A creamy potato indulgence that graces our tables around the holiday season. With no addition of flour, this recipe is gluten-free ––the starch from the potatoes helps thicken up the cheesy onion sauce we all know and love.
2 cups milk, your choice
2 lbs (900 g) russet potatoes, about 3 large
- Preheat oven to 350° F.
- In a large microwaveable bowl, whisk seasoning with milk. Microwave, uncovered, on high for 5 min, whisking halfway through. It should have thickened. Set aside.
- Peel and thinly slice potatoes. Spread 1⁄3 in Multipurpose Steamer or oiled 9" x 9" casserole dish. Pour 1⁄3 of the prepared sauce on top. Continue with two more layers, ending with the remaining sauce on top.
- Bake, covered, 40 min. Uncover and bake 35–40 min or until sauce is bubbling and potatoes are fork tender.
For scalloped potatoes au gratin, top with 1 cup grated cheddar cheese before baking.
To thinly slice potatoes, use 4-in-1 Mandoline fitted with the 1.5 mm slicer blade.