Creamy GF Scalloped Potatoes: Best Gluten Free Au Gratin

The creamiest, easiest recipe for Gluten-Free Scalloped Potatoes! Made without flour for a naturally thick sauce. Perfect for holiday dinners and potlucks.

The Ultimate Creamy GF Scalloped Potatoes

Is there any side dish more classic and comforting than scalloped potatoes? Those thinly sliced potatoes baked in a rich, creamy sauce until they are fork-tender and bubbling are pure bliss.

The problem? Traditional scalloped potato recipes often rely on flour or a roux to thicken the sauce, which is a no-go for gluten-free diets.

This recipe solves that problem completely. We use a naturally gluten-free method to create a lusciously thick, perfectly seasoned sauce that won’t separate or curdle. Whether you call them scalloped potatoes, potato gratin, or au gratin, this is the perfect, foolproof GF side dish for your holiday table.

Why you will love these scalloped potatoes:

• Naturally Thick Sauce: The starch released by the potatoes, combined with the dairy, creates a perfect, naturally gluten-free thickness. No flour needed!
• Fork-Tender: The slow bake ensures the potatoes are melt-in-your-mouth soft.
• Flexible: Easily adaptable to be dairy-free or to incorporate ham or cheese.

Ingredient Notes & Substitutions

Potatoes: Use starchy potatoes like Russet . These potatoes release more starch into the cream, which is the key to thickening the sauce without flour. Yukon Golds can be used, but the sauce will be slightly thinner.

Cream & Milk: I recommend a combination of heavy cream and whole milk for maximum richness and a sauce that won’t curdle.

Aromatics: Fresh garlic and onion are cooked down into the cream base. Do not skip this step—it infuses the entire dish with incredible flavor.

Cheese (Optional): Traditional scalloped potatoes are often made without cheese (unlike au gratin), but I love adding a little sharp white cheddar or Gruyère for a tangy note.

Dairy-Free Substitution

To make this dish dairy-free, substitute the heavy cream with full-fat canned coconut milk and the regular milk with a high-quality, unsweetened oat milk or cashew milk. Substitute the butter with plant-based butter. The result will still be rich and creamy.

Tips For Success

1. Slice Thinly: The key to an even bake is uniformity. Use a mandoline slicer (carefully!) or the thinnest setting on a food processor to slice the potatoes 1/8-inch thick.
2. Pre-Cook the Sauce: Heating the milk, cream, and aromatics beforehand ensures the garlic and onion flavor is fully released and speeds up the thickening process in the oven.
3. Cover to Cook, Uncover to Brown: Bake the casserole dish covered with foil for the first 45 minutes to steam the potatoes until they are fully tender. Remove the foil for the last 15-20 minutes to achieve that beautiful, bubbly, golden-brown top.

Step-By-Step Photos and Directions:

1. Prep Potatoes and Sauce: Slice the potatoes thinly. In a saucepan, heat the cream, milk, garlic, and seasonings until simmering.
2. Layer the Dish: In a greased baking dish, create the first layer with one-third of the potato slices. Ladle one-third of the cream mixture over the top, ensuring it coats all the potatoes.
3. Repeat Layers: Continue layering, repeating the potato slices and cream sauce two more times. Finish with a layer of cream mixture on top. Sprinkle with cheese now if using.
4. Cover and Bake: Cover the dish tightly with foil and bake for 45-50 minutes.
5. Uncover and Finish: Remove the foil and bake for another 15-20 minutes, or until the top is golden brown and the cream is bubbling vigorously.
6. Rest and Serve: Let the dish rest for 10-15 minutes before serving. This allows the sauce to fully set up and become perfectly creamy.

Frequently Asked Questions:

• Why did my sauce curdle? This usually happens if the dish is baked at too high a temperature, causing the cream to separate. Ensure your oven is accurate and keep the dish covered initially.
• Can I use pre-sliced potatoes? Yes, but they are often too thick. Slicing them yourself or using a mandoline ensures the necessary thinness for even cooking.
• Can I prepare this ahead of time? Yes! Assemble the entire dish, cover it, and refrigerate for up to 24 hours. Add an extra 15 minutes to the covered baking time if baking straight from the fridge.

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Creamy GF Scalloped Potatoes

Equipment

• 9×13 inch baking dish
• Mandoline slicer (optional, but highly recommended)
• Medium saucepan

Ingredients 1x2x3x

• 3 lbs Russet Potatoes, peeled and sliced 1/8-inch thick
• 2 Tbsp butter (or plant-based butter)
• 3 cloves garlic, minced
• 1/2 medium yellow onion, finely diced
• 2 cups heavy cream
• 1 cup whole milk
• 1 tsp sea salt
• 1/2 tsp black pepper
• 1/4 tsp nutmeg (optional, but enhances flavor)
• 1/2 cup grated or sharp white cheddar (optional)

Instructions

1. Prep: Preheat oven to 370F190C. Grease the baking dish. Slice potatoes thinly.
2. Make Sauce Base: In a saucepan, melt the butter over medium heat. Add the onion and sauté until soft, about 5 minutes. Add the minced garlic and sauté for 1 minute (do not let it burn).
3. Season Cream: Pour in the heavy cream and milk. Add salt, pepper, and nutmeg. Bring the mixture to a low simmer, stirring frequently. Remove from heat.
4. Layer: Arrange one-third of the sliced potatoes evenly in the prepared dish. Ladle one-third of the cream sauce over the potatoes. Repeat layers twice more until all potatoes and cream are used. Top with cheese, if desired.
5. Bake Covered: Cover tightly with foil. Bake for 45-50 minutes.
6. Bake Uncovered: Remove foil and continue baking for 15-20 minutes, or until the top is golden brown and the potatoes are tender when pierced with a fork.
7. Rest: Let rest 10-15 minutes before serving to allow the sauce to fully set.

Notes

• To check for doneness, stick a fork into the middle of the dish. If the potatoes offer no resistance, they are done.
• For the best texture, use the creamiest milk/cream possible.

SPECIAL NOTE

Avoid rinsing your sliced potatoes! The starch left on the slices is essential for naturally thickening the cream sauce without using any flour.

Nutrition

This nutritional analysis is an estimate for one serving, assuming 8 total servings, using heavy cream, whole milk, and 1/2cup of cheese.)

Nutrient	Amount per Serving (Estimated)
Calories	380kcal
Protein	10 g
Fat	28 g
Saturated Fat	17 g
Carbohydrates	25g
Fiber	3 g
Sugar	4 g
Cholesterol	90 mg
Sodium	420 mg

H3: Nutrition Disclaimer

Please note that all nutritional information provided is an estimate based on third-party calculators and will vary depending on the fat content of the cream/milk used and the amount of cheese added.