I have made this recipe a couple of times now, and have re-worked it. My updates are in red alongside the original. I’m leaving the original so that you have a choice in the way you want to make it. I find the coconut oil much too greasy, but that is a personal taste. I have also eliminated the mayonnaise and paprika and added dairy free cheese.
One of the things that’s really hard to replicate is scalloped potatoes. I have tried this before with disastrous results. The key is to leave out the dairy, because dairy free milk tends to curdle when heated in the oven.
I came across a recipe for gluten and dairy free scalloped potatoes that I hoped would work. The sauce is made with coconut oil and mayonnaise. This might actually sound weird but it works. Below is the recipe with very few modifications.
- 4 Tbsp coconut oil (3 Tbsp of dairy free spread)
- 2½ lbs red potatoes, skins on or off (your choice)
- 1 large white onion, chopped
- ¼ cup gluten-free Rice flour (3 Tbsp of rice flour)
- 1 3/4 cups chicken broth
- 3 Tbsp gluten-free mayonnaise (eliminated)
- ½ tsp salt, or to taste
- ⅛ tsp black pepper, or to taste
- Paprika (eliminated)
- 8 oz dairy-free shredded cheese of your choice
- Preheat oven to 350 degrees. Grease a 9×13-inch baking dish.
- Slice potatoes about ¼-inch thick; place in a bowl of cold water so they won’t turn brown.
- Melt 1 Tbsp coconut oil (dairy free spread) in a heavy skillet over medium heat. Add the onions and saute until they are tender and translucent about 5 minutes.
- Layer the potato slices and cooked onions in your prepared baking dish.
- Using the same heavy skillet melt the 3 Tbsp of coconut oil (dairy free spread) and whisk in the flour until smooth.
- Gradually whisk in the broth. Add the salt, and pepper and continue to whisk until sauce is thick and bubbly (looks like a thick cheese sauce). Add 1 teaspoon herbs of choice (I used Italian herb blend). Add in shredded cheese, mixing until smooth and cheese is melted.
- Pour the sauce evenly over the potatoes.
- Sprinkle paprika over the top of the dish. (if you choose to use it)
- Cover and bake for 30-45 minutes, or until potatoes are tender.
I have to admit I was skeptical, but the sauce browned really nicely in the oven, giving it the look of cheese sauce. But as always the proof is in the tasting. It really did taste like scalloped potatoes. The mayonnaise adds just the right touch of richness to the sauce. It got the thumbs up from my husband, which is high praise indeed. The last time I made these, the coconut oil separated and created a pool of grease. I found that cooking the onions in the dairy free spread and then sprinkling the flour over them is a better way, but either way will work.