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Vintage Betty Crocker Gluten-Free Scalloped Potatoes

Vintage Betty Crocker Gluten-Free Scalloped Potatoes

Make a delicious dish of gluten-free scalloped potatoes using Russet Potatoes or Yukon Gold Potatoes and GF All-Purpose Flour.

Author: Mommy Hates Cooking

Meal Type: Vegetarian

Cuisine: American

Difficulty: EASY

Prep. Time: 10 minutes

Cook Time: 1 hour 15 minutes

Total Time: 1 hour 25 minutes

Servings: 8 serving

Calories: 345 kcal per serving

Ingredients

  • 2 Pounds - Potatoes
  • 3 Tbsps - Butter
  • 3 Tbsps - Gluten Free All Purpose Flour or Regular Flour
  • Salt and Pepper
  • 2 ½ Cups - Milk
  • ¼ Cups - Onion
  • 2 Cups - Cheddar Cheese

Instructions

  1. Preheat oven to 350°F.
  2. Begin by slicing the potatoes into thin slices, you will need about 4 cups.
  3. In a small saucepan, melt the butter. Keeping it on low heat, whisk in the flour, salt, and pepper. Continue cooking on low heat and stirring until smooth and bubbly.
  4. Remove from heat and stir in the milk. Place back on the heat and bring to a boil then stir for a minute.
  5. Using a 9x13 pan, place one layer of potatoes in then top with half the onion, 1 cup cheese, and 1/3 white sauce. Add another layer of potatoes and top with the remaining onion, cheese, and sauce.
  6. Cover this and bake for 30 minutes at 350°F.
  7. Then, uncover and bake for an additional 45-60 minutes or until the potatoes are soft.
  8. Let cool for 5 minutes before serving.

Nutrition

Energy: 345 kcal | Total Fat: 20 g | Saturated: 10 g | Trans: 0 g | Unsaturated: 0 g | Cholesterol: 49 mg | Total Carbs: 30 g | Fiber: 2 g | Sugars: 6 g | Proteins: 11 g | Sodium: 680 mg | Polyunsaturated: 2 g | Monounsaturated: 5 g

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