Vegan scalloped potatoes recipe that is simple yet amazingly delicious while being grain-free, gluten-free and dairy-free, Paleo!
Preheat oven to 350 degrees F. Grease an 8 x 8 casserole dish (2 quarts) with cooking spray (I prefer olive oil or coconut oil), or grease with one tablespoon of olive oil and spread around pan.
Wash and slice potatoes into 1/4 inch round pieces. (See photos in post). Spread potatoes in the 8 x 8 casserole dish and set aside.
Measure all the ingredients and set aside.
In a large cast iron skillet, add 3 tablespoons olive oil and turn temperature to medium-low. Add chopped onion and cook for about 5 minutes until translucent and cooked through (but not very browned).
For low fodmap version - remove large pieces of onion and add almond flour, salt, and pepper.
Otherwise, add almond flour, salt, and pepper to cooked onions in skillet.
The mix will turn into a paste. Mix for about one minute.
Stir in almond milk and turn up the heat, to almost a boil, and then reduce heat to a simmer. Stir to combine. Add the dried thyme and stir well.
Pour milk mixture over the sliced potatoes in casserole dish.
Cover casserole dish with aluminum foil. Bake for about 30 minutes. Then remove foil and bake for another hour until potatoes are cooked through.*
Serve immediately, or save for later. Makes amazing leftovers!!
*I used freshly picked potatoes from my local farm stand. Most types of potatoes should work well in this recipe.
*Another milk could be substituted for almond milk, however, I have not tried any.
*Baking time may vary; more or less time may be required. Make sure the top of the casserole is browned and potatoes are cooked through and tender.