Creamy Scalloped Potatoes Recipe: 1 Perfect Lactose-Free Comfort Dish

Name: Creamy Scalloped Potatoes Recipe: 1 Perfect Lactose-Free Comfort Dish
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Cuisine: American
Ingredients: 4 large potatoes, thinly sliced; 2 cups Lactaid milk; 1/4 cup unsalted butter; 3 tbsp all-purpose flour; 1 tsp salt; 1/2 tsp black pepper; 1/2 tsp garlic powder; 1/2 tsp onion powder; 1 cup shredded cheddar cheese (optional)

Author: Tessa

Published: June 29, 2025

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Let me tell you about the creamy scalloped potatoes that changed my holiday dinners forever! I grew up watching my grandma make the richest, most indulgent version – the kind where you’d need to take a nap after just one bite. But when my niece developed lactose intolerance, I panicked. No more family potato tradition? No way! After some hilarious kitchen experiments (let’s just say coconut milk was a disaster), I discovered Lactaid milk creates that same velvety sauce we all crave. The first time I served these at Thanksgiving, my brother-in-law – who usually avoids dairy like the plague – went back for thirds! Now it’s our go-to side dish for every special occasion. The secret? That golden roux bubbling with Lactaid milk creates magic in the oven, wrapping each tender potato slice in comfort without any of the tummy troubles. Trust me, nobody will guess it’s lactose-free!

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Why You’ll Love This Creamy Scalloped Potatoes Recipe

This scalloped potatoes recipe isn’t just another side dish – it’s pure comfort food magic that everyone can enjoy! Here’s why it’s become my absolute go-to:

Lactose-free indulgence: That creamy sauce you crave? Made with Lactaid milk so everyone at the table can dig in without worry.
Perfect texture: Thinly sliced potatoes soak up the velvety sauce while baking into tender perfection with just the right bite.
Comfort in every bite: Warm, savory flavors from garlic and onion powder make this taste like childhood memories (minus the dairy discomfort).
Surprisingly simple: Just layer, pour, and bake – I promise it’s easier than it looks!
Crowd-pleaser approved: Even my picky nephew (who swore he hated scalloped potatoes) now requests seconds.

The best part? No one will ever guess it’s lactose-free – it’s that good. Just wait until you see those golden bubbly edges coming out of the oven!

Ingredients for Creamy Scalloped Potatoes with Lactaid Milk

Gathering the right ingredients makes all the difference in these creamy scalloped potatoes. Here’s exactly what you’ll need – I’ve learned through trial and error that quality and prep matter!

4 large russet potatoes (about 2 lbs) – peeled and thinly sliced (about 1/8″ thick – a mandoline is your best friend here!)
2 cups Lactaid whole milk – take it out of the fridge 30 minutes before to come to room temp (trust me, cold milk makes lumpy sauce)
1/4 cup unsalted butter – real butter only, please! It makes the roux silky smooth
3 tablespoons all-purpose flour – spooned and leveled (too much makes the sauce gluey)
1 teaspoon kosher salt – plus extra for seasoning the potato layers
1/2 teaspoon black pepper – freshly ground if you can
1/2 teaspoon garlic powder – yes, powder! It distributes flavor better than fresh here
1/2 teaspoon onion powder – the secret flavor booster
1 cup shredded sharp cheddar cheese (optional) – I use lactose-free when I can find it

Pro tip: Keep those potato slices in cold water until you’re ready to layer – it prevents browning and removes excess starch for the creamiest texture!

Equipment Needed for Creamy Scalloped Potatoes

You don’t need fancy gadgets to make amazing scalloped potatoes – just these kitchen essentials:

Mandoline slicer (or very sharp knife and patience) – for those perfectly thin potato slices
Medium saucepan – to cook that creamy lactose-free sauce
Whisk – my trusty tool for lump-free sauce every time
9×13 baking dish – ceramic or glass works best for even baking

That’s it! I’ve made this with just these basics for years – though I confess, my mandoline is my favorite kitchen purchase ever!

Step-by-Step Instructions for Creamy Scalloped Potatoes

Okay, let’s get to the good stuff – making these dreamy scalloped potatoes! I’ll walk you through each step just like my grandma taught me (with a few lactose-free twists I’ve picked up along the way). Don’t let the layers intimidate you – it’s simpler than you think!

