Gluten Free Scalloped Potatoes Easy Recipe

Some recipes just feel like a warm hug. For me, this classic Gluten Free Scalloped Potatoes Easy is one of them. It takes me right back to my grandma’s kitchen, where the smell of baking potatoes and cream filled the whole house. If you’re looking for another cozy, gluten-free comfort food, you must try this gluten-free lasagna soup.

That dish was pure comfort. But for friends and family who can’t have gluten, that classic can feel out of reach. I wanted to bring that same cozy feeling to every table. So, I worked on a version that’s just as good as the one I remember.

This recipe is simple, honest, and made with love. It uses a simple swap for gluten free flour to make it safe for everyone. Let’s make a potato bake that’s both nostalgic and allergy friendly.

Recipe Overview

• Cuisine: American
• Category: Side Dish
• Prep Time: 20 minutes
• Cook Time: 1 hour 15 minutes
• Total Time: 1 hour 35 minutes
• Servings: 6-8

The Story Behind This Classic Recipe

My grandma’s scalloped potatoes were a Sunday supper staple. She’d layer them in her old ceramic dish, the one with the little blue flowers. We’d all gather around, waiting for that golden, bubbly top.

When my niece was diagnosed with celiac disease, I saw her miss out on those shared food memories. It broke my heart. I knew I had to find a way to make this dish celiac safe without losing its soul.

After many trials, I found the key. A trusty gluten free flour blend makes a sauce that’s just as rich and creamy. Now, we can all share that same warm feeling from the past.

What Makes This the *Traditional* Way

This isn’t a modern, lightened-up version. We’re making the real deal. The magic is in the simple, slow-cooked layers and a from-scratch sauce.

We don’t use canned soup or pre-shredded cheese. A simple roux made with butter, gluten free flour, and milk forms the base. It coats every slice of potato perfectly.

The potatoes are sliced by hand for that rustic, hearty feel. They bake low and slow until they’re melt-in-your-mouth tender. That’s the traditional way.

The Classic Ingredients (No Fancy Stuff!)

Great comfort food starts with simple, honest ingredients. Here’s what you’ll need to make this allergy friendly side.

Recipe

Gluten Free Scalloped Potatoes Easy Recipe

Make Gluten Free Scalloped Potatoes Easy Recipe with simple ingredients and clear steps. Prep, cook, and enjoy—perfect for cozy evenings.

Author: Jennifer McDonallds

Prep: 20 min | Cook: 1 hour | Total: 1 hour

Serves: - 4 + bites

★ Rate 🖨 Print

The Classic Ingredients (No Fancy Stuff!)

• 2 lbs Yukon Gold or Russet potatoes
• 4 tbsp unsalted butter
• 1/3 cup gluten free flour blend (1-to-1 style)
• 3 cups whole milk
• 1 cup heavy cream
• 1 ½ tsp salt
• ½ tsp black pepper
• ½ tsp garlic powder
• 1 ½ cups shredded sharp cheddar cheese
• 1 tbsp fresh thyme leaves (optional)

How to Make It Just Like Grandma Did

1

Heat your oven to 375°F (190°C). Butter a 9×13 inch baking dish well.

2

Wash and peel your potatoes. Slice them into 1/8-inch thick rounds. A sharp knife or mandoline works best.

3

Melt the butter in a large saucepan over medium heat. Whisk in the gluten free flour. Cook for 1 minute until it smells nutty.

4

Slowly pour in the milk and cream, whisking constantly. Keep whisking until the sauce is smooth and starts to thicken.

5

Take the pan off the heat. Stir in the salt, pepper, garlic powder, and 1 cup of the cheddar cheese until it’s all melted and smooth.

6

Arrange half of the potato slices in the buttered dish. Pour half of the warm cheese sauce over them.

7

Layer the rest of the potatoes on top. Pour the remaining sauce over everything, making sure it seeps down into the layers.

8

Cover the dish tightly with foil. Bake for 45 minutes. Then, take the foil off, sprinkle on the last 1/2 cup of cheese, and bake for another 25-30 minutes. It’s done when the top is golden and the potatoes are fork-tender.

9

Let it sit for 10 minutes before serving. This helps the sauce set perfectly.

Notes

Enjoy your homemade Gluten Free Scalloped Potatoes Easy Recipe!

