Gluten-Free Scalloped Potatoes

This very easy scalloped potatoes recipe tastes great and is gluten free. The first few times I made this I used extra sharp Cheddar and Parmesan cheeses and we thought it was great. More recently I substituted Jarlsberg for the Cheddar and omitted the Parmesan. My husband and I liked this version even better! Experiment and let me know what's good!

• Preparation Time: 15 mins
• Cooking Time: 35 mins
• Total Time: 50 mins
• Calories: 261 Calories

Ingredients

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

Recipe Instructions

Step 1

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

Step 2

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

Step 3

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 4

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 5

Microwave, covered, on high for 10 minutes.

Step 6

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