DAIRY FREE SCALLOPED POTATOES
How to make scalloped potatoes with no milk and no gluten. Oven baked scalloped potatoes made with oil and seasoning. Easy scalloped potatoes
Provided by Steve Cylka
Categories Side Dish
Time 1h15m
Number Of Ingredients 7
Steps:
- Preheat oven to 375F.
- Thinly sliced the potatoes and onions.
- Lay out 1/3 of the sliced potatoes followed by 1/3 of the sliced onions in a baking dish. Season with some salt, pepper and thyme.
- Repeat previous step two more times to lay all the sliced potatoes and onion in the baking dish.
- Pour the oil and water over the potatoes and season with some more of the salt, pepper and thyme.
- Bake covered for 30 minutes. Remove the cover from the baking dish and cook for about 30 more minutes or until the potatoes are tender and cooked through.
Nutrition Facts : Calories 187 kcal, Carbohydrate 23 g, Protein 4 g, Fat 10 g, SaturatedFat 1 g, Sodium 456 mg, Fiber 5 g, Sugar 1 g, ServingSize 1 serving
GLUTEN-FREE SCALLOPED POTATOES {DAIRY-FREE & VEGAN OPTION}
An easy recipe for gluten-free scalloped potatoes. This gluten-free side dish recipe also has a dairy-free and vegan option.
Provided by Audrey from Mama Knows Gluten Free
Categories Side Dish
Number Of Ingredients 12
Steps:
- Pre-heat oven to 400°F. Grease a 9 x 13-inch baking dish with gluten-free cooking spray.
- In a medium saucepan, melt the butter over medium-high heat.
- Add the milk to the pan and whisk until combined with the butter.
- Whisk the gluten-free flour into the milk mixture.
- Add the salt, pepper, onion powder, garlic powder, and dried thyme to the cream sauce, stirring until combined.
- Add the broth to the pan, and whisk until combined. Cook for 1-2 minutes until the sauce just barely begins to simmer around the edges of the pan and thickens. Remove from the heat, once the sauce has thickened.
- Spread half of the sliced potatoes in an even layer on the bottom of the greased pan.
- Top evenly with half of the cream sauce.
- Sprinkle the Parmesan cheese and 1 cup of the shredded cheddar cheese over the top of the first layer of potatoes and cream sauce.
- Top evenly with the remaining sliced potatoes, the other half of the cream sauce, and the remaining 1 cup of cheddar cheese.
- Cover the baking dish with aluminum foil and bake for 30 minutes.
- Remove the foil and bake uncovered for another 30 minutes, or until the potatoes are cooked through.
- Allow the potatoes to cool for a few minutes before serving. Serve warm.
Nutrition Facts : Calories 337 kcal, Carbohydrate 38 g, Protein 13 g, Fat 15 g, SaturatedFat 9 g, TransFat 1 g, Cholesterol 44 mg, Sodium 689 mg, Fiber 5 g, Sugar 4 g, ServingSize 1 serving
DAIRY-FREE SCALLOPED POTATOES
These are the best scalloped potatoes ever! No one will believe they're dairy-free. They're so creamy!
Provided by A Happy Harvest
Categories Side Dish Potato Side Dish Recipes Scalloped Potato Recipes
Time 1h30m
Yield 16
Number Of Ingredients 8
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.
Nutrition Facts : Calories 183.5 calories, Carbohydrate 33.5 g, Fat 4 g, Fiber 4.3 g, Protein 4 g, SaturatedFat 1.1 g, Sodium 143.9 mg, Sugar 3 g
SCALLOPED POTATOES (GLUTEN FREE W/DAIRY FREE OPTION)
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
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
GLUTEN-FREE & DAIRY-FREE SCALLOPED POTATOES
You won't miss the dairy or gluten in this creamy recipe for Dairy-Free & Gluten-Free Scalloped Potatoes. This classic holiday recipe is made allergy-friendly using gluten-free flour, milk alternatives, and dairy-free yogurt.
Provided by Carrie Forrest, MPH in Nutrition
Categories Side dish
Time 1h30m
Yield 8
Number Of Ingredients 12
Steps:
- Preheat your oven to 425°F. Spray the inside of a 8-inch by 11-inch baking dish lightly with nonstick cooking spray and set aside.
