Low FODMAP Lactose-Free Scalloped Potatoes
Creamy layered potatoes baked with lactose-free cream and milk, seasoned with salt, pepper, and optional nutmeg. This gluten-free side dish uses a mandoline slicer for even cooking and bakes uncovered at 150C for 85 minutes. Dairy-free substitutions available.
Ingredients
- 5 large peeled potatoes (Yukon Gold or russet)
- 1 cup (250ml) lactose-free creamregular heavy cream1:1Note: removes low-lactose attribute
- 1 cup (250ml) full-fat milk
- 1 tsp butterlactose-free butter1:1Note: maintains dairy-free statusFull guide →
- salt(optional)
- black pepper(optional)
- nutmeg, pinch(optional)fresh thyme or rosemarypinchconfidence:5Full guide →
Instructions
- 1
Preheat oven to 300°F.
- 2
Wash, dry, and peel potatoes.
- 3
Slice potatoes thinly using a mandoline slicer or knife, ensuring uniform thickness.
- 4
Mix lactose-free cream and milk together in a bowl.
- 5
Coat baking dish with butter.
- 6
Add 1/4 cup cream mixture to dish and arrange a single layer of potatoes.
- 7
Season potatoes with salt, black pepper, and nutmeg or herb of choice.
- 8
Layer remaining potatoes and cream mixture alternately, seasoning each layer, until dish is full or potatoes are used.
- 9
Bake uncovered for 1 hour and 25 minutes.
- 10
If potatoes brown too early, cover with aluminum foil.
- 11
Remove from oven and let cool before serving.
Tips
Use a mandoline slicer for uniform potato thickness to ensure even cooking.
If substituting with 2 cups lactose-free half and half instead of separate cream and milk, maintain total liquid volume.
Cover with aluminum foil if browning too quickly to prevent over-browning.
Good to Know
Cover and refrigerate up to 3 days. Reheat gently to avoid texture degradation.
Assemble dish through step 8 (before baking), cover, and refrigerate up to 12 hours. Bake when ready, adding 5-10 minutes to cooking time if starting from cold.
Serve as a side dish warm, after cooling slightly. Pairs well with grilled meats or roasted vegetables.
Common Mistakes
Do not skip uniform slicing to avoid uneven cooking and raw or mushy potato sections.
Do not use full-fat regular dairy if strict low-FODMAP protocol required; lactose-free products essential.
Do not skip cooling before serving to avoid burns and to allow cream to set.