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Creamy Gluten-Free Scalloped Potatoes

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PREP TIME
15 min
COOKING TIME
35 min
TOTAL TIME
50 min
SERVINGS
8 servings
Dinner
Creamy Gluten-Free Scalloped Potatoes
Ingredients
  • 3 tablespoons unsalted butter
  • 2 1/2 tablespoons cornstarch
  • 1/8 teaspoon cayenne pepper
  • 1 1/2 cups milk
  • 4 ounces shredded sharp Cheddar cheese
  • 5 medium Idaho potatoes, peeled and thinly sliced
  • 1/2 cup grated reduced-sodium Parmesan cheese
  • 1 pinch paprika, or to taste
Instructions
1
Preheat a large oven-safe casserole dish by lining it with parchment paper.
2
Melt butter in a microwave-safe bowl using high power, 30 to 45 seconds. Combine cornstarch and cayenne pepper in the bowl and mix until a smooth paste forms. Gradually add milk to the mixture, whisking continuously until well incorporated. Microwave on high for 2 minutes, stirring occasionally, until the mixture thickens further, another 2 minutes. Stir in Cheddar cheese to combine.
3
Fill half of the prepared casserole dish with potatoes and spread half of the sauce over the top. Repeat this process by filling the remaining space with potatoes and topping it with the remaining sauce. Sprinkle Parmesan cheese and paprika over the entire dish.
4
Cover the casserole dish with a microwave-safe lid or plastic wrap and heat on high for 10 minutes.
5
While the potatoes are cooking, preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius).
6
Transfer the potatoes to a preheated oven and bake, uncovered, for 20 minutes or until the sauce is bubbly and the potatoes are tender.