Crowd Pleasing Scalloped Potatoes

Gluten Lactose Free Scalloped Potatoes

I’ve been trying to cut back on dairy (I think cow’s milk products and I may have to part ways) and to some extent that has been harder than going gluten free.  I love cheese and there is no substitute for delicious Parrano or Fresh Parmesan. Sigh. I’m not giving up on dairy right completely, but trying to cut back and use only goat or sheep’s milk cheese, which are supposedly easier on the body. This experiment has brought on some additional challenges in the cooking department. Frankly, adding cheese to make things flavorful is an easy “go to” solution. If you add good quality cheese, you can make almost anything taste good.

Cue the overachiever in me ready to take on this challenge.  I bought some beautiful yukon gold potatoes last weekend and wanted to do something different with them. Cheese and potatoes are natural friends, so I had my work cut out for me.  I googled around for a lactose or dairy free scalloped potato recipe and all I got were recipes that looked like they just forgot the cheese (or actually gave regular recipes & suggested you leave out the cheese). I didn’t want to eat something that tasted like it was on an austerity budget, so I put my thinking cap on. It was Sunday and my prep day, so I had lots of tasty things around- including caramelized onions, roasted garlic and fresh thyme. Those are certainly not flavors that will leave you feeling deprived, so I got to work and the end result did not miss the cheese one bit (which you can believe from someone who previously enjoyed cheese and wine for supper on many occasions).

I know lots of people who can’t eat any cheese or are just trying to cut back, so I’m excited to share this recipe and have another crowd pleaser in my back pocket (I’ve already entertained with this for a friend who can’t eat dairy and there were no potatoes left behind). Beyond feeding your friends well with gluten and/or lactose intolerances, you could also easily make this dish vegetarian or vegan with a few simple swaps. As a bonus this is also a great idea for anyone looking to cut calories, since ditching the cheese makes this a lot healthier than it looks (which is right behind gluten free in my list of supper goals). In fact, I can’t think of a reason not to try this- so dig in and enjoy.


  • About 2.5 pounds of yukon potatoes sliced into 1/4 inch rounds (preferably organic since you are leaving the skin on)
  • 1 large onion, caramelized
  • 2.5 tablespoons of butter (or butter substitute and olive oil if making this vegan) 
  • 1.5 tablespoons of gluten free flour (I used rice flour)
  • 1/2 cup white wine (something good enough to drink)
  • 1 1/3 cups of unsalted chicken stock (or veggie stock if making this vegetarian or vegan) 
  • About 3 large cloves of roasted garlic
  • 1 teaspoon of kosher salt and 1/4 teaspoon of freshly grated black pepper, or to taste
  • 10 stems of thyme leaves, bundled together with kitchen string
  • About 12 grates of fresh nutmeg


Directions: Serves 4

  • Preheat the oven to 400 degrees
  • Caramelize one large sweet onion in olive oil with a sprinkle of salt and pepper (or add about heavy 1/2 cup of onions you’ve already prepped)
  • Melt in the butter and add the gluten free flour. Stir to combine and cook for about one minute
  • Pour in the liquids (& pour yourself some wine while you’ve got the bottle open, it makes most things turn out better)
  • Squish in your roasted garlic and smash into the mix to make sure it is broken up throughout the sauce
  • Add the final flavor ingredients: salt/pepper, thyme bundle and fresh nutmeg
  • Let the sauce cook for 2-3 minutes on low heat and then turn off the heat and let it sit until you are ready to use (note: the sauce will thicken as it cooks and even as it stands before serving, so at this point it should look a little bit thinner than you want the final product to be.  If it seems too thick, add a splash more stock. Taste for seasoning while you are it! )
  • Arrange the potato slices in an oven safe dish, sprayed with cooking spray, making sure there is enough room for the sauce to get in-between the layers
  • Pour the sauce over potatoes and bake until it is bubbling and the top is brown and crispy, about one hour
  • Pull out the thyme bundle and let the dish stand a few minutes before serving
  • Optional: Top with a sprinkle of fresh thyme leaves

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