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!

Step: 1

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

Step: 2

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: 3

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: 4

Microwave, covered, on high for 10 minutes.

Step: 5

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

Step: 6

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

Per Serving: 261 calories; protein 10.5g; carbohydrates 29g; fat 11.7g; cholesterol 34.7mg; sodium 117.7mg.

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