Wow! These were so good that I ate them for breakfast the next day & I’m pretty confident you will love them too! I am such a sucker for a good scalloped potato, but gluten generally gives me headaches so I opt to avoid it. Thus, I decided to make a gluten/grain-free version. I also wanted to try to spice things up by using sweet rather than white potatoes. I think you’ll find it tastes just as delicious with a hint more sweetness from the sweet potato.
Gluten Free Scalloped Sweet Potatoes
A new take on the traditional scalloped sweet potato recipe, using grain free flour and sweet potatoes!
Ingredients
- 3 medium sweet potatoes thinly slices
- 1.5 tbsp cassava flour
- 2 tabs butter
- 3/4 cup milk whole milk works best
- 1/4 cup heavy cream
- 1/2 cup shredded Parmesan
- 1/2 cup cheddar cheese
- 1/2 cup cheddar cheese *for topping
- 1 tsp sea salt
- 1 tsp garlic powder
- 1 tsp black pepper
- 1/2 tsp cayenne pepper
Instructions
- Preheat oven to 350 degrees
- Grease a 9×9 baking dish with oil/fat of choice
- Using a mandolin, thinly slice 3 sweet potatoes (cut by hand as thin as possible if no mandolin available)
- In a sauce pan, melt butter and add in flour
- Next, pour in milk and seasonings (salt, pepper, cayenne), whisk together
- Cook sauce on low heat until it begins to thicken, stirring occasionally
- Next, add in 1/2 cup cheddar and 1/2 cup parm (the remaining ½ cup cheddar is for the topping) and continue stirring (at this point, if the sauce becomes too thick, add milk)
- Remove sauce from heat
- Place half of the sliced potatoes in your baking dish and pour half of the sauce over top
- Then, place second layer of potatoes and add remaining sauce over top
- Next, sprinkle final layer of shredded cheese (1/2 cup) and place in oven
- Bake at 350 for 60-75 minutes or until top has browned and potatoes are tenderLet cool and enjoy immediately!
Notes
Cooking times may vary by oven and how crispy/well done you want your potatoes
