This post inspired by a campaign for LACTAID® via The Motherhood. Although I am being compensated for participation, I truly am lactose intolerant and enjoy using LACTAID® products in our home.
I am always looking for a great lactose-free recipe. Lately, I’ve been using LACTAID® Milk to prepare quite a few meals and I have to say, it’s really nice being able to enjoy dairy without all of the usual lactose-sensitivity side effects that I suffer from! Recently, LACTAID® spokesperson and celebrity chef, Melissa d’Arabian, was featured on the Today show with Kathie Lee and Hoda. She shared a delicious lactose-free Chicken in Creamy Mushroom Sauce Recipe — did you happen to see the segment? Her recipe is so simple yet looks amazing! Check out the video below, if you missed it.
Browsing the lactose-free recipes on the LACTAID® site certainly inspires me to use this 100% dairy product in both my baking and cooking more often. I ran across two recipes that I had to try and they turned out so well that I can hardly believe they are lactose-free! My daughter and I whipped up Peppered Steak With Mushroom Gravy and Scalloped New Potatoes. They paired perfectly together and the whole family enjoyed the lactose-free meal.
Here’s the cast of ingredients that we used, I picked a big handful of fresh herbs from my garden to compliment the meal and switched up a few minor things in the scalloped potato recipe. I wasn’t sure if they would go for it because spinach isn’t their favorite ingredient, though I love it! Luckily, the smoothness of the lactose-free cream sauce made with LACTAID® won them over with no complaints from even the pickiest eater.
We enjoyed it so much that I must share LACTAID®’s recipe for the scalloped potatoes with you! Any potato will work but I like red skin ones best, paired with bright red sweet peppers and fresh spinach, this comforting lactose-free casserole is pretty enough to serve to company or whip up quickly for a weeknight meal. Next time, I am going to make it into a main dish by adding a cup or two of baked ham, Yum!
- Nonstick cooking spray
- 2 lb red potatoes, scrubbed & sliced ¼ inch thick
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 3 Tbs olive oil, divided
- 3 Tbs all-purpose flour
- 1 tsp dried parsley
- 2 tsp fresh basil, minced
- ½ tsp salt
- ¼ tsp ground black pepper
- 1¾ cups LACTAID® Reduced Fat Milk
- 6 cups torn spinach
- 1 medium red sweet pepper, cut into thin bite-size strips
- ¼ cup Panko bread crumbs
- Lightly coat a 2-quart oval or rectangular baking dish with cooking spray; set aside.
- In a large saucepan cook potatoes, covered, in boiling salted water about 8 minutes or just until tender. Drain and transfer to a very large bowl; set aside.
- For sauce, cook onion and garlic in 2 tablespoons of the olive oil over medium heat about 5 minutes or just until tender. Stir in flour, parsley, basil, salt, and black pepper. Stir in LACTAID® Reduced Fat Milk all at once. Cook and stir over medium heat until thick and bubbly.
- Add the spinach and sweet pepper to potatoes. Toss gently to combine. Pour sauce over potato mixture. Stir gently until coated. Spoon potato mixture into prepared baking dish.
- In a small bowl stir together the remaining 1 tablespoon olive oil and bread crumbs; toss to coat. Sprinkle over potato mixture. Bake, uncovered, in a 375 degree F oven about 20 minutes or until edges are bubbly and crumbs are golden.
For a main dish meal, add 1 – 2 cups cubed baked ham.
Where to find and how to stay in touch!
LACTAID Brand products are available in your grocer’s refrigerated and freezer section. Please check the LACTAID store locator to find products in your area. Also, be sure to check out the LACTAID Recipe section for lactose-free recipe and for delicious meal ideas.
Next, I’m going to try remaking my favorite potato soup with LACTAID®! Do you cook with LACTAID®?