Creamy Scalloped Potatoes (Gluten AND Dairy Free!)

Who doesn’t love creamy delicious comfort food!? I had thought that most casserole dishes were out for me because they are either loaded with dairy or tomatoes, or both! LOL  I needed to make something to last at least partially thru the week, cause I’ve just been too busy during the week to cook dinner! This recipe came to mind….it started out originally as my mom’s scalloped potato recipe (thanks mom!) but I have adapted it to be gluten and dairy free! And ya know what?! You honestly cannot tell the difference! Ok, I’ll be honest, I DID use some sharp cheddar cheese but that’s just cause i seem to be able to handle a little of that, and I’m avoiding soy which is what most non-dairy cheeses are made of, so i went with the seemingly less of 2 evils! You do what ya have to! I doubt I used a whole cup though….that just means yours is gonna be even cheesier!! YUM! Lucky you! And you can switch back the flour and milk if you don’t have food restrictions. I made this over the weekend, with the help of my hubby (thanks love!) because my weekend was slammed as well, but we’ve been eating off this and the huge batch of apple sausage risotto i made. It’s been a blessing not to have to cook so far this week! Although… since it’s V-Day tomorrow I guess I’ll be baking treats tonight! Hope you all have a wonderful Valentine’s Day tomorrow, please remember to do something special for your special someone! Enjoy 🙂

Creamy Scalloped Potatoes (Printable Version)creamy scalloped potatoes

Ingredients:

2 lbs. potatoes (5-6 med)

3 Tbsp non-dairy butter

3 Tbsp gluten free flour

Salt & pepper to taste

2 ½ c almond milk

¼ c finely chopped onion

1 cup shredded (sharp or non-dairy) cheddar cheese

1 cup diced cooked ham

 

Directions:

Heat oven to 350 F. Wash potatoes (peel if desired) and cut into thin slices (or use a food processor.) Melt the non-dairy butter in a saucepan over med-high heat. Whisk in the flour, salt and pepper. Cook, stirring until mixture is smooth and bubbly.  Stir in the almond milk and heat to boiling, stirring constantly. Boil and stir 1 min then add the onion & cheese. In a greased 2 qt casserole dish, arrange a layer of potatoes. Add 1/3 of the white sauce and ham. Repeat layers ending with white sauce only on top. Cover and bake 45 minutes, then uncover, and bake 30-45 min longer, or until the potatoes are tender. Let stand 5-10 min before serving.

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1 Comment »

  1. arzainal Said:

    Reblogged this on ARZcreation.com.


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