Creamy Gluten Free Scalloped Potatoes

Why Make This Recipe

Creamy gluten-free scalloped potatoes are the perfect comfort food for any gathering or cozy night in. This dish is rich, hearty, and just bursting with flavor. Plus, it’s incredibly easy to whip up, making it the perfect side for holiday dinners or a weeknight treat. With simple ingredients and minimal effort, you can impress your family and friends with this classic dish that feels both indulgent and nourishing.

How to Make Creamy Gluten-Free Scalloped Potatoes

Ingredients:

• 4.5 lb potatoes, sliced into 1/8-inch rounds
• 2.25 cups cream
• 1.25 cups whole milk
• 6 cloves garlic, minced
• 2 tsp thyme
• 1.75 tsp salt
• 0.75 tsp pepper
• 0.25 tsp nutmeg
• 1/8 tsp cayenne pepper
• 2.25 cups cheddar cheese

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Directions:

1. Preheat your oven to 375°F and grease a 9×13 inch baking dish.
2. Slice the potatoes into thin rounds and mince the garlic.
3. In a pot, combine cream and milk over medium heat, bringing it to a gentle boil.
4. Lower the heat and add the minced garlic, thyme, salt, pepper, nutmeg, and cayenne pepper. Simmer this mixture for about 10-15 minutes to let the flavors meld.
5. In the greased baking dish, layer the sliced potatoes and cheddar cheese in three stages, pouring some of the creamy sauce over each layer.
6. Once you’ve completed the layers, pour the remaining cream sauce over the top.
7. Cover the dish with foil and bake for 20 minutes.
8. After 20 minutes, uncover the dish, sprinkle the remaining cheddar cheese on top, and bake for another 10 minutes until bubbly and golden.
9. Let it cool for about 10 minutes before serving.

How to Serve Creamy Gluten-Free Scalloped Potatoes

These scalloped potatoes are best served warm right out of the oven as a side dish. They pair wonderfully with roasted chicken, grilled meats, or even a savory salad for a lighter touch. You can also sprinkle some freshly chopped herbs on top for a pop of color and flavor!

How to Store Creamy Gluten-Free Scalloped Potatoes

If you have leftovers, let the scalloped potatoes cool completely before transferring them to an airtight container. You can store them in the refrigerator for up to 3 days. To reheat, simply place them in a 350°F oven until warmed through, or microwave for quick reheating.

Tips to Make Creamy Gluten-Free Scalloped Potatoes

• Use a mandoline slicer for perfectly even potato slices, which helps them cook evenly.
• Experiment with different types of cheese! Gruyère or fontina can add a wonderful depth of flavor.
• If you prefer a bit of crunch, consider adding a layer of gluten-free breadcrumbs on top before the final baking.

Variation

For a unique twist, you can add cooked diced ham or sautéed mushrooms between the layers for added taste. Some even mix in spinach or kale for a little extra nutrition!

FAQs

1. Can I make this dish ahead of time?

Absolutely! You can prepare the full dish a day in advance. Just cover it tightly with foil and refrigerate. To reheat, bake it in the oven until heated through.

2. What type of potatoes should I use?

Yukon Gold or Russet potatoes work best for scalloped potatoes due to their starchy texture, which helps create a creamy consistency.

3. Can I use a dairy-free alternative for the cream and milk?

Yes, you can substitute the cream and milk with coconut milk or almond milk to fit dairy-free diets. Just make sure to choose unsweetened varieties for best results.

Creamy Gluten-Free Scalloped Potatoes

Rich and hearty, creamy gluten-free scalloped potatoes are the perfect side dish for holiday dinners or a cozy night in. This comforting dish is easy to make and bursting with flavor, featuring layers of sliced potatoes, cream, and cheddar cheese.

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Prep Time 25 minutes mins

Cook Time 30 minutes mins

Total Time 55 minutes mins

Servings: 8 servings

Course: Side Dish

Cuisine: American

Calories: 450

Ingredients Method Notes

Ingredients

  

For the potatoes

• 4.5 lb potatoes, sliced into 1/8-inch rounds Yukon Gold or Russet potatoes work best.

For the creamy sauce

• 2.25 cups cream Can be substituted with coconut or almond milk for dairy-free.
• 1.25 cups whole milk Can be substituted with coconut or almond milk for dairy-free.
• 6 cloves garlic, minced
• 2 tsp thyme
• 1.75 tsp salt
• 0.75 tsp pepper
• 0.25 tsp nutmeg
• 1/8 tsp cayenne pepper

For assembly

• 2.25 cups cheddar cheese Other cheeses like Gruyère or fontina can be used.

Method

 

Preparation

1. Preheat your oven to 375°F and grease a 9x13 inch baking dish.
2. Slice the potatoes into thin rounds and mince the garlic.

Cooking

1. In a pot, combine cream and milk over medium heat, bringing it to a gentle boil.
2. Lower the heat and add the minced garlic, thyme, salt, pepper, nutmeg, and cayenne pepper. Simmer this mixture for about 10-15 minutes to let the flavors meld.
3. In the greased baking dish, layer the sliced potatoes and cheddar cheese in three stages, pouring some of the creamy sauce over each layer.
4. Once you've completed the layers, pour the remaining cream sauce over the top.
5. Cover the dish with foil and bake for 20 minutes.
6. After 20 minutes, uncover the dish, sprinkle the remaining cheddar cheese on top, and bake for another 10 minutes until bubbly and golden.
7. Let it cool for about 10 minutes before serving.

Notes

These scalloped potatoes are best served warm right out of the oven as a side dish. They pair wonderfully with roasted chicken or grilled meats. For added flavor, sprinkle with freshly chopped herbs before serving.