DAIRY-FREE SCALLOPED POTATOES (GLUTEN-FREE)
Creamy and comforting dairy-free scalloped potatoes are baked in a delicious savory white sauce.
Provided by MamaShire
Categories Sides
Time 1h59m
Number Of Ingredients 2
Steps:
- Melt dairy-free buttery spread in a large skillet over medium heat. Then add chopped onion and cook until onions are translucent around 5 minutes, stirring frequently.
- Next stir in crushed garlic and cornstarch. Cook for 1-2 minutes until thickened.
- Continue to stir while slowly pouring in the almond milk and chicken broth.
- Cook the sauce for several minutes, stirring frequently until it thickens. Remove from heat and set aside.
- Peel and thinly slice the potatoes.
- Preheat oven to 350°. Spray a 9×13 casserole dish with cooking spray. Spread a small amount of white sauce in the bottom of the pan and then layer with a third of the sliced potatoes. Spoon about a third of the white sauce over the potatoes.
- Repeat 2 more layers of potatoes and sauce. Spread the last layer of sauce over the potatoes being sure to have them all covered.
- Cover baking dish tightly with aluminum foil, shiny side down, and place in the oven to bake for 45 minutes. Remove foil and bake another 45 minutes. Then broil for 3-4 minutes to get a golden top.
- Remove from oven.
- Optional: Sprinkle chopped parsley over the top.
GLUTEN FREE, DAIRY FREE SCALLOPED POTATOES
These gluten free, dairy free Scalloped Potatoes are a much lighter version of the old classic side dish. You don't need the heavy cream and cheeses to make this delicious potato dish.
Provided by Jeanine Friesen
Categories Side Dish
Time 1h10m
Number Of Ingredients 9
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 POTATOES
Okay so I made this recipe and as soon as we started eating my daughter told me I had to write the recipe down. She said it was the best scalloped potatoes I have ever made. So here is the recipe:
Provided by neverlivingwithout
Categories Lactose Free
Time 55m
Yield 6-9 serving(s)
Number Of Ingredients 7
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!
Nutrition Facts : Calories 339.9, Fat 10.6, SaturatedFat 1.8, Cholesterol 12.1, Sodium 371.7, Carbohydrate 51.3, Fiber 6.6, Sugar 3, Protein 11.2
GLUTEN FREE, DAIRY FREE SCALLOPED POTATO CASSEROLE
Even those who eat gluten and dairy love this recipe. It's creamy and full of flavor without the milk and flour. Great served with roasted chicken. Your gluten free friends will thank you.
Provided by Lori Ann
Categories Potatoes
Time 1h20m
Number Of Ingredients 9
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!
GLUTEN-FREE SCALLOPED POTATOES
This very easy scalloped potatoes recipe tastes great and is gluten free. The first few times I made this I used extra sharp Cheddar and Parmesan cheeses and we thought it was great. More recently I substituted Jarlsberg for the Cheddar and omitted the Parmesan. My husband and I liked this version even better! Experiment and let me know what's good!
Provided by Marcia
Categories Side Dish Potato Side Dish Recipes Scalloped Potato Recipes
Time 50m
Yield 8
Number Of Ingredients 8
Steps:
- Lightly grease a large microwave- and oven-safe casserole dish.
- Place butter in a large microwave-safe bowl. Microwave, uncovered, on high until melted, 30 to 45 seconds. Whisk in cornstarch and cayenne pepper to form a paste. Add milk and whisk until well blended. Microwave on high for 2 minutes. Stir, and microwave until thick, another 2 minutes. Stir in Cheddar cheese.
- Place 1/2 of the potatoes in the prepared casserole dish and spread 1/2 of the sauce over top. Repeat with remaining potatoes and sauce. Sprinkle Parmesan cheese and paprika over top.
- Microwave, covered, on high for 10 minutes.
- Meanwhile, preheat the oven to 350 degrees F (175 degrees C).
- Transfer potatoes to the preheated oven and bake, uncovered, until sauce is bubbly and potatoes are tender, about 20 minutes.
Nutrition Facts : Calories 261.1 calories, Carbohydrate 29 g, Cholesterol 34.7 mg, Fat 11.7 g, Fiber 1.8 g, Protein 10.5 g, SaturatedFat 7.8 g, Sodium 117.7 mg, Sugar 3.1 g
SCALLOPED POTATOES (GLUTEN FREE W/DAIRY FREE OPTION)
A Bette Hagman recipe. Next time I would cut the milk in half, as it seemed to make the sauce too runny. But everyone said, "This is really good!"
Provided by WI Cheesehead
Categories Ham
Time 1h10m
Yield 4-5 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 327.7, Fat 9.1, SaturatedFat 2.9, Cholesterol 10.8, Sodium 223, Carbohydrate 53.4, Fiber 6.3, Sugar 3.7, Protein 9.7
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