The picture doesn’t quite do this dish of scalloped potatoes justice. This is one of the most flavorful side dishes and one of my favorite treats from my mom. It wasn’t difficult to recreate gluten free and the left overs kept well in the refrigerator.
This recipe serves 4-6 and took about 45 minutes to complete.
- Six large russet or Gold Yukon potatoes, peeled
- 1 large yellow onion peeled and sliced thin
- 2 Tbsp butter
- 1 Tbsp corn starch
- 1 1/2 cups of milk
- 1 1 /2 cups of shredded cheddar cheese
- 1/2 tsp sea salt
- 1/2 tsp crushed black pepper
- 2 tsp Worcestershire sauce
- 2 tsp paprika
- Bring a large, deeps saucepan filled half way with water to a boil.
- Add 1/4 tsp salt and the potatoes. (you can cut the potatoes in half to speed up their cooking time, but they will start to lose nutritional value)
- Cover and cook over med/high heat for approximately 15-20 minutes until they begin to get soft on the outside. Pre-cooking the potatoes prior to baking them helps ensure they are cooked through.
- Drain the potatoes and slice them into thin slices.
- Spray the bottom of a casserole dish with Pam Original (or other gluten free non-stick spray).
- Layer the thinly sliced onions and potatoes. Sprinkle with 1/2 cup of the cheese.
- In a 2 cup Pyrex glass measuring cup, melt the butter in the microwave.
- Stir in the corn starch and mix until smooth.
- Slowly add the milk.
- Microwave for 3-5 minutes until it comes to a boil. This is a tricky part when using the microwave because you have to watch it closely so it doesn’t boil over. The cooking time differs due to the setting of your microwave and atmospheric conditions at your location. (You can also bring it to a boil in a saucepan on the stove.)
- Stir in 1 cup of the cheese until melted. Add the sea salt, pepper and Worcestershire sauce.
- Pour evenly over potatoes and onions.
- Sprinkle with remaining cheddar cheese and paprika.
- Bake at 350 degrees F for 15-20 minutes until bubbling and the cheese begins to brown slightly.