Gluten Free Scalloped Potatoes

Gluten Free Scalloped Potatoes are creamy, luxurious, and require no flour-thickened sauce. Special enough for the holidays but simple enough to make any night of the week!

Prep Time 30

Cook Time 1 30

Total Time 2

Course Side Dish

Cuisine American

Keyword gluten free, vegetarian

Method Baking

Servings

Calories 425kcal

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

Instructions

Preheat the oven to 375 degrees then spray a 9x13” 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.

Video

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