Scalloped Potatoes

Scalloped Potatoes

Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 6


  • 4 cups red potatotes thinly sliced
  • 3 tbsp butter or alternative
  • 1 medium onion diced
  • 2 cloves garlic crushed
  • 3 tbsp flour gluten free if needed
  • 1 tsp salt
  • 1/2 tsp ground black pepper
  • 1/2 cup low sodium chicken broth or vegetable broth
  • 1 13.5oz can full fat coconut milk
  • 2 cups diced ham optional
  • 2 cups shredded cheese of choice optional


  1. Pre-heat oven to 375 degrees

  2. In a medium saucepan over medium high heat, melt butter.

  3. Once butter is melted, add onions and saute until soft and translucent (5-10 minutes.)

  4. Stir in garlic and cook for 1 minute.

  5. Stir in flour, salt and pepper. Cook for 1 minute stirring continuously.

  6. De-glaze by pouring in the broth, scraping the bottom of the pan and stirring.

  7. Mix in coconut milk and let the sauce come to a soft boil. Reduce heat to low and let simmer for 3-5 minutes until thickened, stirring often. Remove from heat.

  8. In a 8X8 baking dish, spread a thin layer of sauce. Lay potatoes on top and layer with ham, cheese and more sauce. Repeat until all the potatoes are in the dish. Finish with a layer of sauce and sprinkle with cheese.

  9. Bake, covered for 30 minutes. Remove cover and continue baking for an additional 20-30 minutes, until potatoes are soft and cheese is golden brown.

Recipe Notes

Packing Tips:

Place in a container with a twist top or snap lid.

Keep cold.

Heating Tips:

Warm, covered, in an oven safe dish in the airplane oven for 20 minutes.

Warm, covered, over medium heat in a mini-skillet in the hotel room.