Julie’s Gluten Free Scalloped Potatoes
With both Easter and Passover approaching it’s helpful to find some recipes that are safely gluten-free while adding big taste to your holiday table. Over the coming weeks I will be sharing some of my favorites with you.
This delicious gluten-free side dish is a perfect complement to your Easter Dinner. It’s also kosher for Passover. A big favorite in my home, I also serve the dairy version as an every day main dish with a side salad. For a calorie conscious version of this recipe use low-fat cheese and skip the butter or margarine and coat potatoes with a “spritz” of low fat cooking spray.
Julie’s Gluten-Free Scalloped Potatoes
Ingredients
- 4-6 peeled and sliced russet potatoes 1/8 inch thick (approx 1.5 pounds)
- 1 medium onion
- 2 medium garlic cloves minced
- 1/4 teaspoon pepper
- 1/2 teaspoon salt
- 1/8 teaspoon ground nutmeg
- 1/2 teaspoon dry mustard
- 1.5 tablespoons cooking oil
- 2 tablespoons margarine (or butter)
- 2 tablespoons potatoe starch
- 2 cups non dairy creamer (or milk)
- 1 tablespoon Parmesan cheese
- 1 teaspoon Paprika
- Optional: 4 oz shredded sharp cheddar cheese
Directions
1. Preheat oven to 350º. Mix potatoes with seasonings, garlic and onion and place in a greased casserole or baking dish. Combine remaining ingredients in a separate bowl and mix well until all ingredients are blended.
2. Pour non-dairy creamer or milk over potatoes. Dot potatoes with margarine or butter. Sprinkle with paprika (and cheese for dairy option) .
3. Bake 1 hour until potatoes are golden and sauce is bubbly.
5 Responsesto “Julie’s Gluten Free Scalloped Potatoes”
Leave a Reply
I tried making scalloped potatoes once with potato starch replacing wheat flour and it turned out so gelatinous that we chucked the whole dish. Maybe I used more than the 2 tbsp you call for, I’m not sure since I didn’t measure.
Is this a trialed recipe, and if so, what kind of texture result do you get in the sauce?
Yum, love scalloped pototoes. These days I do them in a stock to make them dairy free, but I do miss the original.
This is a tried and true recipe! The texture should be smooth. To avoid lumps, read this helpful article: http://sonic.net/~alden/ThickenStarch.html
It’s nice you started this blog, looking forward to see more.
In stead of potato starch I use rice flour, the very fine white type you find at asian stores. Much easier and cheap.
Hi I made the recipe from the Betty Crocker cookbook like I use to but use the Betty Hagmans flour mix and it comes out so good.