These homemade gluten-free scalloped potatoes are one of my family’s favorite side dishes. Thinly sliced potatoes layered with a rich, cheesy cream sauce and baked until golden brown—what’s not to love?! I often make this easy side dish when we have a big family gathering or holiday meal, and they always disappear quickly. Plus, this recipe is completely gluten-free and comes with a dairy-free and vegan option.

Gluten-Free Scalloped Potatoes Recipe

Ingredients

• Unsalted Butter: Combines with the milk and gluten-free flour to create a rich base for the sauce, similar to a gluten-free roux. I like Smart Balance butter for a dairy-free and vegan option.
• Whole Milk: Thins out the sauce slightly and makes it super creamy. For a dairy-free or vegan option, use unsweetened almond milk.
• Gluten-Free All-Purpose Flour: Helps thicken the sauce to coat the potatoes.
• Spices: Salt, pepper, onion powder, garlic powder, and dried thyme season the sauce nicely without being overpowering.
• Gluten-Free Broth: I have used both gluten-free chicken broth and vegetable broth in this recipe, and they both work great. Most store-bought brands of broth, stock, bone broth, bouillon cubes, or powdered broth base aren’t gluten-free. Make sure to always check the label! I always keep Orrington Farms Chicken Flavored Broth Base in my pantry (I buy it at Walmart). They also sell a vegan broth base, too.
• Potatoes: I like Yukon Gold potatoes for this recipe. You’ll need around 4 pounds of potatoes in total.
• Parmesan & Cheddar Cheese: I add Parmesan and cheddar to the middle layer of potatoes. I also sprinkle some cheddar on top before baking. For a dairy-free or vegan option, I use Violife cheddar shreds and Follow Your Heart Parmesan. You can also leave the cheese out altogether.
• Gluten-Free Cooking Spray: For greasing the baking dish.

Tips and Suggestions

• This recipe for gluten-free scalloped potatoes is delicious with or without cheese. If you choose to make them without cheese, I’d broil the potatoes for a few minutes after baking to get them nice and crispy on top.
• Your potatoes need to be sliced to 1/4-inch thickness, or they won’t cook through in the time listed. I use this mandoline slicer to create even slices.
• I sometimes prep the potato slices in the morning and store them in a bowl of cold water in the fridge until I’m ready to use them. This stops the slices from browning before assembling and baking. Always drain and pat them dry before using in this recipe if you do this.

What Is the Best Type of Potato to Use?

I’ve tested this recipe with Yukon Golds and Russet potatoes, and I must say, the Yukon Gold potatoes always come out on top! They hold their shape well, have a nice buttery flavor, and don’t get too mushy when baked. Russet potatoes do work, but they’re a bit more starchy and can fall apart more easily. Use whichever you have to hand, and be sure to slice them thinly and evenly.

Can I Make this Recipe Ahead of Time?

You can! I’ve made these gluten-free scalloped potatoes ahead of time and never had any issues. Follow the recipe as directed and let the dish cool to room temperature before covering with foil and storing it in the fridge. Refrigerate it for up to 3 days and reheat in a 350°F oven for about 30 minutes or until heated through.

What Else Can I Add?

You can easily customize this dish with any mix-ins you like! Leftover ham or chopped cooked bacon is a personal favorite of mine. Sauteed onions and mushrooms are also delicious options. I’d cook them in a separate pan while making the creamy sauce and then layer them in with the potatoes before baking. Different types of cheese or dried herbs are another easy way to switch up the flavors.

Storage Instructions

Store your gluten-free scalloped potatoes in an airtight container in the refrigerator for up to 4 days. They reheat well in the oven (in an oven-safe dish) at 350°F for 15-20 minutes or until the potatoes are warm. The microwave is also a quick option for reheating.

More Gluten-Free Side Dish Recipes to Try!

• Gluten-Free Potato Bread
• Gluten-Free Stuffing
• Gluten-Free Southern Baked Mac and Cheese
• Gluten-Free Homemade Gravy
• Gluten-Free Sweet Cornbread

How to Make Gluten-Free Scalloped Potatoes Step-by-Step

Pre-heat oven to 400°F. Grease a 9 x 13-inch baking dish with gluten-free cooking spray. In a medium saucepan, melt 4 tablespoons butter over medium-high heat.

Add 2 cups milk to the pan and whisk until combined with the butter.

Whisk ¼ cup gluten-free flour into the milk mixture.

Add the 1 ½ teaspoons salt, ¼ teaspoon pepper, 1 tablespoon onion powder, 1 tablespoon garlic powder, and 1 teaspoon dried thyme to the cream sauce, stirring until combined.

Add 1 cup 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 2 pounds of the sliced potatoes in an even layer on the bottom of the greased pan.

Top evenly with half of the cream sauce.

Sprinkle ½ cup 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 2 pounds of 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.