Name: Creamy Scalloped Potatoes (No Flour, No Milk)
Prep time: 15 min
Cook time: 75 min
Total time: 90 min
Ingredients: 3/4 cup water; 2 sweet yellow onions (sliced thin (about 25-30 ounces total)); 2 garlic cloves (roughly chopped); pinch red pepper flakes; 1/2 teaspoon dried thyme; 1 bay leaf; 1/2 teaspoon sea salt; 2 Tablespoons olive oil; 2 pounds potatoes (we like red, but russet and Yukon work as well!) (sliced thin); 1 cup cheese (optional (see Notes)); fresh parsley (for sprinkling)

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These Creamy Scalloped Potatoes make a fabulous side dish for Thanksgiving or Easter. They're also allergy-friendly in that there's NO flour or milk needed! The potatoes are mixed in a delicious, vegetable-based cream sauce that is good enough to slurp by itself.

Sliced potatoes in a creamy sauce on a white plate.

This dish has become a regular for us over the years.

It is Jade's favorite potato casserole, which is fitting considering I initially made it for her allergies.

In lieu of the roux that often accompanies scalloped potatoes, I've employed my Onion 'Cream' Sauce!

Why we love this recipe

Allergy-friendly - This is grain-free, gluten-free, egg-free, nut-free, and milk-free. We like to top it with cheese, which is technically milk, I know, but it can easily be made without it.

Tastes delicious! - The taste of the creamed onions is so uniquely scrumptious, I've even considered making the sauce a soup!

Makes a great side dish - As with most potato dishes, these scalloped potatoes pair well with just about any main meat entree, including, ham, turkey, and roast chicken.

Ingredients needed

Potatoes, onions, garlic, and spices laid out on a wood table.

Sweet yellow onions - This is the base of the 'cream' sauce. Sweet onions are best! Yellow onions will work in a pinch, but, again, sweet are best!

Garlic, thyme, red pepper flakes, bay leaf, salt - All of these contribute to seasoning and flavor. Add red pepper flakes as you desire for heat. I generally add about 1/4 teaspoon.

Water - This is the base for softening the onions. You may need a little more when blending, depending on how much evaporated during cooking.

Olive oil - This provides richness to the sauce. Don't saute the onions in the oil, it is to be added during the blending process.

Red potatoes - I've tried this recipe with russet and Yukon potatoes as well, but red is actually our favorite! Russet potatoes would grab second place.

Close-up of potato casserole on a white plate.

How to make creamy scalloped potatoes

Begin by making the sauce! Slice the onions thinly into half moons and add them (along with the water, garlic, thyme, red pepper flakes, sea salt, and bay leaf) to a saute pan with a fitted lid.

Cook the onions until soft and practically mushy.

Sliced onions in a steel saute pan with thyme and red pepper flakes on top.

Blend the resulting onion mixture with the olive oil until smooth and creamy.

Slice the potatoes thinly. They will cook faster if they are all about 1/8 inch thick.

Mix the potatoes with the onion 'cream' sauce and layer in an 8 x 8 inch or 9 x 9 inch baking pan.

Sliced red potatoes on a black cutting board.

Sliced potatoes and cream sauce in a white casserole dish.

Top with cheese, if desired.

Bake the casserole for 60-70 minutes, or until potatoes are fork tender.

Bake for another 10-15 minutes to melt and brown the cheese.

FAQs

Why won't my potatoes soften?

It's important to keep either a fitted lid or aluminum foil on top of the casserole dish, as this holds in moisture and steam, allowing the potatoes to soften and cook thoroughly. You can also rotate your baking dish halfway through the cooking process, as some ovens are hotter on one side.

Which potatoes are best for scalloped potatoes?

Traditionally, a starchier potato, such as russet or Yukon, are the best fit. We like to use red potatoes for this recipe, as we just enjoy the taste more!

Why are my potatoes watery?

If you purchase pre-sliced potatoes or soak them in water, this can contribute to excess water. This is also a more common problem when using a roux. I've not had any trouble with the potatoes being watery using my onion 'cream' sauce.