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Indulge in the ultimate comfort food with this decadent Gluten-Free Cheesy Scalloped Potatoes recipe. Layers of tender Yukon gold potatoes smothered in a rich, creamy sauce and topped with melted Gruyere and Parmesan cheese—this dish is pure heaven!
I first discovered the magic of scalloped potatoes at a family gathering years ago. The creamy, cheesy layers were an instant hit, and I knew I had to recreate them at home. After perfecting the recipe, I’m thrilled to share this gluten-free version that’s just as delicious as the original.
Get ready to cook up a dish that will have everyone asking for seconds!
What to Expect
- Time: Approximately 1 hour 30 minutes (including prep and baking)
- Difficulty: Moderate (requires some prep and layering)
Before You Begin
Before diving into this Gluten-Free Cheesy Scalloped Potatoes recipe, make sure you have a mandoline slicer or a very sharp knife to get those perfect 1/8-inch potato slices. Also, preheat your oven to 350°F and have a 9×13 casserole dish ready.
Ingredients You’ll Need
| Ingredient | Quantity |
|---|---|
| Yukon gold potatoes (washed and cut into 1/8-inch thick slices with a mandolin) | 3 pounds |
| Butter | 2 Tablespoons |
| Garlic (minced) | 2 cloves |
| Heavy cream (heavy whipping cream) | 2 cups |
| Whole milk | 1 cup |
| Kosher salt | 1 teaspoon |
| Black pepper | 1/2 teaspoon |
| Smoked paprika | 1/4 teaspoon |
| Grated Gruyere cheese | 2 cups |
| Grated Parmesan cheese | 1/2 cup |
| Fresh parsley or fresh thyme (to garnish, optional) | 1-2 Tablespoons |
Step-by-Step Guide
- Preheat & Prep: Preheat your oven to 350°F and set out a 9×13 casserole dish.
- Prep Potatoes: Wash and slice the potatoes into 1/8-inch thick slices using a mandoline or sharp knife. Place them in cold water while prepping the sauce.
- Heat Garlic: In a saucepan, melt butter over medium heat. Add garlic and cook until fragrant (1-2 minutes). Stir in heavy cream, milk, salt, pepper, and smoked paprika.
- First Layer: Layer half of the potatoes in the dish, pour half of the cream mixture over them, and sprinkle with 1 cup of Gruyere.
- Second Layer: Add the remaining potatoes and cream mixture, but do not add cheese yet.
- Bake Covered: Cover tightly with foil and bake for 40-45 minutes.
- Add Cheese & Bake: Uncover, top with remaining Gruyere and Parmesan, and bake another 40-45 minutes until golden and tender.
- Finish: Let cool for 5-10 minutes, garnish with herbs, and serve!
Pointers for Perfection & How to Store
For the best results, use Yukon gold potatoes—they hold their shape beautifully. If you’re short on time, you can prep the potatoes ahead and store them in cold water. Leftovers? Keep them in an airtight container in the fridge for 2-3 days. For another delicious side dish, try Sweet Potato Hash Browns Best Side Dish.
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Gluten-Free Cheesy Scalloped Potatoes
- Total Time: 95
- Yield: 8 servings 1x
- Diet: Gluten Free
Description
These Gluten-Free Cheesy Scalloped Potatoes are the ultimate comfort food side dish. Thinly sliced potatoes are smothered in a rich, velvety homemade cheese sauce and baked until bubbling and golden brown. Perfectly creamy without condensed soups or wheat flour, they are a must-have for holiday dinners or Sunday roasts.
Ingredients
— The Potatoes —
3 lbs Yukon Gold or Russet potatoes, peeled and sliced very thinly (about ⅛ inch thick)
— The Cheese Sauce —
4 tablespoons unsalted butter
4 tablespoons gluten-free all-purpose flour blend (Measure for Measure)
3 cups whole milk, warmed (helps the sauce stay smooth)
2 cloves garlic, minced
1 teaspoon dried thyme (or 1 tablespoon fresh)
1 teaspoon salt
½ teaspoon black pepper
¼ teaspoon onion powder
— The Cheeses —
3 cups sharp cheddar cheese, freshly shredded (divided: 2 cups for sauce, 1 cup for topping)
½ cup grated Parmesan cheese
Fresh parsley or chives, chopped (for garnish)
Instructions
1. Preheat your oven to 400°F (200°C). Grease a 9×13 inch baking dish generously with butter or cooking spray.
2. Prep the Potatoes: Use a mandoline slicer or a sharp knife to slice the peeled potatoes into uniform ⅛-inch rounds. (Uniform thickness ensures they cook evenly).
3. Make the Roux: Melt the butter in a medium saucepan over medium heat. Add the minced garlic and cook for 1 minute until fragrant.
4. Whisk in the gluten-free flour and cook for 1 minute, stirring constantly, to cook off the raw flour taste.
5. Build the Sauce: Slowly whisk in the warmed milk, a little at a time, ensuring the mixture is smooth after each addition. Bring to a gentle simmer.
6. Cook for 3–5 minutes until the white sauce has thickened enough to coat the back of a spoon.
7. Add Flavor: Remove the pan from the heat. Stir in the thyme, salt, pepper, onion powder, 2 cups of the cheddar cheese, and the Parmesan cheese. Stir until melted and smooth.
8. Layer: Arrange half of the sliced potatoes in the prepared baking dish (it doesn’t have to be perfect). Pour half of the cheese sauce evenly over the potatoes.
9. Repeat: Layer the remaining potatoes on top and cover with the remaining cheese sauce. (Give the dish a little shake to help the sauce settle into the cracks).
10. Bake Covered: Cover the dish tightly with aluminum foil. Bake for 30 minutes. (This steams the potatoes so they become tender).
11. Bake Uncovered: Remove the foil. Sprinkle the remaining 1 cup of cheddar cheese over the top.
12. Bake uncovered for another 25–30 minutes, or until the cheese is deep golden brown and the potatoes are fork-tender.
13. Rest (Crucial Step): Let the dish rest for at least 15–20 minutes before serving. This allows the sauce to set and thicken; if you cut into it immediately, it will be too runny.
Notes
Potato Choice: Yukon Gold potatoes hold their shape well and are naturally creamy. Russets work too but will be softer and fall apart more easily.
Shred Your Own Cheese: Pre-shredded bagged cheese contains anti-caking agents (cellulose) that prevent it from melting smoothly. For a velvety sauce, grate a block of cheddar yourself.
Slicing Tip: A mandoline is highly recommended for getting paper-thin, even slices quickly. Watch your fingers!
Make Ahead: You can assemble the dish completely, cover, and refrigerate up to 24 hours before baking. You may need to add 10–15 minutes to the covered baking time if starting from cold.
- Prep Time: 20
- Cook Time: 60
- Category: Side Dish
- Method: Oven
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 5
- Sodium: 620
- Fat: 22
- Saturated Fat: 14
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 35
- Fiber: 3
- Protein: 14
- Cholesterol: 65
Your Burning Questions Answered!
- Can I use a different type of potato?
- Yes! Russet potatoes work too, but peel them first.
- Can I substitute the cheese?
- Absolutely—white cheddar or sharp cheddar are great alternatives.
How do I know when they’re done?
The potatoes should be fork-tender and the top golden brown.
Dig In & Enjoy!
This Gluten-Free Cheesy Scalloped Potatoes recipe is the perfect side dish for any meal. Creamy, cheesy, and oh-so-satisfying, it’s sure to become a family favorite. For more delicious ideas, follow me on Pinterest.