Whole30 Scalloped Potatoes (Edit recipe)

You say potato, I say sign me up! I love all things potato, and the ability to incorporate them into my Whole30 meals and healthier side dishes is so welcome. These scalloped potatoes are made dairy free, but they're absolutely delicious. Great as a side dish to your favorite protein, you could serve these up for the holidays or anytime you need a cozy, comforting dish on the table.

15 minutes

1 hour

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	300
Fat:	9 g
Carbohydrates:	47 g
Protein:	6 g
Cholesterol:	18 g
Sodium:	366 mg
Fiber:	6 g
Sugars:	1 g
Calculated for total recipe.

by Reed Dunn

View original recipe

Serves: 6-8

Ingredients

Russet Potatoes (about 3 medium potatoes)russet potatoes (about 3 medium potatoes)
3 Tbsp Ghee
1 whole Onion, small, thinly sliced
3 tsp Garlic, minced
2 Tbsp Arrowroot Flour
dried mustarddried mustard
2.5 cups Almond Milk
1.5 tsp Kosher Salt
.5 tsp Black Pepper
1 Tbsp dried Thyme

Shop

Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat oven to 400 degrees F.
Wash potatoes and thinly slice into u215b-inch thick slices. Set aside.
Add ghee to a large skillet heated over medium-high. Once ghee is heated, add sliced onion and cook until soft, about 4 to 5 minutes.
Add minced garlic and u00bd teaspoon kosher salt to the skillet and cook for another minute. Reduce heat to medium.
Stir in arrowroot flour and dried mustard. Continue stirring for about 30 to 45 seconds before slowly pouring in the almond milk, stopping to stir about halfway through. Add 1 teaspoon salt, u00bd teaspoon pepper and 1 tablespoon thyme.
Continue stirring until sauce starts to thicken and just simmer. Remove from heat.
Arrange a layer of potato slices to cover the bottom of a 2u00bd or 3 quart baking dish. Add a few spoonfuls of the sauce and repeat layers two more times, finishing with the remaining sauce on the top layer. Use the back of a spoon to smooth sauce completely over the top layer.
Cover the baking dish with foil and bake in preheated oven for 30 minutes. Remove foil and bake for another 25 to 30 minutes, until potatoes are cooked through and top is golden brown.
Let rest for a few minutes and serve.