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.
Recipe substitutions or variations
Substitutions
Potato substitutions: for this recipe, I recommend Asian yams (white coloured sweet potatoes) for the best result. But if you aren’t able to access those, you can also swap them out for the regular orange coloured sweet potatoes or yams, or even white potatoes.
Olive oil substitutions: swap out olive oil for any other oil of choice, or use vegan butter.
Almond milk substitutions: swap this out for any other dairy free milk including coconut, oat, cashew, rice, etc. just make sure it doesn’t have added sugar or flavours.
Mushroom broth substitutions: swap this out for any other type of broth, bouillon cubes or homemade bone broth.
Cassava flour substitutions: swap this out for any type of gluten-free flour alternative or starch. If you are using either tapioca, arrowroot or potato starch, cut the amount needed in half or start with 1 tablespoon and work your way up until you get the thickness you desire.
Variations
Make this recipe vegan: omit the cooked ham.
Make this recipe AIP: use coconut milk instead of almond milk, and omit the pepper. You could also swap out mushroom broth for homemade bone broth.
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.
Recipe FAQs
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 Recipe
Equipment
Ingredients
- 2 medium sweet potatoes
- 4 cups cooked ham
- 1 tbsp olive oil
Sauce
- 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
Instructions
Sauce
- Combine almond milk, thyme, nutritional yeast, garlic powder, salt and pepper to a 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 mixture is starting to simmer, add mushroom/cassava mixture and whisk to combine.
- Whisk over low heat until sauce thickens and set aside until needed. If you find your sauce is not thickening, add some additional cassava flour or tapioca/arrowroot starch.
Assemble
- Preheat oven to 425F.
- Remove the skin from sweet potatoes using a vegetable peeler.
- Use a mandolin to slice sweet potatoes thinly and store in large bowl of water to prevent them from drying out and changing color. If you do not own a mandolin, you can also slice them with a large knife, making sure to get the thinnest slices possible.
- Slice the ham as thinly as you can.
- Add oil to the bottom and sides of the cast iron skillet to prevent sticking.
- Layer the sweet potato and ham slices around the bottom of the pan (see photo above in blog post for example).
- Add a layer of sauce on top of the sliced sweet potato and ham.
- Continue alternating layers of potatoes/ham and sauce until all the ingredients have been added to the cast iron pan.
- Once complete, cover the cast iron pan with tinfoil and bake for 1 hour.
- After 1 hour, remove the foil and continue baking uncovered for another 30 minutes or until the potatoes are tender and starting to brown on top.
Notes
Nutrition
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