Scalloped potatoes are a timeless comfort food, perfect for family dinners, holiday gatherings, or even a cozy night in. But for those who follow a gluten-free diet, traditional recipes can be off-limits due to the use of flour or other gluten-containing ingredients. Enter the gluten-free scalloped potatoes made in a crock pot! This recipe is not only easy to prepare but also ensures that everyone at the table can enjoy this creamy, cheesy dish without worry.
Gluten-free diets are essential for individuals with celiac disease, gluten sensitivity, or those who simply prefer to avoid gluten for health reasons. Traditional scalloped potato recipes often rely on flour to thicken the creamy sauce, but with a few simple substitutions, you can create a dish that’s just as delicious and satisfying. Using a crock pot makes the process even easier, allowing you to set it and forget it while the flavors meld together perfectly.
Here’s what you’ll need to make gluten-free scalloped potatoes in a crock pot:
| Ingredient | Quantity |
|---|---|
| Yukon Gold potatoes | 4-5 medium-sized, thinly sliced |
| Gluten-free all-purpose flour | 3 tablespoons |
| Unsalted butter | 4 tablespoons |
| Garlic cloves | 2, minced |
| Whole milk or heavy cream | 2 cups |
| Shredded cheddar cheese | 1 1/2 cups |
| Salt | 1 teaspoon |
| Black pepper | 1/2 teaspoon |
| Paprika | 1/2 teaspoon |
| Fresh thyme or parsley (optional) | For garnish |
Start by washing and peeling the Yukon Gold potatoes. Thinly slice them using a sharp knife or a mandoline slicer for even thickness. This ensures that the potatoes cook evenly in the crock pot.
In a medium saucepan, melt the butter over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant. Gradually whisk in the gluten-free flour to create a roux. Cook for 2-3 minutes, stirring constantly, to remove the raw flour taste. Slowly pour in the milk or heavy cream, whisking continuously to avoid lumps. Bring the mixture to a gentle simmer and cook until it thickens, about 5 minutes. Stir in 1 cup of shredded cheddar cheese until melted and smooth. Season with salt, pepper, and paprika.
In the crock pot, layer the sliced potatoes and pour the cheese sauce over each layer, ensuring that the potatoes are evenly coated. Repeat the layers until all the potatoes and sauce are used, finishing with a layer of sauce on top.
Cover the crock pot and cook on low for 6-7 hours or on high for 3-4 hours. The potatoes should be tender when pierced with a fork. About 30 minutes before the cooking time is up, sprinkle the remaining 1/2 cup of shredded cheddar cheese on top and let it melt.
Once the potatoes are cooked, garnish with fresh thyme or parsley if desired. Serve hot as a side dish or even as a main course for a comforting meal.
Yes, you can substitute the butter with a dairy-free alternative like margarine or coconut oil, and use a dairy-free milk such as almond or oat milk. For the cheese, opt for a dairy-free shredded cheese.
Absolutely! You can assemble the layers of potatoes and sauce in the crock pot the night before and refrigerate. When you’re ready to cook, simply place the crock pot in the base and start cooking.
These potatoes pair well with roasted chicken, grilled steak, or a simple green salad. They’re also a great addition to holiday meals alongside ham or turkey.
Gluten-free scalloped potatoes made in a crock pot are a game-changer for anyone who loves this classic dish but needs to avoid gluten. With simple ingredients and minimal effort, you can create a creamy, cheesy, and utterly satisfying side dish that’s sure to impress. Whether you’re cooking for a crowd or just treating yourself, this recipe is a must-try. So, grab your crock pot and get ready to enjoy a comforting meal that’s both delicious and gluten-free!
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