You may know low FODMAP scalloped potatoes as potato au gratin. Whether you call it low FODMAP scalloped potatoes or gratin, we can all agree that this dish is rich, creamy and absolutely delicious.
I used to love eating creamy scalloped potatoes as a child but I was in so much pain from it after. Turns out I’m lactose intolerant and later found out I have IBS. The solution? Lactose free cream and milk.
These low FODMAP scalloped potatoes have all the makings of a traditional one but without the pesky FODMAPs.
Learn how to make this lactose and gluten free potato side dish for Sunday dinners or the holiday season. Here’s a quick overview of everything we’ll cover in this post:
- Low FODMAP Questions About Scalloped Potatoes
- Ingredients For Low FODMAP Scalloped Potatoes
- How To Make Scalloped Potatoes
- What To Serve With Scalloped Potatoes?
Low FODMAP Questions About Scalloped Potatoes
Scalloped potatoes are one of my favorite holiday sides. What’s not to like? Creamy rich savory potatoes sometimes sprinkled with cheese. Unfortunately, not all of those things are low FODMAP.
So, let’s have a look at the FODMAP notes of the ingredients for this low FODMAP scalloped potato dish.
What Potatoes Are Low FODMAP?
Are potatoes low FODMAP? You can use any potato for this dish because potatoes are low FODMAP. Monash University tested yellow, white and red skinned potatoes and gave them the green light.
75 grams or ½ cup is the recommended serving size based on nutritional guidelines but the app states that potatoes are low FODMAP up to 500 grams which is roughly 3 ½ cups.
There’s your answer if you’ve been wondering, “can you eat mashed potatoes on a low FODMAP diet?”
Is Cream Low FODMAP?
These easy scalloped potatoes need cream and milk but we all know that those two things are high FODMAP.
The low FODMAP serving for cream is 2 tablespoons or 40 grams. Cream is considered a fat and fat has no FODMAPs. But cream has lactose content that could trigger IBS symptoms.
Read more about cream and FODMAPs in this article:
I didn’t want to risk any IBS or lactose triggers, so I used lactose free whole milk and lactose free cream.
Can I Add Herbs?
Scalloped potatoes don’t require any other seasoning but salt, pepper and nutmeg but you can definitely add fresh or dried herbs like thyme, rosemary or oregano if you want to add more flavor to the dish.
With the FODMAP notes out of the way, let’s have a look at the ingredients you’ll need for these baked scalloped potatoes.
Ingredients For Low FODMAP Scalloped Potatoes
The only things you need are potatoes, lactose free cream, lactose free whole milk, a tiny bit of butter and seasoning:
Potatoes: What Are The Best Potatoes For This Dish?
All potatoes are good potatoes but if we’re going to get into details, then go for starchy potatoes like russet potatoes or Yukon Gold. I don’t recommend waxy potatoes like red skinned potatoes because it won’t give this dish the richness in texture it needs.
Lactose-Free Cream & Whole Milk
I used a mixture of lactose-free cream and lactose-free whole milk for these low FODMAP scalloped potatoes. You can replace this with lactose-free half and half if you have it.
My partner is French so that meant no deviating from the original dish. I used nutmeg, salt and some pepper for this dish. Modern variations have other herbs like thyme, rosemary or oregano.
But enough talk about ingredients and FODMAPs. It’s time to get cooking!
How To Make Scalloped Potatoes
All you need is 3 ingredients and some TLC to make a beautiful dish of low FODMAP scalloped potatoes. I mean come on, look at those layers.
Start by preheating the oven to 150 F or 302 C and washing the potatoes. Pat the potatoes dry and use a vegetable peeler to remove the skin. Rinse the potatoes and dry them again.
Use a mandoline slicer (if you have one) to slice the potatoes as thinly as possible. You can do this with a knife or use pre-sliced potatoes. Just make sure that the potatoes are about the same size so everything cooks evenly.
