Best Scalloped Potatoes Gluten Free Wdairy Free Option Recipes

GLUTEN-FREE SCALLOPED POTATOES

Steps:

• Lightly grease a large microwave- and oven-safe casserole dish.
• Place butter in a large microwave-safe bowl. Microwave, uncovered, on high until melted, 30 to 45 seconds. Whisk in cornstarch and cayenne pepper to form a paste. Add milk and whisk until well blended. Microwave on high for 2 minutes. Stir, and microwave until thick, another 2 minutes. Stir in Cheddar cheese.
• Place 1/2 of the potatoes in the prepared casserole dish and spread 1/2 of the sauce over top. Repeat with remaining potatoes and sauce. Sprinkle Parmesan cheese and paprika over top.
• Microwave, covered, on high for 10 minutes.
• Meanwhile, preheat the oven to 350 degrees F (175 degrees C).
• Transfer potatoes to the preheated oven and bake, uncovered, until sauce is bubbly and potatoes are tender, about 20 minutes.

GLUTEN-FREE & DAIRY-FREE SCALLOPED POTATOES

Steps:

• Preheat your oven to 425°F. Spray the inside of a 8-inch by 11-inch baking dish lightly with nonstick cooking spray and set aside.
• In a large skillet, heat the oil over medium heat. Add the sliced onions, thyme, and garlic and sauté for at least 5 minutes, or until the onions are softened and starting to brown.
• Remove the skillet from the heat and add the flour to the skillet, stirring well with the onion mixture.
• Grab your baking dish. Layer 1/3 of the sliced potatoes on the bottom of the dish. Use ½ of the onion mixture to cover the potatoes. Then repeat adding another 1/3 of the potatoes and the rest of the onion mixture on top. Top with the final 1/3 of the potatoes.
• In a large mixing bowl, combine the milk, yogurt, salt, pepper, and nutritional yeast. Stir to combine and then pour the mixture over the potato and onion layers in the baking dish. Press the potatoes down with your hands or a spatula so they are covered by the liquid.
• Sprinkle the top of your dish with smoked paprika. Cover the dish with foil and bake for 30 minutes at 425°F. After the first 30 minutes of baking, remove the foil and drop the temperature to 350°F for an additional 35 minutes, or until the tops of the potatoes have started to turn a golden brown.
• Carefully remove the baking dish from the oven and let it cool for a few minutes before serving.

SCALLOPED POTATOES (GLUTEN FREE W/DAIRY FREE OPTION)

Steps:

• Preheat oven to 375°. Grease a 2 1/2-qt casserole.
• Peel and thinly slice potatoes and place in the casserole.
• Add the green onions and toss to mix, seasoning with salt and pepper. If using ham, add it in with the onions.
• Sauce: In a medium saucepan, place the margarine and the soup base, blended with the 1/4 C water. Add the chicken stock and bring to a boil over medium-high heat, stirring occasionally.
• This mixture will be as thick as canned cream soup. Add the milk and pour over the potatoes.
• Bake for 1 hour, or until the potatoes are tender.
• Au Gratin: Eliminate the ham, but add 1 C grated sharp cheddar cheese to the sauce before pouring it over the potatoes. If desired, top with 1/2 C buttered GF bread crumbs.