Scalloped potatoes are a timeless side dish perfect for holiday tables and weeknight dinners alike. This version is a healthier, dairy-free take that works for paleo and Whole30 plans while still delivering the creamy texture and comforting flavor you expect from traditional scalloped potatoes. If you’re planning a holiday menu, this recipe deserves a spot on the table.
This post is sponsored by Vital Proteins. I’m proud to work with a company I use and trust—thank you for the support.
This dairy-free scalloped potato recipe produces a rich, silky sauce that coats tender potato slices without any cream or cheese. The result is familiar comfort with a lighter, Whole30-friendly ingredient list—so you can enjoy the classics while keeping to your dietary choices.
For the broth element I used Vital Proteins Chicken Bone Broth Collagen powder. It’s a convenient powdered bone broth that reconstitutes easily and avoids the waste of partially used boxed broth. Powdered bone broth stores longer and helps reduce spoilage compared with opened liquid broth that often sits forgotten in the back of the fridge.
If you don’t have powdered bone broth, plain liquid chicken broth works just as well in this recipe. The key is combining a savory broth with dairy-free milk to build a creamy, flavorful sauce.
In this recipe the bone broth is blended with coconut cream and almond milk to create a luscious, dairy-free base. I like adding mushrooms and onions for additional savory depth, and garlic is essential for aroma and flavor. The finished dish is one of the best scalloped potato variations I’ve tasted—creamy, fragrant, and satisfying.
Enjoy!
Scalloped Potatoes with Mushroom & Rosemary
Easily divide this recipe in half for a smaller portion.
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 10 minutes
- Yield: Serves 6-8
- Category: Side Dish
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Ingredients
- 3 pounds potatoes (Yukon Gold recommended), sliced thinly
- 1/2 cup sliced mushrooms
- 1/2 cup diced onions
- 1 (13.5 ounce) can coconut cream
- 1/2 cup water mixed with 1 scoop Vital Proteins Chicken Bone Broth Collagen (or 1/2 cup liquid chicken broth)
- 1/2 cup almond milk
- 2 tablespoons arrowroot or tapioca flour
- 1 tablespoon olive oil
- 1 tablespoon ghee
- 1 tablespoon minced garlic
- 1/2 tablespoon dried rosemary
- 1/2 teaspoon thyme
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 teaspoon nutmeg
Instructions
- Preheat the oven to 375°F (190°C). Grease a large baking dish well.
- Arrange the sliced potatoes in rows in the dish, or layer them flat.
- Distribute the sliced mushrooms between some of the potatoes and down the rows until the 1/2 cup of mushrooms is used.
- Set the prepared dish aside while you make the sauce.
- Heat the olive oil and ghee in a large saucepan over medium heat. Add the diced onions and garlic.
- When the garlic is fragrant, about two minutes, add the coconut cream, almond milk, and all the spices.
- Bring the mixture to a gentle simmer, then add the broth.
- Slowly whisk in the tapioca or arrowroot flour until the sauce is smooth.
- Continue whisking until any clumps dissolve and the sauce begins to thicken, then pour the sauce evenly over the potatoes in the baking dish.
- Tip the baking dish gently from side to side to help the sauce settle evenly among the potato layers.
- Cover the dish with foil and bake on the center rack for 45 minutes to 1 hour, until potatoes are tender and the top is golden where exposed.
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