When I first discovered I needed to follow a gluten-free diet, I worried I’d have to say goodbye to all my favorite comfort foods. Scalloped potatoes—that creamy, cheesy potato casserole that graced our family table during every holiday meal—seemed like it might become just a delicious memory. The good news? I couldn’t have been more wrong! Today, I’m sharing my personal favorite gluten-free scalloped potatoes recipe that delivers all the cheesy goodness without a speck of gluten.

The Origin of Scalloped Potatoes

Before diving into our recipe, let’s appreciate where this delicious dish comes from. Scalloped potatoes (or “gratin dauphinois” in French cuisine) originated in the Dauphiné region of France. The dish made its way to the United States in the early 1900s and quickly became a staple at American tables.

The main difference between scalloped potatoes and au gratin potatoes is that traditional scalloped potatoes were made with a cream sauce but no cheese, while au gratin potatoes include cheese between the layers and on top. Today, most versions in the United States, including mine, combine both preparations—layers of potatoes in a flavorful white sauce topped with cheesy goodness for the best of both worlds.

Why This Gluten-Free Version Works

Most traditional scalloped potatoes recipes use wheat flour to thicken the cream sauce, making them off-limits for those with celiac disease or gluten sensitivity. My version substitutes a gluten-free flour blend that provides the perfect texture without compromising taste. The creamy cheese sauce still develops that wonderful richness, and honestly, no one will know these are gluten-free unless you tell them!

Choosing the Best Potatoes for Gluten-Free Scalloped Potatoes

Yukon Gold: My Top Choice

I’ve experimented with various potatoes and found that Yukon gold potatoes offer the perfect balance for this dish. Their buttery flavor and medium starch content mean they hold their shape while still absorbing the creamy sauce beautifully.

Russet Potatoes: The Classic Option

Russet potatoes are a close second choice and work wonderfully if that’s what you have on hand. They have a higher starch content, making the dish slightly more creamy, though they may break down a bit more during baking.

Other Options

You can also use red potatoes or yellow potatoes for a waxier texture that holds shape well, but they won’t absorb the sauce quite as nicely. For a twist, try mixing in sweet potatoes for color contrast and a hint of sweetness!

Essential Equipment for Perfect Scalloped Potatoes

• A mandoline slicer or sharp knife for consistent thin slices
• A large skillet for preparing the sauce
• A medium saucepan (if making sauce separately)
• A 9×13 baking dish or casserole dish
• Aluminum foil for covering
• Optional: food processor with slicing attachment for quick work of potato slicing

The Ultimate Gluten-Free Scalloped Potatoes Recipe

Prep Time: 25 minutes

Cook Time: 1 hour 15 minutes

Servings: 8-10 as a side dish

Ingredients for Gluten-Free Scalloped Potatoes

• 3 pounds of potatoes (preferably Yukon gold), thinly sliced (about ⅛ inch thick)
• 4 tablespoons unsalted butter or regular butter
• 1 medium onion, finely diced
• 3 cloves garlic, minced
• 3 tablespoons gluten-free flour blend
• 2 cups whole milk, room temperature
• 1 cup heavy cream
• 1 cup vegetable broth or vegetable stock
• 2 cups sharp cheddar cheese, grated and divided
• 1 cup gruyère cheese (or white cheddar), grated and divided
• ½ cup parmesan cheese, grated
• 1 teaspoon salt (or to taste)
• ½ teaspoon black pepper
• ¼ teaspoon nutmeg (optional but recommended)
• 2 tablespoons fresh thyme leaves (or 2 teaspoons dried)
• 1 tablespoon olive oil or cooking spray for greasing

Instructions:

1. Preparation

1. Preheat your oven to 350°F (175°C).
2. Grease your baking dish with olive oil or cooking spray.
3. Wash and peel potatoes if desired (I often leave the peels on Yukon golds for extra nutrition and texture).
4. Use a mandoline slicer, food processor, or sharp knife to cut potatoes into thin slices, about ⅛ inch thick.
5. Place sliced potatoes in cold water to prevent browning while you prepare the sauce.

2. Make the Creamy Sauce

1. In a large skillet over medium heat, melt the butter.
2. Add diced onion and cook until translucent, about 3-4 minutes.
3. Add minced garlic and cook for another 30 seconds until fragrant.
4. Sprinkle the gluten-free flour over the mixture and stir constantly for 1-2 minutes, creating a roux.
5. Slowly pour in the milk, heavy cream, and vegetable broth, whisking continuously to prevent lumps.
6. Continue cooking the cream sauce over medium heat until it thickens, about 5-7 minutes.
7. Remove from heat and stir in half of the cheddar cheese, half of the gruyère cheese, and all of the parmesan cheese until melted and smooth.
8. Season with salt, black pepper, and nutmeg. Stir in fresh thyme.

