There is nothing quite like a creamy, cheesy potato side dish. This gluten-free scalloped potatoes recipe features roasted garlic for a delicious flavor boost. Plus, it's easy to make in advance. Making it perfect for weeknights and holidays.
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Au gratin potatoes are the go-to side dish for ham. But I also love them with roasted turkey breast, shredded beef, or my slow cooker pork roast with apples. I serve them for all the holidays from Christmas to Easter (and weeknights all winter long!).
And if you need more cheesy goodness in your life add this amazing cheesy gluten-free broccoli casserole recipe to your life!
📖Why My Recipe Works
- No Flour- My recipe cooks the potatoes in cream allowing the natural starches to thicken the milk rather than relying on grainy starches. This is the same strategy I use in my flourless cheese sauce.
- Garlic- Roasting the garlic before adding it to the potatoes gives them a delicious flavor boost. Along with dried thyme and a little nutmeg to round out the flavor.
🧾Ingredient Notes
- Potatoes- The best potatoes for scalloped potatoes are Yukon Golds. They are buttery and have thin skin that doesn't need to be peeled. As a substitute, you could use red potatoes or russet potatoes. Just be sure to peel them if you use russets.
- Cream and Milk- This recipe uses a mix of both that when combined with full fat cheese gives the best textured cheese sauce.
- Cheese- Use a high-quality sharp cheddar cheese or even a mix of gruyere and cheddar. Pre-shredded cheddars typically don't have a strong flavor so I recommend a block of sharp white cheddar and shredding yourself at home.
- Garlic- Roasted garlic has the sweetest flavor, but you can substitute raw minced garlic and just cut the quantity in half. For more details check out this tutorial on how to roast garlic.
- Nutmeg- Nutmeg has a peppery flavor that I prefer in creamy dishes. It is what I use in my gluten free alfredo to give it the best flavor.
💭 Customize It
- Add some diced ham for a heartier casserole
- Try roasted sweet potatoes in place of the Yukon Golds
- Replace the cheddar cheese with Swiss, Gruyere, or even Boursin cheese.
⏲️How to Make Gluten-Free Scalloped Potatoes without Flour
To start preheat the oven to 375 degrees F and butter a 13x18-inch casserole dish. You will want to be sure to get every nook and cranny to prevent sticking later.
Prep the Potatoes
Cut the potatoes into ⅛ inch slices. I prefer to use a mandoline for this. The thinner the better for this dish as they will cook more evenly and absorb more of the flavor from the sauce.
If you have a mandoline this is a great tool to make this go faster.
Warm the Cream
In a stockpot, bring the milk and heavy cream to a gentle boil. Reduce the heat and add the potato slices, roasted garlic, thyme, salt, pepper, and nutmeg to the cream sauce.
Simmer for 10 to 15 minutes, until the potatoes are tender, but not soft.
Bake
Use a large spoon to transfer ⅓ of the potatoes and cream to the casserole dish. Sprinkle with ⅓ of the cheese. Do another layer of potatoes and cheese and finish with the last ⅓ of the potatoes.
Reserve back ⅓ of the cheddar cheese but you want to be sure to get all of that delicious garlic thyme cream into the baking dish.
Cover with foil and bake for 20 minutes. Remove the foil, sprinkle on the remaining cheese, and bake for another 15 minutes, until golden brown on top.
Rest the potatoes for 10 to 15 minutes before cutting into the casserole.
🥗What to Serve with Scalloped Potatoes
My sauteed garlic green bean recipe (or this unique green bean recipe) and or roasted carrots and asparagus pair well for a complete meal. Or check out my full list of gluten-free side dishes.
👩🏻🍳 Expert Tips
- Don't soak your potatoes in water.
- Use full-fat cheese and 2% or whole milk to prevent the sauce from splitting.
- Put the rack in the middle of the oven to prevent the bottom from burning.
- Taste the sauce before baking- adjust seasonings accordingly. Potatoes soak up a lot of salt.
🌡️Make Ahead and Storage
If you are making this dish ahead of time, bake it until is almost done. Allow the baked casserole to cool fully. and then cover tightly with foil and refrigerate for up to 48 hours.
