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Dairy-Free Creamy Scalloped Potatoes

One of my favorite things to do in the kitchen is to take a classic recipe and kick up the nutritional profile. I love creating healthier versions that still taste delicious and satisfy hungry tummies. That's exactly what I did with this comfort-food classic... these potatoes will not dissapoint!

Serve them as a side dish or even as a main entree with some roasted veggies mixed in.


Red Potatoes (about 8 or so, enough to fill a 9x13 casserole dish)

Half of an onion, sliced

4 cloves garlic, sliced

1 can full-fat coconut milk

2 cups broth (check out my recipe for nutrient-rich beef bone broth here)

Sea Salt

Cracked black pepper


Extra virgin olive oil

2 tablespoons arrowroot powder


1. Preheat oven to 400 degrees. Slice potatoes and arrange them in a 9x13 casserole dish. Place onions and garlic in saucepan, drizzle generously with EVOO and saute until golden brown.

2. Sprinkle arrowroot powder into pan and mix. Whisk in coconut milk and broth, season with paprika, sea salt, and cracked pepper. Bring to a low boil, and pour mixture over potatoes. Sprinkle potatoes with more seasonings, to taste. I like mine very seasoned.

3. Cook uncovered for 45 minutes to an hour, increasing heat to 425 degrees for the last 15 minutes.

Be sure to use organic, farm-fresh ingredients whenever possible to keep this recipe clean.




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