Paleo Scalloped Potatoes {Whole30 and Vegan Options}
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A creamy dairy-free take on scalloped potatoes made with ghee, tapioca starch, and fresh herbs. Buttery and garlicky, these potatoes are a satisfying side dish that works for holiday meals and special dinners.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- 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
- 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
At a glance
PER SERVING · TIME 75M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 1h
- Sodium
- 334mg
- Total sugar
- 3g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 551mg
- Calcium
- 114mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 334MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.