Last weekend I enjoyed my weekend-before-Christmas tradition of watching Little Women after the kids were tucked in bed (Winona Ryder/Christian Bale version, obviously. I can’t even discuss the Emma Watson version without my blood pressure rising.)
Little Women is a movie that never fails to get me right in the feels no matter how many times I watch it. Jo’s desire to live an extraordinary life, Teddy’s desperation to join the March family, Marmee’s wisdom and strength, Amy’s ice skating accident, Beth — BETH! — it’s one of my Top 3 favorite movies of all time. The history nerd in me also loves getting a glimpse into life in the 1860s, even if it’s through the lens of Hollywood.
If I can’t hop into a time machine to experience the past myself, I’m glad I can do it from the comfort of my couch with a Cold-Brew Martini in hand!
The recipe that I’m sharing today is one that I can absolutely see Meg, Beth, Amy and, probably (reluctantly) Jo, preparing together under Hannah’s watchful eye – Gluten Free Scalloped Potatoes.
Made with everyday ingredients like cream, milk, dried herbs, and of course, potatoes, when I think of this recipe, I think “classic” — and it’s sure hard to beat a classic. Intensely creamy, and ultra luxurious, this is one of the best things I have ever eaten, and it’s perfect for your holiday dinner table!
Gluten Free Scalloped Potatoes
So what makes these simple scalloped potatoes gluten free? The recipe doesn’t call for a thickened cream sauce. I’m actually super excited about this method for cooking scalloped potatoes because it’s how it would have originally been made. I’m not sure when the flour-thickened cream sauce that many recipes call for came into play, but it’s totally not necessary.
Thinly sliced Yukon Gold potatoes are slipped into a mixture of heavy cream and whole milk, dried thyme, garlic salt, and lots of pepper then heated in a pot on the stove until bubbly. This does two things:
- The starch from the potatoes releases which naturally thickens the cream sauce.
- The potatoes become partially cooked so they bake evenly.
The softened potatoes and thickened cream sauce are scooped into a baking dish with nutty, shredded gruyere cheese then the whole thing is baked until golden brown and bubbly.
INSANE, you guys. Just nuts! So simple but the flavor will blow you away. It’s like mac and cheese made with potatoes.
This recipe for Gluten Free Scalloped Potatoes as written is extremely pure and elegant tasting. That said, feel free to customize to your liking. Add cooked crumbled bacon between the layers, or diced ham steak. Heck, even shredded pork would be good if you’re making this for a less formal occasion than the holidays.
I love pairing gruyere cheese with potatoes, but if you don’t like gruyere, or for some reason have trouble finding it, white cheddar or fontina cheese would be divine.
Make Ahead of Time
Gluten Free Scalloped Potatoes are a labor of life but the good news is that you can fully make the dish a day ahead of time. Bake then cool completely, and then refrigerate covered with foil. Let sit on the counter for 30 minutes or so the next day, to take the chill off the baking dish, then bake covered for 40 minutes at 350 degrees or until heated through.
- This recipe is great to make with a kitchen helper. Have one person peel the potatoes then the other person can run it though a mandoline and then into the cream sauce. If you don’t have a mandoline, ask a friend or neighbor if they have one you can borrow. Or, just slice the potatoes as thinly and uniformly as possible using a sharp knife.
- This recipe makes enough to feed at least 8 as a side dish, but halves perfectly if you need to feed less. Use an 8×8″ or similar sized medium baking dish if halving.
- I strongly recommend you don’t substitute another potato for Yukon Golds in here. Gold potatoes hold their shape super well and are soft and silky once baked. Russet potatoes tend to get a little mealy and lose their shape. I tested this recipe using Russets and much preferred the Yukons.
Alrighty, let’s do this!
How to Make Gluten Free Scalloped Potatoes
Start by adding heavy cream, whole milk, garlic salt, dried thyme, and freshly ground pepper to a large pot or Dutch Oven then stir to combine.
