Dairy Free Scalloped Potatoes Gluten Free Recipes

DAIRY-FREE SCALLOPED POTATOES (GLUTEN-FREE)

Steps:

• Melt dairy-free buttery spread in a large skillet over medium heat. Then add chopped onion and cook until onions are translucent around 5 minutes, stirring frequently.
• Next stir in crushed garlic and cornstarch. Cook for 1-2 minutes until thickened.
• Continue to stir while slowly pouring in the almond milk and chicken broth.
• Cook the sauce for several minutes, stirring frequently until it thickens. Remove from heat and set aside.
• Peel and thinly slice the potatoes.
• Preheat oven to 350°. Spray a 9×13 casserole dish with cooking spray. Spread a small amount of white sauce in the bottom of the pan and then layer with a third of the sliced potatoes. Spoon about a third of the white sauce over the potatoes.
• Repeat 2 more layers of potatoes and sauce. Spread the last layer of sauce over the potatoes being sure to have them all covered.
• Cover baking dish tightly with aluminum foil, shiny side down, and place in the oven to bake for 45 minutes. Remove foil and bake another 45 minutes. Then broil for 3-4 minutes to get a golden top.
• Remove from oven.
• Optional: Sprinkle chopped parsley over the top.

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 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.

GLUTEN FREE DAIRY FREE SCALLOPED POTATOES

Steps:

• Saute onion in olive oil. Once it softens add the flour and stir briskly. Stir until the flour develops a slightly brown color. This is the roux that will thicken our sauce while the potatoes bake. Spray a 9×13 pan with nonstick spray and layers the potatoes and ham. Pour chicken broth on top of the layers. Pour the roux on top of the potatoes and season with salt and pepper to taste. Cook for 30 minutes @ 350. Turn the temperature up to 400 and continue to cook another 15 minutes or until the top layer looks brown. Let sit 5 minutes and serve hot!

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.