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Make a delicious dinner with these Gluten-Free Scalloped Potatoes.
This past week, I cracked open one of my favorite old Betty Crocker cookbooks.
I love this particular cookbook because it was one that was passed from my grandma to my mom.
One of the recipes that stood out to me was the recipe for Scalloped Potatoes. When my husband and I were first married I made them a lot but they came out of a box.
I’m fairly certain they were probably filled with preservatives and they were some type of dried potato flakes to make the scalloped potatoes. As I read the recipe it made me more excited to make them because you do not need a box, you just need a stocked pantry and potatoes!
What else did I love about this dish?
How do you make Gluten-Free Scalloped Potatoes?
I was easily able to make it gluten free with a simple flour substitute. I used the Better Batter Gluten Free All Purpose Flour. If you do not need gluten free, you just use the same amount of regular flour.
These are so easy to make gluten-free and with very little adjustments too.
Can you make Scalloped Potatoes Dairy-Free too?
Yes! Just swap out the milk in this recipe for a dairy-free alternative. My personal favorite is unsweetened coconut milk.
What do you need for Gluten-Free Scalloped Potatoes?
- Gluten-Free All-Purpose Flour
- Shredded Cheese
What should you serve Scalloped Potatoes with?
These are perfect for a holiday dinner or paired with one of these tasty recipes –
Enjoy these tasty scalloped potatoes!
- 2 Pounds Potatoes, Washed and Peeled, about 6 medium potatoes
- 3 Tbsp Butter
- 3 Tbsp Gluten Free All Purpose Flour or Regular Flour (if gluten-free is not needed)
- Salt and Pepper
- 2 1/2 Cups Milk
- 1/4 Cup Chopped Onion
- 2 Cups Shredded Cheddar Cheese
- Preheat oven to 350*.
- Begin by slicing the potatoes into thin slices, you will need about 4 cups.
- In a small saucepan, melt the butter. Keeping it on low heat, whisk in the flour, salt, and pepper. Continue cooking on low heat and stirring until smooth and bubbly.
- Remove from heat and stir in the milk. Place back on the heat and bring to a boil then stir for a minute.
- Using a 9x13 pan, place one layer of potatoes in then top with half the onion, 1 cup cheese, and 1/3 white sauce. Add another layer of potatoes and top with the remaining onion, cheese, and sauce.
- Cover this and bake for 30 minutes.
- Then, uncover and bake for an additional 45-60 minutes or until the potatoes are soft.
- Let cool for 5 minutes before serving.