan cheese over the sauce. Arrange the remaining potato slices over the sauce/cheese and sprinkle with a pinch of salt and pepper. Cover with the remaining sauce, and, if using the vegan cheddar, sprinkle it over the top.
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Cover the baking dish with a sheet of foil and bake in the preheated oven for 25 minutes, then remove the foil and bake uncovered for another 35 minutes or until the top is golden brown, the sauce is very bubbly and the potatoes are cooked through. Allow the dish to cool for at least 10 minutes before serving and garnish with more thyme leaves if desired. Enjoy!
Recipe Notes
*Nutrition is calculated based on 12 side dish servings, using the Whole30 version without the vegan cheese.
Nutrition
Want More Whole30 Potato Recipes? Try One of These!
Spinach Artichoke Twice Baked Potatoes
Creamy Chicken Potato Casserole
Chicken Pesto Stuffed Sweet Potatoes
Loaded Crispy Whole30 Potato Skins
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I can’t wait to try! When you call for vegan butter, can kerrygold butter always be subbed?
I made this to go with ham for our Easter dinner. The kids and my husband didn’t know it was vegan and that it didn’t have cheese. They gobbled it up! I will make it over and over again.
I made this without the vegan cheese and it definitely tasted like it was missing something. I don’t tolerate the ingredients in vegan cheese, so I probably won’t make this again.
This recipe was incredible! It was easy to make and the flavor was so delicious. We had family visiting so this was a perfect big family side dish that everyone enjoyed.
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Yummy! We will be making these again ver soon. I did you use a mandolin to cut the potatoes evenly and also covered it with foil for the first part of the bake. Enjoy!!
I made the whole 30 option and it’s delicious. It has a lot of flavor and super creamy. I used unsweetened oat milk.
I made this to go with ham for our Easter dinner. The kids and my husband didn’t know it was vegan and that it didn’t have cheese. They gobbled it up! I will make it over and over again.
I haven’t made one recipe of yours that hasn’t been a hit, and this is no exception! My family LOVED them, and I have one picky hubby. They are creamy, and I cut my potatoes on a mandolin, as well as the onion, and my hubby liked the onion cut small like that. Even better the next day! Thank you for another fine recipe.
I love eating potatoes, especially potato cakes, and I’m very impressed with your recipe. I will follow and enjoy.