So for Easter I decided I wanted scalloped potatoes. I've never made them before, so I didn't have a favorite recipe to adapt. This is comfort food to the max! I modified a recipe (a lot) from allrecipes.com

I'm almost positive this would be nearly impossible cf, sorry.

Scalloped Potatoes - Not for the faint of cheese!

INGREDIENTS:
6 potatoes, peeled and sliced
4 oz. (about 1/2 c) Cheddar cheese, shredded
4 oz. Velveeta
4 tbsp. butter
1 cup milk
generous splash white wine
Dash of pepper
1 cup van's waffle crumbs, or gluten-free breadcrumbs of choice

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DIRECTIONS:
-Preheat oven to 350 degrees F (175 degrees C).
-Bring a large pot of salted water to a boil. Add potatoes and cook until tender, about 15 minutes. Drain and place in a 2 quart casserole dish.
-In a small saucepan combine velveeta, butter and milk. Cook until cheese and butter melt and get hot; stir in cheddar cheese, and then stir in the wine once the cheese melts. Pour cheese mixture over potatoes and sprinkle crumbs on top.
-Bake in preheated oven for 15 to 30 minutes, or until heated through.

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For waffle breadcrumbs, I think I found instructions at the gluten-free goddess' website. You toast plain Van's gluten-free waffles really crispy, then break them up. I found that sending them into the oven after the initial crumble helped them dry out to what I wanted them to be, and then I put them through the food processor. YUM!!!

That sounds like the ones I made but I added freash garlic and basil. I love potatoes. (Thank goodness)

chels,

did you use a mandolin or carefully cut the potatoes thinly with a knife?

Thanks

I just cut them into 1/4-1/8 inch sliced with a knife. Since you boil the sliced potatoes anyway before cooking, it's ok if they're a little uneven.

Mandolins take up a lot of space, and I'm not allowed to buy any more gadgets

I'm pretty handy with a knife.