Creamy, cheesy, and packed with layers of tender potatoes, these Gluten-Free Scalloped Potatoes are the ultimate comfort food. Whether you’re serving them for a holiday feast or a cozy weeknight dinner, this dish delivers all the creamy goodness you crave—without any gluten! Trust me, once you try this, you won’t miss the traditional version.
Why You’ll Love Gluten-Free Scalloped Potatoes
This dish is more than just a side—it’s a must-have! Here’s why:
- Naturally Gluten-Free: No need for flour; this creamy sauce thickens beautifully without it.
- Rich and Creamy: Made with real cream, butter, and cheese for that perfect texture.
- Easy to Make: Simple ingredients, straightforward steps—perfect for beginners.
- Customizable: Add bacon, onions, or even a little spice to make it your own.
- Crowd-Pleasing: A dish everyone will love, whether they eat gluten or not!
Ingredients in Gluten-Free Scalloped Potatoes
This recipe comes together with just a few kitchen staples:
- Potatoes: Yukon Gold or Russet potatoes work best for a tender, creamy texture.
- Heavy Cream & Milk: The key to a silky, rich sauce without flour.
- Butter: Adds depth and richness to the sauce.
- Cheese: A mix of sharp cheddar and parmesan for bold flavor.
- Garlic & Onion Powder: Enhances the dish without overpowering it.
- Salt & Pepper: Simple seasonings that bring everything together.
- Nutmeg (Optional): Adds a warm, subtle depth to the creamy sauce.
(Note: The full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Let’s break it down step by step:
Preheat Your Oven: Set your oven to 375°F (190°C) and grease a baking dish with butter.
Slice the Potatoes: Thinly slice the potatoes using a sharp knife or mandoline for even cooking.
Make the Creamy Sauce: In a saucepan, heat butter over medium heat. Add heavy cream, milk, garlic powder, onion powder, salt, and pepper. Stir until warmed through.
Layer the Potatoes: Arrange half of the potato slices in the baking dish, slightly overlapping. Pour half of the cream mixture over the top and sprinkle with cheese.
Repeat the Layers: Add the remaining potatoes, pour the rest of the cream sauce, and top with more cheese.
Bake to Perfection: Cover with foil and bake for 40 minutes. Remove the foil and bake for another 20–25 minutes, until golden and bubbly.
Let It Rest & Serve: Allow the dish to cool for a few minutes before serving—this helps the sauce thicken up!
How to Serve Gluten-Free Scalloped Potatoes
These creamy potatoes pair well with:
- Roast Chicken: A perfect balance of crispy, juicy meat with velvety potatoes.
- Grilled Steak: A hearty combo for a satisfying meal.
- Vegetable Sides: Try roasted Brussels sprouts, asparagus, or green beans.
- Holiday Dinners: Serve alongside turkey, ham, or prime rib for a showstopping side.
Additional Tips
- Use a Mandoline: This ensures evenly thin slices for perfect layering.
- Add a Crispy Topping: Sprinkle with gluten-free breadcrumbs or extra cheese for a crispy top.
- Make It Dairy-Free: Swap dairy for plant-based alternatives like coconut cream and vegan cheese.
- Spice It Up: Add cayenne or smoked paprika for extra depth.
- Make Ahead: Assemble the dish a day in advance and bake before serving.
FAQ
Q1: Can I use a different type of potato?
A1: Yes! Yukon Golds are creamy, while Russets are starchier and fluffier.
Q2: What’s the best way to store leftovers?
A2: Store in an airtight container in the fridge for up to 4 days.
Q3: Can I freeze scalloped potatoes?
A3: Yes, but the texture may change slightly. Freeze in a freezer-safe dish for up to 2 months.
Q4: How do I reheat without drying them out?
A4: Cover with foil and warm in the oven at 350°F (175°C) until heated through.
Q5: Can I add meat to this dish?
A5: Absolutely! Crispy bacon or diced ham make great additions.
Q6: What cheeses work best?
A6: Sharp cheddar, gruyere, or gouda add amazing flavor.
Q7: Can I make this dish vegan?
A7: Yes! Use dairy-free butter, coconut cream, and vegan cheese.
Q8: Do I have to peel the potatoes?
A8: It’s up to you! Leaving the skin on adds texture and nutrients.
Q9: Can I make this in a slow cooker?
A9: Yes! Cook on low for 4–5 hours or until potatoes are tender.
Q10: How do I keep the sauce from curdling?
A10: Use full-fat dairy and avoid boiling the sauce—gentle heat is key!
Final Thoughts
These Gluten-Free Scalloped Potatoes are creamy, dreamy, and downright irresistible. Whether you’re making them for a special occasion or a simple family dinner, they’re guaranteed to be a hit. Try them out, and let me know how they turn out!
Print
Gluten-Free Scalloped Potatoes
- Prep Time: 15 minutes
- Cook Time: 1 hour 5 minutes
- Total Time: 1 hour 20 minutes
- Yield: 6 servings 1x
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These creamy, cheesy, and flavorful gluten-free scalloped potatoes are made with a rich vegan cheese sauce and Yukon gold potatoes. A perfect make-ahead side dish that’s dairy-free, gluten-free, and incredibly delicious!
Ingredients
For the Potatoes
- 3 lbs Yukon gold potatoes, sliced into 1/8-inch rounds
- 2 tbsp ghee (or vegan butter for a dairy-free option)
- 3 cloves garlic, minced
- 1 cup full-fat coconut milk
- 1 cup chicken broth (or vegetable broth for vegan)
- 1 tsp sea salt
- 1 tbsp chopped parsley (for garnish, optional)
For the “Cheese” Sauce
- 1/2 cup raw, unsalted cashews
- 3/4 cup water
- 1 tbsp lemon juice
- 1 tbsp nutritional yeast
- 2 tsp onion powder
- 1/2 tsp sea salt
Instructions
- Preheat Oven: Set oven to 375°F. Lightly grease a 9×12-inch baking dish.
- Prepare Potatoes: Slice Yukon gold potatoes into 1/8-inch rounds using a mandolin or knife. (Peeling is optional.) Place them in a large bowl.
- Make Vegan Cheese Sauce
- Blend cashews, water, lemon juice, nutritional yeast, onion powder, and salt in a high-speed blender for 30 seconds until smooth.
- Set aside.
- Cook the Sauce
- Heat ghee or vegan butter in a large skillet over medium heat.
- Add garlic and sauté for 1-2 minutes until fragrant.
- Whisk in coconut milk, broth, “cheese” sauce, and salt. Cook for a few minutes until the sauce thickens slightly.
- Assemble the Dish
- Layer ⅓ of the potato slices on the bottom of the baking dish.
- Pour ⅓ of the sauce over the potatoes, spreading evenly.
- Repeat this process two more times.
- Bake
- Cover with foil and bake for 30 minutes.
- Remove foil and bake for another 30-35 minutes until the top is golden and bubbly.
- Serve
- Garnish with chopped fresh parsley and serve warm. Enjoy!
Serving Suggestions
- Pair with a vegan protein like lentils or tofu.
- Serve as a holiday side dish with roasted vegetables.
Notes
- For extra cheesiness, add more nutritional yeast to the sauce.
- Storage: Store in the fridge for 3-4 days; reheat in the oven.
- Nut-Free Option: Substitute sunflower seeds for cashews.
Nutrition
- Serving Size: 1 portion
- Calories: 290 kcal
- Sugar: 3g
- Sodium: 450mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 5g
- Protein: 6 g
- Cholesterol: 0mg