Gluten free, Dairy free Scalloped Potatoes

These gluten free, dairy free Scalloped Potatoes are a much lighter version of the old classic side dish. You don’t need the heavy cream and cheeses to make this delicious potato dish.

These Gluten free, Dairy free Scalloped Potatoes are full of flavour, and much lighter than the gluten and dairy filled version you may have grown up with. I created a roux using olive oil and cornstarch, and then used it to thicken chicken broth.

You will want to use a good gluten free chicken broth, because it will help give a lot of flavour to your dish. You could also use ghee in place of the olive oil, which would give a nice buttery flavour to the scalloped potatoes.

Yield: 8 servings

Prep Time: 15 minutes

Cook Time: 55 minutes

Total Time: 1 hour 10 minutes

Ingredients

• 5 large potatoes, peeled and thinly sliced
• 3/4 cup chopped onion
• 3 tablespoons olive oil or ghee
• 3 tablespoons cornstarch
• 1 3/4 cups gluten free chicken broth
• 2 tablespoons mayonnaise
• 3/4 teaspoon salt
• 1/8 teaspoon black pepper
• paprika or parsley (optional)

Instructions

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.