GLUTEN Free Scalloped Potatoes Are Easier Than You Think

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

cheddar cheese

🥗Healthier: reduced-fat cheddar

💰Cheaper: colby cheese

Colby cheese is often less expensive and melts well.

gluten-free flour

💰Cheaper: cornstarch

Cornstarch is a cheaper thickening agent.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Pecorino is often less expensive and adds a similar flavor.

Start by making a roux with butter and cornstarch.

Whisk the cornstarch and butter together.

Add salt, black pepper, garlic powder, and paprika to the roux.

Whisk constantly while adding milk a little at a time to avoid lumps.

After the milk is incorporated, add a little heavy cream and whisk until thickened.

Check if the sauce coats the back of a spoon to know it's done.

Add a quarter of the shredded cheddar cheese to the sauce and let it melt.

Slice russet potatoes using a mandolin to about an eighth of an inch thick.

Layer the bottom of the baking dish with two layers of sliced potatoes.

Pour the sauce (with melted Velveeta) over the first layer of potatoes.

Add a layer of shredded cheddar cheese on top of the sauce.

Repeat with a second layer of potatoes, sauce, and cheddar cheese.

Add a third and final layer of potatoes on top.

Press down on the final layer of potatoes to compact them.

Cover the dish tightly with aluminum foil.

Bake in a 400°F oven for 30 minutes.

Uncover and bake for another 30 minutes or until the potatoes are tender when pierced with a knife.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens