This Whole30 scalloped potatoes recipe makes a simple and satisfying side dish when you’re following a Paleo*, Whole30, or gluten free diet, and you need to eat a side dish that is not green at least once a week to feel human.
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*If you don’t eat white potatoes on Paleo, you can also make this with sweet potatoes, just lower the oven to 375° so the bottom layer doesn’t burn.
Whole30 Side Dish Recipe: Scalloped Potatoes!
The crunchy crust and tender potatoes in this scalloped potatoes recipe will satisfy your comfort food cravings so you can stay on the Whole30 wagon!
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This is the easiest scalloped potatoes recipe—you can assemble it in five minutes if you use a food processor! (This is my favorite food processor.)
Dairy free scalloped potatoes have just five ingredients total: potatoes, olive oil, salt, pepper, and chives. You can double or triple the batch if you like, just don’t stack it more than two inches high or the outside edges will burn before the middle cooks through; use a large casserole dish like this one for holiday feasts.
These scalloped potatoes are a great budget Whole30 side dish—and when you’re eating a ton of meat and veggies, a budget side dish is much needed! I use organic potatoes and chives, and certified Italian extra virgin olive oil, and this side dish costs less than $3 total for 8 servings!
I’m not going to lie and say that dairy free scalloped potatoes taste creamy, but these Whole30 approved scalloped potatoes definitely hit the spot when you’ve hit your kale threshold.
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- 2 pounds potatoes, peeled
- 4 Tbsp olive oil, divided
- 1 Tbsp salt
- 1 tsp cracked black pepper (I use about 2 tsp)
- snipped chives for garnish
- parchment paper, cut to fit the bottom of a round cake pan or pie plate
- cooking spray
- Preheat oven to 400°
- Line the bottom of a round cake pan with parchment paper, and spray the entire pan with cooking spray.
- Use a food processor with a slicing blade to quickly slice the potatoes into thin rounds.
- Spread 1 Tbsp olive oil on the bottom of the pan and sprinkle the oil with salt and pepper.
- Lay a layer of potatoes on the bottom of the pan, overlapping them.
- Brush the potatoes with olive oil and sprinkle with salt and pepper.
- Repeat for each layer.
- Bake at 400° for about 1 hour, or until the potatoes in the center layer are tender.
- Invert the pan onto a serving plate and garnish with snipped chives.
