Low FODMAP scalloped potatoes

Scalloped potatoes are a classic side dish. Potatoes with cream from the oven and a nice layer of cheese on top. Doesn’t that make everyone happy? I made a low FODMAP scalloped potatoes with some simple adjustments.

Delicious to serve at Thanksgiving dinner, Christmas dinner or at any other dinner party!

The ingredients of the low FODMAP scalloped potatoes

The ingredients of these scalloped potatoes are super simple. With only a handful of ingredients you can put a super tasty side dish on the table:

  • Potatoes: I was lazy and used a bag of pre-boiled, peeled and sliced potatoes. You can also peel and slice them yourself of course. I would pick a potato like Yukon Gold potatoes.
  • Lactose-free cream and milk: lactose-free cream and lactose-free milk together form the basis for the cream sauce.
  • Seasonings: I season the cream with nutmeg, pepper, salt and a little mustard. And some fresh parsley and the green part of spring onion for garnish.
  • Grated cheese: before the scalloped potatoes go into the oven, sprinkle the potatoes with some grated cheese. I use a slightly older Dutch Gouda cheese because that’s what I really like and because I am in the Netherlands 😉

    But you can pick any kind of cheese you like. Gruyere cheese, a sharp cheddar cheese or parmesan cheese is also very nice with scalloped potatoes.

Are these scalloped potatoes lactose-free?

These scalloped potatoes are not completely lactose-free, but the dish is low in lactose. I use lactose-free milk and lactose-free whipped cream.

Dutch yellow cheese contains very little lactose due to the processing process. This allows many people with lactose intolerance to tolerate it. You can read more about it in this blog about cheese and the low FODMAP diet.

Also other cheeses like gruyere, cheddar and parmesan also hardly contain any lactose.

If you are very sensitive to lactose and you want to make the recipe completely lactose-free, you can omit the grated cheese, replace it with a vegan cheese variant or you can use nutritional yeast flakes instead of cheese.

Can I prepare the scalloped potatoes beforehand?

You can prepare the scalloped potatoes a day in advance. Bake the potatoes in the oven for half an hour. Then let the dish cool down and put it in the fridge covered.

The next day, take the dish out of the fridge an hour before you want to start baking it. Then bake it in the oven for another 30-40 minutes. After half an hour you can check whether the potatoes are cooked or need a little longer.

How to store the scalloped potatoes?

The scalloped potatoes keep well in the fridge for about 2 days. Keep the dish in a sealed container. You can also freeze it in a sealed container, it will keep for about 3 months.

When you are going to eat it again, let the scalloped potatoes defrost in the fridge and then heat them up in the oven at 180 degrees Celsius (350 F).

What to serve the potatoes with

These scalloped potatoes are a quick and easy side dish for Thanksgiving dinner, Christmas dinner or any other dinner. Take a look at all the low FODMAP Thanksgiving recipes and low FODMAP Christmas recipes here to get inspiration for other dishes.

How about for example:

Will you let me know if you have made my low FODMAP scalloped potatoes? I would love it if you would let me know what you think about the recipe by leaving a comment and a rating below. You can also share your creations with me by tagging me on Instagram @karlijnskitchen or by using the hashtag #karlijnskitchen. 

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Low FODMAP potato gratin

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Karlijn
  • Total Time: 70 min
  • Servings: 4 servings 1x
  • Diet: Gluten Free


A perfect side dish: low FODMAP scalloped potatoes! With only a handful of ingredients this recipe is easy & quick to make. Low lactose and gluten-free.


  • 600 g (21.2 oz) potato slices (I use pre-cooked potato slices. You can also peel and slice your own potatoes. I use Yukon potatoes or similar)
  • Butter or lactose-free margarine for greasing
  • 100 ml (3.4 fl. oz.) lactose-free cream
  • 100 ml (3.4 fl. oz.) lactose-free milk
  • 1/4 tsp nutmeg
  • 1/2 tsp pepper
  • 1/2 tsp salt
  • 1 tsp mustard (make sure it is low FODMAP)
  • 50 g (1.8 oz) grated cheese (I like a sharp cheese. I use an aged Dutch Gouda cheese, but you can also use another cheese, like cheddar or parmesan)
  • Optional: fresh parsley and the green part of spring onion for garnish


  1. Pre-heat the oven to 175 degrees Celsius (350 F).
  2. Grease an oven dish with butter. 
  3. Mix the milk, cream, nutmeg, pepper, salt and mustard together in a bowl. Stir together. 
  4. Add the potato slices and stir everything together carefully. 
  5. Pour the mixture into the oven dish and spread out.
  6. Sprinkle with cheese.
  7. Put into the oven for 50-60 minutes in the oven until the scalloped potatoes are golden brown.
  8. Sprinkle with some fresh parsley and the green part of spring onion before serving. 
  • Prep Time: 10 min
  • Cook Time: 60 min
  • Category: Side dish
  • Method: Oven
  • Cuisine: International
Gearchiveerd onder:

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star