Gluten-Free Scalloped Potatoes

Ingredients

• 3 tablespoons unsalted butter
• 2.5 tablespoons cornstarch
• 0.13 teaspoons cayenne pepper
• 1.5 cups milk
• 4 ounces shredded sharp Cheddar cheese
• 5 medium Idaho potatoes , peeled and thinly sliced
• 0.5 cups grated reduced-sodium Parmesan cheese , Optional
• 1 pinch paprika , or to taste

Instructions

1. 1

   Line a large microwave- and oven-safe casserole dish with parchment.

2. 2

   Place butter in a large microwave-safe bowl. Microwave, uncovered, on high until melted, 30 to 45 seconds. Whisk in cornstarch and cayenne pepper to form a paste. Add milk and whisk until well blended. Microwave on high for 2 minutes. Stir, and microwave until thick, another 2 minutes. Stir in Cheddar cheese.

3. 3

   Place 1/2 of the potatoes in the prepared casserole dish and spread 1/2 of the sauce over top. Repeat with remaining potatoes and sauce. Sprinkle Parmesan cheese and paprika over top.

4. 4

   Microwave, covered, on high for 10 minutes.

5. 5

   Meanwhile, preheat the oven to 350 degrees F (175 degrees C).

6. 6

   Transfer potatoes to the preheated oven and bake, uncovered, until sauce is bubbly and potatoes are tender, about 20 minutes.