As winter came rolling in this FALL (I’m a bit disgruntled, I’ll be honest), I started menu planning around using my oven. It just screams cozy and my boys love to come peek in the oven to see what is baking.
Scalloped potatoes are a favorite with my family. Potatoes are economical and at times, we would center a meal around them with some servings of veggies. I have totally missed them since going dairy free. (And gluten free and egg free!)
I was browsing my (affiliate link) Nourishing Traditions book one night and was drooling over the scalloped potatoes recipe, I then decided I was going to do a dairy free scalloped potatoes recipe. (If you don’t have a copy of Nourishing Traditions, you need to get one. I have used many recipes as step stone in our house but the information provided on how to nourish your family is PRICELESS!)
I had success on my first version. My family loved them. My kids think the ‘cheesy’ version is better but my oldest said, “I’ll still enjoy these.” Sigh, such a foodie he is.
I am a little old school with my scalloped potatoes but I think it makes for a better product so hear me out. Don’t use your food processor to slice, use a hand tool, like a mandolin. (I couldn’t find one like mine but I have a friend that loves (affiliate link) this one. ) Slicing the potatoes by hand makes them just enough thinner that I think they cook better and give a better flavor.
I also love that this gets a good serving of bone broth into everyone. We are trying to use it daily during the winter season to keep our immune systems up and running. Soup can get a little old hat so these potatoes are a nice change.
For the sake of time, I totally used (affiliate links) garlic powder but you could easily use some minced fresh garlic. Mincing garlic is easy with this tool, it’s one of my most used kitchen gadgets. (We eat A LOT of garlic)
- 3 large baking potatoes thinly sliced
- 1 large onion thinly sliced
- 3 cups of chicken stock
- 1 tsp olive oil
- sea salt, pepper and garlic powder to sprinkle
- Pre heat oven to 350
- Grease a 9 inch casserole dish with the olive oil
- Put sliced potatoes in chicken stock, bring to a boil and let cook for 10 minutes while stirring
- Remove potato slices with a slotted spoon and put a thin layer in your baking dish
- Top with a few sliced of your onion and generously sprinkle with salt, pepper and garlic powder
- Repeat until all potatoes are used
- Cover with chicken stock
- Bake for an hour or until the top is a golden color
- If the casserole is still too liquidy, bake until some of the broth cooks off
This recipe is quick to prep and makes a great side for any meal. If you need a dairy free dish to bring to a pot luck over the holidays, this will be a crowd pleaser. No need to be deprived of your favorite potatoes during the holidays just because you can’t have dairy.