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You don't need a special occasion to make these easy cheesy gluten-free scalloped potatoes.
If you've been around here for a while, you probably already know that my husband is the biggest potato fan. He LOVES potatoes, which means we cook them a lot around here. Of course, that means that I am always making new recipes to use his favorite "vegetable," as he so happily calls it.
Now that the weather is starting to cool off, well, at least the weatherman said it was going to; lol, it hasn't happened quite yet. My husband has already asked me to make him some of his favorite 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, and 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!
What makes these gluten-free cheesy potatoes yummy?
This 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 found white cheddar to be a good addition to these gluten-free scalloped potatoes.
- Fresh Thyme
- Nutmeg
- Salt
- Pepper
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Tips and tricks for the best gluten-free scalloped potatoes.
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.
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.
How do you make scalloped potatoes?
- Slice the potatoes.
- Saute the onions and butter until soft, and then add the garlic.
- Combine the heavy cream and spices with the onions and let it simmer for about 10 minutes.
- Add the potatoes and let it simmer for about 10-15 minutes until the potatoes start to get fork-tender, but do not overcook.
- Spoon some of the sauce and potatoes into the dish. Top with some of the cheeses.
- Repeat with the remaining potatoes and cheese until you end with the remaining cheese.
- Cover the potatoes and bake.
- Uncover and broil until the top is slightly golden brown.
- Remove the potatoes from the oven and let them rest before serving.
Can you make these gluten-free au gratin potatoes ahead of time?
Yes, they can! I will often do this, 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.
How do you reheat scalloped potatoes?
Popping them into an oven at 350-degrees for about 20-30 minutes brings leftover gluten-free scalloped potatoes back to life.
What to serve with gluten-free scalloped potatoes
Gluten-free Chicken Cordon Bleu
More vegetable sides to love.
Easy Cheesy Gluten-free 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.
Let me know what you think or if you have any questions.