An easy recipe for gluten-free scalloped potatoes. This gluten-free side dish recipe also has a dairy-free and vegan option.
Gluten-Free Scalloped Potatoes
Gluten-free scalloped potatoes are one of my family’s favorite side dishes. They love the thinly sliced potatoes baked with cream sauce and cheese.
Traditional scalloped potatoes recipes do not add the cheeses. Potatoes au Gratin is a recipe made with cheese.
I think most people like the addition of cheese. I have made this for my family with and without the cheese and they have enjoyed both versions!
You can even add your own mixins to this gluten-free side dish! Using leftover ham or chopped cooked bacon is a personal favorite.
You can see how easy it is to make gluten-free scalloped potatoes in the recipe video.
How To Make Gluten-Free Scalloped Potatoes
- Pre-heat oven to 400°F. Grease a 9 x 13-inch baking dish with gluten-free cooking spray.
- In a medium saucepan, melt the butter over medium-high heat.
- Add the milk to the pan and whisk until combined with the butter.
- Whisk the gluten-free flour into the milk mixture.
- Add the salt, pepper, onion powder, garlic powder, and dried thyme to the cream sauce, stirring until combined.
- Add the broth and whisk until combined. Cook for 1-2 minutes until the sauce just barely begins to simmer around the edges of the pan and thickens. Remove from the heat once the sauce has thickened. (photo 1)
- Spread half of the sliced potatoes in an even layer on the bottom of the greased pan. (photo 2)
- Top evenly with half of the cream sauce. (photo 3)
- Sprinkle the Parmesan cheese and 1 cup of the shredded cheddar cheese over the top of the first layer of potatoes and cream sauce. (photo 4)
- Top evenly with the remaining sliced potatoes, the other half of the cream sauce, and the remaining 1 cup of cheddar cheese. (photo 5)
- Cover the baking dish with aluminum foil and bake for 30 minutes.
- Remove the foil and bake uncovered for another 30 minutes, or until the potatoes are cooked through. (photo 6)
- Allow the potatoes to cool for a few minutes before serving. Serve warm.
- Store leftovers in an airtight container and refrigerate. Reheat in the microwave on in the oven in an oven-safe dish at 350°F for 1-20 minutes until the potatoes are warm.
What Is The Best Type Of Potatoes To Make Scalloped Potatoes?
I prefer Youkon Golds to Russet potatoes for this recipe. The Yukon Golds are softer and have a buttery flavor. I use a mandoline to slice the potatoes uniformly, about ¼-inch thick.
This recipe also works beautifully with Russet potatoes. I have used both types of potatoes when making this recipe.
Is Broth Gluten-Free?
Most store-bought brands of broth, stock, bone broth, bouillon cubes, or powdered broth base are not gluten-free. Make sure to always check the label!
I always keep Orrington Farms Chicken Flavored Broth Base in my pantry. They also have a vegan broth base as well.
It’s an easy and economical way to make gluten-free chicken broth. I buy it at Walmart.
Can You Make The Scalloped Potatoes Ahead Of Time?
You can make the scalloped potatoes a day ahead. Bake as directed, allow to completely cool and then cover and refrigerate for up to 3 days. Reheat the scalloped potatoes in the oven at 350°F for 30 minutes or until the potatoes are warmed through.
Gluten-Free And Dairy-Free Scalloped Potatoes
This recipe was originally created for my cookbook, The Everything Gluten-Free & Dairy-Free Cookbook. I did not use dairy-free cheese in the original recipe. You can choose to use the dairy-free/vegan cheese or leave it out.
If you want the potatoes to be a little crispier, broil for a few minutes after done baking. The scalloped potatoes without cheese are just as delicious.
For gluten-free vegan scalloped potatoes, use your favorite gluten-free vegetable broth and dairy-free substitutions.
Most of my family (including me) is also dairy-free. So I have a dairy-free option for my recipes.
Some of my favorite dairy-free alternatives that I like to cook with are unsweetened almond milk and Smart Balance butter.
Easy Gluten-Free Scalloped Potatoes
Making homemade gluten-free scalloped potatoes is much easier than you think! It only takes a few simple ingredients and a few easy steps to have this creamy potato dish.
Gluten-free Scalloped potatoes are the perfect side dish to any meal!
More Gluten-Free Side Dish Recipes To Try!
- Loaded Bacon Ranch Potato Salad {Gluten-Free, Dairy-Free Option}
- Gluten-Free Southern Baked Macaroni and Cheese
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Gluten-Free Scalloped Potatoes {Dairy-Free & Vegan Option}
Ingredients
- 4 tablespoons unsalted butter For dairy-free/vegan use Smart Balance butter.
- 2 cups whole milk For dairy-free/vegan use unsweetened almond milk.
- ¼ cup gluten-free all-purpose flour
- 1 ½ teaspoons salt
- ¼ teaspoon black pepper
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 1 teaspoon dried thyme
- 1 cup gluten-free chicken broth or gluten-free vegetable broth
- 4 pounds Yukon Gold Potatoes, sliced into ¼-inch thick rounds I used a mandoline slicer.
- 2 cups shredded cheddar cheese, divided For dairy-free/vegan use Violife cheddar shreds, or leave out.
- ½ cup shredded Parmesan cheese For dairy-free/vegan use Follow Your Heart Parmesan, or leave out.
Instructions
- Pre-heat oven to 400°F. Grease a 9 x 13-inch baking dish with gluten-free cooking spray.
- In a medium saucepan, melt the butter over medium-high heat.
- Add the milk to the pan and whisk until combined with the butter.
- Whisk the gluten-free flour into the milk mixture.
- Add the salt, pepper, onion powder, garlic powder, and dried thyme to the cream sauce, stirring until combined.
- Add the broth to the pan, and whisk until combined. Cook for 1-2 minutes until the sauce just barely begins to simmer around the edges of the pan and thickens. Remove from the heat, once the sauce has thickened.
- Spread half of the sliced potatoes in an even layer on the bottom of the greased pan.
- Top evenly with half of the cream sauce.
- Sprinkle the Parmesan cheese and 1 cup of the shredded cheddar cheese over the top of the first layer of potatoes and cream sauce.
- Top evenly with the remaining sliced potatoes, the other half of the cream sauce, and the remaining 1 cup of cheddar cheese.
- Cover the baking dish with aluminum foil and bake for 30 minutes.
- Remove the foil and bake uncovered for another 30 minutes, or until the potatoes are cooked through.
- Allow the potatoes to cool for a few minutes before serving. Serve warm.
Dairy-Free/Vegan Option
- This recipe was originally created for my cookbook, The Everything Gluten-Free & Dairy-Free Cookbook. I did not use dairy-free cheese in the original recipe. You can choose to use the dairy-free/vegan cheese or leave it out. If you want the potatoes to be a little crispier, broil for a few minutes. The scalloped potatoes without cheese are just as delicious.
Video
Notes
- Store leftovers in an airtight container and refrigerate.
- Reheat in the microwave or in the oven in an oven-safe dish at 350°F for 15-20 minutes until the potatoes are warm.
- For the dairy-free option, I used Smart Balance butter, unsweetened almond milk, Violife cheddar cheese shreds, and Follow Your Heart Parmesan. You can also leave the dairy-free cheese out of the recipe.
- For the vegan option, use gluten-free vegetable broth and the dairy-free butter and cheeses option.
- Mama says, "always check your labels!"
S. says
delicious! served as part of Easter dinner and a big hit!
DDDDDuane says
This looks incredible. I may make this on Easter….