How to Make Gluten Free Scalloped Potatoes

You get invited to a dinner and are assigned to bring a side. Give these gluten free scalloped potatoes a try!

These are the best potatoes and everyone will rant and rave about them. I have made these for a holiday meal, a backyard BBQ, or just on a random Tuesday night and it never fails…. everyone loves them. 

There isn’t an option for boxed gluten free au gratin potatoes, that I have found, but since making these cheesy potatoes I haven’t wanted to find one.

This potato recipe is so simple to make and way better then any boxed potatoes you can get from the store. Plus you are using real whole ingredients. A cheesy, creamy potato recipe that is healthy for you? I am all in!

Unfortunately, this dish is not a dairy free dish but can easily be made into a gluten free dish! Of course, in this house it is only made gluten free and not a single person can tell the difference. I have fed a whole crowd of non-gluten free people on Christmas day with this side dish, and not one person knew it was gluten free!

Homemade Scalloped Potatoes

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These potatoes are the perfect side dish to compliment a good steak, a set of pork chops, or any kind of meat! They take a little bit of time because of peeling and slicing all the potatoes, but so worth it for the good wholesome comfort food. 

I just manually peel and slice all my potatoes myself, but if you are looking for a quicker options you can try using a mandoline slicer. 

A lot of times I just use yukon gold potatoes and leave the skins on. This really speeds up the process and they taste delicious. When they are all wrapped in a creamy cheese sauce, you can’t even tell the skins are on!

Ingredients: 

• 6-9 medium sized russet potatoes or yukon gold potatoes (depends on how big your potatoes are and how many people your feeding)
• 3 TBSP unsalted butter
• 3 TBSP flour (use Cup 4 Cup, or my homemade blend in my digital cookbook if you need to be gluten free)
• 2 cups whole milk
• 1 tsp salt
• 1/2 tsp paprika
• 1/2 tsp garlic powder
• Dash of black pepper
• 2 cups of shredded mild cheddar cheese (I use mild, but you can substitute with any kind)
• A little more shredded cheese to sprinkle on the top
• ½ cup grated parmesan cheese

How to make gluten free scalloped potatoes:

1. Wash, peel, and cut potatoes into thin slices. As I am slicing, I will toss them right into a greased 9×13 casserole dish in an even layer. No need to dirty another dish!
2. Once you have peeled and sliced all the potatoes, you are ready to make the cheese sauce for the potatoes. In a medium sauce pan, melt butter and add the flour. Whisk this around for about 1-2 minutes until it is well blended. Add in the milk, salt, paprika, garlic powder, and pepper. Whisk together on medium heat until the whole mixture begins to thicken. 
3. Add both cheeses and whisk around until the cheese is completely melted and the sauce has no lumps in it. 
4. Pour the cheesy sauce over the sliced potatoes and give it a good stir so that all the slices are covered with cheese sauce. Sprinkle the remaining cheese on the top.
5. Bake in a 400-degree oven for 1 hour to 1.5 hours. Stick a fork or sharp knife into one of the thick slices to make sure it is soft, and the top should be golden brown when they are done. If they are getting too golden before the potatoes are done, you can cover with aluminum foil to prevent them from burning. 
6. Remove the baking dish from oven and enjoy right away!

Different Cheeses you can use.

Now here is a little tip on the cheese selection. I have made these with a variety of different cheeses and the ingredients I listed above is the type my family, here on the homestead, like the best. Feel free to experiment! 

You can try with Colby jack, sharp, mild, medium, white cheddar or a little bit of all of those. Note, that if you use a white cheddar you will get a white sauce instead of orange. The flavor is still amazing but it will look a bit different. I have even left out the parmesan because we were out, and they still turned out great. 

Depending on the cheese you choose to use, will give you a slightly different but always delicious flavor. Our personal favorite is when I use mild cheddar cheese and parmesan. 

Bonus tip: Season a couple pork chops to lay right on top, slice up some leftover ham, or even slice up some brauts to add to the potatoes to make it a meal. Now you have a complete meal instead of just a side dish! 

Store leftovers in an airtight container in the fridge for about a week or week and a half. I will reheat them right back up in the oven if I have a lot of leftovers. 

It’s time to ditch the boxed scalloped potatoes and enjoy some hot, creamy, homemade gluten free scalloped potatoes instead. These easy gluten-free scalloped potatoes will please the whole family. 

More Favorite Side Dishes on the Homestead:

Rice a Roni

From Scratch Green Bean Casserole

Spanish Rice

Macaroni Salad