Gluten-free, dairy-free scalloped potatoes
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| Serves | 6-8 |
| Prep time | 30 minutes |
| Cook time | 35 minutes |
| Total time | 1 hours, 5 minutes |
| Dietary | Gluten Free |
| Meal type | Side Dish |
| Misc | Child Friendly, Pre-preparable, Serve Hot |
| Occasion | Barbecue |
scalloped potatoes, dairy free scalloped potatoes, gluten free scalloped potatoes, cheesy potatoes
Ingredients
- 5-6 medium red potatoes, peeled & sliced thin
- 3 tablespoons Olive oil
- 1/2 cup Rice flour
- 3 cups milk alternate (I use Thai Kitchen coconut milk as it is thick and creamy, but doesn't have a coconut flavor to it)
- 1/2 bunch green onion, diced
- 1/2lb bacon, diced & cooked crisp (can also use Bacos or a bacon alternate for a vegetarian/vegan version)
- 1 cup non-dairy cheese, shredded (I use a combination of white and orange cheese; non-dairy orange cheese turns a freakishly weird color when made into sauces, so I use a combination so as to not freak my kids or husband out!)
Note
Mom mom's scalloped potato recipe has been one of my family's favorites for years; I modified her recipe to be gluten and dairy free. My oldest son is one of my harshest critics when it comes to alternate foods and he LOVES this recipe.
Directions
| 1. | Peel skins off potatoes. Slice thinly and line in a greased 9x13 pan. | |
| 2. | Sprinkle potatoes with green onion and bacon bits. Set aside. | |
| 3. | In a saucepan, heat olive oil until shimmering and whisk in rice flour; let cook for about 1 minute. | |
| 4. | Gradually whisk in milk alternate and heat through. As mixture heats, it'll thicken. | |
| 5. | Once thick, remove pan from heat and whisk in cheese until melted. Add salt & pepper to taste. | |
| 6. | Pour "cream" sauce over potatoes. Cover with foil and bake 350 degrees for 35-40 minutes or until bubbling. |
