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You don't need a special occasion to make these easy cheesy gluten-free scalloped potatoes.
These easy cheesy gluten-free scalloped potatoes are just what their title says. They are beyond easy to make, made with simple ingredients. They are the perfect gluten-free cheesy potato side dish to go from any weeknight dinner to even your holiday dinner table. The whole family will love them, and everyone will be going back for more!
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Ingredients.
This gluten-free cheesy potato recipe uses simple everyday ingredients but don't let that fool you because they are filled with delicious flavor!
- Potatoes - Use Yukon Gold Potatoes; trust me, just do this!
- Shallot or Onion
- Butter
- Heavy Cream
- Garlic
- Parmesan Cheese
- Gruyere Cheese - You can sub in asiago or even mozzarella. If you want it more cheesy, I have also found white cheddar to be a good addition to these gluten-free scalloped potatoes.
- Fresh Thyme
- Nutmeg
- Salt
- Pepper
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Personalize.
This recipe for gluten-free scalloped potatoes is delicious, as written, but sometimes it's fun to switch things up. Here are a few ideas to take your gluten-free au gratin potatoes to the next level.
- Top with some gluten-free bread crumbs. - Go the traditional au gratin potato route and add some gluten-free bread crumbs to the top of these cheesy potatoes for some added texture.
- Add meat. - You can add diced ham or leftover diced turkey to add some texture and protein.
- Add vegetables. - Up the vegetables; adding some carrots or peas will add some visual interest and extra flavor.
- You could even add both and make this an easy gluten-free casserole the whole family will eat up.
How to make gluten-free scalloped potatoes.
- Slice the potatoes.
- Make the sauce.
- Simmer the potatoes in the sauce.
- Layer in the casserole dish with the cheeses and bake.
Tips and tricks.
- Be sure to wash your potatoes well before slicing to remove any dirt.
- Make sure your potatoes are sliced as evenly as possible. - This will help make sure that your potatoes cook at an even rate.
- If you find that your potatoes are taking forever to cook in the oven, it's likely that they were cut too thick,
- Did your potatoes turn brown? - This is caused by contact with the potato flesh and the air. To prevent your potatoes from browning while you are cutting them, submerge the sliced potatoes into a bowl of cold water.
Scalloped potatoes FAQ.
It doesn't matter if you call these gluten-free scalloped potatoes or au gratin potatoes; here are a few commonly asked questions and answers to help you make the delicious every time.
Slice the potatoes as evenly as you can. I find the best thickness is about an eighth of an inch thick for the best scalloped potatoes. I use my mandoline to cut my potatoes for these gluten-free scalloped potatoes.
The answer is you can if you prefer. I use Yukon gold potatoes when I make these scalloped potatoes and so I do not tend to peel them beforehand. If you choose to use another type of potato, you can, and then peeling is up to you.
The secret to creamy and soft scalloped potatoes is to simmer the sliced potatoes in the cream sauce before placing them in the oven. This little extra step helps to give the potatoes a head start on the baking process leaving you with perfectly tender gluten-free scalloped potatoes.
Allowing the gluten-free scalloped potatoes to rest for about 10-15 minutes before serving allows the sauce to cool and thicken more. This will help the cream sauce stick to the potatoes more, leaving you with potatoes in a perfectly creamy sauce.
Make ahead.
I will often make these gluten-free scalloped potatoes ahead of time, especially around the holidays.
- I like to start them and place them into the baking dish, stopping before they are baked.
- Then I will cover the potatoes with saran wrap so that it is touching the surface of the potatoes. This simple trick helps prevent a film from forming on the potatoes, just like it does when you are making pudding.
- Once I am ready to bake them, I will remove the saran wrap, top them with the cheeses, and rest them on the counter for about 30 minutes before covering and baking the gluten-free scalloped potatoes.
- If you don't want to make these gluten-free au gratin potatoes ahead of time completely, you don't have to. You can also just slice your potatoes the day before. Just be sure to store your sliced potatoes in a bowl of cold water in the fridge until you are ready to use them.