Nutrition Information

This recipe is naturally gluten-free when using a certified gluten-free flour blend.:

It’s a good source of calcium and potassium from the dairy and potatoes.:

For a lighter version, you can use 2% milk, though the sauce won’t be quite as rich.:

Did You Make This?

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• 2 lbs Yukon Gold or Russet potatoes
• 4 tbsp unsalted butter
• 1/3 cup gluten free flour blend (1-to-1 style)
• 3 cups whole milk
• 1 cup heavy cream
• 1 ½ tsp salt
• ½ tsp black pepper
• ½ tsp garlic powder
• 1 ½ cups shredded sharp cheddar cheese
• 1 tbsp fresh thyme leaves (optional)

How to Make It Just Like Grandma Did

Follow these steps for a perfect, creamy potato bake. Take your time and enjoy the process.

1. Heat your oven to 375°F (190°C). Butter a 9×13 inch baking dish well.
2. Wash and peel your potatoes. Slice them into 1/8-inch thick rounds. A sharp knife or mandoline works best.
3. Melt the butter in a large saucepan over medium heat. Whisk in the gluten free flour. Cook for 1 minute until it smells nutty.
4. Slowly pour in the milk and cream, whisking constantly. Keep whisking until the sauce is smooth and starts to thicken.
5. Take the pan off the heat. Stir in the salt, pepper, garlic powder, and 1 cup of the cheddar cheese until it’s all melted and smooth.
6. Arrange half of the potato slices in the buttered dish. Pour half of the warm cheese sauce over them.
7. Layer the rest of the potatoes on top. Pour the remaining sauce over everything, making sure it seeps down into the layers.
8. Cover the dish tightly with foil. Bake for 45 minutes. Then, take the foil off, sprinkle on the last 1/2 cup of cheese, and bake for another 25-30 minutes. It’s done when the top is golden and the potatoes are fork-tender.
9. Let it sit for 10 minutes before serving. This helps the sauce set perfectly.

My Tips for Perfecting This Classic

A few small tricks make a big difference. They help you get that “just right” texture every single time.

First, slice your potatoes evenly. This makes sure they all cook at the same rate. No one gets a crunchy bite! For another great way to use a mandoline and fresh veggies, check out these gluten-free almond flour zucchini fritters.

Second, let the dish rest after baking. I know it’s hard to wait. But those 10 minutes let the creamy sauce thicken up around the potatoes. It’s worth it.

How to Store and Enjoy Later

This dish makes wonderful leftovers. The flavors grow even richer overnight.

Let it cool completely, then cover it tightly. It will keep in the fridge for 3-4 days. You can reheat single servings in the microwave.

For the whole dish, cover it with foil and warm it in a 350°F oven for about 20 minutes. Add a splash of milk if the sauce looks too thick.

Nutrition Notes

This is a hearty, comforting side dish. Here’s a simple look at what’s in it.

• This recipe is naturally gluten-free when using a certified gluten-free flour blend.
• It’s a good source of calcium and potassium from the dairy and potatoes.
• For a lighter version, you can use 2% milk, though the sauce won’t be quite as rich.

Your Questions About This Classic Recipe

Can I make this dairy-free too?

You can try, but it changes the classic flavor. Use a rich, unsweetened plant milk and dairy-free cheese and butter. The sauce may be a bit thinner, so let it thicken well on the stove.

What’s the best gluten free flour to use?

I always use a 1-to-1 all-purpose gluten free flour blend. Brands like Bob’s Red Mill or King Arthur Measure for Measure work perfectly. They have xanthan gum built in, which helps the sauce thicken just right. Almond flour is another fantastic gluten-free option for different recipes, like these crispy gluten-free zucchini fritters.

Can I prepare this potato bake ahead of time?

Absolutely! Assemble the whole dish, cover it, and keep it in the fridge for up to a day before baking. You may need to add 5-10 extra minutes to the bake time since it will be cold from the fridge.

I hope this recipe finds its way to your family table. It’s more than just a side dish; it’s a taste of shared memory and comfort.

Making it gluten free means no one has to miss out. That’s what good, traditional food is all about. It brings us together.

I’d love to hear about your own kitchen memories. Did you make this for a special dinner? Let me know how it turned out in the comments below, and please leave a rating if you loved it!