Scalloped Potatoes Gluten Free Wdairy Free Option Recipes

DAIRY-FREE SCALLOPED POTATOES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray two 9x13-inch baking dishes with nonstick cooking spray.
• Layer potatoes and onions in the prepared baking dishes, seasoning each layer with salt and pepper.
• Melt non-dairy butter in a medium saucepan over medium heat. Stir in flour until blended. Whisk in vegetable broth, stirring constantly, until sauce boils and thickens. Pour sauce over the potatoes and onions; sprinkle paprika over the top.
• Bake in the preheated oven until potatoes are tender and golden brown, about 50 minutes.

DAIRY FREE SCALLOPED POTATOES

Steps:

• Preheat oven to 375F.
• Thinly sliced the potatoes and onions.
• Lay out 1/3 of the sliced potatoes followed by 1/3 of the sliced onions in a baking dish. Season with some salt, pepper and thyme.
• Repeat previous step two more times to lay all the sliced potatoes and onion in the baking dish.
• Pour the oil and water over the potatoes and season with some more of the salt, pepper and thyme.
• Bake covered for 30 minutes. Remove the cover from the baking dish and cook for about 30 more minutes or until the potatoes are tender and cooked through.

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.

DAIRY-FREE SCALLOPED POTATOES

Steps:

• Preheat your oven to 350ºF and grease a deep baking dish.
• Slice the potatoes very thin. A mandolin is very helpful here (I use this one).
• Toss the potato slices and onion together in a large bowl, and then spread in your prepared baking dish.
• Melt the buttery spread in a saucepan over medium-low heat. Whisk in the flour to make a thick paste. Whisk in the mayonnaise, and then slowly whisk in the broth or water to prevent any lumps. Add the salt and pepper.
• Increase the heat to medium, and cook, whisking constantly as it bubbles, until the mixture is thick, just a few minutes.
• Pour the sauce over the potatoes. Sprinkle the top with paprika or herbs.
• Bake for 90 minutes, or until the potatoes are fork tender and lightly browned on top.

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 SCALLOPED POTATOES

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.

GLUTEN-FREE SCALLOPED POTATOES {DAIRY-FREE & VEGAN OPTION}

Steps:

• Pre-heat oven to 400°F. Grease a 9 x 13-inch baking dish with gluten-free cooking spray.
• In a medium saucepan, melt the butter over medium-high heat.
• Add the milk to the pan and whisk until combined with the butter.
• Whisk the gluten-free flour into the milk mixture.
• Add the salt, pepper, onion powder, garlic powder, and dried thyme to the cream sauce, stirring until combined.
• Add the broth to the pan, and whisk until combined. Cook for 1-2 minutes until the sauce just barely begins to simmer around the edges of the pan and thickens. Remove from the heat, once the sauce has thickened.
• Spread half of the sliced potatoes in an even layer on the bottom of the greased pan.
• Top evenly with half of the cream sauce.
• Sprinkle the Parmesan cheese and 1 cup of the shredded cheddar cheese over the top of the first layer of potatoes and cream sauce.
• Top evenly with the remaining sliced potatoes, the other half of the cream sauce, and the remaining 1 cup of cheddar cheese.
• Cover the baking dish with aluminum foil and bake for 30 minutes.
• Remove the foil and bake uncovered for another 30 minutes, or until the potatoes are cooked through.
• Allow the potatoes to cool for a few minutes before serving. Serve warm.