Indulge in Creamy Perfection: The Ultimate Easy Gluten-Free Scalloped Potatoes Recipe
There’s a reason scalloped potatoes remain a beloved classic for holiday tables, family dinners, and special occasions alike. This particular recipe for Gluten-Free Scalloped Potatoes elevates the traditional side dish to new heights of creamy, cheesy perfection, all while being completely free of flour. Crafted with rich cream, luscious butter, savory cheese, and a thoughtfully chosen blend of spices and fresh herbs, this dish transforms tender potato slices into an elegant and irresistible culinary experience.
Unlike many traditional scalloped potato recipes that rely on flour to thicken the sauce, our method achieves a wonderfully thick and velvety texture through careful cooking and the natural richness of heavy cream and potato starches. This not only makes it a fantastic option for those following a gluten-free diet but also results in a cleaner, more intensely flavored sauce that truly shines.
If you’re looking to impress with more comforting and easy potato side dishes as delightful as these homemade gluten-free scalloped potatoes, be sure to explore my twice baked potatoes and funeral potatoes — they are perennial favorites that consistently earn rave reviews!
Why This Gluten-Free Scalloped Potatoes Recipe Will Become Your Favorite
This recipe isn’t just another take on a classic; it’s designed to deliver maximum flavor and convenience. Here’s what makes our gluten-free scalloped potatoes truly exceptional:
- Effortless Perfection with Parboiled Potatoes: The secret to perfectly tender potatoes and a significantly reduced baking time lies in our parboiling method. By cooking the thinly sliced potatoes directly in the flavorful cream sauce on the stove, they absorb all the delicious seasonings and become almost tender before even hitting the oven. This means you only need to bake them for about 10-15 minutes to achieve that beautiful golden-brown top and bubbling, cheesy sauce, making this a surprisingly quick and easy scalloped potato recipe!
- Luxuriously Creamy & Flavorful Cheese Sauce: Forget bland, gummy sauces. These gluten-free scalloped potatoes are bathed in an incredibly rich and aromatic sauce, crafted from scratch with sautéed onions and garlic, savory chicken broth, and luscious heavy cream. Infused with fresh thyme and bay leaves, the sauce develops a complex depth of flavor that perfectly complements the potatoes. Topped with a generous layer of melted cheddar, every bite is pure comfort.
- Naturally Gluten-Free & Flourless: A standout feature of this recipe is that it achieves its exquisite creaminess without any added flour. This makes it a naturally gluten-free dish that doesn’t compromise on texture or taste. The heavy cream, combined with the slight starch released by the potatoes during parboiling, creates a wonderfully thick and cohesive sauce that is smoother and often more flavorful than flour-thickened versions. It’s the ideal choice for anyone with gluten sensitivities or simply seeking a lighter, more focused flavor profile.
Key Ingredients for the Perfect Gluten-Free Scalloped Potatoes
The success of any great dish lies in its ingredients. Here’s a closer look at what you’ll need and why each component is important, along with some helpful tips for substitutions:
- Unsalted Butter: Butter forms the rich base for sautéing our aromatics. Using unsalted butter allows you complete control over the total sodium content of your dish. If you only have salted butter, simply reduce the amount of added salt in the recipe, and taste as you go. You can always add more at the end, but you can’t take it away!
- Onion: A finely chopped yellow or white onion provides a foundational sweetness and savory depth that truly elevates the sauce. As it cooks, it softens and becomes translucent, blending seamlessly into the creamy mixture.
- Garlic Cloves: Freshly minced garlic is non-negotiable for its pungent, aromatic kick. It offers a more robust and authentic flavor compared to garlic powder. Don’t worry, once cooked into the sauce, its intensity mellows into a comforting warmth.
- Chicken Broth: This liquid gold adds a savory layer to our creamy sauce. For a vegetarian version, feel free to substitute with a high-quality vegetable broth. The broth helps thin the heavy cream slightly, preventing it from becoming overly rich and allowing the flavors to meld beautifully.
- Heavy Cream: The star of our flourless sauce! Heavy cream is essential for achieving that luxurious, thick, and silky texture without the need for flour. Its high fat content prevents it from curdling and contributes to the overall richness. If you prefer a slightly lighter sauce that isn’t quite as thick, you can use half-and-half, but note that the consistency will be thinner.
- Russet Potatoes: These starchy potatoes are ideal for scalloped potatoes as they release just enough starch to contribute to the sauce’s body while remaining tender. It’s crucial that they are peeled and sliced uniformly thin, about 1/8 inch (3mm) thick. A mandoline slicer is highly recommended for achieving consistent slices, which ensures even cooking. Yukon Gold potatoes are also an excellent alternative due to their creamy texture and buttery flavor.
