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