Creamy Scalloped Potatoes
This creamy, comforting scalloped potatoes recipe uses Lactaid milk for a delicious, lactose-free side dish perfect for any occasion.
Ingredients
Main Ingredients
- 2 lbs Yukon gold potatoes, thinly sliced
- 2 cups Lactaid whole milk Provides creamy texture without lactose
- 3 tbsp Unsalted butter For sauce base
- 3 tbsp All-purpose flour For thickening sauce
- 2 cloves Garlic, minced
- 1 tsp Salt
- ½ tsp Black pepper
- 1 cup Shredded cheddar cheese (optional) For added richness
- 1 tbsp Fresh thyme or parsley For garnish
Instructions
Preparation
- Preheat your oven to 375°F (190°C) and grease a 9x13-inch baking dish lightly with butter or non-stick spray.
- In a saucepan over medium heat, melt the butter. Add minced garlic and cook for 1 minute.
- Whisk in flour and cook for 2 minutes to form a roux.
- Slowly pour in Lactaid milk while whisking. Continue stirring until smooth and thickened, about 5 minutes.
- Season the sauce with salt and pepper.
Assembly and Baking
- Arrange half the sliced potatoes in the prepared baking dish. Pour half the sauce over them.
- Repeat with the remaining potatoes and sauce.
- If using, sprinkle shredded cheddar between layers for extra richness.
- Cover with foil and bake for 40 minutes. Remove the foil and bake for another 25–30 minutes, until golden and bubbling.
- Let sit for 10 minutes before serving. Garnish with fresh thyme or parsley.
Notes
For best results, slice potatoes evenly and use Lactaid whole milk for rich texture. Can be made vegan by using plant-based milk and vegan butter.