This Whole30 Dairy-free Potato Gratin is a delicious dish made of thinly sliced potatoes that soak up an amazingly rich creamy dairy-free (and nut-free!) sauce seasoned with garlic, shallots, thyme, and nutmeg.

Whole30 Dairy-free Potato Gratin { Paleo, GF } | Perchance to Cook, www.perchancetocook.com

These dairy-free au gratin potatoes melt in your mouth. The potatoes melt into each other and into the creamy dairy-free and nut-free sauce that is seasoned with garlic, shallots, thyme, and nutmeg.

Each bite is just perfect. It is the ultimate comfort food.

I’ve been feeling comfort foods lately and have been wanting a good dairy-free scalloped potato / au gratin dish.

I hesitated at first to recipe test this type of recipe because I thought, how could I even make a potato gratin without butter and cheese?

Well I’m here to tell you that it is indeed possible; you certainly do not need the butter and cheese. In fact, you won’t even miss the butter and cheese here!

We’ve got some serious comfort food right here.

Whole30 Dairy-free Potato Gratin { Paleo, GF } | Perchance to Cook, www.perchancetocook.com

And I love that it’s Whole30 compliant, gluten-free, dairy-free, grain-free and Paleo.

Like how?! You have got to try it to believe it.

Ingredients needed to make dairy-free au gratin potatoes:

  • yellow potatoes
  • garlic
  • shallots
  • olive oil
  • coconut cream
  • almond milk
  • salt
  • pepper
  • ground nutmeg
  • thyme
  • bone broth
  • tapioca flour

It’s important to use the right coconut cream here. I think it can really affect the flavor. I personally like Savoy coconut cream. I enjoy the light taste and how creamy it is, and that there are no gums or anything inside.

My advice would be to use a coconut cream that you like the taste of.

Note: I know that many dairy-free scalloped potatoes are made with cashews, but I have a nut allergy so these are specifically made nut-free!

Whole30 Dairy-free Potato Gratin { Paleo, GF } | Perchance to Cook, www.perchancetocook.com

It’s kind of funny looking back at my hesitation in creating such a dish, because I’ve had success making really creamy dairy-free casseroles and potato dishes in the past.

Like one of my favorite spiralized dishes, this Creamy Mushroom And Chicken Spiralized Potato Casserole (Whole30, Paleo).

Or this Cauliflower and Bacon Au Gratin (paleo, GF, dairy-free). It’s sooo good!

Also potatoes au gratin is like one of my all time favorite French dishes, and I was afraid that nothing could live up to some of the ones that I have tried in my life… and they ALL have butter and cheese in them.

Luckily, I nailed this dairy-free scalloped potatoes recipe on the first try.

It is like this Whole30 Dairy-free Potato Gratin was meant to be.

Whole30 Dairy-free Potato Gratin { Paleo, GF } | Perchance to Cook, www.perchancetocook.com

How to make Whole30 Dairy-Free Potato Gratin:

To make it, thinly sliced 3.25 pounds of yellow potatoes.

I didn’t use a machine, but I did try to keep them about 1/8 of an inch thick. Some of the slices are thiner, some are thicker, but overall the slices were about that thick.

Whole30 Dairy-free Potato Gratin { Paleo, GF } | Perchance to Cook, www.perchancetocook.com

Then, make a creamy dairy-free béchamel type sauce. I used diced shallots and minced garlic to really season the sauce in a way that covered up any non-dairy liquids that I was using.

It worked like a charm!

Then add almond milk, coconut cream ( without preservatives! ), and bone broth as the liquids.

And season the sauce with thyme and nutmeg. Both of those spices seem so classically french and necessary for a potato gratin.

They are a must!

Whole30 Dairy-free Potato Gratin { Paleo, GF } | Perchance to Cook, www.perchancetocook.com
Whole30 Dairy-free Potato Gratin { Paleo, GF } | Perchance to Cook, www.perchancetocook.com

Once the sauce is done, alternate layers of the sliced potatoes and the dairy-free sauce and cook everything for 75 minutes!

It takes that long for all the potatoes to cook all the way through, though I’d check yours starting around the 60 minute mark.

Then broiled the dish for 5 minutes and VOILA.

This Whole30 Dairy-free Potato Gratin is ready to be devoured.

It’s honestly the creamiest, richest potato dish that I have made, and I didn’t once stop to think, “I wish there was cheese on here.”

These whole30 scalloped potatoes are THAT good.

Whole30 Dairy-free Potato Gratin { Paleo, GF } | Perchance to Cook, www.perchancetocook.com

How to serve whole30 scalloped potatoes:

These dairy-free scalloped potatoes make a wonderful side dish. I like pairing them with either a roasted chicken or some steak.

