Gluten Free Scalloped Potatoes

This post may contain paid links. See more info on my privacy page.

Just one bite of my Gluten Free Scalloped Potatoes, and you will be hooked for life. This amazing potato bake is a classic side dish recipe that's perfect for Sunday supper or the holidays. It's bursting with flavor from creamy garlic potatoes and a cheesy crust. These is the best gluten free potato recipe you will ever make!

Gluten Free Au Gratin Potatoes

I love, love, love cheesy potato recipes. Don't you? There is nothing like mouth-watering, garlicky potatoes sliced thinly with a creamy, cheesy sauce. That's what makes my recipe for gluten free potatoes au gratin my family's favorite. It's been a holiday must-have for years now!

I know you're going to love my recipe for gluten free potato au gratin, especially when paired with a beautiful sriracha ham or sliced prime rib. Give them a try and I promise, after just one taste, you're going to want to find every occasion to make them. Friends and family will ask you for the recipe. Au gratin potatoes gluten free are always a hit!

Gluten Free Potato Bake Ingredients

• Potatoes: I'm using Yukon gold potatoes sliced thinly. While you can use other varieties, Yukon gold will give you the best flavor and texture as opposed to starchy russet potatoes or waxy red potatoes.
• Butter: Although I'm using unsalted butter, you can also use salted butter. Just be sure to be careful when adding salt later in the recipe to avoid over-salting the dish. You will also need additional butter cut into cubes.
• Garlic: Freshly minced garlic works best. You can also use garlic paste.
• Gruyere Cheese: I recommend using a block of gruyere that you shred yourself. Pre-shredded cheese comes with a powder that makes it clump together and less likely to melt smoothly. You can use other cheeses, too, like cheddar.
• Heavy Cream: This will give you the best texture and creamy flavor for the gluten free scalloped potatoes. However, you can also use milk or half-and-half if you need to cut down on the fat content. Just keep in mind the texture won't be the same and the flavor will be slightly different.
• Kosher Salt: Use kosher salt or sea salt flakes for the best flavor. Avoid table salt.
• Black Pepper: Freshly cracked black pepper works best.
• Fresh Thyme (optional): Although fresh thyme is optional, it is a gorgeous addition to gluten free potatoes au gratin.

How to Make Au Gratin Potatoes Gluten Free

1. Preheat your oven to 350°F.
2. Peel yukon gold potatoes. I find a Y-peeler works best. Carefully cut them into thin slices using a sharp knife and a clean cutting board. You may also use a food processor with a slicing attachment or a mandoline with a finger guard.
3. Place your potato slices in cold water for about 5 minutes. Give them a couple of tosses in the water, then drain the water. This will reduce excess starch in addition to cleaning up the potatoes.
4. Heat an oven-safe skillet on the stove and melt butter in it. A 10-inch skillet with 2-inch sides or similar works best.
5. Once the butter melts, remove the skillet from the heat and add minced garlic. Stir the garlic around to coat it with the butter.
   
6. Spread half of the sliced potatoes in the bottom of the skillet. Top with heavy cream, Gruyere cheese, salt, pepper, half of your cubed butter, and thyme (if using).
   
7. For the next layer, add the remaining potatoes, cream, salt, pepper, butter, and thyme. Finish with remaining cheese on top.
   
8. Cover with aluminum foil or a pan lid. Bake for 1 hour.
9. Remove the foil and use a fork to check if the potatoes are tender. They are best when fork-tender but still with a little firmness to them. However, you can bake them a bit longer for softer potatoes, if you prefer them softer.
10. Once the potatoes are tender to your liking, remove the foil and continue to bake the gluten free au gratin potatoes for 15-20 minutes, or until the top develops a beautiful golden brown crust.
11. Allow the dish to rest for 10 minutes after removing from the oven. Serve, and enjoy!

Au Gratin Potatoes Gluten Free Expert Tips

• Use Yukon Gold potatoes for best results. Russet potatoes work as a substitute.
• You can use Swiss or Cheddar instead of Gruyere cheese for your creamy au gratin potatoes if you prefer.
• Use fresh garlic and thyme to get the most flavor out of this dish. If you’re sensitive to garlic, reduce it to ½ teaspoon or rub the garlic on the inside of the baking dish instead of cooking with it.
• Use a large skillet so there's no chance the dish will overflow in your oven.

