These easy, healthier Cheesy Scalloped Potatoes are a classic side dish! This lightened-up version has just the right amount of cheese and baked to perfection!
Cheesy Scalloped Potatoes Recipe
Have you ever have scalloped potatoes? They are made with thinly sliced potatoes (this is the mandolin we recommend), an epic cheese sauce, and then baked to a crispy-topped perfection. So much flavor! This lightened up version is easy to make and so delicious. It’s the perfect side dish for a weekend feast or a holiday celebration.
Ingredients Needed for Scalloped Potatoes
Yukon Gold Potatoes
Arrowroot Starch (this thickens the dish)
Salt and Pepper
Milk (we use Almond Milk)
How to Make Scalloped Potatoes
First you are going to start the sauce for the casserole on the stove. We made our casserole inside an oven-safe skillet to limit the number of dirty dishes. If you don’t have an oven-safe skillet you can cook the this in a regular 8″ baking dish (or one that is a similar size).
To make the cheese sauce you first cook down some onions, then add in some spices along with arrowroot starch. This is what we use to thicken the sauce. Next, whisk in some milk. We use almond milk to keep this a bit healthier, but you can use any milk you typically use. Then, we stir in the cheese.
Once we have our cheese sauce, the potatoes are combined with it and either smoothed over or topped with transferred to a casserole. Top with some additional cheese and bake until the potatoes are fully cooked through and the top is nice and toasty. Garnish with some fresh herbs and serve!
Make Ahead Instructions
The good news is that these scalloped potatoes can be made ahead of time! There are two ways to do this. The first is that the dish can be made entirely up until the point of baking. If you do prep the dish up to the point of baking, store it in the refrigerator for up to 24 hours. You may have to extend the baking time, since it was cold from the refrigerator.
The second way to make this ahead is to bake it entirely, and then reheat before serving. It can be made up to 1 day ahead of time. To re-heat, bake in a preheated oven at 350º until heated through, about 15 minutes.
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Pre-heat the oven to 425 °F. Grease a casserole dish with butter and set aside.
In a dutch oven or large saucepan, melt butter over medium heat. Add onion, salt, pepper, dried thyme and paprika. Cook until onion is translucent and starting to brown, about 5 minutes. Add garlic and whisk in arrowroot for about 3 minutes.
Pour in milk and bring sauce to a boil. Once at a boil, lower heat and let simmer, uncovered, for 8-10 minutes or until the sauce is thick enough to coat the back of a spoon.
Stir in 2 cups cheddar cheese. Lightly salt and pepper potatoes and add them to the sauce. Stir often for 10 minutes, or until potatoes start to soften.
Transfer potato mixture to a greased casserole dish. Top with more cheddar cheese and bake for 30 minutes uncovered.
Top with scallions and parsley or herb of choice and serve warm!
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These Gluten Free Classic Potato Latkes are just like grandma makes them, only made without any refined white flour! They have the classic delicious flavors you want, and I guarantee that nobody will know they are gluten-free!
Classic Gluten Free Latkes Recipe
There is almost nothing better than a crispy classic potato latke. Whether or not you serve yours with sour cream or applesauce, you are going to love this classic version, with straightforward flavor. The only difference here? It’s made with arrowroot starch to keep this gluten-free for those who need it. But don’t worry, nobody will notice the difference. Serve hot and crispy and make extra because these are going to go fast!
Ingredients for Potato Latkes
Salt and Pepper
Oil, for frying
How to Make Gluten Free Latkes?
First start by peeling the potatoes. Then grate the potatoes and the onions into a strainer lined with a cheesecloth and squeeze out as much moisture as possible. Place strained mixture into a large bowl and add in the remaining ingredients.
Place oil into a large pan and heat the oil on medium-high heat.
Once oil is hot, make patties out of the potato mixture (squeeze out even more excess liquid as you make patties) and pan-fry until brown on both sides.
Should take about 3-4 minutes on each side but watch closely to avoid burning. Add more oil as needed.
Serve with applesauce or sour cream and enjoy!
Potato Latke Pro Tips:
Don’t wear a shirt you care about while making these! The oil can spatter.
Make a tiny one to test in case you want to adjust salt for remaining batches.
I keep my strainer near by so I can strain extra liquid as needed.
After grating potatoes, place into a bowl of cold water. This helps bring out some of the starch!
Do I need to peel potatoes for latkes?
Wash and scrub the potatoes if you want to keep the skins on, or peel them!
Can you make gluten free potato latkes ahead of time?
Fry the latkes an hour or two ahead, place them on baking sheets in a single layer, then re-heat them in the oven when ready to serve! They taste best when hot and crispy!