They really go well as a side to a main protein dish.

And if I’m really feeling just veggies, I like to eat these with a salad and then some roasted broccoli or cauliflower on the side.

I could eat these whole30 scalloped potatoes any day of the week for any meal, but since they are special, I think this Whole30 Dairy-free Potato Gratin would be the ultimate Thanksgiving or Christmas side dish.

Why? Well they are a crowd pleaser.

I had 4 taste testers ( only one of whom eats Paleo), and all of them raved about it. They even all said that they enjoyed eating this version of potato gratin because they didn’t feel heavy afterwards.

It just makes me so happy to think that you can be doing a Whole30 or following a dairy-free diet and still eat something this delicious.

Enjoy! Let me know how these work for you and what you paired them with. I love hearing how other people eat and serve my recipes!

Whole30 Dairy-free Potato Gratin { Paleo, GF } | Perchance to Cook, www.perchancetocook.com

Other Whole30 and Dairy-free potato recipes you may enjoy:

Paleo Whole30 Potato Soup– this is one of my favorite potato recipes! This soup is divine, creamy, and dreamy!

Paleo Whole30 Potato Pancakes (GF)– I LOVE this recipe. They are made with part mashed potatoes and part shredded potatoes and they work well with so many different proteins.

French Potato and Tuna Salad { Paleo, Whole30 }– this is a family potato salad recipe that has been passed down to me by my mother.

Whole30 Dairy-free Potato Gratin { Paleo, GF } | Perchance to Cook, www.perchancetocook.com
a delicious dish made of thinly sliced potatoes that soak up an amazingly rich creamy dairy-free (and nut-free!) sauce seasoned with garlic, shallots, thyme, and nutmeg.
Whole30 Dairy-free Potato Gratin { Paleo, GF } | Perchance to Cook, www.perchancetocook.com
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Whole30 Dairy-free Potato Gratin ( Paleo, Gluten-free)

Servings: 8
Prep Time: 35 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 30 minutes
A delicious dish made of thinly sliced potatoes that soak up an amazingly rich creamy dairy-free sauce seasoned with garlic, shallots, thyme, and nutmeg.

Ingredients

  • 3.25- 3.5 pounds yellow potatoes, ( sliced thin, 1/8 in. thick)
  • 1 Tbs minced garlic, ( this was 4 cloves for me)
  • ¾ cup diced shallots, ( this was 2 larger shallots for me)
  • 2 tsp olive oil
  • 1 14 ounce can of coconut cream, (without preservatives in it, like Savoy)
  • 1 cup almond milk
  • 1/2 tsp salt
  • 1/4 tsp ground black pepper
  • 1/4 tsp ground nutmeg
  • ½ tsp fresh thyme, (and more to put on top)
  • 1/2 cup organic chicken bone broth
  • 2 Tbs tapioca flour

Instructions

  • Grease a large baking dish. Preheat oven to 350 degrees Fahrenheit.
  • Put 2 tsp of olive oil into a sauce pan and heat over medium heat. Put the diced shallots and minced garlic into the pan, mix into the olive oil with a spatula, and cook for 3-4 minutes.
  • Add the almond milk, coconut cream, salt, pepper, ground nutmeg, and fresh thyme to the pan. Mix, and let the mixture boil for 10 minutes.
  • Add the organic chicken bone broth and the tapioca flour to the pan and whisk ( make sure the tapioca flour chunks dissolve).
  • Let the mixture boil for 5 minutes, while whisking every so often. Remove from heat, whisk, and set the pan aside.
  • Put 1/3 of the sliced potatoes into the pan, slightly overlapping each other. Top with 1/3 the sauce, and evenly spread it out using a spatula. Repeat this step two more times. Top with a few branches of fresh thyme. 
  • Cover the pan with aluminum foil and bake for 75 minutes. ( Note: check to see if the potatoes are ready around the 60 minutes mark. Make sure a knife can easily slide through all the layers of potatoes and hit the bottom. If not, cook for longer. Mine took 75 minutes)
  • Remove the aluminum foil, and the thyme branches. Broil for 5 minutes, until golden brown.
  • Sprinkle with sea salt and pepper, serve.
Course: Side Dish
Cuisine: American
Keyword: dairy-free au gratin potatoes, whole30 dairyfree potato gratin
Author: Dominique | Perchance to Cook
Whole30 Dairy-free Potato Gratin { Paleo, GF } | Perchance to Cook, www.perchancetocook.com