Dairy Free Scalloped Potatoes Gluten Free Food

DAIRY-FREE SCALLOPED POTATOES (GLUTEN-FREE)

Steps:

• Melt dairy-free buttery spread in a large skillet over medium heat. Then add chopped onion and cook until onions are translucent around 5 minutes, stirring frequently.
• Next stir in crushed garlic and cornstarch. Cook for 1-2 minutes until thickened.
• Continue to stir while slowly pouring in the almond milk and chicken broth.
• Cook the sauce for several minutes, stirring frequently until it thickens. Remove from heat and set aside.
• Peel and thinly slice the potatoes.
• Preheat oven to 350°. Spray a 9×13 casserole dish with cooking spray. Spread a small amount of white sauce in the bottom of the pan and then layer with a third of the sliced potatoes. Spoon about a third of the white sauce over the potatoes.
• Repeat 2 more layers of potatoes and sauce. Spread the last layer of sauce over the potatoes being sure to have them all covered.
• Cover baking dish tightly with aluminum foil, shiny side down, and place in the oven to bake for 45 minutes. Remove foil and bake another 45 minutes. Then broil for 3-4 minutes to get a golden top.
• Remove from oven.
• Optional: Sprinkle chopped parsley over the top.

GLUTEN FREE, DAIRY FREE SCALLOPED POTATOES

Steps:

• Preheat the oven to 350 degrees F. In a greased 2 1/2 quart baking dish, layer the thinly sliced potatoes and onion. Repeat until you've used all the potatoes and onions, using potatoes as the last layer. In a saucepan over medium heat, heat the oil. Stir in the cornstarch until smooth. Gradually add the chicken broth, mayonnaise, salt and pepper. Cook and stir for 2 minutes or until thick and bubbly. Pour over the potatoes. Sprinkle with paprika or parsley (optional). Bake uncovered in the preheated oven for 50-55 minutes, or until a knife easily slides through all the potatoes when poked.

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 - DAIRY FREE

Steps:

• Cook the margarine, flour, chicken broth, mayonnaise, salt and pepper, whisking constantly until bubbly and thick.
• Slice the potatoes paper thin. You can use a mandolin for this.
• Mix the potatoes and onions and place in a deep oven-safe bowl.
• Pour the sauce over the potatoes.
• Sprinkle with paprika.
• Bake at 350°F for 1-1/2 hours.

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.

GLUTEN FREE DAIRY FREE SCALLOPED POTATOES

Steps:

• Saute onion in olive oil. Once it softens add the flour and stir briskly. Stir until the flour develops a slightly brown color. This is the roux that will thicken our sauce while the potatoes bake. Spray a 9×13 pan with nonstick spray and layers the potatoes and ham. Pour chicken broth on top of the layers. Pour the roux on top of the potatoes and season with salt and pepper to taste. Cook for 30 minutes @ 350. Turn the temperature up to 400 and continue to cook another 15 minutes or until the top layer looks brown. Let sit 5 minutes and serve hot!