Gluten-Free Scalloped Potatoes


  • 3 tablespoons unsalted butter
  • 2 ½ tablespoons cornstarch
  • ⅛ teaspoon cayenne pepper
  • 1 ½ cups milk
  • 4 ounces shredded sharp Cheddar cheese
  • 5 medium Idaho potatoes, peeled and thinly sliced
  • ½ cup grated reduced-sodium Parmesan cheese(Optional)
  • 1 pinch paprika, or to taste
  • Directions

  • Step 1

    Lightly grease a large microwave- and oven-safe casserole dish.


  • Step 2

    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.

  • Step 3

    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.

  • Step 4

    Microwave, covered, on high for 10 minutes.

  • Step 5

    Meanwhile, preheat the oven to 350 degrees F (175 degrees C).

  • Step 6

    Transfer potatoes to the preheated oven and bake, uncovered, until sauce is bubbly and potatoes are tender, about 20 minutes.

  • Cook's Note:

    You can use your favorite cheese in place of Cheddar.

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