Gluten Free Scalloped Potatoes Food

GLUTEN-FREE SCALLOPED POTATOES

Gluten-Free Scalloped Potatoes image

This very easy scalloped potatoes recipe tastes great and is gluten free. The first few times I made this I used extra sharp Cheddar and Parmesan cheeses and we thought it was great. More recently I substituted Jarlsberg for the Cheddar and omitted the Parmesan. My husband and I liked this version even better! Experiment and let me know what's good!

Provided by Marcia

Categories Side Dish Potato Side Dish Recipes Scalloped Potato Recipes

Time 50m

Yield 8

Number Of Ingredients 8

Ingredients

3 tablespoons unsalted butter
2 ½ tablespoons cornstarch
⅛ teaspoon cayenne pepper
1 ½ cups milk
4 ounces shredded sharp Cheddar cheese
5 medium Idaho potatoes, peeled and thinly sliced
½ cup grated reduced-sodium Parmesan cheese
1 pinch paprika, or to taste

Steps:

Lightly grease a large microwave- and oven-safe casserole dish.
Place butter in a large microwave-safe bowl. Microwave, uncovered, on high until melted, 30 to 45 seconds. Whisk in cornstarch and cayenne pepper to form a paste. Add milk and whisk until well blended. Microwave on high for 2 minutes. Stir, and microwave until thick, another 2 minutes. Stir in Cheddar cheese.
Place 1/2 of the potatoes in the prepared casserole dish and spread 1/2 of the sauce over top. Repeat with remaining potatoes and sauce. Sprinkle Parmesan cheese and paprika over top.
Microwave, covered, on high for 10 minutes.
Meanwhile, preheat the oven to 350 degrees F (175 degrees C).
Transfer potatoes to the preheated oven and bake, uncovered, until sauce is bubbly and potatoes are tender, about 20 minutes.

Nutrition Facts : Calories 261.1 calories, Carbohydrate 29 g, Cholesterol 34.7 mg, Fat 11.7 g, Fiber 1.8 g, Protein 10.5 g, SaturatedFat 7.8 g, Sodium 117.7 mg, Sugar 3.1 g

SCALLOPED POTATOES (GLUTEN FREE W/DAIRY FREE OPTION)

Scalloped Potatoes (Gluten Free W/Dairy Free Option) image

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

Ingredients

5 potatoes (fist-sized)
5 -7 green onions, sliced thin
salt & pepper, to taste
1/2 cup ham, diced (optional)
2 tablespoons margarine or 2 tablespoons butter
4 tablespoons cream soup (powdered, see Gluten Free Cream Soup Base (Powdered))
1/4 cup cold water
1 1/4 cups chicken stock
1 cup rice milk (I also have used something called MimicCreme that is a vegan sub. for dairy creams.) or 1 cup almond milk (I also have used something called MimicCreme that is a vegan sub. for dairy creams.)

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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