Dairy and Gluten Free Scalloped Potatoes - Bob's Red Mill Blog
Dairy and Gluten Free Scalloped Potatoes
Special Diets, Recipes on February 28, 2019 by

Dairy and Gluten Free Scalloped Potatoes

I should start with saying I absolutely love potatoes. Ok, now that I got that off my chest we will move onto discussing my recipe for Dairy and Gluten Free Scalloped Potatoes. Truth be told, we are a divided group in my house when it comes to dairy free milks. I was in need of a creamy potato dish to go with the dinner I was preparing, but we had just done mashed potatoes...

The next factor I had to deal with is that I didn't want to use a weird milk in my scalloped potatoes. I started to think about flours I use to thicken various things. My first thought was hummus which I think would be delicious, BUT not something I always have on hand. I DO always have water (or vegetable stock) and chickpea flour in the house though. So, that's what I used.

This was a complete blind taste test for the boys. I didn't say a word, just served up dinner. They were so full of compliments I knew I had to share this one with you all. These potatoes are soooo creamy, sooooo delicious and sooooo easy to make! I promise, you won't be disappointed with this one.

 

Dairy and Gluten Free Scalloped Potatoes

  • 1 1/2 lbs Yukon Gold Potatoes; baked and sliced
  • 1 Medium Onion; sliced and sauteed
  • 2 cups Vegetable Broth or Water
  • 1/4 cup Garbanzo Bean Flour
  • 1 tsp Season Salt
  • 1/2 tsp Garlic Powder
  • 1/4 tsp Turmeric
  • 1/4 tsp Smoked Paprika
  • Pepper to taste
  • Paprika for topping
  • Freshly Chopped Parsley for topping

Preheat the oven to 400°. Spray or coat a 9 inch cast iron skillet (or baking dish) with olive oil.

Layer potatoes in your dish. Evenly distribute sauteed onions over the layered potatoes.

In a medium sauce pan, place the broth, chickpea flour, season salt, turmeric, garlic powder, and pepper. Whisk to combine. Heat the mixture on medium heat; whisking occasionally until thickened. This will take about 5-10 minutes.

Pour the thickened broth evenly over the potatoes. Sprinkle with paprika. Bake for 15-20 minutes or until browned and bubbly. Garnish with fresh parsley.

4 Comments

  1. Julie Filips
    Finding all of your flours in plastic packaging. I have been looking for non-plastic packaging for flours. Please consider paper or other more biodegradable packaging.
    Reply
  2. Raychell Christopher
    Raychell Christopher
    Can I substitute another type of flour for Chickpea? Because Chickpeas do not agree with my system.
    Reply
    1. Whitney Barnes
      Hi Raychell - you could use our Gluten Free 1-to-1 Baking Flour here instead to make the gravy for the potatoes. Enjoy! :)
      Reply
  3. Sarah
    Could you substitute the vegetable broth for almond milk?
    Reply

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