"This is the perfect potato side dish for Whole30 or anytime you're looking for a healthy starch to add to your table."
Whole30 Scalloped Potatoes
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Prep time: 15mins
Cook time: 1hr 5mins
Serves or Makes: 6
Recipe Card
ingredients
- 3 pounds russet potatoes
- 3 tablespoons ghee
- 1 onion, thinly sliced
- 3 teaspoons garlic, minced
- 2 heaping tablespoon arrowroot flour
- 2 1/2 cups almond milk
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon black pepper
- 1 tablespoon dried thyme
Method
Step 1
Preheat oven to 400 degrees F. Wash potatoes and thinly slice into ⅛-inch thick slices. Set aside.
Step 2
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.
Step 3
Add minced garlic and ½ teaspoon kosher salt to the skillet and cook for another minute. Reduce heat to medium.
Step 4
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, ½ teaspoon pepper and 1 tablespoon thyme. Continue stirring until sauce starts to thicken and just simmer. Remove from heat.
Step 5
Arrange a layer of potato slices to cover the bottom of a 2½ 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.
Step 6
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.