These easy cheesy gluten-free scalloped potatoes (aka gluten-free au gratin potatoes) are a delicious potato side dish that adds a touch of elegance to your meal.
What do you call these potatoes? Gluten-free scalloped potatoes? Gluten-free potato gratin? Gluten-free au gratin potatoes?
They go by many names, but what I know the most is that this elegant potato side dish recipe is DELICIOUS. These cheesy potatoes are the perfect side dish to classics like roasted chicken, pot roast, steak, glazed ham, and more. Tender layers of potatoes, creamy sauce, and bubbly cheesy goodness make this a total crowd pleaser…what’s not to love?!
I couldn’t have been more wrong! The good news is that, if you can slice, grate, and stir, you can make gluten-free scalloped potatoes. You won’t believe how much flavor you can get out of such simple ingredients.
Here’s all you need to get started on this easy recipe…
Our Cheesy Gluten-Free Scalloped Potatoes Recipe, At A Glance:
Scalloped Potatoes VS Au Gratin Potatoes
I alluded to this above, but there are several names these creamy cheese potatoes go by–au gratin potatoes, potato gratin, scalloped potatoes, and even potatoes dauphinoise. So are they all the same dish?
Well, If you want to get technical, scalloped potatoes are NOT the same thing as au gratin potatoes. The main difference is: CHEESE. Scalloped potatoes technically *don’t* include cheese, while au gratin potatoes/potato gratin is classically topped with cheese.
However, in the United States, the names for this dish have become synonymous over the years, so you’ll see lots of recipes out there for cheesy scalloped potatoes (like this one!) that are technically au gratin potatoes. In this post, I’m using the terms interchangeably, but you can learn more about the technical differences between scalloped potatoes and potatoes au gratin here.
Simple Ingredients For Gluten-Free Cheesy Scalloped Potatoes
- Potatoes. You can make gluten-free au gratin potatoes with Yukon gold (yellow potatoes) or Russet potatoes, but my preference far an away is Yukon gold for taste, texture, and preparation. You don’t even have to peel them first!
- Butter. A little butter helps you cook the garlic.
- Garlic. Fresh garlic infuses the cream with flavor and gets into every nook and cranny of these layered potatoes. Yum!
- Heavy Cream & Whole Milk. Don’t be tempted to use low-fat milk here. I promise, it won’t be the same. Milk will be thinner, can curdle, and won’t give you the same luxurious texture you’re looking for. Cream and whole milk will give you the creamiest cheesy potatoes. Promise.
- Salt & Pepper. Simple seasonings, yes, but they make all the difference!
- Smoked Paprika. My secret ingredient! I love the extra layer of flavor it adds to this potato gratin.
- Gruyere Cheese. Gruyere can be pricey, so you can swap it out for white cheddar, sharp cheddar, or a cheddar-gruyere blend that can be more affordable.
- Parmesan Cheese. I love the salty umami flavor that parmesan cheese adds to potato gratin!
- Fresh Herbs (Optional). Then, you can top these delicious potatoes with some minced parsley or some fresh thyme for a pretty pop of color at the end.
Some scalloped potato recipes use a flour-thickened roux for the sauce, but I prefer using the traditional method of simply using cream. It’s easier, faster, and naturally gluten-free! (It’s the easiest way to make gluten-free scalloped potatoes with NO flour.)
How To MAke Scalloped Potatoes, Step By Step:
- Preheat & Prep. Start by preheating the oven to 350 degrees F. Set out a 9×13 casserole dish.
- Prep Potatoes. If you haven’t already, wash the potatoes and use a mandolin or sharp knife to cut the potatoes into 1/8-inch (3mm) thick slices. (Take your time with this step to get it right. Thicker potatoes will take longer to cook!) Place potatoes in a bowl of cold water if needed, while you prep the sauce.
- Heat Garlic. In a medium saucepan, melt the butter over medium heat. Add garlic and cook 1-2 minutes, or until fragrant. Mix in the heavy cream and whole milk and stir to combine and heat through.
- Create The First Layer. Layer about 1/2 of the potatoe slices into the casserole dish as evenly as you can. Pour 1/2 of the warm cream mixture on top of the potatoes in the baking dish and sprinkle with 1 cup of the gruyere cheese.
- Create The Second Layer. Add the second layer of potatoes and top with the second half of the cream mixture, but DO NOT top with the remaining cheese.
- Cover Pan Tightly With Foil, so that no steam will escape while cooking.
- Bake 40-45 minutes, then uncover.
- Top With The Remaining Gruyere Cheese and the Parmesan Cheese.
- Bake another 40-45 minutes or until the sauce is bubbling, the top is golden brown, and the potatoes are fork tender (you can easily pierce the potatoes with a thin knife or a fork.) If needed, you can bake the potatoes longer till they’re cooked through. If the potatoes begin to brown too quickly, you can loosely tent the pan with the foil until the potatoes are tender.
- Finish the potatoes by letting them cool about 5-10 minutes before serving. Garnish with fresh parsley or fresh thyme.
What Else Can I Add To Scalloped Potatoes?
There are lots of ways you can change up this gluten-free scalloped potato recipe! A few you can try:
- Change The Cheese. This is probably the easiest option! You can swap out gruyere for white cheddar, sharp cheddar cheese, asiago cheese, smoked cheese, and more. Or, use a blend of different cheeses to create your own combination for this amazing potato bake!
- Play With Herbs. I love my gluten-free au gratin potatoes with simple seasonings, but you can add classic flavor with herbs. Dried or fresh thyme, and rosemary are two common options!
- Add Bacon or Ham. For a little smokiness, you can add some cooked, crumbled bacon in with the cheese or layered in with the potatoes and cream sauce. Or, use leftover ham and cut into small cubes to make a sort of ham and potato casserole!
- Add Onions. Some folks love slices of onion layered in with the potatoes.
FAQ + Tips And Tricks For The Best Scalloped Potatoes:
What Kind Of Potatoes Do You Use For Scalloped Potatoes?
I highly recommend Yukon gold potatoes (yellow potatoes). They won’t disintegrate or turn mushy even with the long cook time, and they’re thin-skinned so you don’t need to peel them! If Yukon gold potatoes are not available where you live, you can use russet potatoes, but you’ll need to peel them before slicing.
The Best Way To Slice Potatoes For Scalloped Potatoes
Is without a doubt a mandoline slicer. This kitchen gadget can make VERY quick work of slicing these potatoes. Make sure to use the hand guard to protect your fingers, set the thickness to 3mm (1/8-inch) and you can slice the potatoes in a flash!
Should Scalloped Potatoes Be Firm?
No. The ideal texture you’re going for is fork tender. They should be firm enough to hold their shape, but tender enough you can easily pierce them with a fork. This takes a while with layers of sliced potatoes, so be sure to slice the potatoes thinly and be patient with the cook time!
⭐ Don’t forget to leave a star review below when you make our Gluten-Free Scalloped Potatoes recipe. I can’t wait to hear how it goes!Print