Low-FODMAP Scalloped Potatoes. You probably thought you couldn’t enjoy this AMAZING, creamy and delicious potato dish on the low-FODMAP diet.
YOU CAN.
Layers of buttery and cheesy potatoes with crisp edges and delicious flavors.
Everyone’s favorite side dish at any event.
Try it over the holidays, or even on a weeknight. This is perfect as a Sunday game snack or Super Bowl party casserole.
Leftovers are delicious too!
Note: The low-FODMAP diet is NOT a lactose-free diet. Foods like butter and cheese have low enough levels of lactose that you are able to enjoy these fairly freely. Just be aware that fat can be a gut irritant and flare up IBS as well. If you have trouble digesting high-fat meals, then adjust your consumption to your personal tolerance.
You may also love my:
- Low-FODMAP Parsnip Potato Mash with Crisped Sage
- Low-FODMAP Taco Stuffed Baked Potatoes
- Low-FODMAP Savory Stuffing
- Low-FODMAP Sheet Pan Broccoli, Cheese and Rice Casserole
- Low-FODMAP Creamy Thyme Mashed Potatoes
- Low-FODMAP Smashed Salt and Vinegar Potatoes
Or check out over 475 more low-FODMAP recipes on the blog! IBS-friendly.
Be healthy and happy,
Rachel Pauls, MD
P.S. You should see my COOKBOOK for over 100 low-FODMAP recipes, low-FODMAP Meal Plan, FODMAP Tips and everything you need!! It’s the BEST!
Although this recipe has not been lab tested, a single serving should be low-FODMAP based on the ingredients **using available FODMAP data at time of posting. However, adjust to your personal tolerance if high fat food triggers your IBS.
Serves: 6
Prep + Cook time: 20 min
Bake time: 1 hour to 1 hour 15 min
Total time: 1 hour 20 min to 1 hour 35 min
Bake 350F
Ingredients
- 4 cups (about 2 lbs) thinly sliced Yukon Gold or Russet potatoes
- I used a food processor to slice them about 1/8 inch thick
- 2 tablespoons unsalted butter
- 1 teaspoon onion infused oil
- 2 teaspoons garlic infused oil
- You CAN have garlic and onion on the low-FODMAP diet in the form of INFUSED OILS! The oils do not absorb the FODMAP carbohydrates so they are fine to consume. See here for more details!
- 3 tablespoons low-FODMAP, gluten-free rice flour, potato flour or all-purpose LF flour
- 1 & 1/2 cups low-FODMAP milk (such as lactose-free or almond milk)
- I used lactose-free whole milk
- 1 teaspoon salt, plus to taste
- 1/2 teaspoon black pepper
- 1/8 teaspoon cayenne pepper (optional)
- 1 & 1/2 cups (120g) grated sharp cheddar cheese; divided into 1 cup and 1/2 cup
- If you buy prepackaged shredded cheese, check ingredients to ensure no onion or garlic are added
- Paprika, for sprinkling
- Fresh parsley and green scallion tips, for garnish
- If you want even more scallion flavor, mix some of the tips into the cheese sauce when simmering
- Baking spray or vegetable shortening for greasing
Directions
- Preheat oven to 350 F and grease a large 1.5 quart casserole dish (different dimensions will work, but approximately 8 x 8, 9 bx 9 or 10 by 7)
- Place a saucepan over low heat, and melt butter with infused oils
- Stir in the low-FODMAP, GF flour, then whisk in the milk, and add the salt, pepper and cayenne (if using)
- Cook on medium low until smooth and lightly simmering, stirring occasionally (about 3-4 minutes). Sauce will thicken
- Remove from heat and stir in 1 cup of your shredded cheddar cheese
- In your prepared casserole dish, place half the sliced potatoes. Pour half the cheese sauce over these, then layer the rest of the potatoes and then the rest of the cheese sauce
- The sauce will get thick with time, so do this part quickly
- Sprinkle with the leftover cheese and paprika
- Bake, uncovered, for 60-75 minutes at 350°F or until potatoes are tender
- You may need to extend the baking time depending on your oven
- Taste, and add salt to your preference
- Serve immediately, garnished with scallion tips and parsley
13 Responses
low fodmap considered 40g not 120
Recipe calls for 120g and serves 6.
120/6=20
20 is less than 40
Therefore it is low-FODMAP
Makes we wonder if you can do basic math!
Dr. Pauls does this blog for free and how dare you insult her and all she has done for us IBS suffers
Hi to both reviewers!
Thanks for your question and I appreciate the opportunity to provide clarification.
The low-FODMAP diet is a portion based diet, so the amount per serving does matter, as noted by the second comments.
In fact, cheddar cheese is very low in lactose, only trace amounts were detected per the Monash app, and Fodmap Friendly states that a maximum serving size from a FODMAP standpoint is 4.4 cups or 462g.
The servings in the Monash app (notably the 40g as mentioned) is a composite of a suggested appropriate amount from a nutritional standpoint, due to fat and calories, and the FODMAPs.Thus the 40g amount is not meant to be a maximum.
My blog is 100% research based, and based on my work in this field as a doctor and scientist.
I appreciate the passion, and please be assured that you will not go wrong following my recipes!
Rachel Pauls, MD
Low FODMAP diet is considered 40g of cheddar cheese, not 120. Makes me wonder how accurate the rest of this blog is
Recipe calls for 120g and serves 6.
120/6=20
20 is less than 40
Therefore it is low-FODMAP
Makes we wonder if you can do basic math!
Dr. Pauls does this blog for free and how dare you insult her and all she has done for us IBS suffers
Great!
Followed directions exactly. I may cut out 1 TB of butter next time. So good!
YAY! Thank you so much for your kind comments! We appreciate you taking the time to do so 🙂
I’m wondering what the nutritional value is in your recipes. Will I be able to follow your low fodmap diet and lose weight
Hi Marjorie,
We are not able to provide nutritional info for the recipes. The low-FODMAP diet is not tailored toward weight loss, but rather toward improving GI symptoms by removing triggers for gut discomfort. Making prudent choices among our recipes could help you keep your consumption to your target range.
Our latest cookbook, The FODMAP Reintroduction Plan & Cookbook, does contain over 60 recipes as well as the full nutritional profile for each one, if you wanted to purchase that is is on Amazon! Good luck 🙂
Just made this recipe for a dinner party and it was a HUGE hit! The combination of flavors was spot on and the texture was creamy without being too rich. I also appreciated the detailed FODMAP information and tips. Will definitely be making this again soon!
This is lovely to read! Thanks for sharing your comment and please stay in touch 🙂
~Rachel
Ready to try it!
So I haven’t made this yet, but could you clarify what is LF all-purpose flour? Can I use any kind of gluten free flour, such as King Arthur gluten free measure for measure flour? Thanks!
Thank you for your question. For this recipe, the flour is for helping thicken the sauce, so almost any variety will do, including those with corn, rice, or other gluten-free options. Recipes that involve baking often are a little bit more particular in their requirements. However, I would not suggest a nut-based flour. The option that you mention would be absolutely perfect. I hope the recipe works well for you!
~Rachel