3. Assemble the Gluten-Free Scalloped Potatoes Casserole

1. Drain the potato slices and pat them dry with paper towels.
2. Place half of the sliced potatoes in an even layer in your prepared baking dish.
3. Pour half of the creamy cheese sauce over the potatoes.
4. Arrange the remaining potatoes in an even layer on top.
5. Pour the remaining cream sauce over the top layer of potatoes, ensuring all pieces are coated.
6. Sprinkle the remaining cheddar and gruyère cheese evenly over the top.

4. Bake the Gluten-Free Scalloped Potatoes to Perfection

1. Cover the baking dish with aluminum foil.
2. Bake covered for 45 minutes.
3. Remove the foil and bake for an additional 25-30 minutes until the top is golden brown and bubbly, and the potatoes are fork-tender.
4. Let stand for 10-15 minutes before serving (this helps the sauce set and makes serving easier).

Vegan Gluten-Free Scalloped Potatoes

Creating a dairy-free version is surprisingly easy and still delivers amazing flavor:

Ingredient Swaps:

• Replace butter with vegan butter or olive oil
• Replace whole milk and cream with unsweetened plant milk (cashew milk or unsweetened coconut milk works best for creaminess)
• Replace cheeses with dairy-free alternative cheese shreds or make a “cheese” sauce using:
  • 1/2 cup nutritional yeast
  • 1 tablespoon lemon juice
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon turmeric (for color)

Follow the same cooking method, adjusting salt to taste since vegan cheese alternatives often contain less sodium.

Discover more vegan recipes here.

Keto-Friendly Version

For my low-carb friends, here’s how to adapt this recipe:

• Replace potatoes with thinly sliced turnips or rutabaga (my personal favorite)
• Add an extra 1/2 cup of heavy cream and reduce vegetable broth
• Increase the cheese by 1/2 cup total
• Replace the gluten-free flour with 1 tablespoon xanthan gum or 2 tablespoons almond flour
• Bake for 10-15 minutes less as root vegetables cook faster than potatoes

Learn about Custom Keto Diet here.

Diabetic-Friendly Adaptation

• Use a mixture of Yukon gold potatoes and cauliflower florets (half and half)
• Replace whole milk with unsweetened almond milk
• Use only 1 cup of cheese total, focusing on sharp varieties for maximum flavor with less quantity
• Add extra herbs and spices to boost flavor without adding carbs
• Consider adding a sprinkle of ground flaxseed to the sauce for added fiber

Learn how to support healthy blood sugar levels here.

Creative Add-ins and Variations for Gluten-Free Scalloped Potatoes

Protein Boosters

• Add cooked, crumbled bacon between layers
• Mix in diced ham for a complete main dish
• Include shredded rotisserie chicken for a heartier version

Vegetable Additions

• Layer in sautéed mushrooms for an earthy flavor
• Add thinly sliced leeks instead of onions
• Include steamed broccoli florets between layers
• Mix in roasted garlic cloves for intense flavor pockets

Herb & Flavor Enhancements

• Add fresh rosemary with the thyme
• Include a tablespoon of Dijon mustard in the sauce
• Sprinkle smoked paprika between layers for a subtle smokiness
• Use roasted garlic instead of fresh for a more mellow flavor

Pro Tips for Perfect Scalloped Potatoes Every Time

1. Uniform slices are crucial – Even, thin slices ensure all potatoes cook at the same rate. If you don’t have a mandoline, take your time with a sharp knife.
2. Don’t skip the soaking – Soaking sliced potatoes in cold water removes excess starch, preventing the sauce from becoming gluey.
3. Room temperature liquids – Using room temperature milk and cream prevents the sauce from breaking and ensures smooth incorporation.
4. Rest before serving – Allowing the dish to rest for at least 10 minutes helps the sauce set and makes for cleaner serving.
5. Test for doneness – Pierce the center with a fork or knife. If there’s any resistance, the potatoes need more time.

Storing and Reheating Leftover Gluten-Free Scalloped Potatoes

One of the best things about this dish is that it’s often even better the next day! Store leftovers in an airtight container in the refrigerator for up to 4 days.

For longer storage, you can freeze individual portions in freezer-safe containers for up to 3 months, though the texture may change slightly upon thawing.

