These grain-free scalloped potatoes are a deliciously safe option for those of you who need a sub for traditional scalloped potatoes. They’re easy, cheesy, and surprisingly healthy!
Comfort food at its finest.
There has always been a soft spot in my heart for potatoes. Besides being delicious (and usually crazy cheap), potatoes are actually quite good for you! They’re a wonderful source of vitamin B6, and actually have more potassium than bananas! Plus they have copper, vitamin C, manganese, phosphorus, fiber, and vitamin B3. Scientists in the UK have also found a rare blood pressure-lowering compound called kukoamines in potatoes. Just another reason to love the tasty tuber!
Besides all the nutrition potatoes contain, they’re usually pretty cheap, to boot. And as a momma of 6, I’m all about finding cheap ways to nourish my family! So needless to say, we eat quite a bit of potatoes in this house.
And nobody complains!
Side or main – you decide!
Though scalloped potatoes are traditionally a side-dish, I have this funny little habit of making one-course meals. As in, I only make side dishes. Thankfully my family loves side dishes, and they are always up for a few helpings of scalloped potatoes for lunch or dinner.
If you’re more organized that I am, these grain-free scalloped potatoes do also go pretty well with roasted chicken or beef. If you’re not more organized than I am, here are a few other delicious side dishes that also make great, healthy mains…
- Easy Sweet Potato Oven Fries
- Garlic Smashed Potatoes in the Instant Pot
- Quick & Simple Coleslaw
- Scalloped Zucchini & Crookneck Squash
- Honey-Spiced Sweet Potatoes
Grain-Free Scalloped Potatoes
These delicious grain-free scalloped potatoes are super easy to make, and have a few options, for those of you who need them. First off, the potatoes. I always use Idaho potatoes, or Russet baking potatoes, since they’re the cheapest to get in a large quantity. If you’re not worried about that, you can make this with Yukon gold potatoes too, for a tasty treat!
Though my dairy-intolerant self would love it, I haven’t found a good way to make these scalloped potatoes dairy-free. Sorry, friends. Of course, they are completely grain-free, since I use cassava flour as the thickener. If you can’t find cassava flour (I usually get mine at Costco, but Amazon has it, too), you can use arrowroot powder.
I also like to use half stock, half milk in this recipe, but you can totally leave out the milk and just use stock. It’s still utterly delicious, and probably healthier, too.
In the recipe card I’ve linked to some of the products from my affiliate partners that I like to use. Purchasing through these links won’t cost you anything extra. Thanks!
Grain-Free Scalloped Potatoes
Free of grain, gluten, eggs, and sugar.
- 2 tablespoons coconut oil
- 8 Russet potatoes (use fewer if your potatoes are very large)
- 1/2 yellow onion, finely minced
- 4 cloves garlic, minced
- 1/4 teaspoon pepper
- 1/2 teaspoon Himalayan salt
- 2-3 teaspoons oregano
- 1 tablespoon parsley
- 2 tablespoons butter
- 2 tablespoons cassava flour or arrowroot powder
- 1 cup homemade stock (chicken or veggie)
- 1 cup milk of choice (or use more stock)
- 1 cup shredded cheddar cheese (plus a little more for sprinkling, if you want)
Grease a 13×9 inch baking dish with oil.
Chop potatoes length-wise into quarters, then slice thinly. Place the chopped potatoes in the prepared baking dish.
Mince the onion and garlic and sprinkle over potatoes. Sprinkle with the pepper, salt, parsley, and oregano. Stir everything gently to coat potatoes with the spices and herbs.
Preheat the oven to 400.
While oven is preheating, place the butter in a saucepan and melt over medium-low heat. When the butter is melted, whisk in the cassava flour. Continue to whisk until it begins to thicken.
Slowly stir in stock and/or milk, whisking until sauce thickens (about 7-10 minutes).
Turn off the heat and stir in the cheese, until melted.
Pour the cheese sauce over the chopped potato mixture and sprinkle with extra cheese, if you like.
Bake for 40 minutes, or until potatoes are fork-tender, sauce is bubbly, and cheese is nice and crispy.
For a delicious real meal option, stir in some leftover ground beef, chicken, or turkey before baking!
Need more potato inspiration? Check out some of our favorites:
Oh man, all your potato recipes are making me drool! I always think of scalloped potatoes as being heavy and unappealing but your version sounds so good! Does arrowroot work like a thickener? I haven't cooked with it before.
Amy | Club Narwhal
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Thanks Amy! It really is good, not heavy at all. : ) And yes, I use the arrowroot for a thickener. You could use tapioca, potato, or corn starch, or even rice flour, if you'd rather.
Wow, thank you Elin. I'll check it out. I'm not Australian though, does that matter?
My family is the same in our love for potatoes! This recipe looks so good! Thanks for sharing!
Sure! Thank you! : )
Arrowroot flour! (Why didn't I think of that?). I've done scalloped potatoes without flour altogether but that's been so runny. I'll try this for Mac&Cheese;, too.
For extra creaminess, I take the top of the milk – we get unhomogenized raw milk so the creamy part settles on top.
: ) I've used it for mac & cheese, too. Using the raw milk cream sounds amazing!
They look delicious! Thank you for sharing with the Clever Chicks Blog Hop!
Kathy Shea Mormino
The Chicken Chick
Mmm! Potatoes! I'll be featuring this post tomorrow on Raising the Barrs. Thanks for linking up to Wellness Wednesday!
Love this recipe! And you have a real knack for taking photos that make the mouth water. Thanks for posting to Dude, Sustainable!
Thank you Anjanette! : )
Thanks for the encouragement on the recipe and the photography. : ) I know I've got a ton of room to improve, but I sure enjoy both! : )
I am going to be spending some MAJOR time on your site! My MIL has TONS of allergy issues and now thinks she should avoid gluten. The major problem is that she is NOT an adventurous eater at all!!! Fried prokchops are a staple at her house as is breaded chopsteak and roundsteak! That's as far as she goes. I have recently gotten her to try some of my new-fangled recipes and they are really getting her excited about cooking again. It will be nice to have a go to site to share from! Followed from the Green Living Thursday Hop!
Thanks for coming by, Heather! I'm glad you like what you see and I hope you can find more recipes your MIL will enjoy! 🙂
I can’t wait to try this recipe! Have you tried freezing these once cooled and re-heating them in the oven?
Thanks, Sid! I hope you enjoy them! I haven’t tried freezing & reheating this dish. I don’t see why it wouldn’t work, though. 😉