Seasoned Scalloped Potatoes
Gluten Free Living – 2014
I love Seasoned Scalloped Potatoes. For me, they are one of my favorite comfort foods. In all actuality, potatoes in general are one of my favorite comfort foods. These lovely Seasoned Scalloped Potatoes are made with a gluten free cream sauce using milk, butter, and several different herbs and spices to provide flavor.
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They start with a basic cream sauce, although I make mine different than most recipes. I also bake my potatoes covered for most of the baking time so they don’t get too brown while baking. One of the most important things to keep in mind when making this casserole is to slice the potatoes extremely thin. Otherwise, it will take a couple of hours to bake the potatoes all the way through. (No kidding).
I never grew up eating Scalloped Potatoes. My mom NEVER made them. I’m not sure why. We ate mashed potatoes most of the time, some times Mom would fry them, but that was mostly for breakfast, on rare occurrences she served them oven baked for French fries, and on special occasions Mom served double baked potatoes.
As far as I can remember, she never served potatoes scalloped or au Gratin. It was after I got married and moved out on my own that I started experimenting with potatoes this way as I started seeing them in cookbooks available at the time.
I love making Seasoned Scalloped Potatoes using regular or sweet potatoes–and the same goes for au Gratin. I enjoy sweet potatoes made that way, too, instead of just candied. The nice thing about these potatoes is you can add more seasoning if you desire, or omit what you don’t care for.
I will tell you that potatoes taste really well with paprika and dill weed, so if you’ve never tried those on potatoes before I highly recommend them. Potatoes are versatile. If you have another herb that you enjoy a lot, consider adding it as well.
If you’re looking for a tasty, gluten free alternative for a wonderful holiday casserole and side dish, give Seasoned Scalloped Potatoes a try. They’re thick, creamy, tasty, and oh, so comforting.
I initially posted this recipe in November 2014. While the recipe was good, I thought it needed a few changes. The main one being using 2% milk instead of half-and-half. The recipe was too thick the first time around. I also stuck with my favorite four seasonings for potatoes: parsley, garlic salt, dill weed and paprika. I also added some fresh snipped chives on top. I served Seasoned Scalloped Potatoes along with Swiss Steak to our Friday night care group. The potatoes were so delicious everyone had two servings!
Seasoned Scalloped Potatoes is a comforting side dish any time of the year.
These potatoes are great for holiday menus, too.
We served Seasoned Scalloped Potatoes with Pizza Meat Loaf and Italian Zucchini the first time I made it. This time I served it with Swiss Steak.
Here’s what I did.
I used these ingredients.
I did not peel the potatoes but I did slice them much thinner than the first time around so they didn’t take quite so long to bake.
In a large Dutch oven or sauce pan melt butter. Add onions. Saute a few minutes until veggies get tender. Add gluten free flour.
Whisk flour into butter mixture to combine.
Add 2% milk slowly (in increments of one-quarter cup) and whisk to incorporate.
Add seasonings.
Whisk to combine and heat over medium heat until sauce thickens. Set aside.
Meanwhile, slice red potatoes very thinly. Place in a greased 9×13″ glass baking dish.
Pour sauce over top of potatoes.
Use a rubber spatula or wooden spoon to poke the sauce down to the bottom layers of potatoes.
Cover and bake at 350 for about one hour 15 minutes. Remove foil and bake another 15-30 minutes until potatoes are fork tender.
Serve Seasoned Scalloped Potatoes with your favorite entree.
I can enjoy Seasoned Scalloped Potatoes as a Meatless Monday dish! It’s hearty and filling.
These potatoes are so scrumptious. We love to serve them for company dinners.
Here’s the recipe.
SEASONED SCALLOPED POTATOES
(My own concoction)
Seasoned Scalloped Potatoes
Equipment
- 1 9x13" glass baking dish
- 1 large sauce pan
- 1 wooden spoon
- 1 whisk
- 1 sharp knife to cut potatoes and fresh chives
- 1 vegetable peeler if you use any other kind of potato but red potatoes
- measuring cups
- measuring spoons
- 1 rubber spatula
Ingredients
- 15 medium red potatoes unpeeled, sliced very thinly (or about 10 large Russet potatoes, peeled)
- 1/2 small onion chopped (or 3 green onions, diced)
- 1 qt. 2% milk
- 1 stick unsalted butter 1/2 cup
- 1/3 cup gluten free all-purpose flour or regular flour
- 2 tbsp. dried parsley
- 2 tbsp. dried chives
- 1/2 tsp. paprika
- 1/2 tsp. dill weed
- 1/2 tsp. ground black pepper
- 1 1/2 tsp. sea salt
- 1/2 tsp. garlic powder
- 1 tbsp. fresh, snipped chives for garnish, if desired
Instructions
- Melt butter in large saucepan.
