Dairy-Free Scalloped Potatoes Recipe (Gluten-Free) (2024)

FAQs

What can I substitute for milk in boxed scalloped potatoes? ›

If your household has to go dairy-free, there's no reason to skip this favorite dish as the milk and cheese can easily be substituted. Some recipes use chicken broth or water while others use non-dairy alternatives like soy or almond milk.

A generous family sized serving of a dinner classic! Guaranteed trans fat and gluten free.

Some scalloped potato recipes use a flour-thickened roux for the sauce, but I prefer using the traditional method of simply using cream. It's easier, faster, and naturally gluten-free! (It's the easiest way to make gluten-free scalloped potatoes with NO flour.)

The best way to prevent curdling in scalloped potatoes is to start with high starch potatoes, such as Russets, that will help to thicken the sauce, use very fresh cream or half-and-half rather than whole or low-fat milk, and thicken the cream with flour or corn starch to make a sauce rather than topping the ingredients ...

Idahoan brand makes boxed scalloped potatoes that are naturally gluten-free. What is the difference between scalloped or au gratin potatoes?

Cream cheese is gluten-free. Feta cheese is gluten-free. Goat cheese is gluten-free. Mozzarella cheese is gluten-free.

Kraft (the company that makes Velveeta) has a trusted policy to disclose any allergens on their nutrition label and there are no warning that indicate that Velveeta cheese contains any gluten ingredients. Furthermore, the gluten-free and celiac community is in agreement that Velveeta should be considered gluten-free.

Yes, potatoes don't contain gluten and are therefore gluten-free.

Is butter gluten-free? ›

The short answer is that butter is naturally gluten-free, but there are some situations where you need to be careful. Any butter that has added flavorings could potentially contain some gluten. Plain butter is a safe bet, but if you're trying a new brand, it's always a good idea to check the label.

High heat will cause the milk to curdle. Use milk or cream with higher fat content. Whole milk, half-and-half, or cream and full-fat cheeses are necessary. Skim milk and reduced-fat products will not be your friend in this dish.

But it can be frustrating when the creamy sauce and cheese separate or look curdled. The good news is that the dish tastes just fine, even when it looks a little strange. The curdling is caused by high heat, which is hard to avoid in an oven. So to keep the sauce together, tackle it before the dish goes in the oven.

Milk curdling is also tied to how much fat your dairy contains. If you are baking scalloped potatoes, you need to go all in and use whole milk, cream, or half-and-half; anything less, and your taste buds will be experiencing lumps and bumps.

You can replace the milk called for in mashed potatoes, including instant mashed potatoes, with more water or something tastier like stock. I decided to opt for the most flavor and use chicken stock or vegetable stock. Homemade stock is ideal. Bullion cubes, bullion powder, or store-bought stock will work too.

Water actually works perfectly well as a milk substitute in mac and cheese. It adds all the liquid you need, though it doesn't have the creaminess or flavor that other substitutes add. However, if you add a little pasta water, instead of plain tap water, to your cheese sauce, you might get better results.

Mix one cup of water with 1 ½ teaspoons melted butter. Water can be used in most recipes that call for milk. According to the USDA, 88 percent of the volume of milk is water.

Most mayo is dairy-free

Instead, most commercial brands of mayo are made using a mix of spices, egg yolks, and lemon juice or vinegar. Therefore, most forms of mayo are suitable for those following a dairy-free diet. Most types of mayo do not contain milk and are not considered dairy products.