Yields: 6-8 servings
Prep Time: 20 minutes
Cook Time: 1 hour 15 minutes
Ingredients:
- Potatoes: 3 pounds Yukon Gold potatoes, peeled and sliced 1/8 inch thick
- Butter: 4 tablespoons unsalted butter
- Gluten-Free Flour: 3 tablespoons gluten-free all-purpose flour
- Milk: 3 cups milk (whole or 2% for richness)
- Seasoning: 1 teaspoon salt, 1/2 teaspoon black pepper, 1/4 teaspoon garlic powder, 1/4 teaspoon onion powder, 1/4 teaspoon dried thyme
- Cheese: 1 1/2 cups shredded sharp cheddar cheese (divided)
- Optional: 1/4 cup grated Parmesan cheese
Instructions:
Prep:
- Preheat oven to 375 degrees F (190 degrees C). Grease a 9×13 inch baking dish.
Make the Sauce:
- Melt butter in a medium saucepan over medium heat.
- Whisk in gluten-free flour and cook for 1 minute, stirring constantly.
- Gradually whisk in milk, bringing the mixture to a gentle boil while stirring constantly.
- Reduce heat and simmer for a few minutes until sauce thickens slightly.
- Stir in salt, pepper, garlic powder, onion powder, thyme, and 1 cup of the cheddar cheese.
Assemble:
- Layer half the potatoes in the prepared baking dish.
- Pour half the sauce over the potatoes.
- Repeat with remaining potatoes and sauce.
- Sprinkle with the remaining 1/2 cup cheddar cheese and optional Parmesan.
Bake:
- Cover with foil and bake for 45 minutes.
- Remove foil and continue baking for 30 minutes more or until potatoes are tender and sauce is bubbly.
Rest and Enjoy:
- Let the scalloped potatoes rest for 5-10 minutes before serving for the sauce to set slightly.
Tips:
- Don’t overcook the sauce: It will thicken further in the oven.
- For extra richness: Substitute some heavy cream for part of the milk.
- For added flavor: Add a pinch of nutmeg or finely minced garlic to the sauce.
- To prevent browning: As you slice the potatoes, place them into a bowl of cold water to slow oxidation. Drain them right before assembly.
