Super Creamy Gluten-Free Scalloped Potatoes

a white baking dish of gluten-free scalloped potatoes topped with thyme

5 from 2 ratings

Super Creamy Gluten-Free Scalloped Potatoes

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!

Prep Time15

Cook Time1 15

Total Time1 30

Course: Side Dish

Cuisine: Fusion

Keyword: scalloped potatoes gluten free, scalloped potatoes without flour

Servings:

Author: Sarah Cook

Equipment

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 9x13 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