Gluten Free Scalloped Potatoes Microwaved

With the holidays approaching, I thought I would make a few easier, or at least faster, recipes for that busy time of year. No one enjoys scalloped potatoes more than we do (me and the hubby), but we don’t eat them often, not only because they’re loaded with calories and fat, but because they just take so long to bake. I was having a craving for them recently, and with not much time left to make them, I had to experiment on whether or not microwaving them would work. Sure enough, it did! They turned out perfectly! So, when you’re having a craving for scalloped potatoes, consider this recipe. I’m sure you’ll enjoy it as much as we did.

Microwaved Scalloped Potatoes

51

Yield: Serves 4

Microwaved Scalloped Potatoes

In a hurry, but can't wait over an hour for scalloped potatoes to bake? Microwave them in just 20 minutes!

Ingredients:

  • 2 Tablespoons butter
  • 2 Tablespoons gluten-free all-purpose flour (Namaste)
  • 1 1/4 non-fat milk
  • 1/4 cup whipping cream* (not heavy)
  • 1/4 cup chopped onion
  • 1 3/4 cup cheddar cheese, shredded (not packed)
  • 3 potatoes, peeled and thinly sliced, not rinsed
  • Salt and pepper, to taste

Instructions:

  1. In a 4 cup measuring cup or bowl, add butter; microwave just until melted.
  2. Add flour, whisk well; add milk and onions; whisk again; microwave for 90 seconds on high.
  3. Add cheese; stir; microwave for about 1 minute, or until most of the cheese melts.
  4. Add half of the potatoes to a casserole dish; salt and pepper; pour half of the cheese mixture on top of the potatoes; add the other half of potatoes; salt and pepper; pour the other half of the cheese mixture on top.
  5. Microwave on high for approximately 20 minutes, with the lid of the casserole dish slightly opened. Allow to cool at least 10 minutes before serving.

Tips

For Those Intolerant to Corn, Soy, Sugar, or Chemicals:

Whipping contains carrageenan which may be either derived from corn or soy. Diglycerides may contain a small amount of glucose and other chemicals. If one of these items describes you, use whole milk instead of non-fat milk and whipping cream if you are allergic to either.

Though these were excellent, you may reduce the cheese to as low as 1 cup.

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