Gluten Free Scalloped Potatoes (Lightened Up)
These gluten free scalloped potatoes are family-favorite. Made with two kind of cheese, onion, and a sprinkle of spices, this is a recipe that is made for you holiday table! My lightened-up version reduces the butter, swaps out heavy cream with evaporated milk and adds in the perfect mix of seasoning so you're not missing all the fat.
Ingredients
- 1 lb (454g) potatoes (Yukon gold or russet), thinly sliced
- 1/4 cup (30g) white onion, finely chopped
- 1 tbsp (10g) butter
- 1/2 tsp dried thyme
- 1/2 tsp dijon mustard
- 1/2 tsp garlic powder
- black pepper, to taste
- salt, to taste
- 1/4 cup (30g) grated parmesan cheese
- 1 cup evaporated milk
- 1 tbsp (8g) cornstarch
- 1/2 cup (56g) cheddar cheese, DIVIDED
- additional parmesan cheese, if desired
Instructions
- Prepare your potatoes by scrubbing, peeling and thinly slicing them. Using a mandolin slicer is very helpful to ensure your potato is very thinly sliced.
- Place sliced potatoes in a bowl of water to prevent them from turning brown.
- Set a medium sauce pan over medium-high heat. Melt butter and add your finely chopped onion. Cook until onion is soft and translucent.
- Add a pinch of salt, black pepper, thyme and garlic powder and stir well to mix.
- Add your evaporated milk, parmesan cheese and dijon mustard and continue to cook for another 2 minutes, stirring occasionally.
- Remove from heat and whisk in your cornstarch. Set pan aside.
- Preheat oven to 325 degrees.
- Drain sliced potatoes and gently pat dry.
- Grease a small, 2-quart baking dish.
- Layer half the sliced potatoes in your baking dish.
- Season with a pinch of salt and pepper, and then sprinkle on half the cheddar cheese.
- Add the other half of your sliced potatoes on top of the cheddar cheese. Season this layer with a pinch of salt and pepper.
- Pour the milk mixture over the potatoes and gently push down so all potatoes are nestled in the liquid.
- Sprinkle on the remaining cheddar cheese. Sprinkle with more parmesan cheese if desired.
- Cover tightly and bake at 325 degrees for 60 minutes.
- Test potatoes, they should be mostly done. (If not, cover and cook for another 10 minutes before moving on to the next step).
- Remove cover and continue cooking for 10 more minutes or until potatoes are cooked through and cheese is browned.
NOTE
Nutrition information for this recipe is provided below. For more information on the nutrition facts provided on this site, please visit our nutrition disclaimer.
Nutrition
Nutrition Facts
Gluten Free Scalloped Potatoes (Lightened Up)
Amount per Serving
Calories
195
% Daily Value*
Fat
8.5
g
13
%
Carbohydrates
20
g
7
%
Protein
9
g
18
%
* Percent Daily Values are based on a 2000 calorie diet.
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