Next peel then slice Yukon Gold Potatoes 1/8″ thick. Here’s the mandoline I use – we’ve owned it for 10+ years which really says something about its durability!
I recommend you peel then slice each potato one at a time so you can add the slices right into the pot to prevent browning.
Once all the potatoes have been peeled then sliced, put the pot over high heat then bring to a simmer, stirring occasionally. Once simmering, cook for 1 minute, and then remove the pot from the heat and cool slightly, about 10 minutes (just enough to where you’re not going to seriously hurt yourself if you spill hot cream and potatoes!)
Use a slotted spoon to scoop 1/3 of the potatoes into a 9×13″ baking dish, spread into an even layer, then sprinkle freshly grated gruyere cheese on top. Scoop another 1/3 of the potatoes on top, followed by more cheese.
For the final layer, scoop the last of the potatoes into the dish then drizzle the remaining cream sauce from the pot evenly on top. Finish with a little more grated gruyere then place a nonstick sprayed piece of foil on top.
Bake covered for 40 minutes at 375 degrees then carefully remove the foil and bake for 25-30 more minutes or until a knife can be inserted into the potatoes very easily. You can give it a blast from the broiler for a minute or two if you want to brown the top even more.
Let the potatoes sit to thicken and cool for at least 20 minutes then dish up and DEVOUR. I hope you love this classic, totally decadent and delicious little side dish! Enjoy!
More Holiday Side Dish Recipes
- Gluten Free Green Bean Casserole
- Party Potatoes Deluxe
- Wild Rice Casserole
- Cauliflower Gratin
- Gluten Free Stuffing
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Gluten Free Scalloped Potatoes
Gluten Free Scalloped Potatoes are silky, creamy, and no-flour-required. This decadent potato side dish is perfect for the holidays!
- 2 cups (1 pint) whole milk
- 2 cups (1 pint) heavy cream
- 1 Tablespoon garlic salt
- 1 teaspoon dried thyme
- 1/2 teaspoon pepper
- 4lbs Yukon Gold potatoes, peeled then sliced 1/8” thick
- 8oz Gruyere cheese, freshly grated
- Preheat oven to 375 degrees then spray a 9x13” baking dish with nonstick spray and set aside.
- Add whole milk, heavy cream, garlic salt, dried thyme, and pepper to a large pot or Dutch Oven then stir to combine.
- Peel then slice potatoes – as you slice the potatoes, add them to the cream mixture in the pot to prevent browning.
- Place pot over high heat then bring to a simmer, stirring occasionally. Once simmering, cook for 1 additional minute then remove pot from heat and let mixture cool slightly, 10 minutes.
- Use a slotted spoon to transfer 1/3 of the potatoes into the prepared baking dish then sprinkle 1/3 of the cheese on top. Add another 1/3 of the potatoes and another 1/3 of cheese.
- For the last layer, add the remaining potatoes then drizzle the remaining milk mixture from the pot evenly over the potatoes. Sprinkle remaining cheese over the top then cover dish with a piece of nonstick sprayed foil and bake for 40 minutes. Carefully remove foil then bake for another 20-30 minutes or until a knife inserted into the potatoes goes in very easily (you can broil for a minute or two if you want a darker top.) Let cool for 20-30 minutes before serving.
- I strongly recommend you don't substitute another potato for the Yukon Golds, as they hold their shape the best and are silky once baked. Russet potatoes are a little mealy and don’t hold their shape as well.
- I use a mandoline to make the slicing of the potatoes faster and more uniform. Here’s the mandoline I have >
- To make a day ahead of time: Bake the scalloped potatoes then cool to room temperature, and then cover the dish with foil and refrigerate. The next day, let the dish sit at room temperature for 30 minutes then bake, covered, for 40 minutes or until heated through.
This recipe is courtesy of Iowa Girl Eats, http://iowagirleats.com.