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.
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.
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.
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.
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.
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.
Why won't my potatoes soften?
Which potatoes are best for scalloped potatoes?
Why are my potatoes watery?
Slice your potatoes about 1/8 inch thick.
Red, russet, and Yukon potatoes all work well for this recipe.
I like to use raw white cheddar cheese for this recipe (about one cup, or to your liking). Parmesan is also a nice mix-in!
See this video for instructions on how to make the 'cream' sauce if you need help.
Other potato recipes
Creamy Scalloped Potatoes (No Flour, No Milk)
- ¾ cup water
- 2 sweet yellow onions sliced thin (about 25-30 ounces total)
- 2 garlic cloves roughly chopped
- pinch red pepper flakes
- ½ teaspoon dried thyme
- 1 bay leaf
- ½ 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
- Combine water, onions, garlic, spices, and salt in a large saute pan (one that has a fitted lid). Cover and simmer everything for 20 minutes until the onions are very soft. Stir the mixture intermittently.
- Preheat the oven to 400 degrees.
- Remove the bay leaf from the onion pan.
- Blend the onion mixture with the olive oil until smooth. You may need a splash more water, depending on how much evaporated during the cooking process, but it should be fairly thick.
- In a large bowl, gently toss the sliced potatoes with the onion sauce.
- Pour the potatoes into a well-oiled 9-inch baking dish. Arrange them to lay flat in the dish as best you can.
- Top the potatoes with as much or little (or no) cheese as you like.
- Cover the dish with foil or a fitted lid and bake for 60-70 minutes, until potatoes are fork tender.
- Uncover and bake for another 10-15 minutes until the top is bubbly and golden.
- Cool a bit and serve with a sprinkle of fresh parsley!
If you have a chance to try this recipe, please leave a star rating and a comment below letting me know how you liked it!