Gluten Free Scalloped Potatoes
The classic side dish recipe gets an upgrade in these gluten free scalloped potatoes. You're going to love these tender, creamy potatoes made with simple ingredients.
Servings: 8
Calories: 219 kcal
Ingredients
- ¼ Cup (56 g) Vegan Butter
- 3 cloves Garlic minced
- 1 teaspoon Fresh Thyme chopped
- ¼ Cup (37 g) Gluten Free 1-to-1 Flour Blend
- 1 ½ teaspoon Kosher Salt divided
- ½ teaspoon Black Pepper
- 2 Cups (452 g) Non Dairy Milk
- 1 Cup (235 g) Gluten Free Chicken Broth
- 3 pounds (1362 g) Yukon Gold Potatoes sliced very thin
- ½ medium (150 g) Yellow Onion sliced thin
- Parsley for garnish optional
Instructions
- Preheat the oven to 375 °F (191 °C). Spray a 9x13 baking pan with nonstick cooking spray and set aside.
- Wash and peel the potatoes. Then slice them very thin (⅛ inch or less) using a mandoline slicer. Do NOT rinse the potatoes after slicing.
- Add the butter to a saucepan over medium heat.¼ Cup (56 g) Vegan Butter
- Once the butter is melted, add the garlic and fresh thyme. Cook while stirring for 1 minute until fragrant.3 cloves Garlic, 1 teaspoon Fresh Thyme
- Add in the flour, 1 teaspoon salt and pepper. Continue to cook for about 2 minutes, while stirring. A thick paste should form.¼ Cup (37 g) Gluten Free 1-to-1 Flour Blend, 1 ½ teaspoon Kosher Salt, ½ teaspoon Black Pepper
- Slowly add in the milk, while whisking. Then stir in the chicken broth. Continue to cook, while whisking slowly, until the sauce is thickened. This takes about 10 minutes.2 Cups (452 g) Non Dairy Milk, 1 Cup (235 g) Gluten Free Chicken Broth
- Add ⅓ of the potato slices to the bottom of the casserole dish. Sprinkle with a little of the remaining salt.3 pounds (1362 g) Yukon Gold Potatoes
- Cover with ½ of the onion. Then pour in ⅓ of the cream sauce. Repeat with a second layer of potatoes-onion-sauce, then finish with potatoes and sauce on top.½ medium (150 g) Yellow Onion
- Cover the baking dish with aluminum foil. Bake in the preheated oven for 30 minutes. Then remove the foil and bake uncovered for another 30-40 minutes or until the potatoes are fork tender.
- Allow the potatoes to rest for about 15 minutes before serving.
- Sprinkle the top with fresh parsley and serve.Parsley for garnish
Notes
SUBSTITUTIONS:
- Not Dairy Free - Use unsalted butter and whole milk in place of the vegan options. The measurements are the same.
- Not Gluten Free - Replace gluten free flour with all purpose flour in the same measure.
- No Gluten Free Flour - Thicken the sauce with 2 Tablespoons of cornstarch in place of the flour.
- Make it Vegan - Replace the chicken broth with vegetable broth.