Scalloped Potatoes Recipe

Name: Scalloped Potatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 peeled, thinly sliced Yukon gold or russet potatoes; 1/4 cup (1/2 stick) cubed butter or dairy free butter substitute; 2 tablespoons finely minced fresh parsley OR a combination of parsley, thyme and savory; 2 - 2 1/2 cups milks or dairy free milk substitute (more if needed to cover potatoes); 3 tablespoons sweet rice flour; 1 1/2 - 2 teaspoons salt; 1/2 teaspoon black pepper; 1/2 cup shredded Cheddar cheese; 1 cup cubed cooked gluten-free ham (optional); 1/4 teaspoon smoked paprika (optional)

Servings: persons

6 peeled, thinly sliced Yukon gold or russet potatoes
1/4 cup (1/2 stick) cubed butter or dairy free butter substitute
2 tablespoons finely minced fresh parsley OR a combination of parsley, thyme and savory
2 - 2 1/2 cups milks or dairy free milk substitute (more if needed to cover potatoes)
3 tablespoons sweet rice flour
1 1/2 - 2 teaspoons salt
1/2 teaspoon black pepper
1/2 cup shredded Cheddar cheese
1 cup cubed cooked gluten-free ham (optional)
1/4 teaspoon smoked paprika (optional)

1
Preheat oven to 350u00b0 F / 176u00b0 C
2
Lightly grease the bottom of a 9x13-inch baking dish. Layer 1/3 of the sliced potatoes in the dish, slightly overlapping potatoes. Scatter about 1/3 cup cubed ham over layer (optional.) Sprinkle with a pinch of salt and pepper, minced herbs and dot with about 1/3 of the cubed butter. Repeat layers. Sprinkle top layer with cheese and paprika (optional.)
3
Whisk sweet rice flour with about 1/2 cup milk until smooth and lumps disappear. Add remaining milk and whisk. Pour over potatoes and add more milk if necessary to just cover the top of the potatoes.
4
Bake in preheated oven for about 1 hour or until the potatoes are tender when pierced with a fork and the top is golden brown. Allow to rest for about 20 minutes before serving.

447

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 6 peeled, thinly sliced Yukon gold or russet potatoes, 1/4 cup (1/2 stick) cubed butter or dairy free butter substitute, 2 tablespoons finely minced fresh parsley OR a combination of parsley, thyme and savory, 2 - 2 1/2 cups milks or dairy free milk substitute (more if needed to cover potatoes), and more.

Yes, Scalloped Potatoes falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Scalloped Potatoes

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