DAIRY-FREE SCALLOPED POTATOES (GLUTEN-FREE)
Creamy and comforting dairy-free scalloped potatoes are baked in a delicious savory white sauce.
Provided by MamaShire
Categories Sides
Time 1h59m
Number Of Ingredients 2
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 SCALLOPED POTATOES {DAIRY-FREE & VEGAN OPTION}
An easy recipe for gluten-free scalloped potatoes. This gluten-free side dish recipe also has a dairy-free and vegan option.
Provided by Audrey from Mama Knows Gluten Free
Categories Side Dish
Number Of Ingredients 12
Steps:
- Pre-heat oven to 400°F. Grease a 9 x 13-inch baking dish with gluten-free cooking spray.
- In a medium saucepan, melt the butter over medium-high heat.
- Add the milk to the pan and whisk until combined with the butter.
- Whisk the gluten-free flour into the milk mixture.
- Add the salt, pepper, onion powder, garlic powder, and dried thyme to the cream sauce, stirring until combined.
- Add the broth to the pan, and whisk until combined. Cook for 1-2 minutes until the sauce just barely begins to simmer around the edges of the pan and thickens. Remove from the heat, once the sauce has thickened.
- Spread half of the sliced potatoes in an even layer on the bottom of the greased pan.
- Top evenly with half of the cream sauce.
- Sprinkle the Parmesan cheese and 1 cup of the shredded cheddar cheese over the top of the first layer of potatoes and cream sauce.
- Top evenly with the remaining sliced potatoes, the other half of the cream sauce, and the remaining 1 cup of cheddar cheese.
- Cover the baking dish with aluminum foil and bake for 30 minutes.
- Remove the foil and bake uncovered for another 30 minutes, or until the potatoes are cooked through.
- Allow the potatoes to cool for a few minutes before serving. Serve warm.
Nutrition Facts : Calories 337 kcal, Carbohydrate 38 g, Protein 13 g, Fat 15 g, SaturatedFat 9 g, TransFat 1 g, Cholesterol 44 mg, Sodium 689 mg, Fiber 5 g, Sugar 4 g, ServingSize 1 serving
GLUTEN FREE, DAIRY FREE SCALLOPED POTATOES
These gluten free, dairy free Scalloped Potatoes are a much lighter version of the old classic side dish. You don't need the heavy cream and cheeses to make this delicious potato dish.
Provided by Jeanine Friesen
Categories Side Dish
Time 1h10m
Number Of Ingredients 9
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
Okay so I made this recipe and as soon as we started eating my daughter told me I had to write the recipe down. She said it was the best scalloped potatoes I have ever made. So here is the recipe:
Provided by neverlivingwithout
Categories Lactose Free
Time 55m
Yield 6-9 serving(s)
Number Of Ingredients 7
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!
Nutrition Facts : Calories 339.9, Fat 10.6, SaturatedFat 1.8, Cholesterol 12.1, Sodium 371.7, Carbohydrate 51.3, Fiber 6.6, Sugar 3, Protein 11.2
SCALLOPED POTATOES (GLUTEN FREE W/DAIRY FREE OPTION)
A Bette Hagman recipe. Next time I would cut the milk in half, as it seemed to make the sauce too runny. But everyone said, "This is really good!"
Provided by WI Cheesehead
Categories Ham
Time 1h10m
Yield 4-5 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 327.7, Fat 9.1, SaturatedFat 2.9, Cholesterol 10.8, Sodium 223, Carbohydrate 53.4, Fiber 6.3, Sugar 3.7, Protein 9.7
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