Gluten Free Dairy Free Scalloped Potato Casserole Recipes

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GLUTEN FREE DAIRY FREE SCALLOPED POTATOES



Gluten Free Dairy Free Scalloped Potatoes image

Okay so I made this recipe and as soon as we started eating my daughter told me I had to write the recipe down. She said it was the best scalloped potatoes I have ever made. So here is the recipe:

Provided by neverlivingwithout

Categories     Lactose Free

Time 55m

Yield 6-9 serving(s)

Number Of Ingredients 7

1/2 cup gluten-free flour
1/4 cup olive oil
1 onion, chopped
3 cups gluten-free chicken stock
8 potatoes, sliced
1 cup gluten-free ham, diced
salt and pepper

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!

Nutrition Facts : Calories 339.9, Fat 10.6, SaturatedFat 1.8, Cholesterol 12.1, Sodium 371.7, Carbohydrate 51.3, Fiber 6.6, Sugar 3, Protein 11.2

SCALLOPED POTATOES (GLUTEN FREE W/DAIRY FREE OPTION)



Scalloped Potatoes (Gluten Free W/Dairy Free Option) image

A Bette Hagman recipe. Next time I would cut the milk in half, as it seemed to make the sauce too runny. But everyone said, "This is really good!"

Provided by WI Cheesehead

Categories     Ham

Time 1h10m

Yield 4-5 serving(s)

Number Of Ingredients 9

5 potatoes (fist-sized)
5 -7 green onions, sliced thin
salt & pepper, to taste
1/2 cup ham, diced (optional)
2 tablespoons margarine or 2 tablespoons butter
4 tablespoons cream soup (powdered, see Gluten Free Cream Soup Base (Powdered))
1/4 cup cold water
1 1/4 cups chicken stock
1 cup rice milk (I also have used something called MimicCreme that is a vegan sub. for dairy creams.) or 1 cup almond milk (I also have used something called MimicCreme that is a vegan sub. for dairy creams.)

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.

Nutrition Facts : Calories 327.7, Fat 9.1, SaturatedFat 2.9, Cholesterol 10.8, Sodium 223, Carbohydrate 53.4, Fiber 6.3, Sugar 3.7, Protein 9.7

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