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Creamy Scalloped Potatoes Recipe with Lactaid Milk

A serving of creamy scalloped potatoes with golden-brown tops on a white plate, made with Lactaid milk.
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A rich, creamy scalloped potatoes recipe made with Lactaid milk for all the flavor and comfort of the classic dish, without the lactose. Perfect for holidays or family dinners.

Ingredients

Scale
  • 1/4 cup butter (or lactose-free alternative)
  • 1/2 cup finely chopped onion
  • 3 tablespoons all-purpose flour (or gluten-free blend)
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 1/2 cups Lactaid whole milk
  • 6 large Yukon Gold potatoes, peeled and thinly sliced
  • Optional: 5 slices diced ham
  • Optional: 2 cloves garlic, minced
  • Optional: Fresh thyme or parsley for garnish
  • Optional: 1/2 cup shredded lactose-free cheese

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
  2. Peel and thinly slice the potatoes to about 1/8-inch thickness. Set aside.
  3. In a medium saucepan, melt butter over medium heat.
  4. Add chopped onion and sauté for about 5 minutes until tender.
  5. Stir in the flour to form a roux, cooking for 1 minute to remove the raw flour taste.
  6. Slowly whisk in half of the Lactaid milk, then add salt and pepper. Stir until combined, then add the remaining milk.
  7. Continue stirring over medium-high heat until the sauce thickens enough to coat the back of a spoon.
  8. Layer half of the sliced potatoes in the prepared baking dish. Pour half of the sauce evenly over them.
  9. Repeat with the remaining potatoes and sauce. Dot with small pieces of butter, if desired.
  10. Cover with foil and bake for 30 minutes. Remove foil and bake an additional 40–50 minutes, or until potatoes are tender and top is golden brown.
  11. Allow to rest for 10 minutes before serving. Garnish with fresh herbs if desired.

Notes

  • For gluten-free scalloped potatoes, replace flour with a gluten-free blend or cornstarch slurry.
  • Yukon Gold potatoes provide the best creamy texture.
  • Submerge sliced potatoes in cold water before layering to prevent browning; pat dry before use.
  • Can be assembled a day in advance; refrigerate and add 10–15 minutes to baking time.
  • Lactaid milk thickens like regular milk, making it ideal for creamy sauces.

Nutrition

Find it online: https://recipeeasily.com/creamy-scalloped-potatoes-recipe-lactaid-milk/