Let the casserole dish sit at room temperature for at least 30 minutes then bake at 350 F degrees until heated through.
The garlic can be roasted up to a week in advance. Store in an airtight container in the fridge.
Did you enjoy making this recipe? Show it some love with ⭐⭐⭐⭐⭐ and leave a comment! Hungry for more FLAVORFUL recipes?
📖 Recipe Card
Gluten-Free Scalloped Potatoes (No Flour!)
Ingredients
- 4 pounds Yukon Gold potatoes peeled and cut into ⅛ inch slices
- 2 cups heavy cream
- 1 ¼ cup whole milk
- 6 cloves roasted garlic mashed with a fork
- 2 teaspoons dried thyme
- 1 ½ teaspoon kosher salt
- ½ teaspoon black pepper
- ¼ teaspoon nutmeg
- 2 cups sharp white cheddar cheese grated and divided
Instructions
- Preheat oven to 375 F degrees. Grease a 9x13" baking dish with butter or cooking spray and set aside.
- In a large saucepan or stock pot, bring the milk and heavy cream to a boil. Reduce the heat and add the sliced potatoes, roasted garlic, thyme, salt, pepper and nutmeg. Simmer for 10 to 15 minutes, until the potatoes are tender.4 pounds Yukon Gold potatoes, 2 cups heavy cream, 1 ¼ cup whole milk, 6 cloves roasted garlic, 2 teaspoons dried thyme, 1 ½ teaspoon kosher salt, ½ teaspoon black pepper, ¼ teaspoon nutmeg
- Use a large spoon to transfer ⅓ of the potatoes into the prepared baking dish then sprinkle ⅓ of the cheese on top. Add another ⅓ of the potatoes and another ⅓ of cheese. For the final layer of potatoes pour over the cream mixture.2 cups sharp white cheddar cheese
- Bake for 20 minutes covered. Remove the foil and sprinkle on the remaining cheese. Bake uncovered for 10 minutes the top should brown slightly and the cream thickens. Cool for 10 minutes before serving.
Video
Notes
- Peel and slice the potatoes while the cream is heating up. This will prevent them from browning.
- Do not place the sliced potatoes in water as that will begin to remove the starch needed to thicken the cream.
- You can substitute 3 cloves of minced garlic for the roasted.
Donette says
I have made this as is and it is delicious. I was wondering if it's possible to cook this in a slow cooker.
L Ford says
Delicious, but I increased the cheese and baked longer at 350 alongside the ham for Christmas dinner
Jacqueline says
Served this last night at our extended family Christmas Eve, it was delicious. Daughter is gluten sensitive, so I am always on the lookout for great recipes, this one did not disappoint. I used Gruyère cheese and topped with White Cheddar, the baking dish was scraped clean. Thank you!
Erika says
Very good recipe. Used half the cheddar cheese and 1 c gruyere. It was a hit.
Thank you.
Kathy says
I made this ahead. When reheating do I reheat covered or uncovered? Thank you
Jen Wooster says
I do 15 covered and 15 uncovered. Remember to let is sit out first!
Joanna says
Literally the best scalloped potatoes in the universe. Somehow I always seem to need to make extra sauce than what the recipe calls for after I layer everything in the pan, but it is so delicious and creamy.
Joanna Johnson says
Most amazing scalloped potatoes I ever had.
Donette says
The picture shows whole nutmeg. I have never used whole nutmeg. Do I grind it or can I use the stuff that is already ground?
Jen Wooster says
Ground nutmeg will work in this recipe. For whole nutmeg you use a microplane to grind it off.
Mark Mosley says
A hit at Easter brunch
Jen Wooster says
Glad you enjoyed! Thanks for the review!
Deb says
absolutely delicious!
Jen Wooster says
Thanks for being my taste tester!
Mark Mosley says
This scalloped potato recipe is delicious. The recipe is packed with all the right ingredients for a home run. It will be a regular side dish going forward.
Jen Wooster says
Glad you enjoyed!