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A gold serving spoon scooping gluten-free scalloped potatoes out of a white rectangle baking dish.
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Gluten-Free Scalloped Potatoes

These gluten-free scalloped potatoes are rich, creamy, and made with a simple gluten-free roux. Thinly sliced Yukon Gold potatoes baked in a cheddar and parmesan cream sauce that works just as well on a holiday table as it does for a weeknight dinner.
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Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Resting Time 5 minutes
Total Time 1 hour 35 minutes
Servings 12 servings
Metric - US Customary

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 9x13 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.
    Slices of yukon gold potatoes on a cutting board.
  • 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.
    A braising pan with sautéed yellow onions in melted butter.
  • Add 3 garlic cloves and cook for 1 more minute, stirring frequently so the garlic doesn't burn.
    A braising pan with melted butter mixed together with sautéed yellow onions and minced garlic.
  • 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.
    A braising pan with melted butter, sautéed onions and garlic mixed together with gluten-free flour that is being stirred together with a blue spatula to make a gluten-free roux.
  • Reduce heat to low. Combine 1 cup (240 g) gluten-free chicken broth and 2 cups (480 g) heavy cream in a measuring cup.
    A large measuring cup with heavy cream and chicken broth mixed together.
  • 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.
    A braising pan with a thick cream sauce being stirred with a blue rubber spatula.
  • 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.
    A braising pan with a thick gluten-free cream sauce topped with black pepper, salt, and nutmeg before stirring together.
  • Bring to a low boil, then remove from heat.
    A braising pan with a gluten-free cream sauce with black pepper in it.
  • 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.
    A rectangle baking pan with thinly sliced potatoes in it that are slightly overlapping.
  • 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.
    A white rectangular baking dish with a gluten-free cream sauce and shredded white cheddar and parmesan cheeses.
  • Repeat with the remaining potatoes, cream sauce, 1 cup (113.5 g) white cheddar cheese, and 0.25 cup (25 g) parmesan cheese.
    A rectangular baking dish with layers of gluten-free cream sauce topped with shredded white cheddar cheese and shredded 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.
    A dish of gluten-free scalloped potatoes, baked to perfection with melted cheese and chives, sits in a white rectangular dish on a light surface beside a small bowl of ground black pepper.
  • 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.
    A dinner plate with a mound of gluten free scalloped potatoes topped with chives and a fork.

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.

Nutrition

Calories: 394kcal | Carbohydrates: 32g | Protein: 11g | Fat: 26g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 77mg | Sodium: 604mg | Potassium: 722mg | Fiber: 4g | Sugar: 3g | Vitamin A: 925IU | Vitamin C: 31mg | Calcium: 236mg | Iron: 1mg
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