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gluten free scalloped potatoes
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5 from 1 vote

Gluten Free Scalloped Potatoes

This Gluten Free Scalloped Potato Recipe is everyone's favorite side dish. Made with simple ingredients, it's a crowd pleaser!
Prep Time15 mins
Cook Time1 hr 45 mins
Total Time2 hrs
Course: Side Dish
Cuisine: American
Diet: Gluten Free
Servings: 14 servings
Calories: 435kcal
Author: Briana



  • 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


  • 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.


  • 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. 


Calories: 435kcal | Carbohydrates: 28g | Protein: 14g | Fat: 30g | Saturated Fat: 19g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 94mg | Sodium: 1356mg | Potassium: 685mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1138IU | Vitamin C: 27mg | Calcium: 365mg | Iron: 1mg