1/2 cup of oil of choice, or enough oil to cover pan to a debt of 1/2 inch (I like avocado oil or extra virgin olive oil)
Peel and grate the potatoes. Grate the onions. Add grated mixture to a fine mesh strainer lined with a cheese cloth and strain as much excess water out as possible. Place strained mixture into a large bowl. Mince garlic and add it to the bowl with the potato and onion.
Add in the eggs, arrowroot flour/starch, salt and pepper. Mix well.
Place 1/2 cup of oil into a large pan and heat the oil on medium-high heat.
Once oil is hot, make patties out of the potato mixture (squeeze out even more excess liquid as you make patties) and pan-fry until brown on both sides. Should take about 3-4 minutes on each side but watch closely to avoid burning.
This Slow Cooker Baked Potato Bar is a delicious and fun DIY meal that is totally customizable. Everyone will love this meal, and it’s simple to put together!
Slow Cooker Baked Potato Bar
We are all about easy and fun meal ideas, and this Baked Potato Bar dinner idea is just about the best there is! Not only is it super easy to make, thanks to making the “baked” potatoes in the slow cooker, but it’s also super delicious and fun for the whole family. Make the perfect baked potatoes right in your slow cooker, grab those toppings and off you go!
And this slow cooker Sweet Potato Bar is perfect for game-day! Such a perfect and simple dish! Get creative with this, and top with all of your favorite toppings!
What do you serve with slow cooker baked potatoes?
The key to setting up a good baked potato bar is to have variety of toppings! And to lighten it up, make a big giant salad to serve alongside the made up baked potato.
How do you bake potatoes for a potato bar?
There are so many options for making the potatoes for the potato bar. In the recipe, I talk about making the potatoes in the slow cooker, which is my favorite way. Check out that for the directions. Or you can roast the potato, or cook them in the instant pot.
To Roast Potatoes:
Pierce about 8 holes in the potato.
Bake in a preheated oven at 400ºF for 50-60 minutes, until cooked through
To Cook in the Instant Pot:
Pierce about 8 holes in the potato and place on a steaming rack and put 1 cup water in the bottom of the Instant Pot liner.
Cook whole potatoes on high pressure for 12 minutes, with a 10 minute natural pressure release.
Prick with a fork then place into your slow cooker.
Sprinkle generously with sea salt and set on high for 4 hours.
At 2 hours, flip the potatoes.
When potatoes are done, slice them in half lengthwise, and squeeze inward, from the ends, so the soft mashed potatoes fill the center.
Top with desired toppings and serve hot.
If not using right away, store in the slow cooker on warm until ready to use.
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Happy Friday, my friends! Since I’m newly working from my home office, breakfast has been a huge part of my morning. Fueling up for the day with a nice mug ‘o coffee and this skillet is just what I need!
For this week’s Healthy Food Friday with American Express I want to share with you an easy new favorite breakfast. Packed with protein, fats, and carbs to fuel you up for a work day or weekend adventure!
This Thanksgiving Leftover Breakfast Hash is the perfect post holiday meal! It uses a mix of sweet and savory leftovers and will be a huge hit. It’s also a breeze to put together.
Thanksgiving Leftover Breakfast Hash
We love non-recipe recipe’s over here, and this is the perfect one. While this Thanksgiving Leftover Breakfast Hash certainly is a recipe, it leaves a lot of room for creativity based off of what you served at your Thanksgiving meal. Using both sweet and savory elements, this hash uses Brussels sprouts, potatoes, turkey and even cranberry sauce to make the ultimate post holiday meal. Plus, we include some other options to use, just in case you don’t have all the components you need to make it!
Top it with a fried egg, or eat it as is. Either way, it’ll be delicious and maybe even better than the actual Thanksgiving dinner.
Ingredients for Thanksgiving Leftover Breakfast Hash
Here is what we included in our leftover hash. We went ahead and offered alternatives for each ingredient, just in case you don’t have all of the suggested ingredients.
Bacon: Start with fresh bacon here!
Onion: Also, fresh. Using some fresh elements gives this a “new” feel to the hash.
Roasted Brussels Sprouts: If you didn’t have roasted Brussels, either use fresh or substitute in another hearty vegetable. Or alternatively you could use something like green beans, though you’d want to wait to add those until the end.
Roasted Potatoes or Sweet Potatoes: If you didn’t have these, go ahead and use fresh potatoes. You must blanch them first. To blanch them, boil them until they are just barely tender. Cook them for a few more minutes in the actual skillet with the other leftovers.
Leftover Turkey Meat: If there is one thing you likely have leftovers of, it’s this! If you didn’t you could substitute in cooked chicken.
Cranberry Sauce: This sweetness really brings the dish all together! If you didn’t have any leftover cranberry sauce, use a fresh apple. Add it to the skillet along with the Brussels sprouts so it can cook all the way through.
Salt and Pepper: Depending on how well seasoned your original food is will dictate how much seasoning you may need to add. Don’t add any until the end.
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