Easy Low-FODMAP Cheesy Scalloped Potatoes; Gluten-free, Vegetarian

Low-FODMAP Scalloped Potatoes.  You probably thought you couldn’t enjoy this AMAZING, creamy and delicious potato dish on the low-FODMAP diet.

YOU CAN.

Layers of buttery and cheesy potatoes with crisp edges and delicious flavors.

Everyone’s favorite side dish at any event.

Try it over the holidays, or even on a weeknight.  This is perfect as a Sunday game snack or Super Bowl party casserole.

Leftovers are delicious too!

Note: The low-FODMAP diet is NOT a lactose-free diet.  Foods like butter and cheese have low enough levels of lactose that you are able to enjoy these fairly freely.  Just be aware that fat can be a gut irritant and flare up IBS as well.  If you have trouble digesting high-fat meals, then adjust your consumption to your personal tolerance.

You may also love my:

• Low-FODMAP Parsnip Potato Mash with Crisped Sage
• Low-FODMAP Taco Stuffed Baked Potatoes
• Low-FODMAP Savory Stuffing
• Low-FODMAP Sheet Pan Broccoli, Cheese and Rice Casserole
• Low-FODMAP Creamy Thyme Mashed Potatoes
• Low-FODMAP Smashed Salt and Vinegar Potatoes

Or check out over 475 more low-FODMAP recipes on the blog!  IBS-friendly.

Be healthy and happy,

Rachel Pauls, MD

P.S. You should see my COOKBOOK for over 100 low-FODMAP recipes, low-FODMAP Meal Plan, FODMAP Tips and everything you need!!  It’s the BEST!

Although this recipe has not been lab tested, a single serving should be low-FODMAP based on the ingredients **using available FODMAP data at time of posting.  However, adjust to your personal tolerance if high fat food triggers your IBS.

Serves: 6

Prep + Cook time: 20 min

Bake time: 1 hour to 1 hour 15 min

Total time: 1 hour 20 min to 1 hour 35 min

Bake 350F

Ingredients

• 4 cups (about 2 lbs) thinly sliced Yukon Gold or Russet potatoes
  • I used a food processor to slice them about 1/8 inch thick
• 2 tablespoons unsalted butter
• 1 teaspoon onion infused oil
• 2 teaspoons garlic infused oil
  • You CAN have garlic and onion on the low-FODMAP diet in the form of INFUSED OILS! The oils do not absorb the FODMAP carbohydrates so they are fine to consume. See here for more details!
• 3 tablespoons low-FODMAP, gluten-free rice flour, potato flour or all-purpose LF flour
• 1 & 1/2 cups low-FODMAP milk (such as lactose-free or almond milk)
  • I used lactose-free whole milk
• 1 teaspoon salt, plus to taste
• 1/2 teaspoon black pepper
• 1/8 teaspoon cayenne pepper (optional)
• 1 & 1/2 cups (120g) grated sharp cheddar cheese; divided into 1 cup and 1/2 cup
  • If you buy prepackaged shredded cheese, check ingredients to ensure no onion or garlic are added
• Paprika, for sprinkling
• Fresh parsley and green scallion tips, for garnish
  • If you want even more scallion flavor, mix some of the tips into the cheese sauce when simmering
• Baking spray or vegetable shortening for greasing

Directions

• Preheat oven to 350 F and grease a large 1.5 quart casserole dish (different dimensions will work, but approximately 8 x 8, 9 bx 9 or 10 by 7)
• Place a saucepan over low heat, and melt butter with infused oils
• Stir in the low-FODMAP, GF flour, then whisk in the milk, and add the salt, pepper and cayenne (if using)
• Cook on medium low until smooth and lightly simmering, stirring occasionally (about 3-4 minutes).  Sauce will thicken
• Remove from heat and stir in 1 cup of your shredded cheddar cheese
• In your prepared casserole dish, place half the sliced potatoes. Pour half the cheese sauce over these, then layer the rest of the potatoes and then the rest of the cheese sauce
  • The sauce will get thick with time, so do this part quickly
• Sprinkle with the leftover cheese and paprika
• Bake, uncovered, for 60-75 minutes at 350°F or until potatoes are tender
  • You may need to extend the baking time depending on your oven
• Taste, and add salt to your preference
• Serve immediately, garnished with scallion tips and parsley