Amish Scalloped Potatoes Recipe (Gluten-free)
These easy-to-make creamy and savory scalloped potatoes are a perfect side dish for many meals.
Ingredients
- 5 large potatoes
- 1/4 c. melted butter (1/2 stick), lightly browned
- 1/2 c. heavy cream
- 1 - 1 1/2 c. sour cream
- 1 Tbsp. minced onion flakes
- 1 tsp. garlic salt
- 1/2 tsp. salt
- 1/2 tsp. black pepper
- 1/2 tsp. paprika
- 1 1/2 c. shredded cheddar cheese
Instructions
- Rinse and place whole potatoes in a large pot, almost covered in water. Bring to boil and cook over medium-low heat for about 30 - 35 minutes or until fork-tender. (Don't cook till mushy soft. You want firm potatoes, so only cook until you can easily pierce them with a fork.)5 large potatoes
- Pour off the hot water, and cover the potatoes with ice water.
- Peel the potatoes (using a knife the peels scrape off easily). Cool potatoes completely.
- Melt the butter and allow it to cook until lightly browned. Cool slightly.1/4 c. melted butter (1/2 stick), lightly browned
- Add the cream, sour cream, and seasonings to the melted butter. Stir until creamy. Add shredded cheese and combine.1 - 1 1/2 c. sour cream, 1/2 c. heavy cream, 1 Tbsp. minced onion flakes, 1 tsp. garlic salt, 1/2 tsp. salt, 1/2 tsp. black pepper, 1/2 tsp. paprika, 1 1/2 c. shredded cheddar cheese
- Cut or dice the potatoes however desired. *see instructions above
- Place the cut potatoes into a buttered 9 x 9" baking pan. Pour the creamy sauce over the top, or layer it with the potatoes.
- Cover and bake at 350° for 30 minutes. Remove the cover and continue baking for another 10 -15 minutes or until heated through. (If your dish is refrigerator cold it may require a few additional minutes.) Stir and serve.
- Leftovers can be stored in the refrigerator for up to 5 days. Reheat in the microwave or the oven at 300°.
Notes
If preferred, you can layer the sauce with the potatoes instead of pouring it all on top.
Use any cheese you like, my mom often used Velveeta (cut into little cubes).
Variations: You can adjust the amount of sour cream and cheese, according to how creamy you like your potatoes. Replace the heavy cream with a can of cream of chicken. Or, if you like the sauce a little thinner, substitute 1/2 cup of sour cream for 1/2 cup of milk.
Add cubed ham chunks to make scalloped potatoes and ham. Layer the ham with the potatoes and sauce.
Optional: Garnish the top of your dish with chopped garden-fresh herbs before serving.
Another option: A very quick and easy way to make these scalloped potatoes is to buy hash brown potatoes. Fill a 9 x 9" baking dish with frozen hash browns and set it in the refrigerator to thaw overnight. Pour the sauce over the top and bake as directed.
This is a great dish to take to a potluck meal. Double the recipe and fill a 9x13" dish.
Nutrition
Serving: 1servingCalories: 466kcalCarbohydrates: 39gProtein: 15gFat: 29gSaturated Fat: 18gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 87mgSodium: 649mgPotassium: 981mgFiber: 5gSugar: 3gVitamin A: 931IUVitamin C: 42mgCalcium: 354mgIron: 2mg
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