Cheesy Scalloped Potatoes - Gluten Free

Wash the potatoes thoroughly, leaving the skin on or peeling them as desired.

Prepare a 9 by 13 inch baking dish by filling it with potatoes to gauge how many to prepare.

Slice the potatoes and onions using a mandolin to achieve about an 1/8 inch thickness.

Melt 3 tablespoons of butter in a pot on the stove.

Add 3 tablespoons of a mix of rice flour and potato starch to the melted butter.

Crush 2 garlic cloves and add them to the pot with the butter and starch mixture.

Once combined, add 4 cups of cold almond milk to the pot, whisking to avoid lumps.

Reduce the heat from medium-high to medium-low as the sauce begins to thicken.

Add 12 ounces of MacLaren's Imperial sharp cheddar cheese to the sauce in portions, stirring until melted and combined.

Season the cheese sauce with gluten-free Worcestershire sauce, mustard powder, smoked paprika, and salt to taste.

Start assembling the scalloped potatoes by coating the bottom of the baking dish with a little cheese sauce.

Layer in the sliced potatoes and onions, sprinkling salt and pepper between each layer.

Preheat the oven to 350°F.

Continue layering until all potatoes and onions are used, pressing down to eliminate air pockets.

Top the final layer with the remaining cheese sauce and cover the dish with tin foil.

Bake in the preheated oven for about 1.5 hours, placing the dish on a baking sheet to catch any overflow.

Equipment Needed

Spice Level:

Dietary