Gluten-Free Scalloped Potatoes

Gluten-Free Scalloped Potatoes

https://www.peelwithzeal.com/gluten-free-scalloped-potatoes/#recipe

This photo is off the website

The family really like these potatoes. I made some of my own adjustments, they are typed in RED. -Annette

Recipe Created By: Jen Wooster

These roasted garlic scalloped potatoes are made without flour for a naturally gluten-free side dish. Topped with a sharp white cheddar, these cheesy scalloped potatoes are out of this world.

PREP TIME10 mins

COOK TIME1 hr 15 mins

TOTAL TIME1 hr 25 mins

COURSESide Dish

CUISINEAmerican

SERVINGS10

CALORIES429 kcal

EQUIPMENT

• 9x13 casserole dish
• Stockpot

INGREDIENTS

• ▢4 pounds Yukon Gold potatoes peeled and cut into ⅛ inch slices- I ended up with about 5 lbs of potatoes so I added about an extra cup of milk. Also check below in notes, do not put the potatoes in water after peeling and slicing them
• ▢2 cups heavy cream
• ▢1 ¼ cups whole milk
• ▢6 cloves roasted garlic mashed with a fork- I used about 4 tsp of minced garlic and just added it before the potatoes. It was plenty of garlic, I could have even done 3 tsp
• ▢2 teaspoons dried thyme- I did not add thyme
• ▢1 ½ teaspoon kosher salt
• ▢½ teaspoon black pepper
• ▢¼ teaspoon nutmeg
• ▢2 cups sharp white cheddar cheese grated and divided- I used about 1/4 cup of pepper jack cheese and about 1 cup of gruyere cheese and about 1 1/4 cup sharp yellow cheddar.

INSTRUCTIONS

 

• Preheat oven to 375 F degrees. Grease a 9x13” baking dish with butter or cooking spray and set aside.
• In a large saucepan or stock pot, bring the milk and heavy cream to a boil. Reduce the heat and add the sliced potatoes, roasted garlic, thyme, salt, pepper and nutmeg. Simmer for 10 to 15 minutes, until the potatoes are tender.
  4 pounds Yukon Gold potatoes,2 cups heavy cream,1 ¼ cups whole milk,6 cloves roasted garlic,2 teaspoons dried thyme,1 ½ teaspoon kosher salt,½ teaspoon black pepper,¼ teaspoon nutmeg
• Use a large spoon to transfer ⅓ of the potatoes into the prepared baking dish then sprinkle ⅓ of the cheese on top. Add another ⅓ of the potatoes and another ⅓ of cheese. For the final layer of potatoes pour over the cream mixture.
  2 cups sharp white cheddar cheese
• Bake for 20 minutes covered. Remove the foil and sprinkle on the remaining cheese. Bake uncovered for 10 minutes the top should brown slightly and the cream thickens. Cool for 10 minutes before serving.

NOTES

• Peel and slice the potatoes while the cream is heating up. This will prevent them from browning.

• Do not place the sliced potatoes in water as that will begin to remove the starch needed to thicken the cream.

Roasted Garlic: Cut a ¼ inch off the top of the garlic. Wrap in foil or parchment. Bake for 30 to 40 minutes at 400 F degrees. Remove the cloves and mash with a fork. 

Make Ahead: Allow the baked casserole to cool fully. Cover the dish with foil and refrigerate. Let the dish sit at room temperature for at least 30 minutes then bake at 350 F degrees until heated through.

NUTRITION

Calories: 429kcal | Carbs: 37g | Protein: 12g | Fat: 27g | Fiber: 4g