Scalloped Potatoes Gluten Free Wdairy Free Option Food

DAIRY FREE SCALLOPED POTATOES

Steps:

• Preheat oven to 375F.
• Thinly sliced the potatoes and onions.
• Lay out 1/3 of the sliced potatoes followed by 1/3 of the sliced onions in a baking dish. Season with some salt, pepper and thyme.
• Repeat previous step two more times to lay all the sliced potatoes and onion in the baking dish.
• Pour the oil and water over the potatoes and season with some more of the salt, pepper and thyme.
• Bake covered for 30 minutes. Remove the cover from the baking dish and cook for about 30 more minutes or until the potatoes are tender and cooked through.

GLUTEN-FREE SCALLOPED POTATOES {DAIRY-FREE & VEGAN OPTION}

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.

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.

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!

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.