I love scalloped potatoes.  There are actually a couple of recipes on this blog for scalloped potatoes.  However, I was never 100 percent satisfied with them.  They were good, but not the good I remember from back in the day.
Lately, I have been using Sweet Rice Flour as a thickener.  It works like a charm.  So this recipe is really how I used to make Scalloped Potatoes back in the day, only now they are gluten free, and dairy milk free.
6 good sized yukon gold potatoes, peeled, and thinly sliced
Sweet Rice Flour
1/2 of a large onion, roughly sliced
a neutral tasting non-dairy milk - we use Soy
Parmesan Cheese
grated Aged Cheddar Cheese
salt and pepper to taste
Preheat the oven to 350 degrees.  Lightly grease a casserole dish with butter.
Begin by placing a layer of potatoes into the dish followed by a sprinkling of onions, salt and pepper, then a sprinkling of Parmesan Cheese and a sprinkling of Sweet Rice Flour.
Repeat this process until all of the potatoes and onions are in the baking dish.  Pour in the milk, not quite up to the top of the potatoes.  Dot the top with a few knobs of butter.
Add a layer of grated cheddar cheese, cover and bake for 1 hour.  Remove the lid, and bake 5 - 10 more minutes until the top becomes lightly golden.
Serve as a side dish to any main dish meal.

Ina Gawne


  1. Ooooh carbs! I love, LOVE scalloped potatoes... I always make a big dish, so we can have them again the next day 🙂

  2. Ina, your scalloped potatoes look exactly like the ones my mom used to make. Thanks for posting this recipe. This is true comfort food, and I can't wait to make it.

  3. We make these for special occasions only- they're so yummy I needed to make them a treat, not every day food 🙂
    Great idea to add the flour for thickening, I'll definitely give it a go!

    1. Rebecca - hope you enjoy! We don't have scalloped potatoes very often either...but with this easy recipe we may have them more often! 🙂

  4. They look delicious.... I always loved my mother's scalloped potatoes but (ready for this?) she always put a layer of sliced Spam in them. LOL

    1. Thanks Katie. Back in the day I remember my sister using ham in scalloped potatoes which was quite tasty. Do they even make Spam anymore....and what actually is it?? 🙂

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January 14, 2013