Scalloped Idaho potatoes

Scalloped Idaho potatoes with roasted chile peppers

A dairy-free, migraine-friendly version of my scalloped potatoes.
5 from 1 vote
Prep Time 30 mins
Cook Time 1 hr 15 mins
Passive time 15 mins
Total Time 2 hrs
Course Dinner
Cuisine American
Servings 10


  • 2 bell peppers or 5 fresh Hatch or Anaheim peppers if you want some heat
  • 2 bunches onions (green)
  • 1 tbsp olive oil (extra virgin) or coconut oil
  • 3 pounds potatoes Yukon gold Idaho
  • 3 cups coconut milk or whole milk
  • 1 tsp black pepper
  • 1 tsp smoked paprika
  • 1/4 tsp chipotle powder


  • Roast the peppers under a broiler on an open flame for 10-13 minutes until blistered and just turning black, turning as needed. Place in a paper bag, roll down the top, and let sit until cool. Peel off the skin, seeds, and core and discard. Thinly slice.
  • Wash the onions, trim off the roots and tips, and thinly slice.
  • Heat oil in a large skillet over medium-high heat, add onions. Cook onions over medium heat, stirring occasionally, until golden, 10-15 minutes. Stir in half of the chile peppers and remove from heat. Reserve the remaining chile peppers for topping.
  • Preheat oven to 400°F with the rack in middle. Spray a large rectangular baking dish with cooking spray.
  • Scrub the potatoes, then cut crosswise into 1/16-inch-thick slices with a mandolin slicer or sharp knife.
  • Heat the milk and spices in a large, heavy saucepan over medium heat. Add as many of the slices potatoes as will fit in the pan (as you are slicing them is fine), and bring just to a boil, stirring every few minutes so it doesn’t burn. This helps release the starch from the potato to thicken the milk.
  • Put any uncooked potatoes in the baking dish and stir in the chili/onion mixture. Pour the milk/potato mixture over all and stir to combine.
    Sprinkle the remaining roasted peppers on top. Cover with foil.
  • Bake until potatoes are tender, about 45 minutes. Remove the foil, and bake another 10 minutes until the top is nicely browned. Remove from the oven and let stand 15 minutes before serving.


You can make this with sweet bell peppers or spicy peppers; it’s good both ways. Do not substitute coconut cream for coconut milk, as it includes migraine triggers.
Reprinted with permission from The Migraine Relief Plan by Stephanie Weaver, Surrey Books, 2017.

I’m thrilled to be partnering with my friends at The Idaho® Potato Commission to share an exclusive recipe from The Migraine Relief Plan. Did you know that potatoes are rich source of potassium and are migraine-friendly? The food we most commonly think of as rich in potassium is a banana, but bananas aren’t migraine-friendly for many people. As someone who needs to take a diuretic (because of my balance issues), my potassium intake has become a key health indicator. Diuretics help maintain my balance (it’s possible I have Meniere’s disease) while they remove sodium AND potassium from the body. If you’re too low in potassium you can have a heart attack. Not good.

Every day this week you can win a copy of my book and a 5-pound bag of genuine Idaho® potatoes. Enter here on their Facebook Page!

That’s where potatoes come in. They’re a rich source of potassium while being low in sodium. This dish is creamy, rich, and super easy. You can make it with spicy or sweet chiles to your taste. And it’s completely dairy-free, vegan/vegetarian, low in sodium, and paleo. Head on over to their website for the recipe, and to enter to win a copy of my book The Migraine Relief Plan!

Required FTC disclosure: This is a sponsored post by the Idaho® Potato Commission.