Gluten Free Scalloped Potatoes
Recipe: #12183
March 03, 2014
Categories: Side Dishes, Potatoes, Birthday, Easter, Fathers Day, Mothers Day, New Years Potluck, Sunday Dinner, Thanksgiving, Valentine's Day, Oven Bake, Gluten-Free, No Eggs, more
"I really enjoy these great-tasting, creamy scalloped potatoes. For a change, I sometimes use oregano instead of parsley. These can also be made dairy-free by using coconut milk and vegetarian cheese shreds. Do not use anything other than sweet rice flour for your roux, or your sauce will not thicken properly."
Original is 5 servings
Ingredients
Nutritional
- Serving Size: 1 (241.1 g)
- Calories 233.4
- Total Fat - 8.2 g
- Saturated Fat - 4.5 g
- Cholesterol - 24.3 mg
- Sodium - 452.9 mg
- Total Carbohydrate - 28 g
- Dietary Fiber - 3.7 g
- Sugars - 5.3 g
- Protein - 12.5 g
- Calcium - 307.1 mg
- Iron - 1 mg
- Vitamin C - 12.7 mg
- Thiamin - 0.2 mg
Step by Step Method
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
No special items needed.
0 Reviews
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