Easy Gluten-free Cheesy Scalloped Potatoes
Make these easy, cheesy, gluten-free scalloped potatoes anytime – no special occasion required! Sliced potatoes layered with a rich cheese sauce, baked to perfection. Serve warm for a comforting, indulgent, simple, delicious side dish.
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
What is the best thickness of potatoes for making gluten-free au gratin potatoes?
Slice the potatoes as evenly as you can. For the best scalloped potatoes, I find the best thickness is about an eighth of an inch. I use my mandoline to cut 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, 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.
Slice the potatoes as evenly as you can. For the best scalloped potatoes, I find the best thickness is about an eighth of an inch. I use my mandoline to cut 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, 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.
Nutrition
Calories: 630kcalCarbohydrates: 45gProtein: 15gFat: 45gSaturated Fat: 28gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gTrans Fat: 0.2gCholesterol: 135mgSodium: 655mgPotassium: 1088mgFiber: 5gSugar: 5gVitamin A: 1730IUVitamin C: 48mgCalcium: 344mgIron: 2mg
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