Scalloped Potato Bake

This recipe does not include flour so it is gluten free.

  • 1 1/2 cups heavy cream
  • 1 sprig fresh thyme
  • 2 garlic cloves, chopped
  • 1/2 cup chopped onion
  • 2 Tablespoons butter plus enough to butter the casserole dish
  • 2 pounds russet potatoes, peeled and cut into 1/8-inch thick slices
  • Salt and freshly ground black pepper
  • 1 cup grated white cheddar cheese

Directions

Preheat the oven to 375 degrees F.
Carmelize diced onion in 2 tablespoons of melted butter in a saute pan.
In a saucepan, heat up the cream with a sprig of thyme and chopped garlic.
While cream is heating up, butter a casserole dish. Place a layer of potato in an overlapping pattern and season with salt and pepper, sprinkle some of the carmelized onion on top. Remove cream from heat, then pour a little over the 1st layer of potatoes. Top with some grated cheddar. Repeat this for 2 more layers. Bake, uncovered, for 45 minutes. At this point if you desire you can top the baked scalloped potatoes with a little more cheese and broil until the cheese browns.
Since this recipe used heavy cream instead of making a white sauce this dish is gluten free.
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1 Response to Scalloped Potato Bake

  1. Jenny says:

    I love potato dishes!! I usually just do my own thing and throw stuff in together. It’s usually cream cheese, sour cream, shredded cheese, onions and I put in some hot peppers. Its sooo good!

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