As an Amazon Associate, I earn from qualifying purchases.
These Gluten-Free Scalloped Potatoes are thinly sliced and topped with a delicious homemade cream sauce. Made without flour and you’ll also find dairy-free options listed.
These gluten-free scalloped potatoes are so luscious and creamy; you’ll dream about these spuds! But let’s get one thing perfectly clear. If it weren’t for taking photos of this dish, my potatoes would NOT be all fancy like this.
I’m here to encourage the sloppiness that often comes with home cooking. Ignore the pretty photos and let’s just make some delicious food.
I’m also a fan of one-pot meals like Chicken Pasta Broccoli Bake, so cut some leftover Instant Pot ham into cubes and sprinkle it over the potatoes before adding the cream sauce, throw some frozen broccoli in the air fryer, and boom, dinner is done.
These potatoes also make an incredible side dish for our Air Fryer Chicken Cordon Bleu or Air Fryer Chicken Tenders With No Breading. Serve alongside your turkey and a dish of Cheesy Green Bean Casserole and Sage and Onion Stuffing.
What is the Difference Between Au Gratin and Scalloped Potatoes?
Typically au gratin potatoes have a thicker cut, contain cheese, and often have a breadcrumb topping. Traditional scalloped potatoes do not contain cheese, but rather a creamy sauce.
Now, people use the terms fairly interchangeably and you’ll often see scalloped potato recipes that include cheese. This one doesn’t, but I wouldn’t be remotely mad at you if you added some.
I’d start with 1 cup of shredded gruyere cheese (or even better, smoked gruyere), but we both know that cheese should really be measured with your heart. Melt half of it with the cream sauce and throw the rest on top while it bakes. YUM!
Which Potatoes Are Best For Scalloped Potatoes?
You cannot beat the rich flavor and texture of Yukon Gold potatoes for scalloped potatoes. Even better, the starchy content in Yukon Golds helps thicken the sauce as everything bakes.
Russet potatoes also work but are definitely second place in my potato preferences for this recipe.
How to Meal Prep Gluten-Free Scalloped Potatoes
The two parts of this recipe that take the longest are slicing the potatoes and baking the dish. You can prep the potatoes up to 24 hours ahead of time if you’re pressed for time.
Simply keep the sliced potatoes submerged in a bowl of water in the fridge. Drain completely and pat dry before adding to the casserole dish. The potatoes MUST be dried or the water will dilute the sauce and prevent consistent baking.
You can also pre-bake the potatoes if needed. My preference is to par-bake them, as in mostly bake them but not completely.
Cook covered with foil for 35 minutes (the sauce will still be mostly liquid in the center) and then let them cool completely. Cover with foil and refrigerate for up to two days.
On the day you’re serving them, cook them uncovered at 350F until the potatoes are fork-tender and the center of the dish is solid (~35 minutes). If the potatoes are browning too quickly, you can loosely tent the foil back over the dish.
Using prechopped, frozen, or dehydrated ingredients are also total time-savers. Frozen chopped garlic, frozen onions, garlic paste, and dehydrated sliced potatoes will all cut down on your prep time.
Pro Tips/Recipe Notes
- I prefer the potatoes unpeeled but you are welcome to peel them first if you’d like.
- Thinly sliced potatoes (~1/8 inch) are key to this dish baking evenly. You can cut them with a knife or use a mandoline.
- Lightly spritz the underside of the foil with cooking spray before covering the baking dish and putting it in the oven. If the foil accidentally touches the potatoes, they won’t stick to it.
- If you can’t tolerate corn, you can sub in arrowroot powder for the cornstarch or your favorite cup for cup gluten-free flour. If using gluten-free flour, you’ll want to cook it down with the butter for a few extra minutes.
- I love to use evaporated milk in this dish, but if you don’t have any, you can use whole milk or half-and-half, but warm it before adding it to the butter/cornstarch mixture to prevent it from curdling.
- If you need to make this plant-based, use your favorite dairy-free butter and dairy-free milk. I prefer cashew milk for this kind of dish.
More Delicious Potato Recipes
- Boursin Mashed Potatoes
- Roasted Garlic Potatoes
- Air Fryer Twice Baked Potatoes
- Crispy Baked Potatoes
- Smoked Gouda Mac and Cheese
- Mashed Potatoes With Wasabi
- How to Freeze Mashed Potatoes
- Whole30 Mashed Potatoes
- How to Can Potatoes
- Air Fryer Baked Sweet Potato
- How to Freeze Potatoes
- Cast Iron Skillet Potatoes
- Cream Cheese Mashed Potatoes
Gluten-Free Scalloped Potatoes
Ingredients
- 2 tbsp unsalted butter (for sauce){plus more for the pan}
- 1 tbsp cornstarch {sub in arrowroot powder or favorite GF flour}
- 3 cloves garlic {finely minced}
- 1.5 cups evaporated milk {1, 12oz can}
- 5 cups Yukon gold potatoes, thinly sliced {~2.5 lbs}
- 1/2 cup white onion {thinly sliced}
- 1.5 tsp kosher salt {divided}
- 1/2 tsp ground black pepper {divided}
- 1/4 tsp smoked paprika {divided}
- 1.5 tsp fresh thyme {roughly chopped} {or 1/2 tsp dried}
- 2 tbsp unsalted butter {cubed}
Instructions
- Preheat oven to 375 F.
- Butter a 9×13 baking dish.
- In a medium saucepan melt butter over medium-low heat. Stir in garlic and cook for ~2 minutes.2 tbsp unsalted butter, 3 cloves garlic
- Sprinkle the cornstarch over the butter, and whisk to form a paste. Cook down for 3 minutes, stirring often.1 tbsp cornstarch
- Slowly pour in the evaporated milk, whisking constantly to incorporate.1.5 cups evaporated milk
- Increase the temperature to medium and bring the milk mixture to a near boil for 2 minutes, whisking constantly.
- Layer half of the potatoes and half of the onions in the bottom of the baking dish. Sprinkle with half the kosher salt, black pepper, thyme, and smoked paprika.5 cups Yukon gold potatoes, thinly sliced, 1/2 cup white onion, 1.5 tsp kosher salt, 1/2 tsp ground black pepper, 1/4 tsp smoked paprika, 1.5 tsp fresh thyme
- Dot with 1 tbsp of cubed butter and pour 1/3 of the milk mixture over the potatoes.2 tbsp unsalted butter
- Layer with the rest of the potatoes, onion, salt, pepper, smoked paprika, thyme, cubed butter, and milk mixture.
- Cover tightly with foil and bake covered for 35 minutes. Pro tip: spray the underside of the foil with cooking spray to prevent any potatoes from sticking to it)
- Uncover and bake until the potatoes are browned and solid in the middle (~30-35 minutes).
Notes
- Potatoes can be peeled or unpeeled.
- If you can’t tolerate corn, you can sub in the cornstarch for arrowroot powder or your favorite cup for cup gluten-free flour. If using gluten-free flour, you’ll want to cook it down with the butter for a few extra minutes.
- You can use whole milk or half-and-half in place of evaporated milk, but warm it before adding it to the butter/cornstarch mixture to prevent it from curdling.
- If you need to make this plant-based, use your favorite dairy-free butter and dairy-free milk. I prefer cashew milk for this kind of dish.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
We made this today with potatoes from our family garden. It was delicious! Thanks for another great recipe, Sarah!
Mmmmm, homegrown potatoes are soooo good! Honored you used my recipe to enjoy some of yours.