Scalloped potatoes are a creamy side dish that is perfect for Easter–or anytime, really! With no gluten, dairy or eggs this flavorful side will be great for just about any guest at your Easter gathering.
I’d only ever had scalloped potatoes one way–with canned cream of something or other and lots of cheese. In the four years we’ve been off dairy, I literally figured that scalloped potatoes couldn’t taste good without it, so I didn’t even try.
Fast forward to this last Christmas dinner. My mom loves scalloped potatoes, and I was sick of mashed potatoes. I knew I wanted a potato side, so I thought–what the heck…I’ll just give it a whirl. I felt she at least deserved a try because my family is awesome. When we do get-togethers, they let me cook and plan whatever works for my family and they will eat whatever…even though they don’t need gluten free or vegan so we can all eat the same thing and my son won’t feel left out. They’re so supportive and awesome like that! She’s gone without them for a few years and I felt it was time she had it back.
I was so stinkin’ happy when these turned out! The onion, garlic, chicken broth and mayo imparted a delicious flavor, and they had the same great soft and creamy texture I had remembered from previous years.
I’m excited to pull these out again for another holiday feast–Easter. My sister will be at this meal again, and part of me feels bad, because I try to always do something different, but sometimes when it’s not broken you have to repeat a dish or two…especially when it’s a classic side dish like this!
Also, for my family of four, there was still tons leftover and we’ve been loving these for leftover lunches and even breakfast. But, if you’re not a leftover fanatic like us, you might want to cut it in half. I thought a 9×9 seemed like a small amount, but it really is filling.
If you’d like a video demonstration of this recipe, you can watch my KSL segment by clicking on the photo below:
- 3 tablespoons olive oil
- ¼ cup gluten free flour (I use Cybele Pascal's recipe)
- 1 and ¾ cups chicken broth or vegetable broth if vegan
- ¼ cup egg-free/vegan mayonnaise
- 1 tsp teaspoon salt, plus more for topping
- 1 tsp garlic, or two cloves
- 5 small-medium potatoes--thinly sliced
- 1 onion, chopped finely
- 1 green onion or chives, for garnish
- Stir the oil, flour, broth, mayonnaise, onion, salt, and garlic in a large bowl.
- Slice the potatoes paper thin. You can use a mandolin or food processor for this so they're even.
- Add the potatoes to the bowl and stir well.
- Grease a 9x9 pan and fill with the mixture.
- Sprinkle with additional salt, and if you prefer pepper and paprika (we can't do pepper or paprika).
- Bake at 350 degrees fahrenheit, uncovered so the top gets nice and crispy, for 60-80 minutes, or until potatoes are tender and done. Garnish with green onion or chives.
Adapted from: Go Dairy Free