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Skillet with Loaded Dairy Free Scalloped Potatoes, surrounded by plates and a serving spoon

Loaded Gluten Free Scalloped Potatoes

  • Author: Chelsea at DoYouEvenPaleo.net
  • Prep Time: 20 minutes
  • Cook Time: 70 minutes
  • Total Time: 1 hour 30 minutes
  • Yield: 8 servings 1x
  • Category: Side Dish
  • Method: Baked
  • Cuisine: American

Description

Loaded scalloped potatoes make quite the showstopper! With dairy free sour cream, bacon, mushrooms, and chives, it’s a comfort food take on an elegant side dish.


Scale

Ingredients

  • 3 tablespoons ghee (recommended) or extra virgin olive oil
  • 1 small yellow onion, thinly sliced
  • 4 large garlic cloves, minced
  • 1/4 cup cassava flour
  • 1 cup bone broth or stock
  • 1 cup almond milk or coconut milk
  • 1 cup dairy free sour cream, divided (I used this brand)
  • 1 1/2 teaspoons sea salt
  • 1/2 teaspoon black pepper
  • 2 teaspoons dried thyme
  • 1/4 cup nutritional yeast
  • 4 pounds Yukon Gold potatoes, sliced into 1/8-inch rounds
  • 8 ounces uncured bacon, chopped into 1-inch pieces
  • 2 tablespoons dried or fresh chives
  • 1 cup sliced cremini mushrooms
  • 2 tablespoons sliced scallions

Instructions

  1. Preheat oven to 400 degrees F. Grease a 9×13 inch casserole dish with ghee or olive oil.
  2. Heat a skillet over medium-high heat. Add the bacon and cook for about 5 minutes, stirring frequently, until bacon has crisped. Transfer bacon to a plate.
  3. Melt ghee in a large saute pan over medium-high heat. Add the sliced onion, sauteeing for 4-5 minutes until soft and translucent. Add the garlic and saute for an additional 1-2 minutes until fragrant. Stir in the cassava flour until it is evenly combines, cooking for at least 1 minute. Slowly pour in the bone broth or stock, whisking constantly. Add the milk, salt, pepper, thyme, and nutritional yeast, whisking until combined. Continue cooking for 1-2 minutes until the sauce begins to simmer (but doesn’t boil) around the edges of the pan and thickens. Remove from heat and set aside.
  4. Arrange half of the sliced potatoes in an even layer on the bottom of the casserole dish. Top evenly with half of the cream sauce, a quarter of the crisped bacon pieces, 1/2 tablespoon of chives, and half of the mushrooms. Repeat with the remaining potatoes, cream sauce, mushrooms, and another quarter of the bacon pieces.
  5. Cover the dish with aluminum foil and bake for 30 minutes. Remove the foil and continue baking for another 25-30 minutes, or until potatoes are cooked through and slightly browned on top.
  6. Remove from the oven and let cool slightly. Before serving, top with remaining sour cream, bacon, chives, and scallions.

Keywords: paleo, whole30, dairy free, gluten free, scalloped potatoes