Gluten Free Dairy Free Scalloped Potato Casserole Recipes

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray two 9x13-inch baking dishes with nonstick cooking spray.
• Layer potatoes and onions in the prepared baking dishes, seasoning each layer with salt and pepper.
• Melt non-dairy butter in a medium saucepan over medium heat. Stir in flour until blended. Whisk in vegetable broth, stirring constantly, until sauce boils and thickens. Pour sauce over the potatoes and onions; sprinkle paprika over the top.
• Bake in the preheated oven until potatoes are tender and golden brown, about 50 minutes.

Steps:

• 1. Peel potatoes and slice thin. Chop or mince the onion. Set aside.
• 2. In a small saucepan add the Ghee or Earth Balance and heat till melted. Add the chicken broth and pepper and bring to a boil. Mix 1 teaspoon of tapioca flour in about 2 tablespoon of water and mix until all blended (potato starch or rice flour might work but I haven't tried them). When the broth is boiling spoon small amounts of the tapioca mixture into the broth and whisk the entire time. When it thickens a little stop adding the tapioca mix. You will have to judge the thickness. Should be about the thickness of white sauce. Remove from heat and whisk in the Veganaise until well blended. Salt to taste.
• 3. Grease a 8x8 inch pan or a pie tin or dish will work as well. Layer one layer of potatoes in the greased pan and sprinkle with a little of the onion. Spoon some of the chicken broth mixture over the layer. Add another layer of potato, onion and chicken broth until all ingredients are used. Sprinkle the top with paprika to add color to the casserole
• 4. Bake in preheated 375 degree oven for 1 hour or until potatoes are cooked through. Enjoy!

Steps:

• Lightly grease a large microwave- and oven-safe casserole dish.
• Place butter in a large microwave-safe bowl. Microwave, uncovered, on high until melted, 30 to 45 seconds. Whisk in cornstarch and cayenne pepper to form a paste. Add milk and whisk until well blended. Microwave on high for 2 minutes. Stir, and microwave until thick, another 2 minutes. Stir in Cheddar cheese.
• Place 1/2 of the potatoes in the prepared casserole dish and spread 1/2 of the sauce over top. Repeat with remaining potatoes and sauce. Sprinkle Parmesan cheese and paprika over top.
• Microwave, covered, on high for 10 minutes.
• Meanwhile, preheat the oven to 350 degrees F (175 degrees C).
• Transfer potatoes to the preheated oven and bake, uncovered, until sauce is bubbly and potatoes are tender, about 20 minutes.

Steps:

• 1. In 2 shallow, well greased 2 Qt. Casserole dishes layer, Potatoes and Onions sprinkling with salt and pepper between each layer.
• 2. In a medium sauce pan melt Butter or Margarine over medium heat. Stir in flour until well blended. Wisk in chicken stock; cook stirring constantly until it boils and thickens.
• 3. Pour sauce over potatoe casserole and sprinkle with paprika to taste.
• 4. Bake uncovered at 350 degrees for about 50 minutes or until potatoes and tender and golden brown

Steps:

• Saute onion in olive oil. Once it softens add the flour and stir briskly. Stir until the flour develops a slightly brown color. This is the roux that will thicken our sauce while the potatoes bake. Spray a 9×13 pan with nonstick spray and layers the potatoes and ham. Pour chicken broth on top of the layers. Pour the roux on top of the potatoes and season with salt and pepper to taste. Cook for 30 minutes @ 350. Turn the temperature up to 400 and continue to cook another 15 minutes or until the top layer looks brown. Let sit 5 minutes and serve hot!