- In a large skillet, heat the oil over medium heat. Add the sliced onions, thyme, and garlic and sauté for at least 5 minutes, or until the onions are softened and starting to brown.
- Remove the skillet from the heat and add the flour to the skillet, stirring well with the onion mixture.
- Grab your baking dish. Layer 1/3 of the sliced potatoes on the bottom of the dish. Use ½ of the onion mixture to cover the potatoes. Then repeat adding another 1/3 of the potatoes and the rest of the onion mixture on top. Top with the final 1/3 of the potatoes.
- In a large mixing bowl, combine the milk, yogurt, salt, pepper, and nutritional yeast. Stir to combine and then pour the mixture over the potato and onion layers in the baking dish. Press the potatoes down with your hands or a spatula so they are covered by the liquid.
- Sprinkle the top of your dish with smoked paprika. Cover the dish with foil and bake for 30 minutes at 425°F. After the first 30 minutes of baking, remove the foil and drop the temperature to 350°F for an additional 35 minutes, or until the tops of the potatoes have started to turn a golden brown.
- Carefully remove the baking dish from the oven and let it cool for a few minutes before serving.
Nutrition Facts : Calories 180 calories, Sugar 2.9 g, Sodium 326.1 mg, Fat 6.3 g, SaturatedFat 0.8 g, TransFat 0 g, Carbohydrate 27.3 g, Fiber 2.8 g, Protein 5 g, Cholesterol 0 mg
BEEFY SCALLOPED POTATOES - GLUTEN FREE
Make and share this Beefy Scalloped Potatoes - Gluten Free recipe from Food.com.
Provided by DoveChocolatierinKY
Categories One Dish Meal
Time 40m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Boil sliced potatoes until tender. Drain.
- Brown ground beef and drain. Spread in 9 X 13 glass dish.
- Sprinkle with chopped onion. Sprinkle half of shredded cheese over.
- meat. Spread frozen green beans or mixed vegetables over meat and.
- onion. Sprinkle mushrooms over vegetables.
- Spread cooked sliced potatoes over vegetables. Spread the rest of the.
- shredded cheese and then pour mushroom soup over the entire casserole.
- (You could also make your own cheesy white sauce with butter, milk, and.
- corn starch or GF flour and cheese such as Velveeta.).
- Bake in 375-400 oven uncovered for about 30 minutes.
Nutrition Facts : Calories 794.7, Fat 30.4, SaturatedFat 12.5, Cholesterol 95.2, Sodium 1073.1, Carbohydrate 93.3, Fiber 13.4, Sugar 7.5, Protein 39.6
GLUTEN-FREE SCALLOPED POTATOES
This very easy scalloped potatoes recipe tastes great and is gluten free. The first few times I made this I used extra sharp Cheddar and Parmesan cheeses and we thought it was great. More recently I substituted Jarlsberg for the Cheddar and omitted the Parmesan. My husband and I liked this version even better! Experiment and let me know what's good!
Provided by Marcia
Categories Side Dish Potato Side Dish Recipes Scalloped Potato Recipes
Time 50m
Yield 8
Number Of Ingredients 8
Steps:
- Lightly grease a large microwave- and oven-safe casserole dish.
- Place butter in a large microwave-safe bowl. Microwave, uncovered, on high until melted, 30 to 45 seconds. Whisk in cornstarch and cayenne pepper to form a paste. Add milk and whisk until well blended. Microwave on high for 2 minutes. Stir, and microwave until thick, another 2 minutes. Stir in Cheddar cheese.
- Place 1/2 of the potatoes in the prepared casserole dish and spread 1/2 of the sauce over top. Repeat with remaining potatoes and sauce. Sprinkle Parmesan cheese and paprika over top.
- Microwave, covered, on high for 10 minutes.
- Meanwhile, preheat the oven to 350 degrees F (175 degrees C).
- Transfer potatoes to the preheated oven and bake, uncovered, until sauce is bubbly and potatoes are tender, about 20 minutes.
Nutrition Facts : Calories 261.1 calories, Carbohydrate 29 g, Cholesterol 34.7 mg, Fat 11.7 g, Fiber 1.8 g, Protein 10.5 g, SaturatedFat 7.8 g, Sodium 117.7 mg, Sugar 3.1 g
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