AuthorStacy SaundersCategoryDinner, SidesDifficultyIntermediateDelicious & creamy scalloped potatoes without the dairy!
Gluten free flour blend: Basic White by Petite Allergy Treats
Low histamine nacho sauce- dairy free
Low histamine chicken bone broth by a Food Centric Life
Preheat oven to 350°F. Grease a 2qt casserole/baking dish with olive oil or dairy free margarine.
Wash and very thinly slice potatoes. Dice white onion. Set aside.
In a small saucepan warm olive oil or dairy free margarine over medium heat. Stir in gf flour until well blended (it may get a little chunky but that's ok).
Slowly add chicken broth while whisking continuously. Cook over medium heat, stirring constantly, until it boils and begins to thicken. Remove from heat.
Lay down half the potatoes across the bottom of the baking dish. Then spread 1/8c of the white onions over the onions. Sprinkle salt, sweet paprika, garlic powder, and italian seasoning to taste. If using, drizzle nacho sauce over the potatoes. Then pour 1/4 of the sauce over the potatoes.
Repeat for a second layer using the rest of the ingredients.
Bake uncovered for 50-60 minutes until the potatoes are tender and slightly golden.
Recipe slightly adapted from Pam Stewart at Just a Pinch, Best Ever Scalloped Potatoes (No Dairy)
I love potatoes in pretty much any form- mashed, fried, baked, french fries, even microwaved! But scalloped potatoes have always been a favorite. I was so excited in 2020 when I found this recipe. After a little tweaking, I was enjoying scalloped potatoes again :). I don't make them very often because thinly slicing potatoes isn't my favorite way to spend my time, but when I make the effort, they really hit the spot. I hope you enjoy these!
Ingredients
Directions
Preheat oven to 350°F. Grease a 2qt casserole/baking dish with olive oil or dairy free margarine.
Wash and very thinly slice potatoes. Dice white onion. Set aside.
In a small saucepan warm olive oil or dairy free margarine over medium heat. Stir in gf flour until well blended (it may get a little chunky but that's ok).
Slowly add chicken broth while whisking continuously. Cook over medium heat, stirring constantly, until it boils and begins to thicken. Remove from heat.
Lay down half the potatoes across the bottom of the baking dish. Then spread 1/8c of the white onions over the onions. Sprinkle salt, sweet paprika, garlic powder, and italian seasoning to taste. If using, drizzle nacho sauce over the potatoes. Then pour 1/4 of the sauce over the potatoes.
Repeat for a second layer using the rest of the ingredients.
Bake uncovered for 50-60 minutes until the potatoes are tender and slightly golden.