Our Paleo Family

Paleo Scalloped Potatoes

Scalloped potatoes is one of those old-fashioned dishes that we ate a good bit when I was growing up. I might be wrong about this, but in my memory, the recipe involved a can of cream of mushroom soup – and I hated it. As an adult who watched the Food Network, I was introduced to a new version of scalloped potatoes that involved real cream and that version sounded delicious.

Potatoes sliced very thinly and simply layered with salt and pepper and then baked in cream is pretty much one of the wonders of the world. Except that it takes a ridiculously long time to cook them.

Enter the Instant Pot. Since I already own a 7 inch springform pan for cheesecake experiments in the Instant Pot, I thought that would be the perfect vehicle for speedy scalloped potatoes.

You can watch the video preparation below, which I admit was a complete experiment. I’ll spoil it for you and tell you now that it still takes about an hour to make this dish. So yes, there is some time savings over making these in the oven, but it’s not significant. If you’re one of those people for whom every minute counts, make these in your Instant Pot. Or if you’re just one of those people who LOOOOOOVVVVVES your Instant Pot, then make them this way.

Otherwise, go right ahead and follow the instructions below and bake these in your oven (Bake 1 1/2 hours covered and 1/2 hour uncovered). The ingredients are super simple and totally paleo and Whole30 approved and most importantly, they’re delicious. I ate these leftover three different times and I thought they got better and better! They would be a delicious accompaniment to your Easter ham or any simply prepared meat.

On days that I have the luxury of a long time to prepare dinner, these will be in our menu rotation for sure. This dish is affordable, uses clean ingredients and is absolutely delicious. Nothing else to ask for!

If you’d like to watch the preparation of this recipe, pop on over to YouTube for the video.

Paleo Scalloped Potatoes
Print Recipe
So simple, yet so flavorful. The perfect accompaniment to your favorite meat.
Servings
4-6 servings
Servings
4-6 servings
Paleo Scalloped Potatoes
Print Recipe
So simple, yet so flavorful. The perfect accompaniment to your favorite meat.
Servings
4-6 servings
Servings
4-6 servings
Ingredients
Servings: servings
Instructions
  1. Clean and peel potatoes then slice to an even thickness, preferably with a mandolin.
  2. If using an Instant Pot, grease a 7 inch springform pan with a little clarified butter. Wrap bottom fo pan with aluminum foil just in case of leaks. Set aside. If baking in the oven, grease an 8x8 or 9x9 baking dish in the same way.
  3. To a small saucepan or skillet, add the tablespoon of ghee and set heat to medium high. Dice onion very finely and add to the pan.
  4. Sprinkle on a little salt and pepper and cook onion, stirring frequently until onion is soft and translucent, about 5 minutes.
  5. Mince or press garlic through a garlic press and add that to the onion. Continue cooking for one more minute or just until you begin to smell the garlic. Remove from heat and set aside.
  6. Mix the chicken broth, coconut cream, sage and thyme in a mixing bowl or measuring cup. You will need to heat the coconut cream so that it becomes liquid. Set aside.
  7. Ladle in about a tablespoon of the liquid to the bottom of the springform pan and then begin layering your potatoes in your baking dish. Add a layer of potatoes, then a little of the onion mixture, then sprinkle on a little salt and pepper. Continue like this until you have used all of your ingredients. End with just potatoes on top.
  8. Slowly pour the broth/cream mixture over top of the potatoes.
  9. Pour one cup of water into the pan of your Instant Pot. Lower springform pan into your Instant Pot with the rack in place. Make sure it's level.
  10. Seal lid and set to manual, high pressure, 40 minutes. When cooking time is up, turn your oven broiler on high. Do a quick pressure release on your Instant Pot, carefully remove the baking dish and place this under your broiler. Rotate as needed for even browning. Once top is browned, you're ready to serve.
  11. There will be some liquid that is not absorbed, but more of this will be absorbed as your potatoes sit and cool a bit. They will also absorb more of this liquid if you have some leftover. Bottom line, just leave that liquid there because it's yummy and eventually, the potatoes will absorb it all and your tummy will be happy.
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