To reheat:

• Microwave individual servings covered with a damp paper towel
• Oven reheat at 350°F covered with foil until hot throughout (about 20-30 minutes)
• Add a splash of milk or cream before reheating to refresh the sauce

Serving Suggestions for Gluten-Free Scalloped Potatoes

This dish is incredibly versatile. Here are my favorite pairings:

• As a side dish with roasted chicken or turkey for a holiday dinner
• Alongside ham for Easter or Christmas
• With a simple green salad and crusty gluten-free bread for a vegetarian meal
• Beneath braised short ribs, using the scalloped potatoes instead of mashed
• With grilled or roasted vegetables for a complete vegetarian feast

Discover more plant-based recipes here.

Making Ahead Gluten-Free Scalloped Potatoes for Special Occasions

This dish is a perfect make-ahead option for holidays or special gatherings:

1. Prepare the whole thing up to the point of baking, but don’t bake it.
2. Cover tightly and refrigerate for up to 24 hours.
3. When ready to bake, let it sit at room temperature for 30 minutes.
4. Bake as directed, adding about 10-15 extra minutes to the covered baking time.

Nutritional Information (Per Serving, based on 10 servings)

Nutrient	Amount
Calories	320
Total Fat	22g
Saturated Fat	14g
Cholesterol	65mg
Sodium	410mg
Total Carbohydrates	24g
Dietary Fiber	2g
Sugars	3g
Protein	10g
Calcium	20% DV
Iron	6% DV
Potassium	12% DV

Note: Nutrition information is approximate and will vary based on specific ingredients used.

Why These Gluten-Free Scalloped Potatoes Are a Crowd Pleaser

I’ve served this dish countless times, and it’s always met with rave reviews. The creamy texture, perfect potato bite, and cheesy top crust make it an absolute crowd pleaser. Even better, it’s sophisticated enough for a special occasion but simple enough for a Sunday dinner.

The beauty of this potato recipe is its adaptability. Whether you’re feeding a crowd with various dietary needs or just want a delicious side dish that happens to be gluten-free, this recipe delivers every time. It’s become my go-to potato casserole for everything from potlucks to holiday gatherings.

Conclusion

Creating gluten-free versions of classic comfort foods doesn’t mean compromising on flavor or texture. These gluten-free scalloped potatoes deliver all the creamy, cheesy goodness of the traditional version while being completely safe for those with gluten sensitivities. Whether you’re making them for a holiday meal, a special occasion, or simply as a perfect side dish for a family dinner, this recipe is sure to become a staple in your kitchen.

I’ve found that sometimes our dietary restrictions lead us to even better versions of classic dishes. By focusing on high-quality ingredients and proper technique, these gluten-free scalloped potatoes might just become your new favorite comfort food. They certainly are mine!

Explore More Potato Recipes

• Irresistible Party Potatoes Recipe | Cheesy & Crunchy
• Crockpot Cheesy Potatoes Recipe – Easy Comfort Food
• Best Vegan Red Hot and Blue Potato Salad Recipe

Frequently Asked Questions

1. Can I make this recipe dairy-free as well as gluten-free?

Yes! You can create a delicious dairy-free version by substituting vegan butter for regular butter, using unsweetened cashew or coconut milk instead of dairy milk and cream, and replacing the cheese with either dairy-free cheese alternatives or nutritional yeast for flavor. The texture will be slightly different but still deliciously creamy.

2. What’s the best way to slice potatoes evenly without a mandoline slicer?

If you don’t have a mandoline, a food processor with a slicing attachment works wonderfully. Alternatively, use a very sharp knife and take your time, using the first slice as a guide for thickness. Some home cooks find success with the slicing side of a box grater, though the slices will be slightly thicker.

3. Can I prepare this Gluten-Free Scalloped Potatoes a day ahead for a holiday dinner?

Absolutely! You can assemble the entire dish up to the point of baking, cover it tightly, and refrigerate for up to 24 hours. When ready to bake, let it sit at room temperature for about 30 minutes, then bake as directed, adding 10-15 minutes to the covered baking time since you’re starting with cold ingredients.

4. Why did my sauce break or curdle during baking?

Sauce separation typically happens when the dairy is heated too quickly or the proteins are overcooked. To prevent this, ensure your milk and cream are at room temperature before adding them to the roux, don’t let the sauce boil after adding dairy, and avoid over-baking the casserole. If your oven runs hot, consider reducing the temperature slightly.

5. What gluten-free flour blend works best for the sauce?

A cup-for-cup or measure-for-measure gluten-free flour blend that contains xanthan gum works best for the roux. My personal favorites are King Arthur Measure for Measure or Bob’s Red Mill 1-to-1 Baking Flour. These blends create a smooth sauce without the grittiness some gluten-free flours can have. In a pinch, sweet rice flour (different from regular rice flour) also makes an excellent roux.

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