Scalloped potatoes are a great dish – the warm comfort of baked potatoes, wrapped in a rich cream sauce. It’s a great side dish and pairs exceptionally well with the traditional Easter ham. This recipe is a great, basic, no frills recipe and can be adjusted in an almost infinite variety of ways. Need to be dairy free? Use a dairy free milk alternative! Prefer au gratin potatoes? Add a few cups of cheese. Swap out shallots for the onions, or sprinkle with a bit of paprika – the possibilities are limitless!

3 tablespoons butter or non dairy margarine
1 small onion, minced (about 1/2 to 1 c)
3 tablespoons Better Batter Gluten Free flour
1/8 tsp each salt & pepper
3 cups milk or non dairy alternative
7-8 large baking potatoes, washed, peeled and sliced into 1/8 inch thick rounds (enough to fill a 9×13 pan)

Preheat the oven to 425 degrees F.

Grease a 9×13 inch baking dish or cake pan.

In a medium saucepan over medium high heat, melt the butter. Add onion and saute until the onion is translucent, about 5 minutes. Add Better Batter flour, salt and pepper and whisk together until onion is completely coated. Continue to cook for 2 minutes, or until the flour begins to just lightly toast. Add the milk or non dairy alternative and continue to cook, whisking constantly, until the sauce is bubbly and thick. Pour cooked sauce over potatoes and cover tightly with a lid or foil.

Place in preheated 425 oven and bake for 15 minutes. Remove the cover and continue to cook about 1 to 1 1/2 hours, or until the potatoes are fork tender, and the top begins to brown.

Au Gratin potatoes: Add 2 cups of cheese of choice to the sauce when you add the milk and melt until smooth. Top with additional cheese as desired.

Sour Cream and Onion: replace the milk with heavy cream. Replace onion with chives. Add 1 cup of sour cream to the sauce when you add the cream.

Potatoes Paprikash: Add 1 tbsp smoked paprika to the sauce when you melt the butter.