AuthorStacy SaundersCategory, DifficultyIntermediate

Delicious & creamy scalloped potatoes without the dairy!

Yields1 Serving
Prep Time20 minsCook Time50 minsTotal Time1 hr 10 mins
Veggie Prep
 6 yukon gold potatoes
 ¼ cup white onion diced
Sauce
 2 ½ tbsp extra light tasting olive oil or dairy free margarine
 1 ½ cups low histamine chicken broth (see recipe link below)
 2 ½ tbsp gluten free flour blend (see recipe link below)
Layers
 salt to taste
 sweet paprika to taste
 garlic powder to taste
 italian seasoning to taste
 drizzle of low histamine dairy free nacho sauce (see recipe link below)
Histamine Level: 1
 rated a 1 due to garlic, garlic in chicken broth, and pea protein in dairy free margarine (if you're using it)

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

1

Preheat oven to 350°F. Grease a 2qt casserole/baking dish with olive oil or dairy free margarine.

Veggie Prep
2

Wash and very thinly slice potatoes. Dice white onion. Set aside.

Sauce
3

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).

4

Slowly add chicken broth while whisking continuously. Cook over medium heat, stirring constantly, until it boils and begins to thicken. Remove from heat.

Layers
5

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.

6

Repeat for a second layer using the rest of the ingredients.

7

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

Veggie Prep
 6 yukon gold potatoes
 ¼ cup white onion diced
Sauce
 2 ½ tbsp extra light tasting olive oil or dairy free margarine
 1 ½ cups low histamine chicken broth (see recipe link below)
 2 ½ tbsp gluten free flour blend (see recipe link below)
Layers
 salt to taste
 sweet paprika to taste
 garlic powder to taste
 italian seasoning to taste
 drizzle of low histamine dairy free nacho sauce (see recipe link below)
Histamine Level: 1
 rated a 1 due to garlic, garlic in chicken broth, and pea protein in dairy free margarine (if you're using it)

Directions

1

Preheat oven to 350°F. Grease a 2qt casserole/baking dish with olive oil or dairy free margarine.

Veggie Prep
2

Wash and very thinly slice potatoes. Dice white onion. Set aside.

Sauce
3

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).

4

Slowly add chicken broth while whisking continuously. Cook over medium heat, stirring constantly, until it boils and begins to thicken. Remove from heat.

Layers
5

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.

6

Repeat for a second layer using the rest of the ingredients.

7

Bake uncovered for 50-60 minutes until the potatoes are tender and slightly golden.

Notes

Low Histamine Scalloped Potatoes- DF/GF
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