As an Amazon Associate, I earn from qualifying purchases.
These super-creamy gluten-free scalloped potatoes feature thinly sliced Yukon Golds, topped with a delicious homemade sauce made with evaporated milk, and are baked to perfection. This amazing potato casserole recipe uses a homemade roux made with cornstarch instead of flour. Even better, you don’t have to precook the potatoes!
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 make some delicious homemade food.
Reader Review
“We made this today with potatoes from our family garden. It was delicious! Thanks for another great recipe, Sarah!”
Erin
You’ll often see scalloped potato recipes that include cheese. But friends, cheese + scalloped potatoes actually = au gratin potatoes. That being said…I wouldn’t be remotely mad at you if you added cheese to this recipe.
I’d start with 1 cup of shredded extra sharp cheddar or gruyere cheese, but we both know that cheese should really be measured with your heart. Melt half of the shredded cheese with the cream sauce, and throw the rest on top while it bakes. YUM!
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.
- 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. Warm it before adding it to the butter/cornstarch mixture to prevent it from curdling.
Super Creamy 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.
- 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Can this be prepared the day before then reheated?
Hi Cheryl, yes! It reheats beautifully. The sauce can take on a bit of a curdled texture during the reheating process, but the taste is still fantastic.
Awesome, MIAM MIAM
One of our favorites, Linda!
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.