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GF Scalloped Potatoes – no gluten!


3 tablespoons unsalted butter

2 ½ tablespoons cornstarch

⅛ teaspoon cayenne pepper

1 ½ cups milk

4 ounces shredded sharp Cheddar cheese

5 medium Idaho potatoes, peeled and thinly sliced

½ cup grated reduced-sodium Parmesan cheese (Optional)

1 pinch paprika, or to taste


1. Line a large microwave- and oven-safe casserole dish with parchment.

2. Place butter in a large microwave-safe bowl. Microwave, uncovered, on high until melted, 30 to 45 seconds. Whisk in cornstarch and cayenne pepper to form a paste. Add milk and whisk until well blended. Microwave on high for 2 minutes. Stir and microwave until thick, another 2 minutes. Stir in Cheddar cheese.

3. Place 1/2 of the potatoes in the prepared casserole dish and spread 1/2 of the sauce over top. Repeat with remaining potatoes and sauce. Sprinkle Parmesan cheese and paprika over top.

4. Microwave, covered, on high for 10 minutes.

5. Meanwhile, preheat the oven to 350 degrees F (175 degrees C).

6. Transfer potatoes to the preheated oven and bake, uncovered, until sauce is bubbly and potatoes are tender, about 20 minutes.


– You can use your favorite cheese in place of Cheddar.

Cooking Time

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins


Nutrition Facts

261 Calories

12g Fat

29g Carbs

11g Protein