Ingredients:

For the Potatoes:

• 2 pounds Yukon Gold or Russet potatoes, peeled and thinly sliced (about 1/8-inch thick)
• 1 small onion, thinly sliced (optional)
• 2 cups shredded cheddar cheese (or your preferred cheese)
• 2 tablespoons butter, for greasing the baking dish
• Salt and black pepper to taste
• Chopped fresh parsley for garnish (optional)

For the Cheese Sauce:

• 1 1/2 cups milk (any milk of your choice, including dairy-free options)
• 1 cup gluten free chicken broth
• 4 tablespoons butter
• 4 tablespoons gluten free flour (such as rice flour or a gluten free blend)
• 2 cups shredded cheddar cheese (or your preferred cheese)
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried thyme (optional)
• Salt and black pepper to taste

Instructions:

1. Preheat the Oven: Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with butter and set it aside.
2. Prepare the Potatoes: Peel and thinly slice the potatoes and, if desired, thinly slice the onion as well. Use a mandoline slicer or a sharp knife for even slices.
3. Make the Cheese Sauce: In a saucepan over medium heat, melt the 4 tablespoons of butter. Add the gluten free all-purpose flour and whisk continuously for about 2 minutes to create a roux and eliminate the raw taste of the flour.
4. Gradually pour in the chicken broth and milk while whisking continuously. Continue to cook, whisking frequently, until the mixture thickens and comes to a gentle simmer. This should take about 5-7 minutes. Turn heat to low.
5. Stir in 2 cups of shredded cheddar cheese until it’s fully melted and the sauce is smooth. Add the garlic powder, onion powder, dried thyme (if using), and season with salt and black pepper to taste. Remove the saucepan from the heat.
6. Layer the Potatoes: Place a layer of thinly sliced potatoes in the greased baking dish, slightly overlapping each slice. If desired, add a layer of thinly sliced onions and a sprinkle of shredded cheddar cheese. Repeat this process until all the potatoes and onions are used, finishing with a layer of cheese on top.
7. Pour the Cheese Sauce: Pour the prepared cheese sauce evenly over the layered potatoes, ensuring it covers them completely.
8. Bake: Cover the baking dish with aluminum foil and place it in the preheated oven. Bake for 45-55 minutes, or until the potatoes are tender and can be easily pierced with a fork.
9. Finish Under the Broiler: Remove the foil and switch the oven to broil. Place the dish under the broiler for 2-3 minutes, or until the top is golden brown and bubbling. Keep a close eye on it to prevent burning.
10. Garnish and Serve: Remove the scalloped potatoes from the oven and let them cool for a few minutes. Garnish with chopped fresh parsley if desired. Serve hot as a delicious side dish.