Creamy Scalloped Potatoes Recipe: 5-Star Lactaid Comfort Food

Oh, do I have a treat for you! My creamy scalloped potatoes recipe with Lactaid milk has been a game-changer in our house. I developed this version when my niece – who’s lactose intolerant – kept looking longingly at my classic scalloped potatoes during family dinners. Let me tell you, nobody misses the dairy in this comforting dish!

The magic happens when you combine thinly sliced potatoes with a rich, velvety sauce made from Lactaid milk and real cheese (yes, lactose-free cheese works beautifully too). What comes out of the oven is pure comfort food perfection – layers of tender potatoes swimming in that heavenly creamy sauce with just the right amount of golden, bubbly cheese on top.

What I love most is that this recipe doesn’t compromise on flavor or texture. The Lactaid milk creates just as luscious a sauce as regular milk would, making it a fantastic option whether you’re lactose intolerant or just looking for a delicious twist on this classic side dish. Trust me, after one bite, you’ll forget it’s lactose-free!

Table of contents:

Why You’ll Love This Creamy Scalloped Potatoes Recipe with Lactaid Milk

This isn’t just another potato dish – it’s pure comfort food magic that happens to be lactose-free. Let me tell you why it’s become my go-to recipe:

• No tummy troubles: Lactaid milk means everyone can enjoy seconds (or thirds!) without that uncomfortable bloated feeling
• Rich, velvety sauce: You’d never guess it’s lactose-free – the creaminess is absolutely decadent
• Easy enough for weeknights: Just slice, layer, and bake – I’ve made this after work countless times
• Crowd-pleaser: Even my dairy-loving husband prefers this version now (shh, don’t tell him!)
• Perfect texture every time: The potatoes stay tender while the top gets that gorgeous golden crust

Once you try it, you’ll wonder why you ever made scalloped potatoes any other way!

Ingredients for Creamy Scalloped Potatoes Recipe with Lactaid Milk

Gathering the right ingredients makes all the difference in this dish. Here’s exactly what you’ll need (and yes, I’ve learned these measurements by heart after making it so many times!):

• 2 lbs russet potatoes, peeled and thinly sliced (about 1/8-inch thick – this thickness cooks evenly)
• 2 cups Lactaid whole milk (the fat content helps create that luscious sauce)
• 1 cup shredded sharp cheddar cheese (or your favorite lactose-free cheese blend)
• 1/4 cup unsalted butter (melted – I always use real butter for best flavor)
• 2 cloves garlic, minced (fresh is best here!)
• 1 tsp kosher salt (plus more for seasoning)
• 1/2 tsp freshly ground black pepper
• 1 tbsp all-purpose flour (this helps thicken our creamy sauce perfectly)
• 1/2 tsp dried thyme (or 1 tsp fresh if you’ve got it)

Ingredient Substitutions & Notes

Don’t worry if you need to make swaps – I’ve tried them all! For the milk, any lactose-free variety works (I sometimes use 1% Lactaid when that’s what’s in my fridge). Cheese options are flexible too – Gruyère or Monterey Jack make delicious alternatives. If you’re avoiding gluten, cornstarch can replace the flour (use 2 tsp). And fresh herbs? Rosemary or parsley are lovely instead of thyme. The key is keeping the ratios the same for that perfect creamy texture we all love!

Equipment You’ll Need

You won’t need fancy gadgets for this recipe – just a few trusty kitchen staples! Here’s what I always grab:

• Mandoline slicer (or a sharp knife if you’re feeling patient – but trust me, the mandoline saves so much time!)
• Medium saucepan for that luscious sauce
• 9×13 inch baking dish – my well-loved ceramic one works perfectly
• Whisk to get that sauce silky smooth
• Cheese grater if you’re shredding your own cheese (always worth it!)

That’s it – simple tools for an incredible dish!

How to Make Creamy Scalloped Potatoes Recipe with Lactaid Milk

Okay, let’s get to the good part – turning these simple ingredients into that dreamy, creamy potato perfection! I’ve made this recipe so many times I could do it in my sleep, but I’ll walk you through every step so yours turns out just right.

1. Preheat and prep: First things first – fire up your oven to 375°F (190°C). While it’s heating, grab those potatoes and slice them about 1/8-inch thick. Pro tip: if you’re using a mandoline, watch those fingers! I always use the guard after an… enthusiastic slicing incident last Thanksgiving.