- Bay Leaves: These fragrant leaves infuse the cream sauce with a subtle, aromatic, and slightly peppery note. Remember to keep them whole so they are easy to remove before baking, as they are not meant to be eaten.
- Fresh Thyme: Sprigs of fresh thyme add an earthy, herbaceous flavor that pairs beautifully with potatoes and cream. Unlike dried ground thyme, fresh sprigs will infuse their essential oils into the sauce during cooking and can then be easily removed, leaving behind only their delicious essence.
- Cheddar Cheese: Sharp cheddar provides a classic, tangy, and wonderfully melty topping. Freshly shredded cheese melts better and tastes superior to pre-shredded varieties, which often contain anti-caking agents. Feel free to experiment with other cheeses like Gruyere, white cheddar, Swiss, or even a spicy pepper jack for a kick! (See more variation ideas below).
Easy Step-by-Step Instructions to Master Gluten-Free Scalloped Potatoes
Follow these simple steps to create a truly unforgettable side dish:
- Prepare Your Baking Dish and Aromatics: Begin by preheating your oven to 425ºF (220ºC) and position the oven rack in the middle. Generously grease a 9×13-inch baking dish or casserole dish with butter or cooking spray. In a large Dutch oven or heavy-bottomed pot, melt 2 tablespoons of butter over medium-high heat. Add the finely diced onion and cook, stirring occasionally, for about 5 minutes until it softens and becomes translucent. Stir in the minced garlic and cook for just another minute, until fragrant. Be careful not to burn the garlic.
- Assemble and Parboil the Potato Mixture: To the Dutch oven, add the 1 1/2 cups chicken broth, 2 1/2 cups heavy cream, 2 teaspoons salt, 1/4 teaspoon freshly ground black pepper, your thinly sliced potatoes, 2 bay leaves, and the sprigs of fresh thyme. Stir everything gently to combine and ensure the potatoes are submerged in the liquid. Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to medium-low, cover the pot, and let it simmer for 7-12 minutes. The goal is for the potatoes to be almost tender – a paring knife should slide into a slice with just a little resistance. This crucial step ensures quick baking and perfectly cooked potatoes.
- Transfer to Baking Dish & Top with Cheese: Once the potatoes are almost tender, remove the bay leaves and thyme sprigs from the mixture. Carefully transfer the scalloped potatoes and their creamy sauce to the prepared baking dish. Gently spread the potatoes into an even layer to ensure consistent baking. Now, sprinkle the glorious 2 cups of shredded cheddar cheese evenly over the entire surface of the potatoes.
- Bake Until Golden and Bubbly: Place the baking dish in the preheated oven and bake for 10-15 minutes, or until the sauce is visibly bubbling around the edges and the cheese on top is melted, golden brown, and slightly bubbly. This short bake time is all that’s needed thanks to the parboiling step!
- Rest and Serve: Once baked to perfection, carefully remove the pan from the oven. Let the creamy, cheesy potatoes rest for about 10 minutes before serving. This resting period allows the sauce to set slightly, preventing it from being too runny and ensuring that every slice holds its shape beautifully. Enjoy this comforting and elegant side dish!
Expert Tips for the Best Gluten-Free Scalloped Potatoes
Achieving scalloped potato perfection is simple with a few insider tips:
- Master Thin & Uniform Slices with a Mandoline: A mandoline slicer is an absolute game-changer for this recipe. It allows you to create consistently thin (1/8 inch or 3mm) potato slices in a fraction of the time it would take with a knife. Uniform thickness is crucial for even cooking – if some slices are thick and others thin, you’ll end up with a mix of crunchy and mushy potatoes. Always use caution and a safety guard when operating a mandoline slicer, as they are incredibly sharp.
- The Art of Parboiling: The parboiling step is what makes this recipe so efficient. When cooking the potatoes on the stove, check for doneness by easily slipping the tip of a paring knife into a potato slice. There should be only a *slight resistance*. Avoid overcooking them at this stage, as they will continue to soften in the oven, and overcooked potatoes will result in a mushy texture. Conversely, if they are too hard, they will be crunchy and undercooked even after baking.
- Flourless, Yet Perfectly Creamy: Don’t fret about the absence of flour in this recipe! The rich heavy cream, combined with the natural starches released by the potatoes during parboiling, creates a beautifully thick and luscious sauce without any gluten. This technique not only keeps the dish gluten-free but often yields a smoother, more elegant sauce.
