These gluten free, dairy free Scalloped Potatoes are a much lighter version of the old classic side dish. You don’t need the heavy cream and cheeses to make this delicious potato dish.
These Scalloped Potatoes are full of flavour, and much lighter than the gluten and dairy filled version you may have grown up with. I created a roux using olive oil and cornstarch, and then used it to thicken chicken broth.
You will want to use a good gluten free chicken broth, because it will help give a lot of flavour to your dish. You could also use ghee in place of the olive oil, which would give a nice buttery flavour to the scalloped potatoes.
I’ve had numerous people make comments regarding the mayonnaise. Mayonnaise does not contain any dairy – it is made mostly of oil and egg – so using the small amount of mayonnaise does not add any dairy to this dish.
If you wish to make these gluten free, dairy free Scalloped Potatoes vegan, I would suggest using a gluten free vegetable broth in place of the chicken broth, and using a vegan sandwich spread.
To make quick work of slicing the potatoes, and to ensure that they were all uniformly cut, I used my adjustable mandoline slicer. I had mine set to the thinnest slices, and it only took a few minutes to slice all the potatoes I needed.
You don’t need an expensive mandoline – cheap ones seem to work well too. Just make sure to always take all safety precautions, you don’t want your fingers to meet that blade.
If you like these gluten free, dairy free Scalloped Potatoes, you might also like:
- Garlic Parsley Mashed Potatoes in 10 Minutes
- Easy Cheesy Ranch Scalloped Potatoes
- Roasted Pesto Potatoes
- Smoked Sweet Potatoes
- 5 large potatoes, peeled and thinly sliced
- 3/4 cup chopped onion
- 3 tablespoons olive oil or ghee
- 3 tablespoons cornstarch
- 1 3/4 cups gluten free chicken broth
- 2 tablespoons mayonnaise
- 3/4 teaspoon salt
- 1/8 teaspoon black pepper
- paprika or parsley (optional)
Preheat the oven to 350 degrees F.
In a greased 2 1/2 quart baking dish, layer the thinly sliced potatoes and onion. Repeat until you've used all the potatoes and onions, using potatoes as the last layer.
In a saucepan over medium heat, heat the oil. Stir in the cornstarch until smooth.
Gradually add the chicken broth, mayonnaise, salt and pepper. Cook and stir for 2 minutes or until thick and bubbly.
Pour over the potatoes. Sprinkle with paprika or parsley (optional).
Bake uncovered in the preheated oven for 50-55 minutes, or until a knife easily slides through all the potatoes when poked.
This recipe, and images, were updated in February 2018.
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