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. These cheesy potatoes pair perfectly with a variety of main dishes, like glazed ham, turkey, roast beef or even roasted chicken!
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Ingredients
- 4 tablespoons unsalted butter - 57g
- 1 cup finely diced onion - from 1/2 large onion
- 3 garlic cloves - minced
- 1/4 cup gluten-free flour blend - 36g
- 1 cup gluten-free chicken broth - or vegetable broth
- 2 cups heavy cream
- 1/2 tablespoon salt
- 3/4 teaspoon black pepper
- 1/4 teaspoon ground nutmeg
- 4 pounds Yukon Gold Potatoes - about 6 cups, washed and sliced into ⅛-inch round slices (1.8 kg)
- 2 cups white cheddar cheese - shredded, divided (8oz)
- 1/2 cup parmesan cheese - shredded or grated, divided (1.5 oz)
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Instructions
- Preheat the oven to 375°F. Grease a 9x13-inch baking dish. Set it aside.
- Melt the butter in a large skillet or braising pan over medium heat.
- Then, add the diced onions and sauté for 5-6 minutes, until the onions are soft and translucent.
- Add the minced garlic to the pan and cook for an additional minute, stirring frequently to ensure the garlic does not burn.
- Add the gluten-free flour and stir, cooking the flour, for 2-3 minutes until the roux has turned a golden brown color.
- Reduce the heat to low. Combine the chicken broth and heavy cream in a measuring cup.
- Slowly pour in the cream mixture into the roux, whisking as the mixture thickens.
- Add the salt, pepper and nutmeg. Whisk to combine. Keep whisking until the cream sauce is smooth.
- Bring the cream sauce to a low boil, and then remove from the heat. Set aside.
- Place half of the sliced potatoes in an even layer slightly overlapping in the prepared 9x13-inch baking pan.
- Spread half of the cream sauce in an even layer over the potatoes and then sprinkle half of the white cheddar cheese and parmesan cheese over the sauce.
- Repeat with the remaining potatoes, cream sauce and cheeses.
- Cover the pan with aluminum foil and bake at 375°F for 35 minutes. Remove the foil and continue baking for an additional 25 minutes until the top is golden, the potatoes are fork tender, and the sauce is bubbling.
- Remove from the oven and let cool for at least 5 minutes before serving to let the sauce thicken up. Serve warm and enjoy!
Notes
- Achieve uniform thickness in your potato slices for even cooking. A mandoline slicer is ideal for getting consistently thin (⅛-inch) slices. If using a knife, try to keep the thickness as uniform as possible.
- I used Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour (in the blue bag) for this recipe.
- Taste your cream sauce before layering it with the potatoes. Adjust the salt, pepper, and nutmeg to your preference. Remember, the cheeses will also add saltiness.
- Potatoes should be fork-tender, and the top should be golden brown when done. If the top is browning too quickly, cover it with foil to prevent burning.
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
