Gluten Free Scalloped Potatoes are old fashioned in the best way possible. Creamy, cheesy, and ultra luxurious, they're made without a flour-thickened sauce. This classic potato side dish is special enough to include on your holiday dinner table, but simple enough to make any night of the week.
“Soooo good! I wouldn’t try to change a thing. Guests even requested the recipe!”
Every year, about a week before Christmas, I have a cherished tradition of watching Little Women. The 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!, it’s one of my very 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.
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.
Watch How to Make It
Classic Scalloped Potatoes
Made with everyday ingredients like cream, milk, dried herbs, and potatoes, when I think of this recipe, I think “classic” – and it sure is hard to beat a classic.
Intensely creamy, cheesy, and ultra luxurious, Gluten Free Scalloped Potatoes are one of the best side dishes EVER, and perfect for your holiday dinner table. That said, scalloped potatoes are simple enough to make any night of the week!
Gluten Free Scalloped Potatoes
So what makes these simple scalloped potatoes gluten free? The recipe doesn’t call for a thickened cream sauce. This method for cooking scalloped potatoes is how the dish would have originally been made. I’m not sure when flour-thickened cream sauces that many recipes call for came into play, but it’s totally not necessary.
Thinly sliced Yukon Gold potatoes are added to 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 layered in a baking dish with nutty, shredded gruyere cheese then the whole thing is baked until golden brown and bubbly.
So simple but the flavor will blow you away. It’s like mac and cheese made with potatoes. Like I said, THE BEST!!
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Pin ItHow to Customize It
The recipe for Gluten Free Scalloped Potatoes as written is extremely pure and elegant tasting. That said, feel free to customize it to your liking:
- Add meat: add cooked crumbled bacon or pancetta between the layers, or diced ham steak.
- Switch up the cheese: 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 love, but the good news is that you can fully make the dish one or two days ahead of time:
- Step 1: bake then cool the Scalloped Potatoes completely. Cover the baking dish with foil then refrigerate.
- Step 2: let the chilled baking dish sit on the counter for 30 minutes or so, to take the chill off, then bake covered for 40 minutes at 350 degrees or until heated through.
Recipe Tips for Success
- Grab a helper: This recipe is great to make with a kitchen helper. Have one person peel the potatoes while the other person runs them though a mandoline slicer. If you don’t have a mandoline, slice the potatoes as thinly and uniformly as possible using a very sharp knife.
- Easy to halve: This recipe makes enough to feed at least 8 as a side dish, but halves perfectly if you’re feeding less. Use an 8×8″ or similar sized medium baking dish if halving.
- No substitutions: 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.
How to Make Gluten Free Scalloped Potatoes
Step 1: Add the liquid to the pot.
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.
Step 2: Peel then slice the potatoes.
Peel then slice Yukon Gold Potatoes 1/8″ thick and then add them to the pot. Here’s the mandoline I use – we’ve owned it for 10+ years which really says something about its durability!
Recipe Tip
Peel then slice each potato one at a time so you can add the slices right into the pot to prevent browning.
Step 3: Simmer the potatoes.
Once all the potatoes have been peeled then sliced, place the pot over high heat then bring the mixture to a simmer, stirring occasionally.
Once simmering, cook the potatoes for 1 minute 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.)
Step 4: Layer the potatoes, cream, and cheese.
Using a slotted spoon, scoop 1/3 of the potatoes into a 9×13″ baking dish then spread into an even layer. Sprinkle freshly grated gruyere cheese on top then 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.
Step 5: Bake.
Bake the scalloped potatoes 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 for at least 20 minutes to cool and let the cream sauce thicken, then dish up and DEVOUR!
I hope you love this classic, decadent, and delicious gluten free side dish for the holidays, or any night of the week! Enjoy!
More Holiday Side Dish Recipes
- Air Fryer Green Beans
- Green Beans with Bacon
- Healthier Mashed Potatoes
- Gluten Free Gravy
- Gluten Free Green Bean Casserole
- Party Potatoes Deluxe
- Wild Rice Casserole
- Gluten Free Cornbread Stuffing
- Cauliflower Gratin
- Gluten Free Stuffing
Equipment
Ingredients
- 2 cups whole milk, 1 pint
- 2 cups heavy cream, 1 pint
- 1 Tablespoon garlic salt
- 1 teaspoon dried thyme
- 1/2 teaspoon pepper
- 4 lbs Yukon Gold potatoes, peeled then sliced 1/8” thick
- 8 oz freshly grated Gruyere cheese
Directions
- Preheat the oven to 375 degrees then spray a 9×13” baking dish with nonstick spray and set aside.
- Add the whole milk, heavy cream, garlic salt, dried thyme, and pepper to a large pot or Dutch Oven then stir to combine.
- Peel then slice the potatoes 1/8" thick – as you slice the potatoes, add them to the cream mixture in the pot to prevent browning.
- Place the pot over high heat then bring the milk/cream mixture to a simmer, stirring often to ensure it heats evenly. Once simmering, cook for 1 additional minute then remove the pot from the 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 the remaining cheese over the top then cover the dish with a piece of nonstick sprayed foil and bake for 40 minutes. Carefully remove the 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 the potatoes cool for 20-30 minutes before serving.
Notes
- 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.
- 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.
- Adapted from Martha Stewart
Nutrition
Nutritional values are estimates only. Please read our full nutrition information disclaimer.
Photos by Ashley McLaughlin
This was delicious. I’ll make it again soon.
I’m thrilled to hear it, Philip!! Thank you so much for your feedback and recipe rating!
I swear my mouth was watering the moment it came out of the oven! For making it the next day, what temperature do you recommend the oven be at for reheating?
Sooo glad you loved these, Ace!! You can reheat individual portions in the microwave, or cover the casserole dish with foil and reheat at 375 degrees until hot.
I have made this recipe several times. It’s easy and delicious!
I’m thrilled to hear this, Jessica! Thank you so much for your feedback and recipe rating!