- Perfect Pairing for Any Occasion: These gluten-free scalloped potatoes are incredibly versatile. They make an ideal side dish for major holidays like Easter, Thanksgiving, and Christmas, adding a touch of elegance and comfort to your festive spread. In my family, they’re also a beloved Sunday dinner side dish, bringing warmth and flavor to any meal.
- What to Serve With: Wondering about main courses? This rich side pairs wonderfully with a variety of proteins. Consider serving it alongside my succulent Creamy Dijon Mustard Chicken, the incredibly tender Mississippi Pot Roast, or a flavorful Lemon Honey Glazed Salmon for a balanced and delicious meal.
Creative Variations to Try
Feel free to customize this recipe to your taste and dietary preferences:
- Lighter Sauce Option: For a slightly less indulgent (and less thick) sauce, you can swap out the heavy cream for half-and-half. The flavor will still be fantastic, but the consistency will be noticeably thinner.
- Cheesy Choices Galore: While cheddar is a classic, don’t hesitate to experiment with different cheeses! White cheddar offers a milder, sophisticated taste. Gruyere cheese provides a nutty, earthy depth. Swiss cheese adds a distinct, slightly sweet flavor. Monterey Jack melts beautifully and is wonderfully mild. For those who enjoy a bit of heat, pepper jack cheese will add a delightful spicy kick. You can even combine a couple of your favorites!
- Scalloped Potatoes Without Cheese: If you’re looking for a simpler, dairy-forward potato dish or need to avoid cheese, simply omit the cheddar topping. The creamy potato base is still incredibly flavorful and comforting on its own.
- Add a Savory Crunch: Crispy cooked bacon bits or finely chopped ham stirred into the potato mixture before baking adds a fantastic savory element and textural contrast.
- Spice It Up: A pinch of cayenne pepper or a dash of hot sauce in the cream mixture can add a subtle warmth and zing for those who enjoy a spicier profile.
Make Ahead, Storing, and Freezing Tips
Planning ahead or managing leftovers is easy with these guidelines:
- Make Ahead: This dish is wonderful for preparing in advance. Complete the recipe up to the point where you’ve transferred the potato mixture to the baking dish and topped it with cheese, but *before* baking. Cover the dish tightly with plastic wrap or foil and refrigerate for up to 24 hours. When you’re ready to bake, remove it from the fridge about 30 minutes prior to baking to allow it to come closer to room temperature, then bake as directed. You might need to add an extra 5-10 minutes to the baking time since it’s starting from a cold temperature.
- Storing Leftovers: Any leftover gluten-free scalloped potatoes can be stored in an airtight container in the refrigerator for up to 4 days. They reheat beautifully!
- Freezing (Not Recommended): While it might seem convenient, freezing scalloped potatoes is generally not recommended. The rich, dairy-based cream sauce tends to separate and become grainy or watery upon thawing and reheating, significantly affecting the consistency, texture, and overall flavor of the dish. For the best experience, enjoy this recipe fresh or within a few days from the refrigerator.
Frequently Asked Questions About Scalloped Potatoes
This is a common question! Traditionally, scalloped potatoes feature thinly sliced potatoes baked in a rich, creamy or milk-based sauce. The term “scalloped” actually refers to the way the potatoes are cut into thin, uniform slices. Au gratin potatoes, on the other hand, typically include layers of cheese baked between the potato slices and are almost always topped with a generous layer of cheese, sometimes combined with breadcrumbs, which forms a delicious, golden-brown crust. The French term “gratin” means “to scrape” or “to grate,” and “gratiné” refers to a dish prepared with a crusted topping. While both are incredibly delicious potato bakes, the main distinction lies in the prominent cheesy crust of au gratin versus the creamy, often flourless sauce of scalloped potatoes.
For the best results, starchy potatoes like Russet potatoes or all-purpose varieties like Yukon Gold potatoes are ideal. Russets break down slightly more, contributing to a thicker sauce, while Yukon Golds offer a buttery flavor and a creamier texture. Both hold their shape well when sliced thinly and cooked properly, ensuring a delightful final product.
While many traditional scalloped potato recipes use flour as a thickener, making them not gluten-free, *this specific recipe* is explicitly designed to be gluten-free. It achieves its creamy texture through heavy cream and the natural starches from the potatoes, without any added flour or gluten-containing ingredients.
It is generally not recommended to freeze scalloped potatoes. The high dairy content (heavy cream, butter, cheese) tends to separate and become grainy or watery once thawed, significantly compromising the creamy texture and flavor of the dish. For best quality, enjoy them fresh or within a few days from the refrigerator.
