GLUTEN FREE SCALLOPED POTATOES RECIPES
GLUTEN-FREE SCALLOPED POTATOES RECIPE | ALLRECIPES
This very easy scalloped potatoes recipe tastes great and is gluten free. The first few times I made this I used extra sharp Cheddar and Parmesan cheeses and we thought it was great. More recently I substituted Jarlsberg for the Cheddar and omitted the Parmesan. My husband and I liked this version even better! Experiment and let me know what's good!
Provided by Marcia
Categories Scalloped Potatoes
Total Time 50 minutes
Prep Time 15 minutes
Cook Time 35 minutes
Yield 8 servings
Number Of Ingredients 8
Steps:
- Lightly grease a large microwave- and oven-safe casserole dish.
- Place butter in a large microwave-safe bowl. Microwave, uncovered, on high until melted, 30 to 45 seconds. Whisk in cornstarch and cayenne pepper to form a paste. Add milk and whisk until well blended. Microwave on high for 2 minutes. Stir, and microwave until thick, another 2 minutes. Stir in Cheddar cheese.
- Place 1/2 of the potatoes in the prepared casserole dish and spread 1/2 of the sauce over top. Repeat with remaining potatoes and sauce. Sprinkle Parmesan cheese and paprika over top.
- Microwave, covered, on high for 10 minutes.
- Meanwhile, preheat the oven to 350 degrees F (175 degrees C).
- Transfer potatoes to the preheated oven and bake, uncovered, until sauce is bubbly and potatoes are tender, about 20 minutes.
Nutrition Facts : Calories 261.1 calories, CarbohydrateContent 29 g, CholesterolContent 34.7 mg, FatContent 11.7 g, FiberContent 1.8 g, ProteinContent 10.5 g, SaturatedFatContent 7.8 g, SodiumContent 117.7 mg, SugarContent 3.1 g
SCALLOPED POTATOES | JAMIE OLIVER RECIPES
Total Time 1 hours
Yield 8
Number Of Ingredients 7
Steps:
- Preheat the oven to 200°C/400°F/gas 6.
- Peel and cut the potatoes into 3mm-thick slices, then cook in a large pan of boiling salted water until just tender. Drain well, then transfer to a large baking dish.
- Melt the butter in a large non-stick pan on a medium heat, stir in the flour, followed slowly by the milk and cream, then simmer gently until thickened, stirring continuously.
- Remove from the heat, grate in and stir through most of the cheese, then season to perfection with sea salt and black pepper.
- Pour the sauce over the potatoes, grate over the remaining cheese, then bake for 45 minutes, or until golden and bubbling.
Nutrition Facts : Calories 524 calories, FatContent 31.2 g fat, SaturatedFatContent 19.2 g saturated fat, ProteinContent 13.2 g protein, CarbohydrateContent 50.8 g carbohydrate, SugarContent 5.2 g sugar, SodiumContent 0.5 g salt, FiberContent 3.4 g fibre
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