Scalloped Notatoes Revisited (Paleo, AIP)

Scalloped Notatoes Revisited (Paleo, AIP)

Too much of a good thing is not a good thing. Isn’t that what the proverbial “they” say? Well, I dismiss those killjoys with a resounding pfffft because I’ve got a whole lot of good things going on in this recipe, and together they make for an even better “thang.”

Tonight at dinner I found myself with several cups of shredded rutabaga and white sweet potato. I also found myself with a hankering for another delicious serving of my entirely-AIP-yet-unbelievably-creamy Cauli-Cheese sauce. I was recently on a must-create-AIP-comfort-food kick and came up with a Cauli-Cheese Sauce followed shortly thereafter by Scalloped Notatoes. Yum and yum.

Anyway, as I was preparing dinner, I thought, “Shredded veggies? Good thing. Cauli-cheese sauce? Another a good thing. Let’s throw these lovelies together and defy that silly old adage that too much of a good thing isn’t a good thing.” The result was these Scalloped Notatoes Revisited, which are indeed a good thing. Enjoy all the goodness that they have to offer by whipping up a batch for yourself!

Scalloped Notatoes Revisited
Prep time
Cook time
Total time
Recipe type: Side Dish
Serves: 6
  • 2 c cauliflower florets
  • ½ c reserved water from steaming (One of my blog readers recently made this sauce and used bone broth instead of the steaming water -- great option for increased nutritional value!)
  • 1 tbsp coconut oil
  • 1½ tsp lemon juice
  • ½ tsp salt, or to taste
  • ¼ tsp granulated garlic
  • 1 tsp gelatin
  • ⅛ tsp dry mustard powder or ¼ tsp mustard (This is an option provided you are not following AIP.)
  • 4 c shredded rutabaga and white sweet potato
  • Cauli-Cheese Sauce (see above)
  • ¼ tsp Herbes de Provence
  1. Preheat oven to 400 degrees. Grease an 8x8 baking dish with coconut oil. Set aside.
  2. Steam cauliflower florets until soft. Drain and reserve ½ c steaming water (not necessary if you opt for bone broth).
  3. Place cauliflower in a high-speed blender or food processor along with the reserved water or bone broth. Add all other ingredients and process until smooth. I like to make this ahead of time and refrigerate for ease of assembling the dish.
  4. Mix the shredded vegetables with ⅔ c of the Cauli-Cheese Sauce. Make sure the sauce and the vegetables are thoroughly combined. Press into the greased 8x8 baking dish. Use the remaining sauce to layer on top of the vegetable-sauce mixture. Sprinkle with Herbes de Provence.
  5. Bake uncovered for 45 minutes or until the shredded vegetables are tender and the topping is nicely browned.



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Martine Partridge, founder of Eat Heal Thrive, is an eater of whole, nourishing, real food. She is also a combatter of Crohn's Disease. Martine wholeheartedly believes that food is the fulcrum for good health and has had wonderful results in managing autoimmunity by eating to heal, and healing to thrive.