This low acid scalloped potato dish features thinly sliced russet potatoes baked in a silky, flour-thickened milk sauce. There’s no cheese, garlic, or cream—just gentle ingredients like onions, butter, flour, and milk. It’s baked until bubbly with a golden crust, making it satisfying without being harsh on sensitive stomachs. This is a great choice for a reflux-safe or low acid dinner table.

Ingredients Needed:

3 lbs russet potatoes: thinly sliced, naturally low acid and starchy
½ onion, thinly sliced: use yellow onion for milder flavor
9 Tbsp all-purpose flour: helps thicken the sauce
6 Tbsp unsalted butter, cubed: adds richness without salt
Salt and pepper to taste: adjust for reflux sensitivity
3 cups whole milk (or lactose-free milk): base for creamy sauce

How To Make Low Acid Scalloped Potatoes:

Preheat Oven & Prepare Dish:
Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish lightly with butter or nonstick spray.

Layer the Ingredients:
Place ⅓ of the sliced potatoes evenly across the bottom of the dish. Add ⅓ of the onions on top. Sprinkle 3 tablespoons of flour over the layer. Dot with 2 tablespoons of butter. Lightly season with salt and pepper.
Repeat this layering process two more times until all ingredients are used.

Heat the Milk:
In a saucepan, warm the milk over medium-low heat until just hot, not boiling. This helps prevent curdling and mixes more smoothly with the flour.

Add Milk & Bake:
Carefully pour the warm milk evenly over the entire casserole. The liquid should just reach the top of the final potato layer.
Place the dish on a baking sheet to catch any bubbling over. Bake for 45–60 minutes, or until potatoes are fork-tender and the top is golden brown.

Serve:
Let rest 5–10 minutes before serving to let the sauce thicken.

Recipe Tips:

Use whole or lactose-free milk for richness without adding acid.
Avoid acidic cheeses like cheddar or parmesan—this version stays cheese-free and gentle.
You can swap onion for leek or chives if onions are not tolerated.
Cover with foil during the first 30 minutes of baking if the top browns too quickly.
Slice potatoes very thinly and evenly to ensure they cook through.

How to Store & Reheat:

Room Temperature: Keep out no more than 2 hours.
Fridge: Store covered for up to 4 days.
Freezer: Freeze in portions for up to 1 month. Reheat at 325°F covered with foil until warmed through.

Nutrition Facts (per serving, approx. for 6 servings):

Calories: ~310 kcal
Sodium: ~180 mg
Protein: ~6 g
Fat: ~14 g
Carbs: ~39 g
Fibre: ~3 g
Sugar: ~5 g

FAQs:

Are scalloped potatoes OK for low acid diets?
Yes. When made without cheese, sour cream, or acidic add-ins, scalloped potatoes can be very gentle and suitable for reflux-friendly or low acid diets.

Can I make this dairy-free?
Yes. Use unsweetened, low acid plant milk (like oat milk) and a non-dairy butter alternative. Make sure to avoid any added acidity in the plant milk.

What if I can’t tolerate onions?
You can skip them entirely or replace with chopped leeks or chives, which are often gentler. Test in small amounts.

Why no cheese in this recipe?
Cheese is often acidic or high in fat, which can trigger reflux. This recipe avoids cheese to keep it gentle and safe for low acid diets.

Can I make this ahead?
Yes. Assemble up to a day in advance and refrigerate unbaked. Let come to room temperature before baking.

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