Scalloped Potatoes (gluten & dairy-free)

Scalloped potatoes, dairy and gluten-free

I have fond memories of eating mounds and mounds of scalloped potatoes as a kid. Unfortunately, they were from Betty Crocker’s kitchen and laden with MSG, additives, and fake-food items no one should be eating!

I was feeling adventurous one day and I happened to have a ton of potatoes on hand. Perhaps I was inspired by the recent special gift of holy basil (or as I call it, “purple” basil!) from a friend’s garden. Whatever the reason, I decided to wing it! I knew the basics: potatoes, herbs, salt, cheese and voilà! The only problem was, I wanted to try a dairy-free recipe. I have no problem with raw milk, but since dairy can wreak havoc on the digestive systems of many of my fellow foodies, I wanted to see if I could create a yummy dairy-free version. Thus, coconut scalloped potatoes were born.


You’ll need:

2 lbs. organic yukon gold potatoes

2 organic medium onions (I like to use a combination of red and yellow for color)

1-1/2 c. whole fat coconut milk

1-1/2 teaspoons salt

2 heaping tablespoons of *holy basil (a.k.a. purple basil) (OR 1 tsp. minced fresh mint, 1/2 tsp. marjoram, and 1/2 tsp. of basil)

1/2 teaspoons minced fresh rosemary

1/4 teaspoons dried thyme

1/2 teaspoon pepper

Scalloped potatoes, dairy and gluten-free


  1. Preheat (an EMPTY) oven to 400 degrees.
  2. Peel and slice the potatoes & onions into 1/4″ discs.
  3.  Grease the bottom of a casserole dish with pastured bacon fat, lard, or coconut oil.
  4. Starting with potatoes, place alternating layers of potatoes and onions until you reach within 1/2″ of the top of the casserole dish. Set aside.
  5. In a bowl or measuring cup, mix the coconut milk, basil, and spices well.
  6. Pour mixture over potato/onions.
  7. Place dish in oven and cook covered for 40 minutes.
  8. Remove lid and cook 20 more minutes.
  9. Move dish to top rack and broil for an additional 5 minutes or until a nice browning has been achieved.
  10. Allow to cool before serving.
  11. Add salt to taste, if necessary.

I like to serve these potatoes with pastured ground beef, tacos, or eggs, but often eat them by themselves when I am craving some comfort food!

Coconut scalloped potatoes --GF


8 comments on “Scalloped Potatoes (gluten & dairy-free)”

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  7. dcard

    This recipe turned out horrible for me. It was inedible. Pretty experienced as a cook. Followed recipe to a tee. The coconut milk never congealed and was loose and runny. The combination of herbs and coconut milk was disgusting. Just smelling it was enough to bring on nausea. Yuck!

    How to you cook for grown kids that a meat-free, gluten-free, dairy-free? I’m gonna give up.

    • elizabeth

      So, since you followed the recipe to a tee..can I ask which brand of coconut milk you used? THIS is one of the KEY factors in flavor/textures. And what size pan did you use? I have made this for the past few years and each time it comes out great. I’ve had fellow bloggers remake this recipe and send me pics and have nothing but nice things to say about the flavors. Sorry it didn’t turn out for you–kitchen chemistry is a funny thing–herbs are affected by age, soil, and variety; size of the pan and depth of the casserole affect final product. To pinpoint what went wrong is impossible without having been there. And while I appreciate you having taken the time to attempt it, you may want to consider that you’re talking to another human being–not just a screen. Your comments (as truthful as they may have been in your situation) were a little hurtful.

      I know cooking GF, DF is difficult–I would just keep experimenting. Hard to waste money and ingredients–so start small and rather than work with substitutions in favorite recipes, try new recipes so you have nothing to compare it to and judge the food on it’s own merit, rather than a memory of a once beloved food. Good luck!

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