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 half-and-half, butter, and several different herbs and spices to provide flavor.
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.
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, add 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.
Seasoned Scalloped Potatoes is a comforting side dish any time of the year.
These potatoes are great for holiday menus, too.
Here’s what I did.
I used these ingredients.
In a large Dutch oven or sauce pan melt butter. Add green onions (or you can use regular yellow onions, red onions or shallots). Saute a few minutes until veggies get tender.
Add gluten free flour.
Add half-and-half slowly (in increments of one-quarter cup) and whisk to incorporate.
Whisk to combine and heat over medium heat until sauce thickens. Set aside.
Meanwhile, peel and slice potatoes. Place in a greased 9×13″ glass baking dish.
Pour sauce over top and use a wooden spoon to poke the thick sauce down to the bottom layers of potatoes.
Cover and bake at 350 for about one hour. 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.
Here’s the recipe.
SEASONED SCALLOPED POTATOES
(My own concoction)
- 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.
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