Dina Strangaric |

Scalloped Potatoes

Bet you never imagined indulging in this creamy, heavenly dish without having to run to the restroom. But guess what? You totally can!


  • 4 cups thinly sliced Gold or Russet potatoes
  • 1 TSPN onion infused oil
  • 2 TSPN garlic infused oil
  • 3 TBLSP low-FODMAP, gluten-free rice flour, potato flour or all-purpose LF flour
  • 1 1/2 cups almond milk
  • 1 TSPN salt, plus to taste
  • 1/2 TSPN black pepper
  • 1/8 TSPN cayenne pepper (optional)
  • 1 1/2 cups (120g) grated sharp cheddar cheese; divided into 1 cup and 1/2 cup (sub this out for vegan cheese if needed)
  • Paprika, for sprinkling
  • Fresh parsley and spring onion tips, for garnish
  • Baking spray or vegetable shortening for greasing


  1. Preheat oven to 170 C and grease a large casserole dish
  2. Place a saucepan over low heat, and add infused oils
  3. Stir in the low-FODMAP, GF flour, then whisk in the milk, and add the salt, pepper and cayenne (if using)
  4. Cook on medium low until smooth and lightly simmering, stirring occasionally (about 3-4 minutes). Sauce will thicken.
  5. Remove from heat and stir in 1 cup of your shredded cheddar (or vegan) cheese
  6. In your prepared casserole dish, place half the sliced potatoes. Pour half the cheese sauce over these, then layer the rest of the potatoes and then the rest of the cheese sauce (The sauce will get thick with time, so do this part quickly)
  7. Sprinkle with the leftover cheese and paprika
  8. Bake, uncovered, for 60-75 minutes at 170 C or until potatoes are tender (You may need to extend the baking time depending on your oven)
  9. Taste, and add salt to your preference
  10. Serve immediately, garnished with spring onion tips and parsley

*This recipe is a Rachel Paul original and can be found here.

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