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.