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Scalloped Potatoes

Scalloped Potatoes


  • 5-6 cups thinly sliced potatoes
  • 3 Tbsp butter
  • 3 Tbsp brown rice flour
  • 1 1/2 cups So Delicious Coconut Milk or Almond Milk
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1 heaping tsp minced garlic
  • 1 cup shredded cheddar cheese
  • 1/4 cup unsalted chicken stock


  1. Preheat oven to 350 degrees and grease a baking pan.
  2. Melt the butter in a sauce pan and add the brown rice flour slowly, whisking the entire time.
  3. Slowly add the milk, continuously whisking.
  4. Add minced garlic, salt & pepper. Bring to a boil.
  5. Remove from heat and add chicken stock and cheddar cheese, whisk until smooth.
  6. Layer half of the potatoes in the baking dish, pour half of the cheese sauce over potatoes. Repeat with other half.
  7. Sprinkle an additional handful of cheese on top and add some parsley (both optional).
  8. Bake uncovered for one hour.

scalloped potatoes1 scalloped potatoes2 scalloped potatoes3

The original recipe can be found here.