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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.