Paleo Scalloped Potatoes and Ham Recipe
This dish is paleo, dairy free, gluten free, soy free, and grain free
Equipment
- Potato peeler (vegetable peeler)
Ingredients
- 2 medium sweet potatoes
- 4 cups cooked ham
- 1 tbsp olive oil
Sauce
- 2.5 cups unsweetened almond milk
- 1.5 cups vegetable 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 the almond milk, thyme, nutritional yeast, garlic powder, sea salt and pepper to a sauce pan and heat over medium heat.
- Mix the cassava flour and vegetable stock together in a different dish and mix it thoroughly to remove lumps.
- Once the almond milk mixture is starting to simmer, add the broth/cassava mixture and whisk to combine.
- Whisk over low heat until the sauce thickens and set it aside until needed. If you find your sauce is not thickening, add some additional cassava flour or tapioca/arrowroot starch.
Assemble
- Preheat the oven to 425F.
- Remove the skin from your sweet potatoes using a vegetable peeler.
- Use a mandolin to make thin sweet potato slices and store them 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 in an even layer.
- 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 tin foil 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 the top layer turns golden brown.
- Store your cooked scalloped potatoes in an airtight container in the fridge for 2 – 3 days. You can also freeze this in a sealed container for multiple months.
Notes
I provide ingredient substitutions and recipe variations to make it vegan or AIP in the blog post above.
Step-by-step instructions and photos can also be found in the blog post above as well.
Nutrition
Calories: 219kcalCarbohydrates: 23.9gProtein: 10.7gFat: 9.1gSaturated Fat: 2.2gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1.7gCholesterol: 17.5mgSodium: 1037.4mgPotassium: 411.1mgFiber: 4.2gSugar: 1.5g
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