Frequently Asked Questions
Can I use regular flour instead of gluten-free flour?
Yes, all-purpose flour works fine in the same quantity. The gluten-free version was developed for dietary restrictions and does not require any other changes to the recipe.
How thin should I slice the potatoes for scalloped potatoes?
Aim for about 1/8 inch thick, using a mandoline if you have one. Uniform slices ensure even cooking and prevent some pieces from being underdone while others are soft.
Why do I need to make a roux for scalloped potatoes?
The roux (butter cooked with flour) thickens the milk into a sauce that binds the layers and keeps the finished dish creamy rather than watery.
Can I make scalloped potatoes ahead of time?
Yes. Assemble and refrigerate unbaked for up to 24 hours, then bake when ready. Fully baked scalloped potatoes reheat well covered in foil at 350°F (177°C) for 20-25 minutes.
What cheese can I substitute for white cheddar?
Regular sharp cheddar, Gruyere, or fontina all melt well and pair nicely with potatoes. Avoid pre-shredded cheese, which contains anti-caking agents that can make the sauce grainy.
how much butter for the topping please? Its says ?2 in the amount.
Thanks for letting us know! It should read 2 Tablespoons. Cheers!