Dairy-Free Scalloped Potatoes with Rosemary
Dairy-Free Scalloped Potatoes with Rosemary are the ultimate side dish! They have an indulgent flavor, but they're made with healthy, wholesome ingredients. Traditionally this dish contains dairy products, but I made a simple cream sauce without dairy that tastes just as good - if not better!
Ingredients
- 8 Cups Sliced Yukon Gold Potatoes
- 2 Sweet Onions, Sliced Thinly
- 16 Ounces Chicken Broth
- 13.5 Ounces Full Fat Coconut Milk
- ¼ Cup Cassava Flour
- 1-2 Cloves Garlic, Minced Or about ½ teaspoon garlic powder.
- 1 Tablespoon Olive Oil
- 1 Teaspoon Salt
- ½ Teaspoon Black Pepper
- ½ Teaspoon Dried Rosemary Or about 1 tablespoon freshly chopped rosemary.
Instructions
Cream Sauce
- Start by sautéing the onions on medium heat with a little olive oil. (You could also use coconut oil.) Stir continuously to make sure they don't burn on the bottom.
- After about 5 minutes, add in the minced garlic. (If you're using garlic powder, skip this step.)
- Once the onions are a golden brown color, add in the coconut milk, and cassava flour. Simmer for about 5 minutes. Keep stirring to make sure it doesn't burn. If it's boiling too rapidly, turn the temperature down.
- Next, add in the chicken broth, salt, rosemary, and black pepper. Stir until it becomes smooth and creamy. Simmer for another 8 minutes. (Stirring occasionally.)
Potatoes
- While the sauce is simmering, prepare the potatoes. Rinse, and slice them thinly with a mandoline. You could do it by hand, but it's not easy. You'll want them about ⅛ inch thick.
- Layer the potatoes so they cover the bottom of the baking dish. Top with a sprinkle of salt and black pepper. Then add a layer of the cream sauce. Repeat this until you use all of the potatoes and sauce.
- Cover the baking dish with tin foil, and bake covered at 350 degrees for 60 minutes. Remove the tin foil and broil on high until the top is golden brown. (About 5-10 minutes.)
- Serve hot, and enjoy!
Notes
Helpful Tips
- The key to cutting the potatoes perfectly is by using a mandoline! I set mine to about ⅛ inch. The thicker the potatoes are, the longer they will need to bake.
- Make sure you sprinkle salt and pepper on the potatoes between each layer.
- The potatoes should overlap when you lay them out on the baking dish.
- Cover the potatoes with tin foil for the first bake! This will lock in the steam and bake the potatoes quicker.
- Do not skip the broil step! Broiling is when the heat comes directly from the top of the oven which gives the potatoes their beautiful golden brown color.
- If you have fresh rosemary, I highly recommend you use it. The flavor is much better in my opinion!
- If you use potatoes with a thicker skin, you should peel them first. I like using Yukon Gold because they're delicious and easy to prepare.
Frequently Asked Questions
Can I make the potatoes ahead of time?
Yes, you can make them the day before and store in the refrigerator until you're ready to bake.
What can I serve with scalloped potatoes?
They're great with roasted chicken, steak, or even turkey on Thanksgiving!
How many layers should I make?
It depends how big your casserole dish is, and how thin you slice the potatoes! I usually make 3 layers.
Nutrition
Serving: 1gCalories: 320kcalCarbohydrates: 52gProtein: 7gFat: 11gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 526mgPotassium: 1249mgFiber: 6gSugar: 6gVitamin A: 8IUVitamin C: 55mgCalcium: 64mgIron: 4mg
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