Oven-baked, silky layers in 1 pan (make-ahead friendly for holidays & parties)
Tender potato stacks in a glossy, garlicky cream sauce—classic comfort without the lactose.
Why You’ll Love It
- Scalloped Potatoes + creamy finish using Lactaid milk that stays smooth—no curdling. (Scalloped Potatoes)
- Holiday workhorse: Reliable Thanksgiving Dinner and Holiday Recipes side; easy to scale. (Dinner Sides / Thanksgiving Recipes)
- Make-ahead plan: Par-bake then finish day-of for stress-free serving.
- Flavor options for a crowd: “Fiesta” jalapeño-cheddar or herb-Parmesan for Good Eats.
- Kid-approved texture: Soft slices, light garlic, optional cheese.
Ingredients (notes only)
Potatoes & Aromatics
- Yukon Golds (or russets): Yukon = creamier, russets = starchier/thicker sauce.
- Onion + garlic: Sweet base; mince to keep sauce smooth.
- Fresh thyme + pinch nutmeg: Savory balance without heaviness.
Sauce (lactose-free)
- Butter (or lactose-free butter), flour for a light roux (or cornstarch slurry for gluten-free).
- Lactaid 2% milk + low-sodium broth: silky, pourable cream.
- Salt/pepper: Season boldly—potatoes mute flavor.
Optional Cheese
- Lactose-free cheddar or Gruyère (many aged cheddars are naturally lactose-free). Parmesan for browning.
Finish
- Chopped parsley/chives; lemon zest for brightness.
Step-by-Step (6–8 concise steps)
- Prep: Heat oven 375°F/190°C. Grease a 9×13-in (3-qt) dish. Slice potatoes ⅛ in (3 mm); keep submerged in cold water, then pat dry.
- Roux: Melt 3 Tbsp butter in saucepan; sauté 1 small minced onion 3–4 min. Stir in 3 Tbsp flour 1 min.
- Sauce: Whisk in 3 cups Lactaid milk + 1 cup broth, 3 minced garlic, 1 tsp salt, ½ tsp pepper, ½ tsp thyme, pinch nutmeg. Simmer gently 3–5 min to nappe (don’t boil).
- Layer: Shingle half the potatoes in dish, season lightly. Pour over half the sauce. Repeat. Top with ¾ cup lactose-free cheddar if using.
- Bake covered: Tightly foil; bake 40–45 min until potatoes are mostly tender.
- Uncover & brown: Remove foil; sprinkle ¼ cup Parmesan (optional). Bake 20–25 min more until bubbling and golden and a knife slides through easily (target potato center ≈205°F/96°C).
- Rest: Stand 10–15 min to set for clean slices.
- Finish: Garnish with parsley/chives; zest lemon lightly if desired.
Pro Tips
- Warm dairy, gentle simmer: Keeps Lactaid smooth—avoid a rolling boil.
- Even slices = even bake: Use a mandoline (gloves!) for ⅛-inch slices.
- Season in layers: A pinch of salt/pepper on each potato layer = brighter flavor.
- Make-ahead: Par-bake covered 40–45 min; cool, cover, refrigerate up to 48 h. Day-of: add cheese/topping, bake 20–30 min uncovered to finish and brown.
Variations (mapped to interests)
- Fiesta Party Scalloped Potatoes: Stir 1–2 roasted jalapeños, ½ tsp chili powder, and 1 cup pepper-jack (lactose-free) into top layer; finish with cilantro. (Fiesta Party)
- Herb-Parmesan: Extra thyme + rosemary; Parmesan crisp on top. (Good Eats)
- Vegan Option (for guests): Use oat milk, vegan butter, and 2 Tbsp nutritional yeast + ½ cup cashew cream; skip cheese. (Vegane Rezepte – variation only)
- Lighter: Half milk/half broth; no cheese; add extra herbs.
- Gluten-free: Replace flour with 2½ Tbsp cornstarch mixed into cold Lactaid; simmer to thicken.
How to Serve
With roast turkey, chicken, ham, or steak; at Thanksgiving Dinner and Holiday tables. Pair with a crisp salad—or serve alongside herbed quinoa for a balanced plate. (Quinoa)
Make Ahead & Storage
- Fridge: 4 days, covered.
