Description
A creamy and comforting scalloped potatoes recipe made with Lactaid milk for those who are lactose intolerant.
Ingredients
- 4 large potatoes, thinly sliced
- 2 cups Lactaid milk
- 3 tbsp butter
- 3 tbsp all-purpose flour
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1 cup shredded cheddar cheese (optional)
Instructions
- Preheat oven to 375°F (190°C).
- In a saucepan, melt butter over medium heat.
- Stir in flour, salt, pepper, garlic powder, and onion powder until smooth.
- Gradually whisk in Lactaid milk and cook until thickened.
- Layer half the potatoes in a greased baking dish.
- Pour half the sauce over the potatoes.
- Repeat layers.
- Sprinkle cheese on top if using.
- Cover and bake for 45 minutes.
- Uncover and bake for another 15 minutes or until golden.
Notes
- Use a mandoline for even potato slices.
- Let rest for 10 minutes before serving.
- Substitute with gluten-free flour if needed.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Side Dish
- Method: Baking
- Cuisine: American