Gluten Free Scalloped Potatoes

5
Servings
15m
Prep Time
60m
Cook Time
1h 15m
Ready In


"These are great tasting, creamy scalloped potatoes I really enjoy. I sometimes use oregano instead of the parsley for a change. These can also be made dairy free by using coconut milk and vegetarian cheese shreds. Do not use anything other than the sweet rice flour for your roux or your sauce will not thicken properly."

Original recipe yields 5 servings
OK

Nutritional

  • Serving Size: 1 (301.4 g)
  • Calories 291.8
  • Total Fat - 10.3 g
  • Saturated Fat - 5.6 g
  • Cholesterol - 30.4 mg
  • Sodium - 566.1 mg
  • Total Carbohydrate - 35 g
  • Dietary Fiber - 4.6 g
  • Sugars - 6.7 g
  • Protein - 15.7 g
  • Calcium - 383.9 mg
  • Iron - 1.2 mg
  • Vitamin C - 15.9 mg
  • Thiamin - 0.2 mg

Step 1

Heat the bacon fat and garlic in a saucepan over medium-high heat and cook until garlic just start to brown; add the flour and cook for another minute or so while whisking.

Step 2

Pour in the milk a bit at a time while whisking, bring to a boil and simmer until thickened.

Step 3

Stir in the remaining ingredients and whisk until cheese is melted and everything is combined.

Step 4

Generously grease a casserole dish and pour 1/2 of the cheese sauce into the dish.

Step 5

Layer 1/2 of the potatoes in casserole dish and pour in the remaining cheese sauce.

Step 6

Layer the remaining potatoes over the sauce, cover and bake in a pre-heated 350 degree Fahrenheit oven until potatoes are cooked, approximately 45 minutes, depending on thickness of potatoes.

Step 7

Turn broiler on and remove the cover from the casserole dish.

Step 8

Place casserole dish on top rack and broil a couple of minutes, until cheese starts to bubble and is a nice golden brown.

Tips & Variations


No special items needed.

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