The Best Gluten Free Scalloped Potatoes Recipe Creamy & Cheesy

Make the best gluten free scalloped potatoes with this creamy, cheesy recipe. Perfect for holidays or weeknight dinners, these Gluten Free Scalloped potatoes are rich, comforting, and 100% gluten free

Introduction

Looking for a creamy, cheesy, and comforting side dish that’s completely gluten free? These scalloped potatoes are the perfect answer. With tender layers of thinly sliced potatoes baked in a rich garlic cream sauce, this recipe is ideal for side dish, holidays, or whenever you want a hearty gluten free comfort food.

Why You’ll Love This Recipe

• 100% Gluten Free – made with cornstarch or gluten-free flour instead of wheat.
  
• Creamy & Cheesy – comfort food at its best.
  
• Holiday-Ready – perfect for Thanksgiving, Christmas, or Easter gatherig

Easy to Make – simple ingredients and clear steps.

Ingredients

• Ptatoes: 2 lbs Yukon Gold or Russet potatoes, thinly slice
• Butter: 2 tbsp butter
• Cornstarch: 2 tbsp cornstarch (or gluten-free all-purpose flour)
• Milk: 2 cups whole milk (or half-and-half for extra creaminess)
  
•  Cheddar cheese:1 cup shredded cheddar cheese (plus extra for topping)
  
• Parmesan cheese: ½ cup Parmesan cheese
• Ricotta Cheese: Adds rich creaminess and is a key part of the cheesy sauce.
• 2 garlic cloves, minced
  
• 1 small onion, finely chopped (optional)
  
• Salt & black pepper to taste
  
• Fresh thyme or parsley for garnish
• 

Step by step Instructions

1. Prep the Potatoes
   
   • Wash, peel (optional), and slice potatoes into thin rounds (about ⅛ inch thick).
     
2. Make the Sauce
   
   • Melt butter in a medium saucepan over medium heat.
     
   • Add garlic and onion, cook until fragrant and soft.
     
   • Stir in cornstarch and whisk to form a smooth paste.
     
   • Gradually add milk, whisking continuously until the sauce thickens.
     
   • Stir in cheddar, Parmesan, salt, and black pepper.
   • 
3. Assemble the Dish
   
   • Preheat oven to 375°F (190°C).
     
   • Grease a 9×13-inch baking dish.
     
   • Arrange half of the sliced potatoes in the dish.
     
   • Pour half of the cheese sauce over the potatoes.
     
   • Add the remaining potatoes and top with the rest of the sauce.
     
   • Sprinkle extra shredded cheese on top.
4. Bake
   
   • Cover with foil and bake for 40 minutes.
     
   • Remove foil and bake another 20–25 minutes until golden brown and bubbly.
     
5. Serve
   
   • Let cool for 10 minutes to allow the sauce to set.
     
   • Garnish with fresh parsley or thyme before serving.
   • 

Tips for Perfect Gluten Free Scalloped Potatoes

• Use starchy potatoes like Russet for creaminess or Yukon Gold for buttery flavor.
  
• Add a pinch of smoked paprika or nutmeg for extra depth.
  
• Make ahead: Assemble and refrigerate, then bake before serving.
  

Frequently Asked Questions

• 
  Frequently Asked Questions
• Q: Can I make this dairy free as well as gluten free?
  Yes! Use plant-based butter, dairy-free cheese, and almond or oat milk.
• Q: Can I prepare this recipe ahead of time?
  Absolutely. Assemble the dish up to 24 hours in advance, cover, and refrigerate. Bake before serving
• Q: How do I store leftovers?
  Store in an airtight container in the fridge for 3–4 days. Reheat in the oven for best results.

Notes

• For extra flavor, add a pinch of nutmeg or smoked paprika to the sauce.
  
• Use Yukon Gold potatoes for a buttery flavor or Russet potatoes for a creamier texture.
  
• You can slice the potatoes using a mandoline for even, thin slices.
  

Special Notes

• Make Ahead: Assemble the dish up to 24 hours before baking. Store covered in the fridge, then bake fresh when ready to serve.
  
• Storage: Leftovers can be stored in an airtight container in the refrigerator for 3–4 days.
  
• Freezing: Freeze baked scalloped potatoes for up to 2 months. Reheat in the oven for best texture.
  
• Dairy-Free Option: Use plant-based butter, dairy-free cheese, and almond or oat milk to make this both gluten free and dairy free.
  

Nutrition (per serving, approx. 6 servings)

• Calories: 285
  
• Carbohydrates: 28g
  
• Protein: 10g
  
• Fat: 14g
  
• Saturated Fat: 8g
  
• Fiber: 3g
  
• Sugar: 3g
  
• Sodium: 420mg
  
• Calcium: 220mg