Gluten Free Scalloped Potatoes
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!
Servings 10
Calories 517kcal
Equipment
Ingredients
- 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!
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: 517kcal | Carbohydrates: 21g | Protein: 16g | Fat: 41g | Saturated Fat: 25g | Cholesterol: 143mg | Sodium: 553mg | Potassium: 699mg | Fiber: 3g | Vitamin A: 1500IU | Vitamin C: 18.8mg | Calcium: 471mg | Iron: 5.1mg