- Add onions and sauté until onions are softened, about 5 minutes.
- Add gluten free flour and whisk to combine.
- Slowly add milk about ¼ cup at a time and whisk to combine until fully incorporated.
- Add seasonings.
- Cook over medium heat until mixture thickens.
- Set aside.
- Wash potatoes; slice very thinly.
- Layer potatoes in 9x13” glass baking dish that’s been sprayed with cooking spray.
- Pour sauce over top; with a rubber spatula move potatoes around so sauce permeates the whole dish.
- Cover and bake about 1 hour 15 minutes at 350.
- Remove foil.
- Stir potatoes and bake uncovered about 15-30 minutes longer until potatoes are fork tender.
- Sprinkle with fresh snipped chives, if desired.
Notes
© Can’t Stay Out of the Kitchen
Nutrition
- 10 large Russet potatoes, peeled and sliced
- 3 green onions, sliced
- 1 qt. half-and-half
- 1 stick (1/2 cup) butter
- 1 cup gluten free all-purpose flour
- 2 tbsp. parsley
- 2 tbsp. chives
- ½ tsp. paprika
- ½ tsp. dill weed
- ½ tsp. pepper
- 1 ½ tsp. salt
- ½ tsp. garlic powder
- Melt butter in large saucepan.
- Add green onions and sauté until onions are softened, about 5 minutes.
- Add gluten free flour and whisk to combine.
- Slowly add half-and-half about ¼ cup at a time and whisk to combine until fully incorporated.
- Add seasonings.
- Cook over medium heat until mixture thickens.
- Set aside.
- Peel and slice potatoes.
- Layer potatoes in 9×13” glass baking dish that’s been sprayed with cooking spray.
- Pour sauce over top and with a spoon move potatoes around so sauce permeates the whole dish.
- Cover and bake about 1 hour at 350.
- Remove foil.
- Stir potatoes and bake uncovered about 30 minutes longer until potatoes are fork tender.
Here’s a close up so you can see the texture of this amazing dish.
Seasoned Scalloped Potatoes is a tasty casserole that is sure to please.
This potato casserole was perfect served with Swiss Steak.
You may also enjoy these delicious recipes!
Loaded Bacon Ranch Potato Bake
Seasoned Scalloped Potatoes
Equipment
- 1 9×13" glass baking dish
- 1 large sauce pan
- 1 wooden spoon
- 1 whisk
- 1 sharp knife to cut potatoes and fresh chives
- 1 vegetable peeler if you use any other kind of potato but red potatoes
- measuring cups
- measuring spoons
- 1 rubber spatula
Ingredients
- 15 medium red potatoes unpeeled, sliced very thinly (or about 10 large Russet potatoes, peeled)
- 1/2 small onion chopped (or 3 green onions, diced)
- 1 qt. 2% milk
- 1 stick unsalted butter 1/2 cup
- 1/3 cup gluten free all-purpose flour or regular flour
- 2 tbsp. dried parsley
- 2 tbsp. dried chives
- 1/2 tsp. paprika
- 1/2 tsp. dill weed
- 1/2 tsp. ground black pepper
- 1 1/2 tsp. sea salt
- 1/2 tsp. garlic powder
- 1 tbsp. fresh, snipped chives for garnish, if desired
Instructions
- Melt butter in large saucepan.
- Add onions and sauté until onions are softened, about 5 minutes.
- Add gluten free flour and whisk to combine.
- Slowly add milk about ¼ cup at a time and whisk to combine until fully incorporated.
- Add seasonings.
- Cook over medium heat until mixture thickens.
- Set aside.
- Wash potatoes; slice very thinly.
- Layer potatoes in 9×13” glass baking dish that’s been sprayed with cooking spray.
- Pour sauce over top; with a rubber spatula move potatoes around so sauce permeates the whole dish.
- Cover and bake about 1 hour 15 minutes at 350.
- Remove foil.
- Stir potatoes and bake uncovered about 15-30 minutes longer until potatoes are fork tender.
- Sprinkle with fresh snipped chives, if desired.