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Whole30 Scalloped Potatoes

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Whole30 Scalloped Potatoes

Do you ever get a craving for something and just have to have it? That happened to me last week with scalloped potatoes. Out of nowhere I got a hankering for them. The fact that we are on round three of Whole30 made this a little bit of a challenge though. Not just any recipe would work because we needed them to be dairy-free/gluten-free. It seemed most every recipe I found had milk, cream, breadcrumbs, and/or cheese in them. I set out to create a tasty and satisfying casserole of potato goodness.

Thinly and evenly cutting the potatoes is the key to scalloped potatoes. I don’t know about you, but try as I might my knife skills are not always the most consistent. For me I have found that the food processor is the easiest way to cut potatoes for this recipe, at least once you remember how to set-up it up. I always seem to forget how to use the appliance, but it is truly a lifesaver. This is the one we have and is actually easier than most to use: Kitchen Aid 14-cup. I love that it also has the mini bowl for when I don’t need all 14 cups worth of space. It comes with all of the blades and accessories you could want.

While these take a little time to bake, don’t just save them for a special occasion or the holidays. Plan ahead and make them anytime! Whole30 and Paleo approved, these potatoes are great as leftovers. Serve as a side for breakfast or Meal One, as it is known in the Whole30 world, or with dinner.

These potatoes are very versatile and you could add a meat or any veggies if you wanted to beef it up into more of a main meal. You could top these potatoes with gluten-free breadcrumbs, if not on a Whole30 round. We did not feel like it was missing those and instead used the broiler to crisp up the top of the casserole.

I would love to hear how you like these potatoes and what additions or changes you make.

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Whole30 Scalloped Potatoes
While these take a little time to bake, don't just save them for a special occasion or the holidays. Plan ahead and make them anytime! They are great as leftovers and make a good side for breakfast or Meal One, as it is known in the Whole30 world. You could easily add any protein or even any veggies to change things up.  
Whole30 Scalloped Potatoes
Course Side Dish
Cuisine Paleo, Whole30
Servings
Servings
Ingredients
Course Side Dish
Cuisine Paleo, Whole30
Servings
Servings
Ingredients
Whole30 Scalloped Potatoes
Instructions
  1. Preheat oven to 350 degrees.
  2. Slice Potatoes and dice up the onion and fresh herbs. Add potatoes to a bowl of cold water until ready to use.
    Whole30 Scalloped Potatoes
  3. In a medium saucepan over medium heat, add ghee and melt. Whisk in the flours and cook for about one minute until golden.
  4. Whisk in milk, mayo, broth, seasonings, salt, pepper, and garlic. Cook until bubbling and slightly thickened, about 5-7 minutes. Remove from heat and add in the nutritional yeast.
    Whole30 Scalloped Potatoes
  5. Grease a 9"x13" baking dish with coconut oil or ghee. Drain potatoes and add half of the potatoes and onions to the dish. Add 1/2 of the sauce and mix around. Add the rest of the potatoes, onions, and sauce. Mix well again. Sprinkle paprika on top and optional chives.
    Whole30 Scalloped Potatoes
  6. Cook the casserole for about 50-60 minutes, uncovered, until the potatoes are soft and the sauce is bubbly. You can always cover the dish if your potatoes start to brown before they fully cook. Broil on high for about 5 minutes to brown up the casserole. Top with chives or parsley.
    Whole30 Scalloped Potatoes
Recipe Notes

There are not many kinds of mayonnaise on the market for those on a Whole30 round so we have started making our own. This is a foolproof recipe, Whole30 Friendly Mayo, that we make in a wide mouth jar with an immersion blender. Check out this guide to see which blender we love, Whole30 and Paleo Foodie Holiday Gift Guide.

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