These gluten-free scalloped potatoes are a holiday staple in my house, but they work just as well as a weeknight side alongside roasted chicken or a simple dinner. Layers of thinly sliced Yukon Gold potatoes baked in a creamy cheese sauce that everyone at the table goes back for seconds on.
The key to making them gluten-free is a simple roux made with gluten-free flour instead of all-purpose. It thickens the cream sauce the same way, and you’d never know the difference.
Why You’ll Love This Recipe
Ingredient Notes
- Unsalted Butter – Used to make the roux and sauté the onion and garlic. Unsalted gives you better control over the salt level since the cheeses add saltiness too.
- Yukon Gold Potatoes – Their creamy, buttery texture holds up well during baking without falling apart. Slice them to ⅛-inch thickness for even cooking.
- Gluten-Free Flour Blend – Used to make the roux that thickens the cream sauce. I used Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour.
- Chicken Broth – Make sure to use a gluten-free labeled chicken broth, as not all brands are gluten-free. Vegetable broth works for a vegetarian version.
- Heavy Cream – Full fat for the creamiest sauce. Don’t substitute with milk or half and half or the sauce won’t be as thick.
- White Cheddar and Parmesan – Shred your own from a block rather than buying pre-shredded. Pre-shredded cheese contains anti-caking starch that affects how it melts.
Slice the Potatoes Evenly
The most important technique in this recipe is getting the potato slices to a consistent ⅛-inch thickness. Uneven slices mean some potatoes will be overcooked while others are still firm in the center. A mandoline slicer is the easiest way to get there. If you’re using a knife, take your time and try to keep the slices as uniform as possible. A cut-resistant glove is worth using if you’re working with a mandoline.
Recipe FAQs
Traditionally, scalloped potatoes are made with a cream sauce and no cheese, while au gratin potatoes include cheese. In practice the two terms are used interchangeably and most modern scalloped potato recipes include cheese. Mine does too.
Traditional scalloped potatoes are not gluten-free because the cream sauce is thickened with a roux made from all-purpose flour. This recipe uses a gluten-free flour blend to make the roux instead, which works exactly the same way
Yes. Assemble the layers up to 24 hours in advance, cover tightly, and refrigerate. Let the dish sit at room temperature for about 30 minutes before baking so it doesn’t go into the oven cold.
Expert Tips
Storage Instructions
- Refrigerator: Store in an airtight container or cover the baking dish tightly for up to 4 days.
- Freezer: Let cool completely, then wrap tightly with plastic wrap followed by aluminum foil and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
- Reheating: Cover with foil and bake at 350°F for 20 to 30 minutes until heated through. If reheating from frozen, thaw in the refrigerator overnight first.
Serving Suggestions
I always make these for the holidays alongside my gluten-free cornbread stuffing and red wine cranberry sauce. My gluten-free cheddar biscuits are worth making just to soak up the leftover cream sauce. Outside of the holidays, I’ll pair them with my crispy air fryer chicken thighs for a dinner that comes together without much effort.
Gluten-Free Scalloped Potatoes
Ingredients
- 4 pounds (1.81 kg) Yukon Gold Potatoes - about 6 cups, washed and sliced into ⅛-inch round slices, no peeling needed
- 4 tablespoons (56 g) unsalted butter
- 1 cup (160 g) finely diced yellow onion - from ½ large onion
- 3 garlic cloves - minced
- ¼ cup (35 g) gluten-free flour blend - Bob's Red Mill 1-to-1 Gluten-Free Baking Flour (in the blue bag)
- 1 cup (240 g) gluten-free chicken broth - or vegetable broth
- 2 cups (480 g) heavy cream
- ½ tablespoon kosher salt
- ¾ teaspoon black pepper
- ¼ teaspoon ground nutmeg
- 2 cup (227 g) white cheddar cheese - shredded from a block, divided (about 8oz)
- ½ cup (50 g) parmesan cheese - shredded or grated, divided (about 1.5 oz)
- 1 tablespoon chives or fresh parsley - for garnishing
**Use the toggle button above to turn the instruction photos on and off!
Instructions
- Preheat the oven to 375°F. Grease a 9×13 inch baking dish and set aside.
- Scrub 4 pounds (1.81 kg) Yukon Gold Potatoes and slice into ⅛-inch rounds using a mandoline or sharp knife. Place the sliced potatoes in a bowl of cold water to prevent browning while you make the sauce. Set aside.
- Melt 4 tablespoons (56 g) unsalted butter in a large skillet or braising pan over medium heat. Add 1 cup (160 g) finely diced yellow onion and cook for 5 to 6 minutes, stirring occasionally, until the onions are soft, translucent, and starting to turn slightly golden at the edges.
- Add 3 garlic cloves and cook for 1 more minute, stirring frequently so the garlic doesn't burn.
- Add ¼ cup (35 g) gluten-free flour blend and stir constantly for 2 to 3 minutes. The mixture will look dry and paste-like at first and then turn a light golden color. That color change means the raw flour taste has cooked out.
- Reduce heat to low. Combine 1 cup (240 g) gluten-free chicken broth and 2 cups (480 g) heavy cream in a measuring cup.
- Slowly pour the cream mixture into the roux about ¼ cup at a time, whisking constantly after each addition. Adding the liquid gradually prevents lumps. Continue until all the liquid is incorporated and the sauce is smooth and thick.
- Add ½ tablespoon kosher salt, ¾ teaspoon black pepper, and ¼ teaspoon ground nutmeg. Whisk to combine. Taste and adjust seasoning if needed, keeping in mind the cheese will add more saltiness.
- Bring to a low boil, then remove from heat.
- Drain the potatoes and pat dry. Layer half the potatoes in an even, slightly overlapping layer in the prepared baking dish, making sure to cover the edges and corners of the pan.
- Spread half the cream sauce evenly over the potatoes, then sprinkle with 1 cup (113.5 g) white cheddar cheese and 0.25 cup (25 g) parmesan cheese, reserving the other half for the next layer.
- Repeat with the remaining potatoes, cream sauce, 1 cup (113.5 g) white cheddar cheese, and 0.25 cup (25 g) parmesan cheese.
- Cover tightly with aluminum foil and bake at 375°F for 35 minutes. Remove the foil and bake for an additional 20-30 minutes until the top is golden brown, the potatoes are fork tender, and the sauce is bubbling. If the top is browning too quickly before the potatoes are done, tent loosely with foil and continue baking.
- Remove from the oven and let rest for at least 5 minutes before serving to allow the sauce to thicken slightly. Garnish with 1 tablespoon chives or fresh parsley, if desired.
Notes
- Potatoes: No peeling needed. Scrub well and slice to ⅛-inch thickness for even cooking. A mandoline slicer is the easiest way to get consistent slices. Use a cut-resistant glove if you have one.
- Flour Blend: I used Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour.
- Chicken Broth: Make sure it is labeled gluten-free, as not all brands are.
- Cheese: Shred your own from a block rather than buying pre-shredded. Pre-shredded cheese contains anti-caking starch that affects how it melts.
- Make Ahead: Assemble up to 24 hours in advance, cover tightly, and refrigerate. Let sit at room temperature for 30 minutes before baking.
- Storage: Store in an airtight container in the refrigerator for up to 4 days or freeze for up to 2 months.
Always looking for GF recipes and this was delicious without any changes. However it took far longer than 15 minute prep time. Peeling and slicing 4 pounds of potatoes, onions and garlic, grating 2 types of cheeses, making the rue and then layering all the potatoes took me well over an hour. Please allow yourself plenty of time to prepare this but it is worth it.