Gluten Free Scalloped Potatoes
Enjoy the rich, creamy taste of these gluten free scalloped potatoes. They're great for holiday meals or special events!
Equipment
Ingredients
- 4 tablespoon Butter we used Earth Balance
- 2 cups Milk we used unsweetened almond milk
- ¼ cup Gluten-free all-purpose flour we used King Arthur
- 1 ½ teaspoon Salt
- ¼ teaspoon Black pepper
- 1 tablespoon Onion powder
- 1 tablespoon Garlic powder
- 1 teaspoon Dried thyme
- 1 cup Gluten-free chicken broth or gluten-free vegetable broth
- 4 pounds Yukon Gold Potatoes sliced into ¼-inch thick rounds (I used a mandoline slicer.)
- 2 cups Shredded cheddar cheese we used Follow Your Heart vegan cheese
- ½ cup Optional: Shredded Parmesan cheese we used 365 By Whole Foods Non Dairy Parmesan Style Shreds
Instructions
- Preheat oven to 400°F. Grease a 9 x 13-inch baking dish with gluten-free cooking spray.
- In a medium saucepan, melt the butter over medium-high heat.4 tablespoon Butter
- Add the milk to the pan and whisk until combined with the butter.2 cups Milk
- Whisk the gluten-free flour into the milk mixture.¼ cup Gluten-free all-purpose flour
- Add the salt, pepper, onion powder, garlic powder, and dried thyme to the cream sauce, stirring until combined.1 ½ teaspoon Salt, ¼ teaspoon Black pepper, 1 tablespoon Onion powder, 1 tablespoon Garlic powder, 1 teaspoon Dried thyme
- Add the broth to the pan, and whisk until combined. Cook for 1-2 minutes until the sauce just barely begins to simmer around the edges of the pan and thickens. Remove from the heat once the sauce has thickened.1 cup Gluten-free chicken broth or gluten-free vegetable broth
- Spread half of the sliced potatoes in an even layer on the bottom of the greased pan.4 pounds Yukon Gold Potatoes
- Top evenly with half of the sauce.
- Sprinkle the Parmesan cheese and 1 cup of the shredded cheddar cheese over the top of the first layer of potatoes and sauce.½ cup Optional: Shredded Parmesan cheese, 2 cups Shredded cheddar cheese
- Top evenly with the remaining sliced potatoes, the other half of the sauce, and the remaining 1 cup of cheddar cheese.
- Cover the baking dish with aluminum foil, and bake for 30 minutes.
- Remove the foil and bake uncovered for another 30 minutes, or until the potatoes are cooked through.
- Allow the potatoes to cool for a few minutes before serving. Serve warm.
Notes
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- I highly suggest using a mandoline to slice the potatoes. It makes uniformly thin slices for even cooking. If you don't have a mandoline slicer, you can get this one on Amazon, or you can ask a friend or neighbor if they have one you can borrow. Otherwise, carefully use a sharp knife to slice the potatoes as thinly and evenly as you can.
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- I suggest sticking with Yukon Gold potatoes. They are the best potatoes for this recipe in my opinion because they have the ideal creamy texture, and you don't even need to peel them. However, you could also use russet potatoes or a combination of Yukon Golds and Russets if you prefer. Just be sure to peel the russet potatoes if you use them.
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- Make sure to allow the potatoes to cool for a few minutes before serving to prevent burning your mouth.
Nutrition
Calories: 315kcalCarbohydrates: 36gProtein: 12gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.2gCholesterol: 39mgSodium: 835mgPotassium: 809mgFiber: 5gSugar: 2gVitamin A: 413IUVitamin C: 36mgCalcium: 310mgIron: 2mg
Tried this recipe?Let us know how it was!