I’m so excited to share with you one of my family’s favorite recipes – gluten-free scalloped potatoes. This dish has been a staple in our household for years, and it’s perfect for any occasion.
Whether it’s a special dinner or a quick weeknight meal, this recipe is sure to please. The best part?
It’s incredibly easy to make and can be adapted to suit any dietary needs. My kids love helping me in the kitchen, and they’re always excited to dig in when I serve up a big ol’ plate of these creamy, cheesy potatoes.
As a busy mom, I appreciate how versatile this recipe is – it’s just as good reheated for lunch the next day as it is served fresh at dinner time. And let’s not forget about the health benefits – by using gluten-free ingredients and plenty of fresh veggies, we can all feel good about what we’re putting in our bodies.
So grab a bowl and dig in – you won’t be disappointed! I like to serve this with a side of steamed broccoli or a simple green salad for a well-rounded meal that everyone will enjoy.
Gluten Free Scalloped Potatoes
4.6 from 741 votes
Creamy, tender potatoes baked in a rich, gluten-free cheese sauce. This comforting side dish is perfect for holidays or weeknight dinners, with a golden, bubbly top.
2 lbs Yukon Gold potatoes, peeled and sliced 1/8 inch thick
1 tablespoon olive oil
1 teaspoon salt
1/2 teaspoon black pepper
For the Sauce
3 tablespoons unsalted butter
3 tablespoons gluten-free all-purpose flour blend
2 cups whole milk, warmed
1 cup heavy cream
2 cups shredded sharp cheddar cheese
1/2 cup grated Parmesan cheese
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon ground nutmeg
1/2 teaspoon salt
1/4 teaspoon black pepper
👨🍳Directions
1Preheat oven to 375°F.
2Grease a 9×13 inch baking dish with butter or cooking spray.
3In a large bowl, toss the sliced potatoes with olive oil, salt, and pepper until evenly coated.
4In a large saucepan over medium heat, melt the butter.
5Whisk in the gluten-free flour blend and cook for 1 minute, stirring constantly, until the mixture is bubbly and golden.
6Gradually whisk in the warm milk and heavy cream, then bring to a gentle simmer, whisking often, until the sauce thickens enough to coat the back of a spoon, about 3 to 4 minutes.
7Remove the saucepan from heat.
8Stir in the shredded cheddar, Parmesan, garlic powder, onion powder, nutmeg, salt, and pepper until the cheese is fully melted and the sauce is smooth.
9Taste and adjust seasoning if needed.
10Layer half of the seasoned potato slices evenly in the prepared baking dish.
11Pour half of the cheese sauce over the potatoes, spreading it to cover.
12Repeat with the remaining potatoes and sauce, ensuring the top layer is fully coated with sauce.
13Cover the dish tightly with aluminum foil and bake for 40 minutes.
14Remove the foil and continue baking for an additional 15 to 20 minutes, until the potatoes are tender when pierced with a fork and the top is golden brown and bubbly.
For best results, use a mandoline to slice potatoes uniformly. You can substitute Gruyere or fontina for the cheddar. To make dairy-free, use plant-based butter, milk, cream, and cheese alternatives.
Watch Video Of How Gluten Free Scalloped Potatoes Works
One of the best things about this recipe is how well it stores and reheats. You can easily make it ahead of time and refrigerate or freeze for later use.
When reheating, simply place the casserole in the oven at 350°F (175°C) until warmed through. You can also reheat individual portions in the microwave if needed.
This recipe is perfect for large gatherings or potlucks – just multiply the ingredients as needed and assemble in a large baking dish.
❓ Frequently Asked Questions About Gluten Free Scalloped Potatoes
Q: What type of potatoes are best for scalloped potatoes?
A: For scalloped potatoes, you’ll want to use high-starch potatoes like Russet or Idaho. These will yield a light and fluffy texture that’s perfect for this dish.
Q: Can I use regular milk instead of almond milk?
A: Yes, you can use regular milk if you prefer – just keep in mind that it may change the flavor slightly. If you’re looking for a dairy-free option, almond milk or another non-dairy milk works beautifully.
Q: How do I ensure my scalloped potatoes aren’t too dry?
A: To avoid dryness, make sure to cover your baking dish with foil during baking and don’t overbake them. You can also try adding a little extra butter or cream if needed.
Q: Can I make scalloped potatoes ahead of time?
A: Yes, you can prepare the casserole up to a day in advance – simply assemble the dish and refrigerate until ready to bake. When you’re ready to serve, just pop it in the oven as directed.
Q: What’s the best way to reheat scalloped potatoes?
A: To reheat scalloped potatoes, simply place them in the oven at 350°F (175°C) until warmed through – about 20-30 minutes should do the trick.
Q: Can I use different types of cheese in my scalloped potatoes?
A: Absolutely! Feel free to experiment with different combinations of cheeses – some popular options include cheddar, Swiss, mozzarella, or feta.
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