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Whole30 Dairy-free Potato Gratin { Paleo, GF } | Perchance to Cook, www.perchancetocook.com
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4.37 from 11 votes

Dairy-free Scalloped Potatoes (Paleo, Whole30, Gluten-free)

This Dairy-free Scalloped Potatoes recipe is a delicious dish made of thinly sliced potatoes that soak up a rich, creamy, dairy-free sauce made with coconut cream and almond milk. It's the perfect side dish for dinner or the holidays!
Prep Time35 minutes
Cook Time1 hour 15 minutes
Total Time1 hour 30 minutes
Course: Side Dish
Cuisine: American
Servings: 8
Author: Dominique

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.

Notes

(1) Use a good quality coconut cream.
It is important to use a coconut cream that you like the flavor of. I find that a lot of coconut creams taste like sunscreen, which affects the recipe.
(2) Be careful with the tapioca flour.
If you use too much, the sauce can get gummy. If you use too little, the sauce doesn't thicken.
You can also use arrowroot flour here, but I prefer using tapioca flour in my sauces.
(3) How to make this dish Vegan.
Use vegetable broth instead of the bone broth.

Nutrition

Calories: 283kcal | Carbohydrates: 39.9g | Protein: 6.3g | Fat: 13.4g