This Gluten Free Scalloped Potato Recipe is the perfect side dish for special occasions. It's always a crowd pleaser, and it's simple to make it fit a gluten-free diet.
If you're looking for a classic dish that's slightly elevated for your holiday dinner, we've got you covered. Don't let this homemade gluten-free scalloped potatoes recipe scare you away, they're easy to make with just a few ingredients!
Looking for more delicious potato recipes? Don't skip these truffle mashed potatoes, these air fryer fingerling potatoes, or these air fryer smashed potatoes with garlic and herbs!
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❤️Why we love this recipe
- Made with simple ingredients - You only need a few kitchen staples to bring this yummy side dish together! Anything you don't already have on hand you can find at nearly any grocery store.
- Easy recipe - This recipe is deceptively easy to make. Just make sure to have a large baking dish handy, and you're set.
- Elegant side dish - This amazing potato bake with a creamy cheese sauce is the ultimate comfort food, but it's also fancy enough to impress your guests. What's better than thin potato slices covered in a creamy, cheesy sauce?
- Feed a crowd - This a large batch recipe, and it's an easy way to feed lots of people for holiday meals!
- Make ahead - This recipe is great to make ahead of time to save time during the busy holiday season.
🥔Ingredients
Here are the ingredients we used for this recipe. You can find more information for substitutions below.
- Heavy cream & whole milk
- Thinly sliced potatoes - We like using Yukon golds because there is no need to peel them.
- Kosher salt & black pepper
- Dried thyme, cayenne pepper & nutmeg - Optional and to taste.
- Fresh chives & parsley
- Onion & garlic
- Butter
- Cream cheese
- Shredded cheeses - We used a mixture of gruyere cheese, parmesan cheese, and shredded mozzarella.
Visit the recipe card for the full quantities and nutritional information.
✨Substitutions & variations
Here are a few suggestions on additional flavors to try, or simple variations to this recipe.
- Swap the cheese- Feel free to swap any of the cheeses for your favorite. We love using cheddar cheese sometimes.
- Use different potatoes- You can always use your favorite type of potato for this recipe, like russet potatoes for example that will hold up nicely. We just prefer to use Yukon gold potatoes or red skin potatoes because there is no need to peel them.
- Spicy - Add more cayenne pepper, or red pepper flakes for a spicier side!
- Herbed - Lean into holiday flavors, and add more fresh herbs like rosemary or sage.
- Use dry spices - If desired, use onion powder and garlic powder in place of fresh onion and garlic. Although we highly recommend using the real thing for the best flavors, dried versions will work in a pinch.
🔪Prep work
- Thinly slice potatoes with a mandoline slicer or a slicing attachment on the food processor. You want them to be about ⅛th of an inch thick.
- Cut onions into thin slices.
- Mince garlic.
- Grate cheeses.
- Heat a large skillet over medium heat.
- Preheat the oven to 400°F, and grease a large casserole dish with cooking spray, olive oil, or butter.
- Measure out all remaining ingredients.
📋Instructions
Melt butter in a large skillet. Cook onions with a pinch of salt until golden brown, about 7-10 minutes. (Image 1) Add garlic to the skillet, stirring frequently, and cook until fragrant, about 30 seconds. (Image 2)
Add in cream cheese in small blocks (Image 3), and the heavy whipping cream and milk. (Image 4)
Whisk the cream cheese and milk mixture until a sauce forms, then, add in most of the cheese, reserving some cheese for topping the potatoes later. (Image 5)
Mix in more salt, pepper, nutmeg, cayenne, and dried thyme. (Image 6) Now, add in some fresh parsley and chives. (Image 7)
Now, add potatoes to the casserole dish in a thin layer, alternating between cheese sauce and potatoes. (Image 8)
Continue alternating the layers, then, when you get to the top, add the remaining shredded cheese. Cover with aluminum foil and bake for an hour and 30 minutes, covered. Take the foil off, and bake for an additional 30 minutes to get the cheese nice and crispy on top. (Image 9)
Let stand for 15-20 minutes before digging in. Enjoy!
✨Tips & tricks
- Freshly grated cheese works best to melt into the sauce, as there are no additives that will prevent it from clumping up.
- Don't boil the cream and cheese mixture, or the milk solids will curdle and the cheese will clump up.
- Using a mandoline will help keep the potato slices thin and uniform. This can be done with a sharp knife, but it will take a lot more time.
- Make sure all potatoes make contact with the cheese sauce to ensure they all have enough salt and flavor.
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💭Frequently Asked Questions
Allow to cool at room temperature, then store in an airtight container in the fridge for up to 5 days. Reheat in the oven, covered, at 350°F until warmed through, or in the microwave or air fryer.
We don't recommend freezing this recipe.
Yes! You can prepare the recipe and up until the point of baking, and keep it covered in the fridge for up to 2 days before baking the scalloped potatoes.
More Potato Recipes To Consider
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📖 Recipe
Gluten Free Scalloped Potatoes
Equipment
- 9x13 casserole dish
Ingredients
- 4 pounds Yukon gold potatoes, thinly sliced ⅛-inch thick
- 4 tablespoons unsalted butter
- 1 large yellow onion, thinly sliced
- 2 tablespoons kosher salt, divided
- 6 cloves garlic, minced
- 5 ounces cream cheese
- 20 ounces heavy cream (2.5 cups)
- 12 ounces whole milk (1.5 cups)
- 5 ounces gruyere cheese, shredded
- 5 ounces parmesan cheese, shredded
- 5 ounces mozzarella cheese, shredded
- 1 teaspoon coarse black pepper
- 2 teaspoons dried thyme
- ¼ teaspoon cayenne
- ¼ teaspoon nutmeg
- fresh parsley & chives, chopped
Instructions
- Preheat the oven to 400°F, and grease a large casserole dish with oil, butter, or cooking spray. Preheat a large skillet over medium heat. Melt butter in a large skillet. Cook onions with a pinch of salt until golden brown, about 7-10 minutes. Add garlic to the skillet, stirring frequently, and cook until fragrant, about 30 seconds.
- Add in cream cheese in small blocks, and the heavy whipping cream and milk. Whisk the cream cheese and milk mixture until a sauce forms, then, add in most of the cheese, reserving some cheese for topping the potatoes later. Mix in more salt, pepper, nutmeg, cayenne, dried thyme, fresh parsley, and chives.
- Now, add potatoes to the casserole dish in a thin layer, alternating between cheese sauce and potatoes. Continue alternating the layers, then, when you get to the top, add the remaining shredded cheese. Cover with aluminum foil and bake for an hour and 30 minutes, covered. Take the foil off, and bake for an additional 30 minutes to get the cheese nice and crispy on top.
- Let stand for 15-20 minutes before digging in. Enjoy!
- Store in an airtight container in the fridge for up to 5 days. Reheat in the microwave, or in the oven. We don't recommend freezing.
Notes
- Freshly grated cheese works best to melt into the sauce, as there are no additives that will prevent it from clumping up.
- Don't boil the cream and cheese mixture, or the milk solids will curdle and the cheese will clump up.
- Using a mandoline will help keep the potato slices thin and uniform. This can be done with a sharp knife, but it will take a lot more time.
- Make sure all potatoes make contact with the cheese sauce to ensure they all have enough salt and flavor.
- Season to taste. All fresh herbs and dried spices are optional.
- Use your favorite cheeses, but freshly grated cheese melts best.
Nutrition
These nutrition facts are provided as a courtesy and are only estimates. We cannot guarantee the accuracy.
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