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’m not sure why I always assumed that making gluten-free au gratin potatoes would be tricky. I guess it’s because they seem fancier than classic mashed potatoes or baked potatoes?
I couldn’t have been more wrong! The good news is that, if you can slice, grate, and stir, you can make this gluten-free scalloped potatoes recipe. 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…
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 Scalloped Potatoes
- Potatoes. You can make gluten-free au gratin potatoes with Yukon gold (yellow potatoes) or Russet potatoes, but my personal favorite 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. I usually use salted butter, but unsalted butter works, too!
- 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 in this flavorful white sauce. 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 delicious flavor it adds to this potato gratin.
- Gruyere Cheese. Gruyère cheese 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.
A NOTE ON METHOD: 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
As always, you can find the full recipe, with ingredient amounts, detailed instructions, and tips in the recipe card below!
- 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, whole milk, and seasonings and stir to combine and heat through.
- Create The First Layer. Layer about 1/2 of the potato 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 Aluminum 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 melty 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 Gluten-Free 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! (A mandoline is the easiest way to get nice, thin slices!)
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 into even, thin rounds and be patient with the cook time!
Did You Make This Recipe?
Tell me all about it! Leave a star rating below when you try our Gluten-Free Scalloped Potatoes recipe. I can’t wait to hear how it goes!
Cheesy Gluten-Free Scalloped Potatoes
Ingredients
- 3 pounds Yukon gold potatoes washed and cut into 1/8-inch thick (3mm) slices with a mandolin
- 2 Tablespoons butter
- 2 cloves garlic minced
- 2 cups heavy cream heavy whipping cream
- 1 cup whole milk
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon smoked paprika
- 2 cups grated gruyere cheese
- 1/2 cup grated parmesan cheese
- Optional: 1-2 Tablespoons fresh parsley or fresh thyme to garnish
Instructions
- 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 mandoline slicer 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, whole milk, and seasonings and stir to combine and heat through.
- Create The First Layer. Layer about 1/2 of the thinly sliced potatoes into the casserole dish as evenly as you can. Pour 1/2 of the warm cream mixture over the potatoes in the baking dish and sprinkle with 1 cup of the gruyere cheese.
- Create The Second Layer. Layer the second half of the 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 aluminum foil until the potatoes are tender. If desired, you can broil the potatoes 1-2 minutes for a darker top–but watch them closely so they don’t burn!
- Finish the potatoes by letting them cool about 5-10 minutes before serving. Garnish with fresh parsley or fresh thyme.
- Serve & Store. Use a thin metal spatula to serve the layered potatoes. Keep in mind that the cream will be thinnest when it’s piping hot, but it will thicken as the potatoes cool a bit. Store leftover potatoes covered or in an airtight container in the fridge 2-3 days.
Notes
- Potatoes. I highly recommend Yukon gold 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.
- Cream. 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 creamy texture you’re looking for.
- 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, if needed.
- Herbs. Fresh thyme, fresh parsley, and fresh rosemary can all be delicious with potatoes. Feel free to add some as garnish, or add a little to the cream sauce for a stronger herb flavor.
Texture:
- 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 patient with the cook time!
Video
Nutrition
Nutrition facts are an estimate only and will vary based on brands and amounts used.
Find it Online:
https://www.onelovelylife.com/gluten-free-scalloped-potatoes/
Thank you for this winner of scalloped potatoes!! The key is Yukon potatoes for sure. Made it for Easter 2026 and it was A HIT!!!
Ive made it several times and it hasnt been a month since easter. Comforting rich decadent.
Delicious and easy. Also great work smoked goda cheese.
My family has always loved my scalloped potatoes but I have started on a gluten free diet for the last few months and this alternative was a huge hit with my family. Definitely a keeper recipe.
I’m excited to try this recipe. Can they be made ahead of time? If so, what process do you recommend?
Hi Ann! They’re best when made and served fresh, but you can do some of the prep in advance. Assemble them all the way until you cover the pan with foil. Then you can chill a few hours, up to overnight. Bring the pan to room temperature before baking, then follow the directions for baking as usual. Keep in mind they may be *slightly* more dry since the potatoes will have more time to soak up the sauce. Hope you love them!
Thank you for the advice! I assembled everything early afternoon which gave me time to clean up before guests arrived. The only change I made to the recipe is I added a layer of thinly sliced shallots between the potato layers. They turned out great and I will definitely make again!
Delicious! So glad they were a win for you!!!
I’ve made this recipe about 4 times for Friends and family. Every time they remark how good it is. The first time I just made it according to the recipe. Since then I’ve layered onions with the potatoes. I’m going to make them with cubed ham now. Always have Gruyère cheese. That is what sets it apart.
Thank you so much for wonderful recipe. Much appreciated
You made my day! I’m so glad you love them. Thanks for sharing your variations!
This is the best recipe for scalloped potatoes I ever ate. I added onions and the guests hit the roof with delight the first time. After making it a third time one of my friends said it was better than her mothers. I can’t wait to add some of the other suggestions.
I am so excited to try this! My son loves the boxed au gratin potatoes but my husband needs gluten free so I need to learn to make it from scratch. Thanks for the easy recipe!
These are amazing!! They came out so well and tasted amazing.
tasted great but i followed the recipe to a tee, but ended up quite soupy, even with longer 2nd cook time and stood for an hour. any ideas on what to change? thinking next time i will skip the milk. Cheers.
Hi, Sam! I like my scalloped potatoes to be a bit on the saucy side since I HATE when they feel dry, but it sounds like you’d be better served reducing or eliminating the milk altogether to match your preference. Thanks so much for taking the time to leave a review!