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I love scalloped potatoes.  There are actually a couple of recipes on this blog for scalloped potatoes.  However, I was never 100 percent satisfied with them.  They were good, but not the good I remember from back in the day.

Lately, I have been using Sweet Rice Flour as a thickener.  It works like a charm.  So this recipe is really how I used to make Scalloped Potatoes back in the day, only now they are gluten free, and dairy milk free.

6 good sized yukon gold potatoes, peeled, and thinly sliced


Sweet Rice Flour

1/2 of a large onion, roughly sliced

a neutral tasting non-dairy milk – we use Soy

Parmesan Cheese

grated Aged Cheddar Cheese

salt and pepper to taste

Preheat the oven to 350 degrees.  Lightly grease a casserole dish with butter.

Begin by placing a layer of potatoes into the dish followed by a sprinkling of onions, salt and pepper, then a sprinkling of Parmesan Cheese and a sprinkling of Sweet Rice Flour.

Repeat this process until all of the potatoes and onions are in the baking dish.  Pour in the milk, not quite up to the top of the potatoes.  Dot the top with a few knobs of butter.

Add a layer of grated cheddar cheese, cover and bake for 1 hour.  Remove the lid, and bake 5 – 10 more minutes until the top becomes lightly golden.

Serve as a side dish to any main dish meal.


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