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 any meal.
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 9x13-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
Freeze For Later: Grease the 9x13 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.
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
Calories: 366 kcal (18%) | Carbohydrates: 29 g (10%) | Protein: 11 g (22%) | Fat: 24 g (37%) | Cholesterol: 69 mg (23%) | Sodium: 596 mg (26%) | Fiber: 2 g (8%) | Sugar: 2 g (2%)
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