These Paleo Dauphinoise Potatoes (or Scalloped Potatoes or Au Gratin Potatoes, as they’re also known) are creamy, dreamy and completely dairy free! They’re such a dinner time winner!
I know that mashed potatoes are the traditional holiday starchy side dish, but guys, it’s not a proper Johns’ family Thanksgiving or Christmas meal without something creamy and cheesy. Since I went dairy free due to health reasons, I knew I needed to bring an offering to the meal that I could enjoy, but that my extended family would still love too. Enter these Paleo Dauphinoise Potatoes.
It might not seem possible to end up with a side dish that feels like the traditional without things like cream, butter and cheese, but I promise you that I’ve cracked the code.
And JUST WAIT until you see how simple the recipe for these Paleo Dauphinoise Potatoes is.
The Ingredients in these Paleo Dauphinoise Potatoes
Even though this list looks simple, I can promise you this: these Paleo Dauphinoise Potatoes do not taste even one little bit like a health food.
They might be allergen friendly by recipe, but by taste, they are ALL decadence. Here’s what you’ll need:
- potatoes: white potatoes are your best bet! Just be sure to peel them and slice them as thinly as you can. You can use a mandolin slicer or just a sharp knife like I did!
- cashews: since we’re not using any cream, we need some sort of cheesy like elements + these cashews are it. Blended with the broth, you won’t ever know there wasn’t true heavy cream in this dish!
- broth or chicken stock: using a really flavourful stock really elevates this dish, so be sure to choose one that you love!
- salt: I know that a tablespoon of salt sounds like an incredible amount, but remember that it has to season the potatoes and the sauce!
- pepper
- nutmeg: this adds the loveliest hint of spiced warmth
- dried thyme
Putting the Potatoes Together
Making homemade scalloped potatoes might sound intimidating, but really it’s such a simple recipe! The hardest part is peeling and slicing the potatoes. Speaking of which, you can absolutely do this with knife which I did, but they do make a fancy device called a mandolin that will easily slice them for you!
To make the dairy free cream sauce for these Paleo Dauphinoise Potatoes, you’re just going to chuck all of the other ingredients into a high speed blender or into a food processor. You’ll have to stop and scrape down the machine once or twice to make sure it’s really smooth, but it should be creamy and slightly thick!
To put it all together, you’re just going to layer your potatoes and sauce into the baking dish. Start with a thin, single layer of potatoes. Layer them one over the other with a slight overlap until you cover the bottom of the pan. It should use up roughly 1/3 of the potatoes.
Then, pour 1/3 of the sauce over the top, trying to get an even layer over everything. Repeat this process until the ingredients are all used and the top layer should be sauce.
These Paleo Dauphinoise Potatoes will take roughly an hour to bake in a 350 degree oven. The potatoes will be soft and tender, and the top will be bubbly and golden brown. It’s best served warm straight from the oven, but can definitely be reheated if need be!
These potatoes will go amazingly well with a holiday ham or turkey or even as part of a weeknight meal. If you’re looking for some other options to add to the table too, may I suggest my:
These Paleo Dauphinoise Potatoes are the perfect cozy, comforting side dish to go with any meal. They are MUCH loved around my dinner table, and I hope maybe they will be around yours too.
If you do decide to give these a try, I’d love to hear what you think down below in the comments! It really does help other people to find my recipes. And! I LOVE when you tag me on your photos on instagram so be sure to come and hang out with me there.
Paleo Dauphinoise Potatoes
Ingredients
- 3 lbs white potatoes, peeled and thinly sliced
- 1 cup cashews, soaked
- 1 1/2 cup chicken broth
- 1 tbsp salt
- 1 tsp thyme
- 1/2 tsp nutmeg
- 1/4 tsp pepper
Instructions
- To start, preheat the oven to 350f and prepare the cashews by putting them in a small bowl and covering with boiling water.
- Next, peel and thinly slice 3 lbs of white potatoes.
- Once the cashews have had 5 minutes or so to soak, drain off the water and add them to a blender or food processor along with the broth, salt and spices. Blend until the sauce is creamy, stopping to scrape the sides as needed.
- In a 13×9 baking dish, layer in 1/3 of the potato mixture, slightly overlapping the potatoes. Pour over 1/3 of the sauce. Repeat until the potatoes and sauce are used up, ending with sauce on top.
- Bake for roughly 1 hour until the potatoes are tender and the top is just slightly golden brown!
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