My ultimate favorite dish– Scalloped Potatoes!!!! In contrary to most people’s expectations, this traditional Pennsylvania Dutch treat is not made with cheese. That would be Au Gratin to me!
There are various versions in making this, but I always use the “short-cut” method and gluten free, of course!
6 medium potates peeled and tinly sliced
2 Tbsp butter
2 Tbsp GF all-purpose flour
dash of salt
1 Tbsp Worcestershire Sauce
1 1/2 C milk
salt and pepper to season
Pre-heat oven for 375 degrees. Cook potatoes in boiling water for a few minutes until potatoes are slightly firm but can break apart with fork (do not allow the potatoes to get mushy). Drain and set aside. In sauce pan, melt butter on medium-high heat; whisk flour, Worcestershire sauce, and salt until bubbly. reduce heat to medium and whisk in milk until thickened. In a greased casserole, carefully combine potatoes and cream mixture. Bake for about 30 minutes.
Note- Traditionally, there are onions in this recipe. My kids hate onions so I’ve not included onions for some time. However, to add some vegetable variety, I have included sliced tunips that I’ve boiled with the potatoes. My kids really like this dish and they didn’t notice the turnips. The turnips add a different texture element to the casserole.