Gluten-Free Scalloped Potatoes

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.

Preheat the oven to 350°F.

Wash and peel the potatoes.

Melt 3 tablespoons of butter in a small saucepan over low heat.

Whisk in 3 tablespoons of gluten-free all-purpose flour, salt, and black pepper until smooth.

Remove from heat and add 2.5 cups of milk, mixing well.

Return to heat and bring to a boil for about 1 minute, stirring until thickened.

Grease a 9x13 baking dish with baking spray.

Slice the potatoes about 1/4 inch thick or 1/8 inch thick, as preferred.

Layer half of the sliced potatoes in the baking dish.

Top with half of the chopped onion, 1 cup of shredded cheddar cheese, and a third of the sauce.

Repeat the layers with the remaining potatoes, onion, sauce, and cheese.

Cover the dish with foil and bake at 350°F for 30 minutes.

Remove the foil and bake for an additional 45 minutes uncovered, or until the potatoes are soft and the top is crispy.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens