gluten-free scalloped potatoes

Whip up some easy gluten-free scalloped potatoes with this straightforward recipe. With just a handful of ingredients, these scalloped potatoes are filled with tender potatoes in a creamy, cheesy sauce. Perfect for any meal, including weeknight dinners and special occasions like Thanksgiving or Christmas.

Let's make gluten-free scalloped potatoes! Gather your ingredients.

Wash and scrub the potatoes and then pat them dry.

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Slices the potatoes into 1/8-inch pieces using a mandoline or a knife. Set aside.

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Melt the butter in a braising pan or dutch oven.

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Add the diced onion to the melted butter.

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Cook until the onions are translucent.

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Add the minced garlic.

[{"selector":"#anim-570acb4a-beda-47a3-bbf0-e0b834b96e7d [data-leaf-element=\"true\"]","keyframes":{"transform":["translate3d(-7.812499744007886%, 0, 0) translate(-25%, 0%) scale(1.5)","translate3d(0%, 0, 0) translate(0%, 0%) scale(1)"]},"delay":0,"duration":2000,"fill":"forwards"}] Get the recipe

Cook for an additional 1-2 minutes, stirring constantly, to ensure the garlic doesn't burn.

[{"selector":"#anim-6439b2e8-8092-4d4a-bcd1-06a2a955f97a [data-leaf-element=\"true\"]","keyframes":{"transform":["translate3d(-7.812499744007886%, 0, 0) translate(-25%, 0%) scale(1.5)","translate3d(0%, 0, 0) translate(0%, 0%) scale(1)"]},"delay":0,"duration":2000,"fill":"forwards"}] Get the recipe

Add the gluten-free flour to the sautéed onions and garlic.

[{"selector":"#anim-86877e4e-5b8b-4278-a210-4b7e5dc0a787 [data-leaf-element=\"true\"]","keyframes":{"transform":["translate3d(-7.812499744007886%, 0, 0) translate(-25%, 0%) scale(1.5)","translate3d(0%, 0, 0) translate(0%, 0%) scale(1)"]},"delay":0,"duration":2000,"fill":"forwards"}] Get the recipe

Cook and stir the gluten-free roux for 2-3 minutes, until the flour mixture turns a golden color.

[{"selector":"#anim-dca16b15-c8e5-437d-83d1-f338fd1c116a [data-leaf-element=\"true\"]","keyframes":{"transform":["translate3d(-7.812499744007886%, 0, 0) translate(-25%, 0%) scale(1.5)","translate3d(0%, 0, 0) translate(0%, 0%) scale(1)"]},"delay":0,"duration":2000,"fill":"forwards"}] Get the recipe

Mix together the heavy cream and gluten-free chicken broth in a large measuring cup.

[{"selector":"#anim-3bb4ceb6-419b-4bdf-84fd-c5bd9dbe567f [data-leaf-element=\"true\"]","keyframes":{"transform":["translate3d(-7.812499744007886%, 0, 0) translate(-25%, 0%) scale(1.5)","translate3d(0%, 0, 0) translate(0%, 0%) scale(1)"]},"delay":0,"duration":2000,"fill":"forwards"}] Get the recipe

Slowly pour in the heavy cream and chicken broth while whisking to slowly incorporate the liquid.

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Continue whisking until the cream sauce is thick.

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Add the salt, pepper and nutmeg. Whisk to combine.

[{"selector":"#anim-ec433949-9cc0-4630-9070-9fa38cd1fdac [data-leaf-element=\"true\"]","keyframes":{"transform":["translate3d(-7.812499744007886%, 0, 0) translate(-25%, 0%) scale(1.5)","translate3d(0%, 0, 0) translate(0%, 0%) scale(1)"]},"delay":0,"duration":2000,"fill":"forwards"}] Get the recipe

Bring the cream sauce to a low boil, and then remove from the heat. Set aside.

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Place half of the sliced potatoes in an even layer slightly overlapping in the baking dish.

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Spread half of the cream sauce in an even layer over the potatoes.

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Sprinkle half of the white cheddar cheese and parmesan cheese over the sauce.

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Repeat with the remaining potatoes, cream sauce and cheeses.

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Bake for about an hour, until the potatoes are fork tender and the top is golden and bubbly.

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Let sit 5 minutes before serving to let the sauce thicken. Enjoy!

[{"selector":"#anim-2eaaf9d5-b34e-4b72-bfe0-0f888e3c0296 [data-leaf-element=\"true\"]","keyframes":{"transform":["translate3d(-7.812499744007886%, 0, 0) translate(-25%, 0%) scale(1.5)","translate3d(0%, 0, 0) translate(0%, 0%) scale(1)"]},"delay":0,"duration":2000,"fill":"forwards"}] Get the recipe

gluten-free scalloped potatoes

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Let's make gluten-free scalloped potatoes! Gather your ingredients.

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Wash and scrub the potatoes and then pat them dry.

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Slices the potatoes into 1/8-inch pieces using a mandoline or a knife. Set aside.

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Melt the butter in a braising pan or dutch oven.

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Add the diced onion to the melted butter.

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Cook until the onions are translucent.

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Add the minced garlic.

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Cook for an additional 1-2 minutes, stirring constantly, to ensure the garlic doesn't burn.

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Add the gluten-free flour to the sautéed onions and garlic.

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Cook and stir the gluten-free roux for 2-3 minutes, until the flour mixture turns a golden color.

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Mix together the heavy cream and gluten-free chicken broth in a large measuring cup.

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Slowly pour in the heavy cream and chicken broth while whisking to slowly incorporate the liquid.

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Continue whisking until the cream sauce is thick.

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Add the salt, pepper and nutmeg. Whisk to combine.

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Bring the cream sauce to a low boil, and then remove from the heat. Set aside.

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Place half of the sliced potatoes in an even layer slightly overlapping in the baking dish.

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Spread half of the cream sauce in an even layer over the potatoes.

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Sprinkle half of the white cheddar cheese and parmesan cheese over the sauce.

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Repeat with the remaining potatoes, cream sauce and cheeses.

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Bake for about an hour, until the potatoes are fork tender and the top is golden and bubbly.

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Let sit 5 minutes before serving to let the sauce thicken. Enjoy!

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Grab the full recipe at the link below!

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