Freezing
You can freeze these gluten-free scalloped potatoes after they have been fully cooked and then cooled. When you are ready to reheat your frozen scalloped potatoes, add some extra cheese to the top and bake until they are warmed through. The texture will be the same as when they were first cooked.
- You do not need to defrost before reheating frozen scalloped potatoes.
- If you are going to freeze these gluten-free cheesy potatoes, I suggest using a freezer-safe container and not ceramic or glass that can break from the temperature changes.
Reheating.
Popping these gluten-free au gratin potatoes into an oven at 350 degrees for about 20-30 minutes brings leftovers of the gluten-free cheesy potatoes back to life.
Serving scalloped potatoes.
I like to pair these gluten-free scalloped potatoes with so many different recipes, but a few of my favorites are easy roasted chicken. My husband is a huge fan of these when I make him some of my gluten-free fried chicken or some gluten-free chicken cordon bleu.
More gluten-free side dishes.
📖 Recipe
Easy Gluten-free Cheesy Scalloped Potatoes
Ingredients
- 4 Pounds Yukon Gold Potatoes 5-6 cups sliced.
- 1 Small Shallot or Onion About ¼ C Small Diced
- 3 Cups Heavy Cream
- 3 Tablespoons Butter divided.
- 3 Cloves Garlic Minced
- 1 Teaspoon Nutmeg
- 1 Teaspoon Salt
- ½ Teaspoon Pepper
- 1 Cup Parmesan Cheese Shredded
- 1 Cup Guryere Cheese Shredded, you can use asiago or even mozzarella if you prefer.
- 1 Tablespoon Thyme Leaves Fresh if possible
Instructions
- Preheat the oven to 400 degrees.
- Slice the potatoes to ⅛ in thick.4 Pounds Yukon Gold Potatoes
- In a medium to large saucepan, saute the onions and two tablespoons of butter until soft and then add the garlic until the garlic is frangrant.1 Small Shallot or Onion, 3 Tablespoons Butter, 3 Cloves Garlic
- Combine the heavy cream and spices to the onions and let it simmer for about 10 minutes.3 Cups Heavy Cream, 1 Teaspoon Salt, ½ Teaspoon Pepper, 1 Tablespoon Thyme Leaves, 1 Teaspoon Nutmeg
- Add the potatoes and let them simmer in the sauce for about 10-15 minutes until the potatoes start to get fork-tender, but do not overcook.4 Pounds Yukon Gold Potatoes
- Lightly butter the baking dish with the remaining tablespoon of butter.3 Tablespoons Butter
- Spoon some of the sauce and potatoes into the dish. Top with some of the cheeses. Repeat with remaining potatoes and cheese until you end with the remaining cheese.1 Cup Parmesan Cheese, 1 Cup Guryere Cheese
- Cover the potatoes and bake them for 40 minutes.
- Uncover and broil until the tops of the potatoes are slightly golden brown.
- Remove the potatoes from the oven and let them rest at least 30 minutes before serving.
Notes
Slice the potatoes as evenly as you can. I find the best thickness is about an eighth of an inch thick for the best scalloped potatoes. I use my mandoline for cutting my potatoes for these gluten-free scalloped potatoes. Do you have to peel potatoes before making gluten-free scalloped potatoes?
The answer is you can if you prefer. I use Yukon gold potatoes when I make these scalloped potatoes and so I do not tend to peel them beforehand. If you choose to use another type of potato, you can, and then peeling is up to you. How do you keep your scalloped potatoes from being crunchy after being baked?
The secret to creamy and soft scalloped potatoes is to simmer the sliced potatoes in the cream sauce before placing them in the oven. This little extra step helps to give the potatoes a head start on the baking process leaving you with perfectly tender gluten-free scalloped potatoes. Do you have to let gluten-free scalloped potatoes rest?
Allowing the gluten-free scalloped potatoes to rest for about 10-15 minutes before serving allows the sauce to cool and thicken more. This will help the cream sauce stick to the potatoes more, leaving you with potatoes in a perfectly creamy sauce.
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