This paleo scalloped sweet potatoes and ham recipe Is creamy and satisfying despite the fact that it is dairy free. This recipe is also gluten, grain and soy free.
Generally scalloped potatoes are made with white potatoes and cream, whereas this recipe uses white sweet potatoes and a “roux” cream sauce made from almond milk, broth, cassava flour, nutritional yeast and other herbs and spices.
This recipe is great when you have leftover ham to use up and for this reason I have not included instructions here on how to cook the ham! If you are starting with an uncooked ham, Google how long and what temperature you should cook it at so that when you start preparing this recipe you’ve got your ham cooked and ready to go.
How do you make paleo scalloped potatoes and ham from scratch?
- Peel your sweet potatoes using a vegetable peeler.
- Using a mandolin, slice up your sweet potatoes into thin strips and place them in a large bowl of water to soak. This will prevent them from drying out or changing colour before you are ready to use them.
- Slice up your precooked ham into thin slices, similar to the size of your sliced potatoes.
- Oil your cast iron skillet with olive oil, lard or coconut oil. This will prevent the sweet potatoes sticking to the cast-iron pan.
- Now that you’ve got everything sliced up and ready to be stacked in the cast-iron pan, you can get the sauce started on the stove.
- Combine almond milk, thyme, nutritional yeast, garlic powder, salt and pepper to sauce pan and heat over medium heat.
- Mix cassava flour and mushroom stock together in a different dish and mix thoroughly to remove lumps.
- Once almond milk is starting to simmer, add mushroom/cassava mixture and whisk to combine.
- Whisk over low heat until sauce thickens and set aside until needed.
- For your first layer, start layering in both sweet potato slices and ham slices as seen in the picture below.
- Once you’ve got one full layer complete, top with enough sauce to cover the sweet potatoes and ham.
- Keep repeating this process until you’ve run out of ingredients or the pan is full, making sure to save enough sauce to pour over the top and final layer.
- Once you’re ready, cover with tinfoil and bake for 1 hour.
- After 1 hour, remove tinfoil and continue baking for 30 minutes or until potatoes are cooked through and the top is golden brown.
Can you make this paleo scalloped potatoes and ham recipe without a cast iron pan?
Yes, the process would be exactly the same without a cast iron pan If you wanted to use a glass baking dish, however it will bake more quickly in glass. For this reason, check to see whether it is cooked through after 1 hour as opposed to baking for the full 1 hour and 30 minutes.
Can you freeze paleo scalloped potatoes and ham?
Yes! The night I cooked this I ate it fresh but then I froze the rest for meal prep to take out during the week. This recipe is great for any meal – breakfast, lunch, supper or snack!
I hope you enjoyed my paleo scalloped potatoes recipe. Feel free to leave a comment or review below to let me know what you think 🙂
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Paleo scalloped potatoes and ham
- Cast iron pan
- 2 medium sweet potatoes
- 4 cups cooked ham
- 1 tbsp olive oil
- 2.5 cups unsweetened almond milk
- 1.5 cups mushroom broth or stock of choice
- 1/3 cup cassava flour
- 1 tbsp garlic powder
- 1 tsp thyme
- 1/4 tsp pepper
- 1/2 tbsp Salt
- 1/2 cup nutritional yeast
- combine almond milk, thyme, nutritional yeast, garlic powder, salt and pepper to sauce pan and heat over medium heat
- Mix cassava flour and mushroom stock together in a different dish and mix thoroughly to remove lumps
- once almond milk is starting to simmer, add mushroom/cassava mixture and whisk to combine.
- whisk over low heat until sauce thickens and set aside until needed
- Preheat oven to 425F
- Remove skin from sweet potatoes using vegetable peeler
- Use mandolin to slice sweet potatoes thinly and store in large bowl of water to prevent them from drying out and changing color
- Slice ham as thinly as you can
- add oil to bottom and sides of cast iron skillet to prevent sticking
- layer sweet potato and ham around the bottom of the pan
- add a layer of sauce on top
- continue alternating layers of potatoes/ham and sauce until all ingredients have been added to cast iron
- once complete, cover with tinfoil and bake for 1 hour
- after 1 hour, remove foil and continue baking for another 30 minutes until potatoes are tender and starting to brown on top
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Tara Klippert is a Registered Health and Nutrition Counselor and holds a diploma in Holistic Nutrition and Health Coaching. Tara helps people clear up cystic acne, balance hormones and blood sugar + improve anxiety and gut health NATURALLY with food.