gluten free and dairy free scalloped potatoes


6 Tablespoons butter
1 cup cornstarch – mix cornstarch with ½
cup rice milk to dissolve and then add to the other milk and butter in saucepan
1 ½ teaspoon salt
¼ teaspoon pepper
4 ½ cups rice milk
9 medium potatoes, sliced
2 medium onions, chopped


  1. Preheat oven to 350
  2. Make white sauce from first five ingredients.
  3. Place potatoes and onions in 9 x 13 inch pan or casserole dish.
  4. Pour white sauce over top. Cover with aluminum foil or lid and bake for 2 ½ hours.
  5. Uncover for the last 1/2 hour.

For 8×8, cut the recipe in half.