Preparing the Creamy Sauce

First, grab your saucepan and melt that butter over medium heat. When it’s just starting to bubble (but not brown!), sprinkle in the flour while whisking constantly – this is your roux, the magic thickener. Keep whisking for about a minute until it smells nutty. Now here’s the key: slowly pour in the Lactaid milk while whisking like your life depends on it! I do this in three additions, letting the sauce smooth out between each pour. When all the milk is incorporated, keep cooking until it thickens enough to coat the back of your spoon (about 3-5 minutes). Stir in the seasonings, and voilà – creamy perfection!

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Layering and Baking the Potatoes

Now the fun part! Pat your potato slices dry (wet potatoes = watery sauce) and layer half in your greased baking dish. Pour half the creamy sauce over top, making sure to get into all the nooks. Repeat with remaining potatoes and sauce – I like to slightly overlap the slices for that classic scalloped look. If using cheese, sprinkle it on now for that golden top. Pop it in the oven at 350°F and bake for 60 minutes – you’ll know it’s done when the potatoes are fork-tender and the edges are bubbling like crazy. The hardest part? Waiting 10 minutes before digging in so the sauce can set!

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See? Nothing to fear – just creamy, dreamy potatoes ready to steal the show at any meal. The aroma alone will have everyone hovering around your oven!

Tips for Perfect Creamy Scalloped Potatoes

After making this recipe more times than I can count, here are my can’t-live-without tips for scalloped potato perfection:

Patience is key! Let the dish rest 10 minutes after baking – I know it’s hard, but this lets the sauce thicken perfectly.
Slice smart: Use that mandoline for uniform 1/8″ slices – uneven potatoes cook unevenly (ask me how I know!).
Herb it up: Fresh thyme between layers or rosemary in the sauce adds amazing flavor – just don’t tell Grandma I changed her recipe!
Covered then uncovered: Tent with foil the first 40 minutes to prevent drying, then uncover for golden bubbly edges.
Test doneness: Slide a knife into the center – potatoes should be tender but not mushy.

Follow these, and you’ll have the creamiest, dreamiest scalloped potatoes every single time!

Serving Suggestions for Creamy Scalloped Potatoes

These scalloped potatoes shine brightest as part of a cozy family meal! My favorite way to serve them? Alongside a juicy roasted chicken or herb-crusted pork tenderloin – the creamy potatoes balance those savory meats perfectly. For holidays, they’re magical next to honey-glazed ham or prime rib (just be ready for recipe requests!). Weeknights? Try them with simple baked salmon and steamed green beans. Honestly? I’ve eaten them straight from the pan with just a fork – no judgment here!

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Storing and Reheating Creamy Scalloped Potatoes

Here’s the good news – these scalloped potatoes might be even better the next day (if you have any leftovers, that is)! Let them cool completely, then pop them in an airtight container in the fridge for up to 4 days. When reheating, I’ve learned a trick – add just a splash of Lactaid milk before warming to bring back that creamy texture. Microwave single servings in 30-second bursts, stirring between each. For larger portions, cover with foil and reheat at 350°F for about 20 minutes. The edges get extra crispy – my favorite part! And no, you can’t skip the milk – it’s the secret to keeping them luscious.

Nutritional Information for Creamy Scalloped Potatoes

Here’s the good news – these indulgent-tasting scalloped potatoes are easier on your tummy than traditional versions! Based on the exact ingredients I use (including Lactaid milk), one serving contains about 280 calories with 7g of protein and 4g of fiber from those lovely potatoes. Of course, values may vary slightly depending on your specific ingredients – especially if you go wild with that optional cheese topping like I sometimes do!

Frequently Asked Questions About Creamy Scalloped Potatoes

I get so many questions about this recipe – here are the ones that come up most often from friends and family (and even strangers at potlucks who’ve tasted these dreamy potatoes!):

Can I use regular milk if I’m not lactose intolerant?
Absolutely! The recipe works beautifully with whole milk too – I just developed it with Lactaid so everyone at my table could enjoy it. The texture and baking time stay exactly the same.

Why are my scalloped potatoes watery?
Oh honey, I’ve been there! Usually it’s from not patting the potato slices dry enough before layering, or not letting the sauce thicken sufficiently on the stove. Next time, really take time with both steps – it makes all the difference!

Can I freeze leftovers?
You can, but fair warning – the texture changes a bit. Thaw overnight in the fridge, then reheat with extra Lactaid milk stirred in. They’ll still taste delicious, just not quite as creamy as fresh.

What potatoes work best?
Russets are my go-to – they hold their shape while getting perfectly tender. Yukon Golds work too, but they tend to break down more (still tasty though!).

Can I make this ahead?
Yes! Assemble everything up to baking, cover tightly, and refrigerate overnight. Just add 10-15 minutes to the baking time since it’s going in cold. The sauce might thicken more – a quick stir before baking helps.