Dairy-Free Scalloped Potatoes

Scalloped potatoes are a delicious dish that is a favorite in many families. Original scalloped potato recipes call for dairy, but not this one! This paleo and dairy-free rendition of scalloped potatoes will become a favorite! This recipe was made by our friend Kayla, over at Kaylas Kitch & Fix!

INGREDIENTS

• 4 Tbsp ghee, divided
• 2 Tbsp garlic, minced
• 1 cup Bonafide Provisions Chicken Bone Broth 
• 1 13.5 fl oz can full-fat coconut milk
• 3 lbs organic Yukon gold potatoes
• 1/4 cup cassava starch or flour
• 2 tsp thyme
• 1 Tbsp chopped chives

DIRECTIONS

1. Preheat your oven to 400 degrees and coat your cast iron skillet with 1 tablespoon of your ghee.
2. Wash potatoes, then use a mandolin to slice into thin circles and set aside.
3. In a saucepan, melt the remaining 3 tablespoons of ghee and cook garlic until fragrant.
4. Next, add in the cassava starch until garlic is coated evenly.
5. Slowly add in the bone broth, whisking continuously.
6. Lastly, add in coconut milk, spices and chives and bring to a simmer to thicken while continuing to whisk.
7. Once thick, add a small layer to the bottom of your skillet and spread evenly. Arrange a layer of overlapping potatoes and top with the sauce.
8. Repeat the layers until the skillet is full and be sure the top layer is the sauce.
9. Cover with foil and cook for 30 minutes.
10. Take out of the oven and remove the foil, then cook for an additional 30 minutes.

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