Gluten Free Scalloped Potatoes
Created by QueenBea on March 3, 2014
- Servings: 5
- Prep Time: 15m
- Cook Time: 60m
- Recipe #12183
Ingredients
- 2 tablespoons bacon fat (or butter)
- 2 tablespoons sweet rice flour ("sweet rice" flour, not white rice flour)
- 1 to 2 garlic cloves, pushed through a garlic press
- 1 1/2 cups milk
- 1/2 tablespoon Dijon mustard
- 1 teaspoon dried parsley flakes
- 1/4 teaspoon onion salt
- 1/4 teaspoon pepper
- 4 ounces mozzarella or cheddar cheese, shredded
- 1 1/2 pound potatoes (peeled thinly sliced)
How to Make
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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.
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Step 2: Pour in the milk a bit at a time while whisking, bring to a boil and simmer until thickened.
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Step 3: Stir in the remaining ingredients and whisk until cheese is melted and everything is combined.
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Step 4: Generously grease a casserole dish and pour 1/2 of the cheese sauce into the dish.
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Step 5: Layer 1/2 of the potatoes in casserole dish and pour in the remaining cheese sauce.
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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.
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Step 7: Turn broiler on and remove the cover from the casserole dish.
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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.
Nutritional Facts
- 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