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Gluten-Free Scalloped Potatoes (Creamy & Cheesy)

These Gluten-Free Scalloped Potatoes deliver all the creamy, cheesy goodness of the classic dish without a trace of gluten. Thinly sliced Yukon gold potatoes are layered with a rich sauce made from butter, gluten-free flour, milk, cream, and a blend of sharp cheddar, gruyère, and parmesan cheeses. The result is a golden, bubbling casserole that's perfect for holiday meals or weekend family dinners. With variations for vegan, keto, and diabetic diets included, everyone can enjoy this comfort food classic. Make ahead for stress-free entertaining and watch as your guests request seconds—they'll never guess it's gluten-free!
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Prep Time 25 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 40 minutes
Course Dinner, Lunch, Main Course, Side Dish
Cuisine American, French
Servings 8
Calories 320 kcal

Equipment

  • 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

Ingredients
  

  • 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
 

Preparation

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

Make the Creamy Sauce

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

Assemble the Casserole

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

Bake to Perfection

  • Cover the baking dish with aluminum foil.
  • Bake covered for 45 minutes.
  • 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.
  • Let stand for 10-15 minutes before serving (this helps the sauce set and makes serving easier).

Notes

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.

Nutrition

Calories: 320kcalCarbohydrates: 24gProtein: 10gFat: 22gSaturated Fat: 14gCholesterol: 65mgSodium: 410mgPotassium: 564mgFiber: 2gSugar: 3gCalcium: 260mgIron: 1.08mg
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