These gluten-free, dairy-free scalloped potatoes offer a lighter twist on the classic side dish. No heavy cream or cheese needed to make this deliciously comforting potato dish!
These gluten-free, dairy-free scalloped potatoes are packed with flavor and much lighter than the classic version you might remember. To keep it creamy, I made a roux with olive oil and cornstarch, then thickened it with gluten-free chicken broth for extra richness.
For added flavor, choose a high-quality gluten-free chicken broth, and if you prefer, swap olive oil for ghee to bring a buttery taste to the potatoes.
Yield: 8 servings
Prep Time: 15 minutes
Cook Time: 55 minutes
Total Time: 1 hour 10 minutes
Gluten-Free, Dairy-Free Scalloped Potatoes
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, for garnish)
Instructions
- Preheat oven to 350°F (175°C).
- In a greased 2.5-quart baking dish, layer the potatoes and onions, ending with a layer of potatoes.
- In a medium saucepan over medium heat, warm the olive oil or ghee. Stir in cornstarch until smooth.
- Gradually whisk in chicken broth, mayonnaise, salt, and pepper. Cook and stir for about 2 minutes, until the mixture is thick and bubbly.
- Pour the sauce over the layered potatoes. Sprinkle with paprika or parsley if desired.
- Bake, uncovered, for 50-55 minutes, or until the potatoes are tender when tested with a knife.
