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
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.