In my last blog post I mentioned the yummy scalloped potatoes we had for Thanksgiving. I did not make these Gluten Free as I just didn’t think about it since there were only 3 tablespoons of flour in the recipe. But it would be quiet easy to substitute in corn starch as the thickener and leave the flour out. Next time I make these I’m going to try that and I’ll let you know how it goes.
I found the recipe on food.com by searching for Scalloped Potatoes (click here for the recipe).
Please note that I have a sensitivity to milk so I used Kalona SuperNatural milk. I’ve found that I don’t have any reactions to it. We also use their butter as well. Veggie hubby has a sensitivity to cheese so we only use organic raw milk cheese we get from Whole Foods or Beyond Organic.
I have to say these were the best Scalloped Potatoes I’ve ever had!
The recipe below is copied from here.
- 4 cups thinly sliced potatoes ( I used 5 medium Yukon Potatoes)
3 tablespoons butter
3 tablespoons flour
1 1/2 cups milk
1 teaspoon salt
1 dash cayenne pepper
1 cup grated sharp cheddar cheese
1/2 cup grated cheese, to sprinkle on top
In a small sauce pan, melt butter and blend in flour.
Let sit for a minute.
Add all of cold milk, stirring with a whisk.
Season with salt and cayenne.
Cook sauce on low until smooth and boiling, stirring occasionally with a whisk.
Reduce heat and stir in cheese.
Place a half of the sliced potatoes in a lightly greased one quart casserole dish.
Pour half of cheese sauce over potatoes.
Repeat with second layer of potatoes and cheese sauce.
Sprinkle the remaining cheese on top.
Top with some paprika for color.
Bake uncovered for about 1 hour at 350°F.
If you do try these with corn starch instead of flour, please comment below!