I have been experimenting all day with a new gluten free flour blend.  It performed beautifully in my  carrot cake recipe, so I was curious to find out if it would works just as well in a roux.  I had planned a pork roast for dinner so, some scalloped potatoes would go just great with that.  Sunday dinner on a Thursday. 

It’s a fool proof recipe and so versatile.  Feel free to mix in whatever flavors you like to the bechemel sauce, I was going for a southwestern meal theme, so i added some smoked paprika, sharp cheddar and a pinch of cayenne. 



5 medium potatoes, washed, sliced thin

2 tablespoons butter

2 tablespoons gluten free flour blend

2-3 cups milk

tspn each garlic and onion powder

2 tspn smoked paprika

pinch of cayenne pepper

salt and pepper to taste

1 1/2 cups shredded old cheddar


Wash and slice the potatoes using a mandolin or food processor.  Place in cold water and set aside.

Heat a saucepan on medium high heat and melt the butter.  Whisk in flour and cook for about a minute, until a thick paste forms.  Slowly add in milk, whisking well.  When the desired consistency is reached, stir in 1 cup of the cheese, and the spices.  Cook over low heat until thickened.



Grease a square baking dish and place a layer of the sliced potatoes.  Top with a big spoonful of the cheese sauce.  Continue layering until all potatoes are used.  Pour the remaining sauce over top and  sprinkle on the rest of the grated cheese.



Bake in a 400 f oven for about an hour, until potatoes are tender and cheese is bubbly and brown on top.  Let cool slightly before serving.