Cheesy Scalloped Potatoes (Gluten-Free)
These gluten-free, cheesy scalloped potatoes are pure comfort food. Simple ingredients come together in one baking dish for a cozy side that pairs perfectly with a variety of main dishes like Crock Pot Ham, Roasted Turkey Breast, Pan Seared Pork Chops, or Crock Pot Beef Short Ribs.
Reader Review
“I’ve never made scalloped potatoes before, but this recipe turned me into a fan! Instructions were very easy to follow and the potatoes were cooked perfectly!” – Whitney
Why We Love This Recipe
- If you use a food processor to slice the potatoes, it can be done super fast.
- Perfect for a holiday side dish, potlucks, or large group meals.
- It’s a bit lighter than typical scalloped potatoes. We use a combo of chicken broth and heavy cream to minimize the heaviness.
- By parboiling the sliced potatoes, it requires much less baking time than other recipes. A huge bonus for times the oven is busy!
- A great gluten-free side dish, like our Cheesy Hash Brown Casserole.
Ingredients
Here are the ingredients you’ll need to make Scalloped Potatoes:
Ingredient Notes
- Thyme – Use fresh when you can, but dried works as well. This earthy herb brings the dish together beautifully.
- Russet potatoes – Russet potatoes are best for tender, creamy layers that hold together beautifully. Yukon Golds work if you like a slightly buttery flavor and firmer texture.
- Low-sodium chicken broth and heavy cream – By simmering the potatoes in these two ingredients, you will get a wonderful sauce that rivals any can soup and is healthier.
How to Make Scalloped Potatoes
Our recipe card at the bottom has more detailed instructions.
Slice Potatoes
It is important to slice the potatoes as evenly as possible. You can use a mandolin like the one below or a food processor with a 1/8-inch blade.
Saute Aromatics
Saute the onions a few minutes before adding the minced garlic. After another minute, add the seasonings.
Add in Potatoes
Stir in the chicken broth, cream, and bay leaves. Bring to a gentle simmer. Reduce heat to medium-low, cover with a lid, and cook until the potatoes are almost tender when pierced with a knife. This step releases natural starches that thicken the sauce (no flour needed!) and shortens oven time.
Layer and Bake
Carefully pour everything into a prepared baking dish. Sprinkle evenly with cheddar cheese on top. Bake uncovered until the top is golden brown and bubbly.
Serve
Let the dish cool about 10 minutes before serving. This allows the sauce to thicken and makes it easier to serve tidy slices.
Testing Notes from Our Team
Tip from our photographer (who is a trained chef and dietitian):
- My husband and I both loved this so much! We served with bone-in pork chops.
From Polly:
- Use the right potatoes and slice them evenly! Russet potatoes are best followed by Yukon golds. Shoot for making them 1/8 inch thick.
- Par-cook the potatoes. Simmering the potato slices in the heavy cream and chicken broth does double duty — it gives you a sauce to bake the potatoes in and it cooks the potatoes a bit. Don’t skip this step!
- Use both heavy cream and chicken broth. This gives the dish a depth of flavor, but keeps it from being too heavy.
- Let it rest! I want to dig in to these potatoes right when they come out of the oven, but allowing it to cool for about 10 minutes lets the sauce thicken up and makes serving easier.
Can You Freeze Scalloped Potatoes?
Yes! If you want to make these ahead, you can prepare them up until baking and then freeze.
Freeze For Later: Grease the 9×13 inch pan. Follow Steps 2-3 and carefully pour the mixture into the baking dish and sprinkle with the cheese. Let cool completely and then cover tightly and freeze.
Prepare From Frozen: Thaw overnight in the refrigerator. Follow Steps 4-5, but bake time may take 10-15 minutes longer since the casserole will be cold to start.
FAQs
Yes! Assemble up until baking, then cover and refrigerate for up to 24 hours. When ready to serve, bake according to the directions.
Russet potatoes are best because they have a starch that naturally thickens the sauce and makes the dish creamy. Yukon Golds also work well for a slightly firmer, buttery version.
Yes, but the sauce will be thinner and less rich. If you need a lighter option that still tastes creamy, try half chicken broth and half whole milk.
The easiest way is with a mandolin or food processor using a 1/8-inch slicing blade.
This can happen if the potatoes weren’t cooked long enough on the stove or if too much liquid was used. Be sure to simmer in the cream and chicken broth until the potatoes are just tender and the sauce has started to thicken before layering them in the baking dish.
You bet! Cooked bacon, caramelized onions, or sauteed mushrooms all add amazing flavor. Just don’t overload the dish or it won’t bake evenly.
Cheesy Scalloped Potatoes (Gluten-Free)
Ingredients
- 2 tablespoons butter
- 1 medium onion (finely diced)
- 2 cloves cloves (minced)
- 1 tablespoon chopped fresh thyme (sub: 1 teaspoon dried per batch)
- 1 1/4 teaspoon salt (plus more to taste)
- 1/4 teaspoon ground black pepper (plus more to taste)
- 2 1/2 pounds russet potatoes (peeled and sliced about 1/8-inch thick (see Cooking Notes))
- 1 cup low-sodium chicken broth
- 1 cup heavy cream
- 2 bay leaves
- 2 cups shredded cheddar cheese
Instructions
- Prep: Preheat the oven to 425°F. Grease a 9×13-inch baking dish (or similar).
- Cook the onions: In a large stock pot, melt the butter over medium heat. Add the onion and cook until soft and lightly browned, about 4–6 minutes. Stir in the garlic, thyme, salt, and pepper, and cook for 30 seconds more.
- Add the potatoes: Add in potatoes. Stir in the chicken broth, cream, and bay leaves. Bring to a gentle simmer. Reduce heat to medium-low, cover with a lid, and cook until the potatoes are almost tender when pierced with a knife, about 10–12 minutes, stirring occasionally. Remove the bay leaves.
- Bake: Carefully pour everything into the prepared baking dish. Sprinkle evenly with cheddar cheese on top. Bake uncovered until the top is golden brown and bubbly, about 15 minutes.
- Serve: Let the potatoes cool for 10 minutes before serving so the sauce thickens slightly. Season with salt and pepper, to taste.
Freezer Instructions
Notes/Tips
- Use the right potatoes – Russet potatoes are best for tender, creamy layers that hold together beautifully. Yukon Golds work if you like a slightly buttery flavor and firmer texture.
- Slice potatoes evenly and thin – Aim for slices about 1/8-inch thick—thin enough to cook through but not fall apart. A food processor or mandolin makes this step quick and foolproof.
- Par-cook the potatoes – Before baking, simmer the potatoes in the cream and broth mixture for about 10 minutes. This step releases natural starches that thicken the sauce (no flour needed!) and shortens oven time.
- Balance the creaminess – Using a mix of heavy cream and chicken broth keeps the sauce rich but not too heavy.
- Let it rest – Once it’s out of the oven, give the dish about 10 minutes to cool before serving. This helps the sauce thicken and makes it easier to serve tidy slices.
Nutrition
Photography by Whitney Reist of Sweet Cayenne.
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