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Seasoned Scalloped Potatoes | Can't Stay Out of the Kitchen | these heavenly scalloped #potatoes are absolutely mouthwatering. Terrific for #holiday menus like #Thanksgiving or #Christmas too. This version is #glutenfree, but you can use regular flour as well. #vegetable #casserole #potatocasserole #holidaycasserole #scallopedpotatoes

Seasoned Scalloped Potatoes

Teresa Ambra
This sensational potato side dish is creamy and delicious and seasoned to perfection. It's great for holiday entertaining like Thanksgiving or Christmas. Or, serve it any time you want to enjoy superb comfort food! This version is gluten free.
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Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
Course Potatoes/Side Dish/Veggie
Cuisine American
Servings 15
Calories 258 kcal

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

NOTE: You must slice the potatoes very thinly. Otherwise, it may take two hours or even longer for the potatoes to cook thoroughly.
 
NOTE: You will actually have to taste some of the potatoes to determine tenderness. Sometimes they will appear to be fork-tender, but they are still not cooked all the way through.
 
NOTE: You can also use Yukon gold or any other kind of potato, but those potatoes will have to be peeled.
 
© Can’t Stay Out of the Kitchen

Nutrition

Calories: 258kcalCarbohydrates: 42gProtein: 8gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 21mgSodium: 271mgPotassium: 1186mgFiber: 5gSugar: 6gVitamin A: 1789IUVitamin C: 35mgCalcium: 142mgIron: 3mg
Keyword gluten free, potatoes, side dish, vegetable
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