Low FODMAP Scalloped Potatoes Recipe

This creamy, tender Low FODMAP Scalloped Potatoes recipe is made with lactose-free dairy and fresh herbs, ready in just over an hour. The dish transforms in the oven as the rich sauce bubbles up around the edges and creates a stunning golden-brown crust. I honestly prefer this version over the traditional one because the infused flavors are perfectly balanced without being overpowering.

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Why This Low FODMAP Version Works

When I first started cooking for a sensitive stomach, I assumed comfort foods like scalloped potatoes were off the table. The mistake I made was thinking I had to use thin plant-based milks that turned the sauce watery and bland. I quickly learned that using lactose-free whole milk and heavy cream keeps that luxurious, velvety texture essential to the dish, while garlic-infused oil provides all the savory depth without the FODMAPs.

Another surprise was realizing that classic thickening methods, like making a roux with wheat flour, aren’t actually necessary for a great gratin. The natural starches from the potatoes do most of the work if you handle them correctly. By simmering the potatoes briefly in the cream mixture or layering them raw without rinsing, the sauce naturally thickens into a rich coating that rivals any restaurant side dish.

Low FODMAP Scalloped Potatoes Ingredients

• 2.5 lbs Yukon Gold or Russet potatoes: Peeled and sliced 1/8-inch thick. Yukon Golds are creamier and hold their shape well, while Russets break down slightly to thicken the sauce.
• 1.5 cups Lactose-Free Heavy Cream: Provides the rich fat content needed for a silky sauce.
• 1 cup Lactose-Free Whole Milk: Balances the heavy cream so the dish isn’t too greasy.
• 2 tbsp Garlic-Infused Olive Oil: This is the secret to getting garlic flavor without the fructans found in garlic cloves.
• 2 tbsp Unsalted Butter: For dotting the top and adding richness.
• 1 tsp Fresh Thyme leaves: Dried thyme works too, but use half the amount.
• 1/4 tsp Ground Nutmeg: A classic addition to cream sauces that adds subtle warmth.
• 1.5 tsp Kosher Salt: Crucial for seasoning the potatoes thoroughly.
• 1/2 tsp Black Pepper: Freshly cracked is best.
• 4 oz Gruyère or Sharp Cheddar Cheese (Optional): Grated. Hard cheeses like these are naturally low in lactose and safe for most people on a low FODMAP diet.

How To Make Low FODMAP Scalloped Potatoes

1. Prep the Oven and Dish: Preheat your oven to 375°F (190°C). Grease a 9×13 inch baking dish or a 2-quart oval casserole dish with a little butter or oil.
2. Slice the Potatoes: Peel your potatoes and slice them into uniform 1/8-inch rounds. A mandoline slicer is the best tool for this to ensure even cooking, but a sharp knife works if you take your time. Do not rinse the slices in water; you need the starch.
3. Simmer the Cream Mixture: In a medium saucepan or pot, combine the lactose-free heavy cream, lactose-free milk, garlic-infused oil, thyme, nutmeg, salt, and pepper. Heat over medium until it just begins to simmer, then remove from heat.
4. Layer the Dish: Arrange half of the potato slices in the prepared baking dish in an overlapping shingle pattern. Pour half of the warm cream mixture over the potatoes. Repeat with the remaining potatoes and cream.
5. Bake Covered: Cover the dish tightly with aluminum foil. Bake for 40 minutes. This steam-cooks the potatoes so they become tender without the top burning.
6. Bake Uncovered: Remove the foil. If using cheese, sprinkle it evenly over the top now. Dot with small pieces of butter. Bake uncovered for another 25-30 minutes until the potatoes are fork-tender and the top is bubbly and golden brown.
7. Rest Before Serving: This is the most important step. Let the dish sit on the counter for at least 15-20 minutes before cutting. This allows the sauce to set and thicken; if you cut it immediately, it will be runny.

Recipe Tips

• Don’t rinse the potatoes: Unlike french fries, you want the surface starch on these slices. That starch mixes with the cream to thicken the sauce naturally as it bakes.
• Check your cream ingredients: While heavy cream is low FODMAP in small servings, some brands add gums or high-fructose corn syrup. Look for pure cream or specific lactose-free brands to be safe.
• Slice evenly: If some slices are thick and others thin, you’ll end up with a mix of mushy and crunchy potatoes. Uniformity is key for that perfect bite.
• Test for doneness: Insert a paring knife into the center of the dish. It should slide through the potatoes with zero resistance. If it feels firm, bake for another 10 minutes.

What To Serve With Scalloped Potatoes

These rich potatoes are the perfect partner for a simple roast chicken or a seared steak, as the creamy sauce balances the lean protein. They also work beautifully alongside a holiday glazed ham or roast turkey breast. To cut through the richness, serve a crisp green salad with a lemon vinaigrette or steamed green beans.

How To Store

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently in the oven at 350°F covered with foil to prevent drying out, or microwave individual portions. Freezing is not recommended as the cream sauce tends to separate and become grainy upon thawing.

FAQs

• Can I use almond milk instead of lactose-free milk?
  Yes, but the sauce will be much thinner and less rich. If you do this, I recommend whisking a tablespoon of cornstarch into the cold almond milk before heating it to help it thicken.
• Is cheese low FODMAP?
  Yes, most hard, aged cheeses like Cheddar, Parmesan, and Gruyère are very low in lactose and generally considered low FODMAP. Avoid soft, fresh cheeses like ricotta unless they are labeled lactose-free.
• Why is my sauce runny?
  This usually happens if the potatoes were rinsed, removing the starch, or if the dish didn’t rest long enough after baking. The sauce thickens significantly as it cools from piping hot to warm.

Nutrition

• Calories: 340
• Total Fat: 22g
• Saturated Fat: 13g
• Cholesterol: 70mg
• Sodium: 640mg
• Total Carbohydrate: 32g
• Protein: 6g

Try More Recipes:

• Low FODMAP Roasted Green Beans Recipe
• Low FODMAP Spanakopita Recipe
• Low FODMAP Stuffed Bell Peppers Recipe