With the many food allergies/intolerances we are dealing with these days (I have a wheat allergy, daughter is gluten intolerant, casein allergy, oldest son has whey allergy, and the baby is definitely milk & soy intolerant–not sure of allergy yet), mealtimes can be quite an ordeal. I’ve been able to easily adapt this recipe to make it GF & DF and still tasty to my non-GFDF husband!

I love my crock pot, but have never attempted scalloped potatoes in it before, so today I went out on a limb, per say. I took my favourite scalloped potatoes recipe from my beloved Betty Crocker cookbook and make it useful for the crock pot. Results…We Loved It! My husband found the potatoes to be a lot more moist than when I put them in the oven, and my son, well, he ate 3 helpings!

I hope you enjoy it as much as we did!

Prep time:  Cook time:  Total time:  Yield: 6 servings


  • 6 potatoes thinly sliced
  • 1 C. cooked ham; chopped
  • 3 tbsp dairy-free margarine (or regular margarine or butter if not dairy-free)
  • 1 small onion chopped
  • 3 tbsp all purpose gluten free flour (or regular AP Flour if not gluten free)
  • 1 tsp salt
  • 2 1/2 C. milk of choice (I use almond milk for DF)
  • 1/4 tsp pepper


  1. Melt margarine in a sauce pan over medium heat. Cook onion in margarine until soft. Stir in flour, salt & pepper until smooth & bubbly. Remove from heat
  2. Stir in milk and heat to boiling stirring constantly. Boil and stir 1 minute.
  3. Grease crock pot with oil. Add sliced potatoes and ham. Pour sauce over potatoes and stir. Set crock pot to low heat and cook for 6-7 hours, stirring every 2-3 hours and pressing potatoes back into the sauce.