Mix the cream and milk in a bowl. Next, butter the sides of an oven safe baking dish. Add ¼ cup of the cream and milk mixture into the baking dish and arrange a single layer of potatoes.
Season the potatoes with a generous pinch of salt and lightly season with black pepper and nutmeg. Pour another ¼ cup of milk and cream mixture and repeat with another layer of potatoes, seasoning and liquid.
Do this until the baking dish is filled. Place the low FODMAP scalloped potatoes into the oven and bake on low for 1 hour and 25 minutes. These potatoes cook low and slow so that they melt in your mouth. Doesn’t that look like a thing of beauty?
TIP: Cover the potato dish with a layer of aluminum foil if your oven runs a little hotter and the potatoes start to brown. This will let the potatoes cook without burning the top.
Take the potatoes out of the oven and let them cool before serving. This dish is not only a favorite because of the flavor but mostly because it’s so easy to make and store!
Can I Prepare Scalloped Potatoes Beforehand?
I love this dish because I can prepare everything a day ahead and bake it when I need it. I make sure to cover the dish with a layer of saran wrap or aluminum while it’s in the fridge so it doesn’t dry out.
Or you can bake the dish halfway through and place it covered in the fridge. Take it out of the fridge an hour or so before you’re going to serve and finish cooking it in the oven.
Can You Freeze Cooked Scalloped Potatoes?
Scalloped potatoes keep for up to 2 days in the fridge. After that, any leftovers should be frozen.
Portion scalloped potatoes into portions, wrap in aluminum foil and seal in a zip lock bag. Storing them in an airtight ziplock will keep them good for about 3 months.
How To Reheat Frozen Scalloped Potatoes
The best way to reheat frozen scalloped potatoes is to defrost them overnight in the fridge and heat them up in a 180C or 356C oven for about 15-20 minutes. You could microwave it too.
Not sure what to serve with low FODMAP scalloped potatoes? Head on to the next section for some ideas.
What To Serve With Scalloped Potatoes?
These scalloped potatoes are perfect on their own or as a side dish. I particularly love serving them with a side of low FODMAP roast chicken.
Low FODMAP scalloped potatoes don’t have to be the only potato side you make for dinner or this holiday season. Why not try our other low FODMAP potato recipes:
Here are some other low FODMAP articles that might be helpful:
Low FODMAP Scalloped Potatoes (Lactose & Gluten Free)
These rich low FODMAP scalloped potatoes may be cheese free but they are absolutely delicious. I guarantee they'll be a hit at any meal.
- 5-6 large peeled potatoes (yukon gold or russet)
- 1 cup (250ml) lactose free cream
- 1 cup (250ml) full fat milk *you can use 2 cups of lactose free half and half in place of cream and milk
- 1 tsp butter
- Salt to taste
- Black pepper to taste
- A pinch of nutmeg, optional *see notes for variations
Preheat oven to 150C or 302F.
Wash and dry potatoes.
Peel potato skins and pat dry.
Use a mandoline slicer to cut potatoes thinly or use a knife and cut the potatoes into thin slices. Make sure they're all about the same size so they cook evenly.
Mix the lactose free milk and cream together in a bowl.
Coat the baking dish with butter.
Add 1/4 cup of the cream and milk mixture to the dish and arrange a single layer of potatoes. Season with a pinch of salt, black pepper and nutmeg or herb of your choice.
Arrange another layer of potatoes on top of the first layer and add 1/4 cup of milk. Season the potatoes and repeat this step until the dish is full or you run out of potatoes.
Place in the oven and bake uncovered for an hour and 25 minutes.
If your oven runs a little hot and the potatoes start browning too early on, cover with aluminum foil to stop it from browning too much.
Take the scalloped potatoes out of the oven and let cool it cool before serving.
Scalloped potatoes don't usually have cheese but you can sprinkle a layer of aged hard cheese on top if you prefer. You can also add dried or fresh herbs like thyme, oregano or rosemary.