recipe: gluten free scalloped potatoes


In preparation for American Thanksgiving, I thought it would be appropriate to post a recipe for scalloped potatoes, a classic holiday side dish. Just kidding – I just really really wanted to eat scalloped potatoes! It seems like every family has their own recipe for this (in fact I’m now wondering why I didn’t get my mom’s recipe?), but this is a really really good one, borrowed from a previous restaurant I’ve worked at. It’s creamy, cheesy, rich and full of flavor. The only omission from the original is the addition of sauteed mushrooms, so don’t be afraid to toss some of them in if you like the sounds of it! Happy holidays!

2 russet potatoes

1/2 white onion, finely diced

2 tbsp butter

2 tbsp brown rice flour

2 1/2 c milk

3/4 c chicken stock

2 c shredded cheese (try any combination of cheddar, jack, or parm)

salt and pepper, to taste

1/4 c gluten free breadcrumbs

sprinkle Italian seasoning

1 tbsp garlic confit oil

1. Begin by melting the butter in a medium-sized saucepan over medium heat. Add the diced onions and saute about 2 minutes, until fragrant. Add the brown rice flour and whisk to incorporate well. Immediately whisk in the milk and chicken stock and continue to cook, about 10 minutes, until thickened. Add 3/4 of the cheese and season to taste with salt and pepper.

2. Preheat your oven to 425F. Slice the potatoes, skin on, as thinly as you possibly can. Take a square casserole dish and grease it. Now spread out one layer of sliced potatoes on the bottom of the dish. Pour some of the cheese sauce overtop, just enough to cover, then stack on another layer of potaotes, then sauce, and continue until the potaotes and sauce have been used up, ensuring there is a thick layer of sauce on the top.

3. Sprinkle the remaining cheese overtop. Mix together the breadcrumbs, Italian seasoning, confit oil, and salt & pepper to taste, and sprinkle this overtop of the cheese. Cover loosely with tin foil, making sure to “tent” it up in the center so the cheese doesn’t stick to the foil, and bake for 45 minutes. Remove the foil and bake another 15 minutes. Slice and serve with your favorite holiday meal!


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