2. Make that luscious sauce: Melt your butter in a saucepan over medium heat. Toss in the minced garlic and let it get fragrant – about 1 minute should do it. Now sprinkle in the flour, salt, pepper, and thyme. Stir constantly for another minute until it forms a paste. Here’s where the magic happens – slowly whisk in the Lactaid milk. Keep whisking until it’s smooth as silk, then let it simmer until it thickens slightly (about 3-4 minutes). You’ll know it’s ready when it coats the back of a spoon.

3. Layer with love: Grab your baking dish and give it a quick grease. Layer half the potatoes in overlapping rows – this isn’t just pretty, it helps them cook evenly. Pour half the creamy sauce over top, making sure to get it into all the nooks and crannies. Repeat with the remaining potatoes and sauce.

4. The cheesy finale: Sprinkle all that glorious shredded cheese evenly over the top. I like to use my hands to make sure every inch gets covered – no cheese deserts allowed!

5. Bake to perfection: Cover the dish with foil (shiny side down) and bake for 45 minutes. Then remove the foil and bake for another 15 minutes until the top is golden brown and bubbly. The smell in your kitchen right now? Absolute heaven.

6. The hardest part – waiting: I know it’s tempting to dive right in, but let it rest for 5 minutes before serving. This gives the sauce time to set so you get perfect slices instead of soupy potatoes. Worth the wait, promise!

Tips for Perfect Creamy Scalloped Potatoes

After making this dozens of times, I’ve learned a few tricks: First, slice those potatoes evenly – uneven slices mean some will be mushy while others are still crunchy. Second, don’t skip letting the sauce thicken before baking – this prevents watery potatoes. And finally, that resting time is non-negotiable for the perfect creamy texture. Oh, and always make extra – these disappear fast!

Serving Suggestions for Creamy Scalloped Potatoes

These potatoes shine alongside so many mains! My favorite pairings? A simple roasted chicken with crispy skin or juicy baked ham for Sunday dinners. For weeknights, I’ll serve them with seared pork chops and garlicky green beans. The best part? They’re hearty enough to stand alone for vegetarian meals – just add a crisp salad!

Storage & Reheating Instructions

Leftovers? (As if!) But if you do have some, here’s how to keep them tasting fresh: Store cooled potatoes in an airtight container in the fridge for 3-4 days. When reheating, skip the microwave – it makes them soggy. Instead, pop them in a 350°F oven for 15-20 minutes until heated through and the top gets crispy again. Pro tip: Add a sprinkle of fresh cheese before reheating for extra yum!

Nutritional Information for Creamy Scalloped Potatoes Recipe with Lactaid Milk

Now, I’m no nutritionist, but here’s the scoop on what’s in each comforting serving (remember, these estimates can vary based on your exact ingredients): About 280 calories, 12g fat (7g saturated), 34g carbs with 3g fiber, and 9g protein per generous portion. The Lactaid milk keeps it lactose-free while still delivering that rich, creamy texture we all crave in scalloped potatoes!

Frequently Asked Questions

I get asked about this creamy scalloped potatoes recipe all the time – here are the questions that pop up most often:

Can I use regular milk instead of Lactaid?
Absolutely! The recipe works fine with regular milk if you don’t need it lactose-free. But trust me, you won’t taste any difference with Lactaid – it creates that same rich, velvety sauce we all love in scalloped potatoes.

How thin should I slice the potatoes?
About 1/8-inch thick is perfect – think slightly thicker than a potato chip. This thickness cooks evenly and holds its shape while still getting beautifully tender. My mandoline slicer’s #3 setting hits it just right every time!

Can I make this ahead of time?
You bet! Assemble everything up to the baking step, cover tightly, and refrigerate for up to 24 hours. Just add 5-10 minutes to the baking time since it’s going in cold. The sauce might thicken in the fridge – that’s normal!

Why did my sauce separate?
This usually happens if the heat was too high when making the sauce. Keep it at a gentle simmer and stir constantly. Also, make sure to use whole Lactaid milk – lower fat versions can sometimes separate more easily.

Share Your Feedback

I’d love to hear how your creamy scalloped potatoes turned out! Did your family gobble them up like mine always does? Any fun twists you added? Tell me all about your potato adventures below!

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