Cheesy Scalloped Potatoes

Comforting CHEESY SCALLOPED POTATOES ! Layered with tender potatoes, creamy cheesy sauce, and baked to perfection.

1 Tbsp water
6 medium/large russet potatoes, sliced ⅛ inch thick
1 large white or yellow onion, chopped into small pieces
⅓ cup all-purpose flour, substitute with GF flour
⅓ cup dairy-free butter
½ cup vegetable broth
1 ½ cup unsweetened dairy-free milk
2 cups dairy-free GF cheddar cheese shreds, substituted with a blend of mozzarella and cheddar
2 tsp garlic powder
1 tsp salt
½ tsp pepper
2 tsp Italian seasoning


Fill a large pot with the sliced potatoes and cover with water. Bring the water to a boil and cook the potatoes for 5 minutes. Drain the water and set potatoes aside.

Preheat the oven to 400 degrees Fahrenheit (204 C).

Heat a small pot on medium heat and add the chopped onion, water, ½ tsp of salt and cook for 3 minutes. Combine your butter and cook for another 2-3 minutes or until the onion starts to get soft.

Add the flour and mix. Then slowly pour the veggie broth and stir until a cheesy sauce is formed.

Lastly, add the unsweetened milk, cheese, ½ tsp salt, pepper, and garlic powder to the sauce and stir constantly until the cheese melts and the sauce thickens. Once the sauce has thickened take the pot immediately off the heat.

Pour half of the cheese sauce evenly on the bottom of a 9 inch by 15 inch pan.

Arrange your potatoes in your baking dish vertically, making 3 rows. You can also lay the potatoes down horizontally, layering the potatoes on top of one another. Pour the rest of the cheese sauce on top of the potatoes evenly and sprinkle Italian seasoning on top.

Bake for 45-50 minutes or until the potatoes are cooked all the way through.

Leftovers last up to 3 days covered in the refrigerator.