To reheat a large portion or the entire baking dish, cover it loosely with foil to prevent drying and place it back in the oven at 350ºF (175ºC) for 15-20 minutes, or until heated through and bubbly. For individual servings, you can microwave them for about 1-2 minutes, stirring halfway through, until warmed to your liking.
If your scalloped potatoes are still hard after baking, it’s most likely due to two factors: the slices were too thick, or they weren’t cooked long enough during the parboiling step on the stove. Ensure your potatoes are sliced uniformly thin (1/8 inch) and that they are “almost tender” before transferring them to the oven. A knife should meet only slight resistance when piercing a potato slice before baking.
These deliciously creamy scalloped potatoes are a versatile side that pairs beautifully with almost any main course! They are particularly fantastic with roasted meats like turkey, ham, or beef, such as our Mississippi Pot Roast Recipe. They also complement grilled chicken, pork chops, or even a simple pan-seared steak. For a complete meal, consider adding a fresh green salad or some steamed vegetables to balance the richness.
Discover More Delicious Potato Recipes
If you loved these creamy gluten-free scalloped potatoes, you’re in for a treat! Potatoes are incredibly versatile, and we have many more fantastic recipes to explore. Expand your potato repertoire with these delightful dishes:
- Buttery Parsley Potatoes: A simple yet elegant side, tossed in a fragrant butter-parsley sauce.
- Air Fryer Hasselback Potatoes: Crispy on the outside, tender on the inside, with beautiful fanned cuts perfect for absorbing flavor.
- Brown Butter Rosemary Mashed Potatoes: Mashed potatoes taken to the next level with nutty brown butter and aromatic rosemary.
- Air Fryer Potato Wedges: Perfectly crispy and seasoned potato wedges, ideal for snacking or as a casual side.
- Mashed Potatoes with Sour Cream: A tangy and creamy twist on classic mashed potatoes, adding depth and richness.
Did you make this recipe? I’d love to hear about it! Leave a star rating and review or scroll below the recipe card and do so there.
Stay up-to-date by following us on Instagram, TikTok, YouTube, Facebook, and Pinterest.
Print
SaveSaved!
Review
Gluten Free Scalloped Potatoes Recipe
Ingredients
- 2 tablespoons unsalted butter
- 1 yellow or white onion – finely chopped
- 2 garlic cloves – minced
- 1 1/2 cups chicken broth – or vegetable broth
- 2 1/2 cups heavy cream – for a lighter sauce, use half and half
- 2 teaspoons salt – adjust to taste if using salted butter
- 1/4 teaspoon freshly ground black pepper
- 4 pounds Russet or Yukon Gold potatoes – peeled and sliced 1/8″ inch thick (3mm). A mandoline is highly recommended for uniform slices.
- 2 bay leaves – whole, for easy removal
- 2-3 sprigs of fresh thyme
- 2 cups shredded cheddar cheese – freshly shredded melts best; see variations for other cheese ideas
Equipment
-
13″x9″ glass baking pan
-
Large Dutch Oven or Heavy-Bottomed Pot
-
Mandoline Slicer (optional, but highly recommended)
Instructions
-
Preheat oven to 425°F (220°C). Adjust oven rack to the middle position. Generously butter or spray a 9×13-inch baking dish with cooking spray.
-
In a large Dutch oven or heavy-bottomed pot, melt the 2 tablespoons of unsalted butter over medium-high heat. Add the finely chopped onion and cook for about 5 minutes until softened and translucent. Add the minced garlic and cook for 1 minute more until fragrant.
-
Stir in the chicken broth, heavy cream, salt, black pepper, thinly sliced potatoes, bay leaves, and fresh thyme sprigs. Bring the mixture to a boil. Once boiling, reduce the heat to medium-low, cover the pot, and simmer for 7-12 minutes, or until the potatoes are almost tender. To check, a paring knife should slide into a potato slice with just a little resistance. Avoid overcooking to prevent mushy potatoes.
-
Carefully remove and discard the bay leaves and thyme stems from the potato mixture.
-
Transfer the potato and cream mixture to the prepared baking dish. Spread the potato slices into an even layer as best as possible.
-
Evenly sprinkle the 2 cups of shredded cheddar cheese over the top of the potatoes.
-
Bake for 10-15 minutes, or until the sauce is bubbling around the edges and the cheese on top is golden brown and melted.
-
Remove the dish from the oven and let it rest for 10 minutes before serving. This allows the sauce to set for perfect slices.
Notes
Recipe adapted from America’s Test Kitchen for a faster, gluten-free method.