Low FODMAP Scalloped Potatoes

This comforting side dish layers tender, thin-sliced potatoes with a creamy cheese sauce made using garlic- and onion-infused oils. Because infused oils don’t carry FODMAPs, the rich flavor stays while keeping the dish gut-friendly. A touch of cayenne and sharp cheddar adds just enough boldness, and scallion tops finish the dish with fresh color and taste. Perfect for holidays or cozy dinners.

Ingredients Needed

• 4 cups thin-sliced Yukon Gold or Russet potatoes (about 2 lbs): soft and creamy texture when baked.
• 2 tbsp unsalted butter: base for sauce.
• 1 tsp onion-infused oil: adds flavor without FODMAPs.
• 2 tsp garlic-infused oil: safe and flavorful.
• 3 tbsp low FODMAP gluten-free flour: rice flour or potato flour.
• 1½ cups lactose-free milk or almond milk: creamy, gentle on digestion.
• 1 tsp salt: basic seasoning, adjust to taste.
• ½ tsp black pepper: adds mild spice.
• 1/8 tsp cayenne (optional): for subtle heat.
• 1½ cups sharp cheddar cheese (divided): use block cheese and shred it yourself to avoid additives.
• Paprika: for light topping color.
• Fresh parsley and scallion green tops: FODMAP-safe garnish.
• Baking spray or vegetable shortening: for greasing the dish.

How To Make Low FODMAP Scalloped Potatoes

Preheat and Prep:
Preheat your oven to 350°F. Grease a 1.5-quart casserole dish (8×8 or similar size).

Make the Cheese Sauce:
Melt butter in a saucepan over low heat with onion- and garlic-infused oils. Stir in flour until smooth. Slowly whisk in the milk and add salt, pepper, and optional cayenne. Cook over medium-low, stirring until the sauce thickens (about 3–4 minutes). Remove from heat and stir in 1 cup of cheddar cheese.

Layer the Potatoes:
Place half the sliced potatoes in the casserole dish. Pour half the cheese sauce over them. Add the rest of the potatoes and then the remaining sauce. Work quickly, as the sauce thickens fast.

Top and Bake:
Sprinkle the remaining ½ cup cheese and a little paprika over the top. Bake uncovered for 60–75 minutes, until the potatoes are tender and bubbly.

Garnish and Serve:
Let rest 5–10 minutes before serving. Garnish with scallion tips and parsley.

Recipe Tips

• Slice potatoes evenly so they cook uniformly.
• Infused oils add flavor safely—never use fresh onion or garlic.
• Use lactose-free milk or almond milk for best Low FODMAP results.
• Check cheese ingredients—some pre-shredded blends contain high FODMAP additives.
• Cayenne is optional if your digestion is sensitive.

How to Store & Reheat

• Room Temperature: Not recommended; refrigerate within 2 hours.
• Fridge: Store up to 4 days in a sealed container.
• Freezer: Freeze up to 1 month. Reheat covered in the oven at 350°F until heated through.

Nutrition Facts (per serving):

• Calories: ~260
• Sodium: ~420mg
• Protein: ~9g
• Fat: ~15g
• Carbs: ~22g
• Fibre: ~2g
• Sugar: ~3g

FAQs

Can scalloped potatoes be made Low FODMAP?
Yes, using lactose-free milk, FODMAP-safe cheese, and infused oils instead of onion or garlic.

Are onion and garlic infused oils Low FODMAP?
Yes. The FODMAPs are not soluble in oil, so these are safe and flavorful.

Can I use pre-shredded cheese?
Only if it’s free from garlic, onion, and starch-based fillers. Otherwise, shred your own from a block.

What potatoes are best for scalloped potatoes?
Yukon Gold and Russet work best—they bake up soft and creamy.

Is almond milk Low FODMAP?
Yes, in small amounts. Choose unsweetened almond milk made with no gums or additives.

Try More Recipes:

• Low FODMAP Green Beans Almondine
• Low FODMAP Sweet Potato Casserole
• Low FODMAP Turkey Stuffing

Low FODMAP Scalloped Potatoes

Recipe by Evelyn ReedCourse: Side DishCuisine: AmericanDifficulty: Easy

Servings

6

servings

Prep time

10

minutes

Cooking time

1

hour 

Calories

260

kcal

Creamy, cheesy, and completely onion- and garlic-free, these scalloped potatoes are gentle on digestion and full of flavor.

Ingredients

• 4 cups sliced Yukon Gold or Russet potatoes
  

• 2 tbsp unsalted butter
  

• 1 tsp onion-infused oil
  

• 2 tsp garlic-infused oil
  

• 3 tbsp rice flour or potato flour
  

• 1½ cups lactose-free or almond milk
  

• 1 tsp salt
  

• ½ tsp black pepper
  

• 1/8 tsp cayenne (optional)
  

• 1½ cups sharp cheddar cheese (divided)
  

• Paprika, parsley, and scallion tops for garnish
  

• Baking spray or shortening

Directions

• Preheat oven to 350°F and grease casserole dish.
  
• Melt butter with infused oils. Stir in flour.
  
• Whisk in milk, add seasonings. Simmer until thick.
  
• Stir in 1 cup cheese.
  
• Layer potatoes and cheese sauce in dish.
  
• Top with remaining cheese and paprika.
  
• Bake 60–75 minutes until tender.
  
• Rest 5 minutes, garnish, and serve.