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    Home » Sides

    Gluten-Free Scalloped Potatoes {Dairy-Free & Vegan Option}

    Published: Mar 28, 2021 · by Audrey

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    gluten-free scalloped potatoes Pinterest pin 1na

    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 on a white plate and in a white baking dish with a fork on the side and parsley in the background

    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.

    gluten-free scalloped potatoes recipe steps photo collage

    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.

    gluten-free scalloped potatoes in a white baking dish with white plates, forks, a blue napkin, parsley and serving spoon

    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!

    gluten-free scalloped potatoes in a white baking dish with a serving spoon.

    More Gluten-Free Side Dish Recipes To Try!

    • Easy Gluten-Free Stuffing {Dairy-Free}
    • Loaded Bacon Ranch Potato Salad {Gluten-Free, Dairy-Free Option}
    • Gluten-Free Southern Baked Macaroni and Cheese

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    ★Did you make this recipe? Please give it a star rating below!★

    gluten-free scalloped potatoes on a white plate with parsley and the scalloped potatoes in a white baking dish
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    5 from 8 votes

    Gluten-Free Scalloped Potatoes {Dairy-Free & Vegan Option}

    An easy recipe for gluten-free scalloped potatoes. This gluten-free side dish recipe also has a dairy-free and vegan option. 
    Course Side Dish
    Cuisine American
    Keyword gluten free vegan scalloped potatoes, gluten-free dairy-free scalloped potatoes, gluten-free scalloped potatoes
    Prep Time 15 minutes
    Cook Time 1 hour
    Servings 10 servings
    Calories 337kcal
    Author Audrey from Mama Knows Gluten Free

    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.
    US Customary - Metric

    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!"

    Nutrition

    Calories: 337kcal | Carbohydrates: 38g | Protein: 13g | Fat: 15g | Saturated Fat: 9g | Trans Fat: 1g | Cholesterol: 44mg | Sodium: 689mg | Potassium: 894mg | Fiber: 5g | Sugar: 4g | Vitamin A: 498IU | Vitamin C: 38mg | Calcium: 308mg | Iron: 2mg
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    © MAMA KNOWS GLUTEN FREE. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please link back to this post for the recipe.

    Reader Interactions

    Comments

    1. Trac says

      January 13, 2023 at 11:19 pm

      These are the best! I never thought I would be able to have scalloped potatoes again. Even others who are not gf/df like them.

      Reply
    2. Parker says

      December 26, 2022 at 2:01 pm

      These were UNBELIEVABLE. I’m convinced if you didn’t anyone, they wouldn’t know it was GFDF…If you don’t need the dairy-free option, they absolutely couldn’t tell it’s gluten-free. This is my family’s new favorite! I haven’t had scalloped potatoes in so long–and these were not hard or complicated to make at all!

      Reply
    3. Josie says

      January 15, 2022 at 6:36 pm

      Absolutely incredible scallop potatoes! I will definitely be added these to my main recipe group. This will be a family staple for sure.

      Reply
    4. Tammy says

      August 31, 2021 at 11:35 am

      I have your cookbook and LOVE it. My son is gluten and dairy free. This recipe was amazing. I didnt try it with dairy free cheese but will do so now. You have been a life changer for great gluten/dairy free recipes. My son feels like he is eating normal food again.❤

      Reply
    5. Claudia says

      July 02, 2021 at 9:02 pm

      I missed scalloped potatoes until I found this recipe. My family ate them and didn’t even know they were dairy free. I’ll make these again for sure😍

      Reply
    6. Jacki Worzella says

      June 13, 2021 at 9:37 am

      These GF Scalloped Potatoes were amazing. I made the dairy free option for Easter and will be making them again for a baptism this weekend. We have several family members with different dietary needs and this worked for all of them. They were a hit with everyone.

      Reply
    7. S. says

      April 10, 2021 at 5:08 am

      delicious! served as part of Easter dinner and a big hit!

      Reply
    8. DDDDDuane says

      March 29, 2021 at 10:22 am

      This looks incredible. I may make this on Easter….

      Reply

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    Audrey Roberts in a white kitchen for a profile photo

    I'm Audrey Roberts, a busy mama of four and I love sharing the recipes that I make for my family. I make gluten-free family-friendly recipes that are simple and delicious that you can too! I use easy to find ingredients that won't break your budget. You will also find dairy-free options and Paleo recipes. I am also the author of  The Everything Gluten-Free & Dairy-Free Cookbook, which is an Amazon Best Selling Cookbook in the US and Internationally. Living gluten-free since 2010. I hope by me sharing my journey it may help you with yours.  Read More…

     

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