I love scalloped potatoes. I grew up eating them from a box and they were “okay.” Once I started making them at home, though, they were just excellent. These days they find their way onto my meal plan at least once every other week. They are great with ham, chicken, or just about any meat dish. They’re also a wonderful winter comfort food, and so simple to prepare!
This version is gluten-free, and if you swap out butter for coconut oil and milk for coconut or oat milk, it can be dairy-free, too. It’s very customizable to your family’s needs, and we have made it many different ways over the years.
If you want to get a little fancy with it, add the bacon and Romano cheese. You won’t be sorry. 🙂
Recipe Collection: Scalloped Potatoes
- 2 lbs. of potatoes, sliced
- 4 tbsp. butter
- 1/4 c. onion, minced
- 2 tbsp. arrowroot powder
- 2 c. raw milk
- 1/2 tsp. salt
- 1/4 tsp. pepper
- 1/2 cup crumbled bacon (optional)
- 2 – 3 tbsp. Romano cheese (optional)
Step 1: Preheat oven to 350.
Step 2: Layer sliced potatoes in a 9×13 baking dish.
Step 3: Over medium heat, melt butter in a small saucepan. Add onion and saute until soft and translucent.
Step 4: Add arrowroot powder, salt, pepper, and thyme (and bacon, if you’re adding it). Stir to combine.
Step 5: Then, add milk and cook over medium-high heat until the mixture begins to bubble lightly and thickens; stir frequently.
Step 6: As soon as it’s thickened, remove from heat and pour over potatoes. Add cheese on top (if you’re using it). Bake for 45 – 60 minutes, until potatoes are soft.
Serve alongside chicken, ham, or roasted veggies. Get creative with it!