Our gluten-free scalloped potatoes are creamy and cheesy all without flour. Russet potatoes are combined with butter, fresh garlic, chicken stock, and lots of freshly grated parmesan cheese. A holiday favorite.
You can find scalloped potatoes on Thanksgiving and Christmas tables everywhere. The buttery potatoes topped with melted cheese make it a popular pick. As we head into the holiday season, if you’re looking to serve this dish but need a gluten-free version, this is for you.
Looking for other delicious gluten-free sides? Check out our Gluten Free Cheesy Potatoes, Sweet Potato Crunch, Caramelized Butternut Squash, or Brussels Sprout Apple Salad with Gluten-Free Apple Cake, Gluten-Free Apple Cider Donuts or Christmas Wreath Bundt Cake (Gluten-Free) served for dessert!
The holidays should be a time of celebration and creating memories with friends and family. If this is your first gluten-free holiday season, enjoy all the delicious gluten free recipes available. We know firsthand how overwhelming it can be to create a menu completely gluten free without compromising flavor and tradition.
Check out our collection of gluten free recipes to inspire you to reinvent your holiday menu this year. From cake and muffins to chicken and roast beef, there are recipes the whole family will enjoy. Have questions about gluten free cooking and baking? Leave a comment below as we are here to help each step of the way!
Time to get started on these creamy potatoes. Gather the equipment and ingredients the follow the step by step directions or print the recipe card below.
Equipment
- Au Gratin Pan or a 1 quart baking pan
- mandolin or chefs knife
- large bowl
- large stock pot
- measuring cups and spoons
- grater
- non-stick cooking spray check for gluten-free
- Ladle or large spoon
- tin foil
Ingredients
- 3 pounds russet potatoes, peeled and thinly sliced do not rinse after peeling
- 2 cups whole milk
- 1 cup chicken stock check for gluten-free
- 4 tablespoons butter
- 3-4 large cloves garlic, minced
- 1 tablespoon fresh sage, chopped
- 1 1/2 teaspoons salt
- 1 teaspoon freshly ground pepper
- 2 1/2 cups freshly grated parmesan cheese check for gluten-free
How To Make
Preheat the oven to 400°F. Spray the baking pan with non-stick cooking spray.
Thinly slice the potatoes using a mandolin or chef’s knife. It is extremely important that the potato slices are all relatively the same thickness and sliced no larger than 1/8th of an inch. This will help the potatoes to cook evenly while speeding up the cooking time.
Pro Tip: Take care when using a mandolin. A family member who works in the ER states mandolins rank high as a top reason for a visit to the ER.
Bring mixture to a boil
Once sliced, add the potatoes, milk, chicken stock, butter, garlic, sage, salt and pepper to a large stock pot. Bring to a boil, then turn down to simmer for 1-2 minutes.
Layer potatoes with cheese
Spoon 1/3 of the potato mixture into the prepared pan. Add 1/3 of the parmesan cheese. Repeat 2x ending with cheese. Top with additional freshly cracked pepper if desired.
Bake
Spray tin foil with non-stick cooking spray to prevent the cheese from sticking to the foil. Place sprayed side down and cover dish then cook for 30 minutes. Remove tinfoil and cook uncovered for an additional 30 minutes.
Rest
Remove the potatoes from the oven. Let rest for 20 minutes to allow the potatoes to cool and thicken before serving. Serve in the baking dish next to a family favorite entrée or opt for a new entrée such as Beef Tenderloin or a Whole Chicken.
Frequently Asked Questions
Potatoes are naturally gluten-free. Be mindful of potato products by reading the ingredient labels as gluten containing ingredients can be added.
Starchy potatoes such as Russet or Yukon Gold potatoes are best as these varieties will thicken the dish as it cooks.
Unlike scalloped potatoes, au gratin potatoes are typically topped with bread crumbs.
Potatoes are known for turning brown if left to sit too long after slicing. To prevent your potatoes from turning, wait to slice or submerge in a bowl of water stored in the fridge until you are ready to use.
More Potato Recipes
There are so many more fantastic ways to cook with potatoes along with this recipe. Here are a few of our popular recipes:
- Instant Pot Baby Red Potatoes
- Instant Pot Loaded Potato Soup
- Cheesy Garlic Mashed Potatoes
- Make Ahead Roasted Potatoes
- Bacon-Wrapped Potatoes
- Crockpot Cheesy Hashbrown Potatoes
- Hasselback Potatoes with Cheese
- Crock Pot Red Potatoes
- Healthy Cheesy Potatoes
Love cooking with sweet potatoes too? Check out our Butternut Squash Sweet Potato Soup, Sweet Potato Crunch, Sweet Potato Egg Cups, and Old Fashioned Sweet Potato Pie.
CKC Features both Gluten-Free Guidance and Kids Cooking Instructions: If you’re new to eating gluten-free we understand it’s overwhelming trying to figure out which foods may contain gluten and which ones don’t. All of our gluten-free recipes marked with this symbol ✅ represent foods that need to be checked for gluten or cross-contamination.
The ⭐️ symbol in the recipe below denotes the steps in which kid cooks may need a helper (depending on age). If there is no ⭐️ symbol, that step (or recipe) doesn’t require a helper.
Gluten free Scalloped Potatoes
Equipment
- Au Gratin Pan or a 1 quart baking pan
- mandolin or chefs knife
- large stock pot
- grater
- non stick cooking spray ✅
- Ladle or large spoon
Ingredients
- 3 pounds russet potatoes, peeled and thinly sliced do not rinse after peeling
- 2 cups whole milk
- 1 cup chicken stock ✅
- 4 tablespoons butter
- 3-4 large cloves garlic, minced
- 1 tablespoon fresh sage, chopped
- 1 1/2 teaspoons salt
- 1 teaspoon freshly ground pepper
- 2 1/2 cups freshly grated parmesan cheese ✅
Instructions
- Preheat the oven and prep the baking pan. Preheat the oven to 400°F. Spray the baking pan with non-stick cooking spray.
- ⭐️Bring mixture to a boil. Add the potatoes, milk, chicken stock, butter, garlic, sage, salt, and pepper to a large stock pot. Bring to a boil, then turn down to simmer for 1-2 minutes.3 pounds russet potatoes, peeled and thinly sliced, 2 cups whole milk, 1 cup chicken stock, 4 tablespoons butter, 3-4 large cloves garlic, minced, 1 tablespoon fresh sage, chopped, 1 1/2 teaspoons salt, 1 teaspoon freshly ground pepper
- ⭐️Layer potatoes with cheese. Spoon 1/3 of the potato mixture into the prepared pan. Add 1/3 of the parmesan cheese. Repeat 2x ending with cheese. Top with additional freshly cracked pepper if desired.2 1/2 cups freshly grated parmesan cheese
- ⭐️Bake. Spray tin foil with non-stick cooking spray. Place sprayed side down and cover the dish. Cook for 30 minutes. Remove tinfoil and cook an additional 30 minutes.
- ⭐️Rest. Remove the potatoes from the oven. Let rest for 20 minutes (allows the potatoes to cool and thicken).
Notes
Tips
- To prevent your potatoes from turning brown, wait to slice until just before using them. This recipe uses the natural starch of the potatoes to help thicken the sauce – don’t rinse them or soak the potatoes.
- Starchy potatoes such as Russet or Yukon Gold potatoes are best for scalloped potatoes as these varieties will thicken the dish as it cooks.
Nutrition
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