Gluten Free Saclloped Potatoes FAQ

Gluten Free Potato Recipes

• Garlic Roasted Baby Potatoes
• Potatoes Cooked on the Grill
• Roasted Potatoes with Lemon
• Fondant Potatoes

This recipe makes a great side dish for the holidays. Pair it with my other Ham Sides, Prime Rib Sides, or Christmas Sides!

Gluten Free Scalloped Potatoes

Recipe Author: Isabel Laessig

My Gluten Free Scalloped Potatoes is a classic side dish recipe that's perfect for Sunday supper or the holidays. It's bursting with flavor from creamy garlic potatoes and a cheesy crust!

Print Recipe Pin Recipe Share on Facebook

Prep Time 10 minutes mins

Cook Time 1 hour hr 30 minutes mins

Total Time 1 hour hr 40 minutes mins

Servings 10

Calories 517 kcal

Equipment

• Cast Iron Skillet

Ingredients  

1x2x3x

• ▢ 2 lbs. Yukon Gold Potatoes - peeled and sliced thinly
• ▢ 1 Tbsp. unsalted butter
• ▢ 1 Tbsp. garlic - freshly minced
• ▢ 1½ cups heavy whipping cream
• ▢ ½ lb. Gruyere cheese - shredded (about 1½ cups)
• ▢ 3 Tbsp. unsalted butter - cut into little cubes
• ▢ 2 tsp. fresh thyme leaves - (optional)
• ▢ 1 tsp. kosher salt
• ▢ ½ tsp. freshly cracked black pepper

Instructions 

• Preheat your oven to 350°F.
• Peel yukon gold potatoes. I find a Y-peeler works best. Carefully cut them into thin slices using a sharp knife and a clean cutting board. You may also use a food processor with a slicing attachment or a mandoline with a finger guard.
  2 lbs. Yukon Gold Potatoes
• Place your potato slices in cold water for about 5 minutes. Give them a couple of tosses in the water, then drain the water. This will reduce excess starch in addition to cleaning up the potatoes.
• Heat an oven-safe skillet on the stove and melt butter in it. A 10-inch skillet with 2-inch sides or similar works best.
  1 Tbsp. unsalted butter
• Once the butter melts, remove the skillet from the heat and add minced garlic. Stir the garlic around to coat it with the butter.
  1 Tbsp. garlic
• Spread half of the sliced potatoes in the bottom of the skillet. Top with heavy cream, Gruyere cheese, salt, pepper, half of your cubed butter, and thyme (if using).
  1½ cups heavy whipping cream,½ lb. Gruyere cheese,3 Tbsp. unsalted butter,2 tsp. fresh thyme leaves
• For the next layer, add the remaining potatoes, cream, salt, pepper, butter, and thyme. Finish with remaining cheese on top.
  1 tsp. kosher salt,½ tsp. freshly cracked black pepper
• Cover with aluminum foil or a pan lid. Bake for 1 hour.
• Remove the foil and use a fork to check if the potatoes are tender. They are best when fork-tender but still with a little firmness to them. However, you can bake them a bit longer for softer potatoes, if you prefer them softer.
• Once the potatoes are tender to your liking, remove the foil and continue to bake the gluten free au gratin potatoes for 15-20 minutes, or until the top develops a beautiful golden brown crust.
• Allow the dish to rest for 10 minutes after removing from the oven. Serve, and enjoy!

Final stepPlease consider Leaving a Review below to tell me what you think of the recipe! This helps me know what you're looking for, so I can continue to provide you with high-quality recipes at no cost.

4.28 from 147 votes

Notes

• Use Yukon Gold potatoes for best results. Russet potatoes work as a substitute.
• You can use Swiss or Cheddar instead of Gruyere cheese if you prefer.
• Use fresh garlic and thyme to get the most flavor out of this dish. If you’re sensitive to garlic, reduce to ½ tsp. or rub the garlic on the inside of the baking dish instead of cooking with it.
• Use a large skillet so there's no chance the dish will overflow in your oven.

Nutrition

Calories: 517kcalCarbohydrates: 21gProtein: 16gFat: 41gSaturated Fat: 25gCholesterol: 143mgSodium: 553mgPotassium: 699mgFiber: 3gVitamin A: 1500IUVitamin C: 18.8mgCalcium: 471mgIron: 5.1mg

Photography by Marion Myers.