A creamy and delicious potato recipe that’s pure comfort food!
I think that I will never have enough potato recipes. Every single potato recipe I try and add to my extensive collection is a treasure. I suppose you can call me a potato dragon because I am very happy to metaphorically sit on my heap of treasures and cook them constantly! This gluten-free scalloped potatoes recipe is no exception, especially since I happen to follow a gluten-free diet. In fact, this is not only a dish I regularly make for family weeknight meals, but because it’s so fancy, it often ends up on my dinner party menus. Don’t let that fool you, however. It’s not difficult to make at all!
With deliciously gooey cheese and a thick, velvety sauce, these scalloped potatoes are the epitome of culinary decadence. The finishing touch is a scattering of freshly chopped herbs, which adds both color and incredible aroma. These scalloped potatoes are perfect with a wide variety of meals, but if I’m honest, I could even eat this dish as is, with only a green salad on the side.
Make It Your Own
The beauty of this dish is its simplicity, but that shouldn’t stop you from tweaking it to suit your own tastes and preferences. If you don’t happen to be a fan of Gruyère or cheddar, try Comté, Emmental, or even a mild Gouda. Looking for punchier options? Why not add some zesty blue cheese or a good handful of Parmesan? I am also a huge fan of sneaking in extra vegetables wherever I can, and this dish is amazing with some caramelized onions or leeks and sautéed spinach or mushrooms between the layers. Sometimes I’ll also add in some sun-dried tomatoes. For a little kick, you can try stirring some Dijon mustard into the cream and milk mixture. Want some extra protein? Try adding some diced ham or cooked sausage. The possibilities are endless!
FAQs & Tips
How Do I Store Leftovers?
Transfer your scalloped potatoes to an airtight container or cover the dish tightly with plastic wrap or tinfoil and store in the fridge for up to 4 days. Reheat the dish at 350°F for approximately 15 minutes.
Can I Prep This Ahead?
Yes. Simply follow steps 1 (without preheating the oven) through 6, but don’t bake the dish. Cover tightly, refrigerate, and bake the next day as directed.
Use Fresh Herbs If Possible
While this recipe calls for dried thyme and oregano, I recommend using fresh, if possible. Dried herbs will work just fine and give you a good flavor, but freshly chopped herbs add distinct aromatic goodness, which can truly elevate the dish.
To Peel Or Not To Peel
The choice is totally up to you. You can leave the potatoes unpeeled, as long as you give them a good scrub under cold, running water first.
Serving Suggestions
Scalloped potatoes are a great side dish to serve next to a wide variety of mains. Keep your meal gluten-free with a Gluten-Free Cube Steak With Gravy. Serve these scalloped potatoes next to a Smoked Whole Chicken. Have some Air-Fryer Zucchini or Sautéed Asparagus for a vegetable side dish. Or, serve an Arugula Caprese Salad With Lemon-Basil Dressing if you’d like something light to balance the heaviness of the creamy potatoes.
Gluten-Free Scalloped Potatoes
Ingredients
- 4 ounces shredded mild cheddar cheese
- 4 ounces shredded Gruyère cheese
- 2 1/2 cups heavy cream
- 1 1/2 cups whole milk
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1/2 teaspoon onion powder
- 1/2 teaspoon black pepper
- 4 pounds Yukon Gold potatoes peeled and thinly sliced
- Fresh chopped herbs for garnish, such as parsley or thyme
Instructions
- Preheat oven to 375°F. Grease a 9×13-inch baking dish with butter or nonstick spray.
- Mix the two cheese types together to create a blend.
- In a large pot, combine heavy cream, whole milk, garlic powder, dried thyme, dried oregano, onion powder, and black pepper.
- Add the sliced potatoes to the pot and bring to a simmer. Cook until potatoes are just tender, 7-10 minutes.
- Layer half of the potatoes in the prepared baking dish. Sprinkle with half of the cheese. Repeat with the remaining potatoes and pour the milk mixture from the pot over them.
- Sprinkle on the remaining cheese, cover the dish with foil, and bake for 35 minutes.
- Remove the foil and bake for an additional 20-30 minutes, until the top is golden brown and bubbly.
- Garnish with fresh herbs when serving.
Leave a Comment