Gluten Free Dairy Free Scalloped Potato Casserole Recipes

GLUTEN FREE, DAIRY FREE SCALLOPED POTATOES

Steps:

• Preheat the oven to 350 degrees F. In a greased 2 1/2 quart baking dish, layer the thinly sliced potatoes and onion. Repeat until you've used all the potatoes and onions, using potatoes as the last layer. In a saucepan over medium heat, heat the oil. Stir in the cornstarch until smooth. Gradually add the chicken broth, mayonnaise, salt and pepper. Cook and stir for 2 minutes or until thick and bubbly. Pour over the potatoes. Sprinkle with paprika or parsley (optional). Bake uncovered in the preheated oven for 50-55 minutes, or until a knife easily slides through all the potatoes when poked.

GLUTEN FREE, DAIRY FREE SCALLOPED POTATO CASSEROLE

Steps:

• 1. Peel potatoes and slice thin. Chop or mince the onion. Set aside.
• 2. In a small saucepan add the Ghee or Earth Balance and heat till melted. Add the chicken broth and pepper and bring to a boil. Mix 1 teaspoon of tapioca flour in about 2 tablespoon of water and mix until all blended (potato starch or rice flour might work but I haven't tried them). When the broth is boiling spoon small amounts of the tapioca mixture into the broth and whisk the entire time. When it thickens a little stop adding the tapioca mix. You will have to judge the thickness. Should be about the thickness of white sauce. Remove from heat and whisk in the Veganaise until well blended. Salt to taste.
• 3. Grease a 8x8 inch pan or a pie tin or dish will work as well. Layer one layer of potatoes in the greased pan and sprinkle with a little of the onion. Spoon some of the chicken broth mixture over the layer. Add another layer of potato, onion and chicken broth until all ingredients are used. Sprinkle the top with paprika to add color to the casserole
• 4. Bake in preheated 375 degree oven for 1 hour or until potatoes are cooked through. Enjoy!

SCALLOPED POTATOES (GLUTEN FREE W/DAIRY FREE OPTION)

Steps:

• Preheat oven to 375°. Grease a 2 1/2-qt casserole.
• Peel and thinly slice potatoes and place in the casserole.
• Add the green onions and toss to mix, seasoning with salt and pepper. If using ham, add it in with the onions.
• Sauce: In a medium saucepan, place the margarine and the soup base, blended with the 1/4 C water. Add the chicken stock and bring to a boil over medium-high heat, stirring occasionally.
• This mixture will be as thick as canned cream soup. Add the milk and pour over the potatoes.
• Bake for 1 hour, or until the potatoes are tender.
• Au Gratin: Eliminate the ham, but add 1 C grated sharp cheddar cheese to the sauce before pouring it over the potatoes. If desired, top with 1/2 C buttered GF bread crumbs.

GLUTEN-FREE & DAIRY-FREE SCALLOPED POTATOES

Steps:

• Preheat your oven to 425°F. Spray the inside of a 8-inch by 11-inch baking dish lightly with nonstick cooking spray and set aside.
• In a large skillet, heat the oil over medium heat. Add the sliced onions, thyme, and garlic and sauté for at least 5 minutes, or until the onions are softened and starting to brown.
• Remove the skillet from the heat and add the flour to the skillet, stirring well with the onion mixture.
• Grab your baking dish. Layer 1/3 of the sliced potatoes on the bottom of the dish. Use ½ of the onion mixture to cover the potatoes. Then repeat adding another 1/3 of the potatoes and the rest of the onion mixture on top. Top with the final 1/3 of the potatoes.
• In a large mixing bowl, combine the milk, yogurt, salt, pepper, and nutritional yeast. Stir to combine and then pour the mixture over the potato and onion layers in the baking dish. Press the potatoes down with your hands or a spatula so they are covered by the liquid.
• Sprinkle the top of your dish with smoked paprika. Cover the dish with foil and bake for 30 minutes at 425°F. After the first 30 minutes of baking, remove the foil and drop the temperature to 350°F for an additional 35 minutes, or until the tops of the potatoes have started to turn a golden brown.
• Carefully remove the baking dish from the oven and let it cool for a few minutes before serving.

GLUTEN FREE DAIRY FREE SCALLOPED POTATOES

Steps:

• Saute onion in olive oil. Once it softens add the flour and stir briskly. Stir until the flour develops a slightly brown color. This is the roux that will thicken our sauce while the potatoes bake. Spray a 9×13 pan with nonstick spray and layers the potatoes and ham. Pour chicken broth on top of the layers. Pour the roux on top of the potatoes and season with salt and pepper to taste. Cook for 30 minutes @ 350. Turn the temperature up to 400 and continue to cook another 15 minutes or until the top layer looks brown. Let sit 5 minutes and serve hot!