Prep Time

30 Minutes

Cook Time

90 Minutes


6 - 8

Crispy on top yet creamy and tender inside, this healthy version of a family favorite is both grain free and dairy-free. Find both the ghee and the cassava flour online or in most natural markets.


  • 3 pounds organic russet potatoes
  • ¼ cup ghee
  • ¼ cup cassava flour
  • 1 ½ cups water
  • 1 cup unsweetened almond milk
  • ½ tablespoon garlic powder
  • 1 ½ teaspoons salt
  • 1 tablespoon fresh thyme
  • 1 tablespoon fresh rosemary, chopped
  • ½ teaspoon pepper
  • ¼ cup chives, minced


  1. Preheat oven to 325°F & grease a 13×9 pan with ghee. Set aside.
  2. Slice potatoes thinly using a food processor (or use a mandolin set over a large bowl).
  3. In a small saucepan over medium heat combine the ghee and cassava flour until well-blended and thick. Cook 1 minute, stirring continually. Slowly add in the water and almond milk. Whisk until smooth and thick, about 3-5 minutes.
  4. Add in the garlic powder, salt, thyme, rosemary, & pepper. Whisk again to mix. Taste. Adjust seasoning if needed and remove from the heat. Mixture should be thick, but pourable.
  5. Add a thin layer of the cream sauce to the bottom of the pan & top with a layer of potatoes. Spread a layer of sauce over the potatoes. Continue layering until all the potatoes have been used & top with the remaining sauce.
  6. Cover with foil and bake 45 minutes. Remove the foil & bake an additional 40-45 minutes or until the top has browned & the potatoes are tender. Sprinkle top with chives.