Oh my! Nothing says winter warmth and comfort like scalloped potatoes – perfect for the holidays or any meal. Read on for a lighter version of this traditional dish. It’s rich, simple and Whole 30 friendly!
- 3 pounds organic Russet potatoes
- 1/4 cup ghee
- 1/4 cup cassava flour
- 1 1/2 cups water
- 1 cup unsweetened almond milk
- 1 TBSP garlic oil or powder
- 1 1/2 teaspoons sea salt
- 1 TBSP fresh thyme
- 1 TBSP fresh chopped rosemary
- 1/2 teaspoon pepper
- Preheat oven to 325° and grease a 13×9 pan with ghee or coconut oil. Set aside.
- Wash potatoes well and slice thinly. To slice the potatoes, best to use a mandoline or slicing blade on food processor. If slicing by hand, use a sharp chef’s knife.
- To make the cream sauce combine the ghee and cassava flour in a saucepan until well-mixed and thick. Cook about 1 minute and be sure to stir continuously. Next, add in the water and almond milk. Whisk for about 3-5 minutes until smooth. Now add the salt, thyme, rosemary and pepper. Whisk to combine well then remove from heat. Your sauce should be thick but still pourable. If needed, add a little extra water to thin the sauce.
- Add a thin layer of the sauce to the bottom of your greased pan topped with a layer of potatoes. Repeat with a layer of cream sauce and potatoes until all potatoes are used. Top with remaining sauce.
- Cover with foil (alternatives to foil: baking sheet, metal lid, parchment paper, silicone lid or a silicone mat) and bake 45 minutes. Remove covering and bake an additional 40-45 minutes or until browned on top and potatoes are tender.