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.
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!
Table of Contents
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 Scalloped Potatoes Gluten Free
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.
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 aluminum 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 the aluminum foil 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.
Recipe Tips and Tricks
- Preheat and Prep: Preheating the oven to the specified temperature ensures that it’s ready when you need to bake the dish. Spraying the baking pan with non-stick cooking spray helps prevent the potatoes from sticking to the pan, making cleanup easier.
- Bring Mixture to a Boil: When combining the potatoes, milk, chicken stock, butter, garlic, sage, salt, and pepper in a large stockpot, bringing the mixture to a boil helps to infuse the flavors and soften the potatoes slightly. Simmering for 1-2 minutes further melds the flavors together.
- Layer Potatoes with Cheese: This step involves creating layers of potatoes and parmesan cheese in the baking pan. By doing this in thirds and ending with cheese on top, you ensure even distribution of cheese throughout the dish, and the top layer gets nice and crispy. Freshly cracked pepper can be added for extra flavor.
- Bake with Covered Tin Foil: Covering the dish with sprayed tin foil helps trap moisture, allowing the potatoes to cook evenly and become tender without drying out. This initial 30-minute covered bake helps the potatoes to start cooking and absorbing the flavors from the liquid.
- Remove Tin Foil and Continue Baking: Removing the tin foil after the first 30 minutes allows the top layer of the potatoes to brown and become crispy while finishing cooking. This step adds a desirable texture to the dish.
- Rest: Allowing the dish to rest for 20 minutes after removing it from the oven is essential. During this time, the residual heat will continue to cook the potatoes slightly, and the dish will firm up as it cools. This resting period also makes it easier to serve as it thickens and holds together better.
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.
Storage Instructions
To store your scalloped potatoes, first, let them cool to room temperature. Once cooled, cover the baking pan or transfer the leftovers to an airtight container. Refrigerate promptly, and they can be safely stored in the refrigerator for up to 3-4 days.
When reheating, you can use the oven or microwave, but be sure to cover them with foil or a microwave-safe lid to prevent drying out.
For longer-term storage, you can freeze scalloped potatoes. To do so, wrap the dish tightly in plastic wrap and aluminum foil or transfer individual portions to airtight freezer bags. Frozen scalloped potatoes can last in the freezer for 2-3 months. When ready to enjoy, thaw them in the refrigerator overnight and then reheat in the oven or microwave. Keep in mind that the texture may change slightly after freezing, but the flavor should remain intact.
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
- 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 Recipe
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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