- Reheat: 325°F/165°C, covered 15–25 min until hot and saucy; add a splash of milk if thick.
- Freeze: Not ideal—potatoes soften. If needed, freeze par-baked portions up to 1 month; thaw overnight and finish in oven.
FAQs
Will Lactaid curdle? No if thickened and gently heated; avoid boiling and use a roux/slurry.
Best potato? Yukon Gold for creamy slices; russet for thicker sauce.
Can I use only milk (no broth)? Yes—use 4 cups Lactaid; season a touch more.
Slow cooker? Assemble in crock; cook LOW 4–5 h until tender, then broil top in oven to brown.
Simple Nutrition (estimate per 12 servings)
≈285 kcal • 8 g protein • 36 g carbs • 12 g fat • 430 mg sodium
Estimates only; varies by cheese/brands.
Creamy Scalloped Potatoes with Lactaid Milk
Classic scalloped potatoes baked in a smooth, lactose-free cream sauce made with Lactaid milk. Make-ahead friendly and perfect for Thanksgiving or holiday tables.
Ingredients
- 3 lb (1.4 kg) Yukon Gold potatoes, peeled and sliced 1/8 inch thick
- 3 Tbsp butter (or lactose-free alternative)
- 1 small onion, minced
- 3 Tbsp all-purpose flour (or 2 1/2 Tbsp cornstarch + 3 Tbsp water for gluten-free)
- 3 cups Lactaid 2% milk
- 1 cup low-sodium chicken or vegetable broth
- 3 cloves garlic, minced
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1/2 tsp dried thyme
- 1 pinch nutmeg
- 3/4 cup lactose-free cheddar cheese (optional)
- 1/4 cup grated Parmesan (optional)
- parsley or chives, chopped (garnish)
- lemon zest (optional garnish)
Equipment
- 9×13-inch baking dish
- saucepan for making cream sauce
- whisk for smooth sauce
- chef’s knife for slicing potatoes
- foil for covering dish
- oven
- Slow cooker (optional) for alternate method
Method
- Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
- Melt butter in a saucepan. Add minced onion and cook 3–4 minutes until translucent. Stir in flour and cook 1 minute to form a roux.
- Whisk in Lactaid milk and broth gradually. Add garlic, salt, pepper, thyme, and nutmeg. Simmer 3–5 minutes until lightly thickened.
- Layer half the sliced potatoes in the dish. Pour half the sauce over them. Repeat with remaining potatoes and sauce. Top with cheddar, if using.
- Cover tightly with foil and bake 40–45 minutes.
- Uncover and add Parmesan, if using. Bake 20–25 minutes more until golden and tender.
- Rest 10–15 minutes before serving. Garnish with parsley and lemon zest if desired.
Nutrition
Calories: 285kcalCarbohydrates: 36gProtein: 8gFat: 12gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 30mgSodium: 430mgPotassium: 740mgFiber: 3gSugar: 5gVitamin A: 550IUVitamin C: 24mgCalcium: 170mgIron: 1mg
Notes
Gluten-free: Replace flour with 2 1/2 Tbsp cornstarch mixed with 3 Tbsp water.
Make-ahead: Par-bake covered 40–45 min, cool, cover, and refrigerate up to 48 h. Finish uncovered 20–30 min to brown.
Fiesta Party: Add roasted jalapeños and pepper-jack cheese for a spicy twist.
Vegan: Use oat milk, vegan butter, and a little cashew cream; omit cheese.
Alternate Methods: Slow Cooker: Layer potatoes and hot sauce in crock; cook LOW 4–5 h to tender, then broil or bake uncovered to brown. Air Fryer (small casserole): 325°F (165°C) for 25–35 min, covered for first half; uncover to brown at the end.
Make-ahead: Par-bake covered 40–45 min, cool, cover, and refrigerate up to 48 h. Finish uncovered 20–30 min to brown.
Fiesta Party: Add roasted jalapeños and pepper-jack cheese for a spicy twist.
Vegan: Use oat milk, vegan butter, and a little cashew cream; omit cheese.
Alternate Methods: Slow Cooker: Layer potatoes and hot sauce in crock; cook LOW 4–5 h to tender, then broil or bake uncovered to brown. Air Fryer (small casserole): 325°F (165°C) for 25–35 min, covered for first half; uncover to brown at the end.
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