These flour-free scalloped potatoes are the stuff comfort food is made of, and delightfully gluten-free.
Unlike a traditional bechamel sauce with a roux, this gluten-free version melds butter with heavy whipping cream and milk for a silky, savory sauce.
Simple seasonings blend with Swiss and parmesan cheeses to envelop potato slices into an impressive yet easy-baked side dish. With only 20 minutes of active prep and an hour of baking time, this is a reliable go-to recipe you can depend on and serve from brunches to barbecues.
Ingredients for Gluten-Free Scalloped Potatoes
- Butter: Instead of using a cooking spray to coat the baking dish, grease it with butter for a rich and creamy taste (along with the cream and milk).
- Heavy whipping cream: Heavy whipping cream is the hero ingredient in this flour-free sauce. It both thickens and enhances the sauce’s flavor while coating potato slices covered in cheese.
- Milk: 2% milk helps balance out the sauce so it isn’t too heavy or too rich.
- Salt: To ensure flavorful layers, season potato slices generously with salt.
- Pepper: As with the salt, this dish will deliver bite after satisfying bite when seasoned properly. That means every layer and not just the top.
- Garlic cloves: Garlic infuses the sauce with a mild and sweet flavor.
- Potatoes: Stick to high-starch potatoes like Yukon Gold. Russet potatoes may also be used.
- Swiss and parmesan cheese: The combination of mild and nutty Swiss cheese with sharp and salty Parm puts these potatoes over the top. Both kinds of cheese also brown nicely in the oven for a chewy, crispy coating.
Directions
Step 1: Make the sauce
Grease a shallow 13×9-inch baking dish with the butter and set aside. In a small saucepan, combine the cream, milk, salt, pepper and garlic. Cook it just until bubbles begin to form around the sides of the pan. Remove from the heat and cool for 10 minutes.
Step 2: Assemble the potato layers
Peel and thinly slice the potatoes and pat them dry with paper towels. Layer half the potatoes in the prepared baking dish and top them with half the cream mixture and half the cheese. Then repeat the layers.
Step 3: Bake the scalloped potatoes
Bake, covered, at 350°F for 40 minutes. Uncover and bake until potatoes are tender, 20 to 25 minutes longer. Let them stand for 5 to 10 minutes before serving.
Variations for Gluten-Free Scalloped Potatoes
- More cheese, if you please:Â Grate your own cheese blend of favorite flavors. Nutty gruyere is an excellent choice for this recipe, along with smoked gouda.
- Add fresh herbs: Enhance the flavor of this creamy, comforting dish with fresh thyme sprigs and rosemary. If you don’t have fresh herbs on hand, dried herbs will also work.
- Dress it up with bacon and breadcrumbs: Think of loaded baked potato as your inspo and let your creative juices fly. While we love a good bacon and breadcrumb crust, you could also top these potatoes with freshly chopped green onion. Both make for a lovely presentation and an even better bite.
How to Store Gluten-Free Scalloped Potatoes
This dish is best stored in the refrigerator for up to three days. Freezing is not recommended, as it can result in a grainy texture. When storing it in the fridge, wrap the dish tightly with plastic wrap (we do not recommend skipping this step, even if your dish is an airtight container.)
How do you reheat gluten-free scalloped potatoes?
Plan to reheat the potatoes in the oven. While you can use the microwave because without question it is the faster method, it can also cause the cream to separate. It is worth the extra time and effort to reheat this dish at a lower temperature (300°) for one hour to 1 hour and 30 minutes.
Tips for Gluten-Free Scalloped Potatoes
Why do my scalloped potatoes taste bland?
Bland potatoes are lacking in seasoning. To amp up the flavor in every bite, it is important to properly season each potato slice before layering it with sauce. This will allow the slices to absorb flavor. In addition, don’t swap out full-fat cream or milk for lower-fat versions.
How can I keep scalloped potatoes from turning brown?
If you are willing to take the extra step to blanch the potatoes, this will help prevent oxidation. As an alternative, boil the potato slices, adding a dash of lemon juice to the water.
Can you get scalloped potatoes ready ahead of time?
You can easily prepare scalloped potatoes ahead of time. Options are to fully assemble, bake, cool and refrigerate the dish for up to three days before serving. Knock out advance prep to speed up same-day cooking and serving. If you are making it several days in advance, wrap the dish tightly with foil and refrigerate until prepared to serve. Since the dish is fully cooked, you only need to warm it before serving.
If you plan to serve it the same or the next day start with the most time-intensive task of slicing the potatoes. To prevent them from oxidizing, cook them in the ways we mentioned in the “How can I keep scalloped potatoes from turning brown?” section or set the slices in a bowl of water for up to 24 hours. Be sure to add either a splash of lemon juice or white wine vinegar to the water. After you pat the potato slices dry, assemble the dish and bake as directed.
