These gluten free scalloped potatoes are pure comfort food. Delicious potatoes and ham in a creamy, silky sauce – this recipe is a classic.
Is there anything more comforting than potatoes in a creamy sauce? A creamy sauce that’s free of gluten and dairy, no less?
This recipe for gluten free scalloped potatoes is so easy to make, and it’s just as delicious as the classic recipe. Gluten free flour and non-dairy milk yield a silky, creamy sauce that’s impossible to resist.
They really are hard to resist. When I made these the other day, Darryl and I couldn’t stop eating them. We were standing around the kitchen, practically licking our plates. Finally Darryl said, I have to go outside, or I won’t be able to stop eating these. They are that good.
It does take a while to bake these gluten free scalloped potatoes, but the long baking time results in very tender potatoes and a nice golden brown finish on top. This dish is cozy and comforting, and perfect for serving on Christmas Eve.
Tips for making these gluten free scalloped potatoes extra delicious:
- Yukon gold potatoes are a great choice – they have a wonderful flavor and texture
- slice the potatoes very thin – that way they will cook evenly be very tender
- the ham is optional, but adds a nice flavor, and a little saltiness
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Gluten Free Scalloped Potatoes.
These gluten free scalloped potatoes are so creamy and flavorful. Pure comfort food that's dairy free, too!
- ¼ cup vegan buttery spread
- ½ cup onion chopped
- 3 Tablespoons gluten free flour blend
- 1 teaspoon salt
- ¼ teaspoon pepper
- 2 ½ cups non-dairy milk I used So Delicious unsweetened refrigerated coconut milk
- 6 large Yukon Gold potatoes peeled and thinly sliced
- 5 slices deli ham chopped
- 2 Tablespoons vegan buttery spread
Preheat the oven to 350 degrees.
Place the vegan buttery spread in a saucepan and melt over medium heat. Add the chopped onion and cook for about 5 minutes, until tender.
Stir in the gluten free flour blend. Add half the milk and stir well. Add the salt and pepper and continue to stir. Add the rest of the milk and turn the heat to medium high. Cook while stirring constantly for a minute or two to allow the sauce to thicken.
Add the salt, pepper, and chopped ham and stir again.
Place the thinly sliced potatoes in a casserole dish. Pour the sauce over the top. Dot the two tablespoons of vegan buttery spread over the top.
Cover the dish and bake at 350 degrees for 30 minutes. Remove the cover and continue to bake for one hour and 10 minutes.
Let stand for about 15 minutes before serving.
Adapted from this recipe.