These gluten free scalloped potatoes are a family-favorite. Made with two kinds of cheese, onion, and a sprinkle of spices, this is a recipe that is made for your holiday table! My lightened up version reduces the butter, swaps out heavy cream with evaporated milk and adds in the perfect mix of seasoning so you’re not missing all the fat.
Instead of flour to thicken our sauce, I’m substituting just a bit of cornstarch. This will help the sauce thicken in the oven, and help to prevent it from “breaking”.
Gluten Free Scalloped Potatoes Ingredients
Potatoes
You’ll want a pound of potatoes with a good starch content – I recommend Yukon Gold or Russet.
Onion
I like a white or yellow onion in this dish. We add just a bit to kick up the flavor.
Seasonings
Anytime I make a cheese sauce, I like to add in a bit of dijon mustard. Dijon mustard really enhances the flavor of cheese and makes the sauce totally decadent. I also add in some salt, garlic powder, and dried thyme.
Milk
Instead of a heavy cream or half and half, I like to use evaporated milk. Evaporated milk has already been boiled and reduced, so it helps enhance the creaminess of this dish, and it is also less likely to “break” (separate) while the gluten free scalloped potatoes bake.
Cheese
I used two types of cheese in this recipe – grated parmesan and shredded sharp cheddar. Both of these cheeses have nice strong flavors, which means you can use less cheese and still get that cheesy goodness in every bite.
Cornstarch
We are going to add a bit of cornstarch to help us thicken our sauce. This also helps the sauce from breaking.
How To Make Gluten Free Scalloped Potatoes
Set a sauce pan over medium-high heat and add in your butter. Add in your diced onion and cook until onion is soft and translucent. Add in a pinch of salt, black pepper, thyme, and garlic powder.
Next, add in your evaporated milk, dijon mustard, and parmesan cheese. Stir well and cook until it comes to a simmer. Remove from heat, whisk in your cornstarch, and set aside.
To prepare the potatoes for the gluten free scalloped potatoes, start by scrubbing and peeling them. Then, you’ll need to slice them as thin as possible – about 1/8 of an inch.
To prevent my potatoes from turning brown while I’m preparing, I like to soak them in water.
Once all your potatoes are sliced, you can drain the potatoes and gently pat them dry. Layer about half of the potatoes on the bottom of a baking dish, and sprinkle with salt and pepper.
Sprinkle with half the cheddar cheese.
Layer the rest of the potatoes on top of the cheddar cheese. Sprinkle the new layer of potatoes with salt and pepper.
Pour the milk mixture over the gluten free scalloped potatoes, and push down gently with a spoon to make sure all potatoes are nestled in the milk.
Top with the rest of your cheddar cheese, and a sprinkle of parmesan. Cover tightly with foil and bake at 325 degrees for one hour.
Test potatoes with a fork – they should be mostly cooked done. Remove the foil and cook for another 10 minutes or until cheese is browned and gluten free scalloped potatoes are cooked through.
These gluten free scalloped potatoes were delicious with the spiral ham with maple bourbon glaze featured in some of the pictures!
Gluten Free Scalloped Potatoes (Lightened Up)
Ingredients
- 1 lb (454g) potatoes (Yukon gold or russet), thinly sliced
- 1/4 cup (30g) white onion, finely chopped
- 1 tbsp (10g) butter
- 1/2 tsp dried thyme
- 1/2 tsp dijon mustard
- 1/2 tsp garlic powder
- black pepper, to taste
- salt, to taste
- 1/4 cup (30g) grated parmesan cheese
- 1 cup evaporated milk
- 1 tbsp (8g) cornstarch
- 1/2 cup (56g) cheddar cheese, DIVIDED
- additional parmesan cheese, if desired
Instructions
- Prepare your potatoes by scrubbing, peeling and thinly slicing them. Using a mandolin slicer is very helpful to ensure your potato is very thinly sliced.
- Place sliced potatoes in a bowl of water to prevent them from turning brown.
- Set a medium sauce pan over medium-high heat. Melt butter and add your finely chopped onion. Cook until onion is soft and translucent.
- Add a pinch of salt, black pepper, thyme and garlic powder and stir well to mix.
- Add your evaporated milk, parmesan cheese and dijon mustard and continue to cook for another 2 minutes, stirring occasionally.
- Remove from heat and whisk in your cornstarch. Set pan aside.
- Preheat oven to 325 degrees.
- Drain sliced potatoes and gently pat dry.
- Grease a small, 2-quart baking dish.
- Layer half the sliced potatoes in your baking dish.
- Season with a pinch of salt and pepper, and then sprinkle on half the cheddar cheese.
- Add the other half of your sliced potatoes on top of the cheddar cheese. Season this layer with a pinch of salt and pepper.
- Pour the milk mixture over the potatoes and gently push down so all potatoes are nestled in the liquid.
- Sprinkle on the remaining cheddar cheese. Sprinkle with more parmesan cheese if desired.
- Cover tightly and bake at 325 degrees for 60 minutes.
- Test potatoes, they should be mostly done. (If not, cover and cook for another 10 minutes before moving on to the next step).
- Remove cover and continue cooking for 10 more minutes or until potatoes are cooked through and cheese is browned.
NOTE
Nutrition information for this recipe is provided below. For more information on the nutrition facts provided on this site, please visit our nutrition disclaimer.
Yass, this was delicoius