Recipe of the Week: Avalanche Lily’s Dairy Free Scalloped Potatoes

Avalanche Lily’s Dairy Free Scalloped Potatoes


8 medium sized potatoes peeled and thinly sliced

2 large onions peeled and thinly sliced

1 Organic Prairie Summer Beef Sausage (12 ounce), thinly sliced

1 can 13 ounce Organic Coconut Cream and milk–first stirred up. (We use Native Tree brand)

1 Tablespoon minced Garlic

Himalayan salt, to taste


In a nine by thirteen inch rectangular Pyrex/glass dish, pour a little of the mixed milk and cream on the bottom of the pan.

Alternate layers of sliced potatoes, onions and sausage.  After laying down the first set of potatoes, onions and sausage, sprinkle garlic over everything then continue alternating the three main ingredients until the dish is full.  Sprinkle some Himalayan salt over the top and then pour the rest of the blended coconut cream and milk over the top.  Cover with alluminum foil.  Bake in oven at 350 degrees for an hour.  After that hour, check on it.  You want everything to be very soft and melded together, very slightly carmelled.  You may need to continue baking it for another half hour.

We often serve this with a side dish of broccoli, green beans, or asparagus.


I will sometimes add a thinly-sliced Zuchinni




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