Description
A creamy and comforting scalloped potatoes recipe made with Lactaid milk for those who are lactose intolerant.
Ingredients
Scale
- 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)
Instructions
- Preheat your oven to 350°F (175°C).
- In a saucepan, melt butter over medium heat.
- Stir in flour, salt, pepper, garlic powder, and onion powder to make a roux.
- Gradually whisk in Lactaid milk until smooth.
- Cook until the sauce thickens, stirring constantly.
- Layer half the sliced potatoes in a greased baking dish.
- Pour half the sauce over the potatoes.
- Repeat with the remaining potatoes and sauce.
- Top with shredded cheese if using.
- Bake for 60 minutes or until potatoes are tender.
Notes
- Use a mandoline for even potato slices.
- Let the dish rest for 10 minutes before serving.
- Add fresh herbs like thyme for extra flavor.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 6g
- Sodium: 420mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 35mg