Creamy, savory, and comforting. These Gluten-Free Scalloped Potatoes are a treat any day of the week.
Potatoes aren’t a staple in my kitchen, but when I do buy them, I like to get creative and make dishes that are impressive yet easy to make. This recipe is the perfect example of such a dish. While scalloped potatoes are simple to prepare, they have that major ‘wow’ factor that makes them so special. Whether served as a luscious side to a cozy dinner or even as a holiday dish, these scalloped potatoes will earn you some real bonus points.
The richness of butter, cream, and cheese come together in this dish, making it a true indulgence. The thin slices ensure even cooking and allow the potatoes to absorb the full flavor of the creamy sauce, making each bite incredibly satisfying.
Are Gluten-Free Scalloped Potatoes Healthy?
Not exactly, but you can always use low-fat versions of the dairy products and balance things out with a crisp salad, which will also provide a nice flavor contrast. This Cucumber Salad, for example, will cleanse the palate and add freshness between each bite.
A Fresher take, Tons More Flavor
For a more flavorful, fresher take on scalloped potatoes, I recommend infusing this dish with plenty of freshly chopped herbs. Adding herbs like thyme, chives or parsley can elevate the flavor and bring a bright, aromatic quality to the dish. Roasted garlic will also enhance the richness of the potatoes while adding depth. Not only do these herbs and the addition of garlic improve the taste, but they also enhance the aroma and presentation, especially if you serve the dish with a fresh sprig of thyme, for example.
How to make ahead and store
This dish can be made a day in advance. Simply prepare as directed, but instead of baking, cover and refrigerate. The following day, allow it to come to room temperature and bake as directed. Once cooled and stored in an airtight container, leftovers will keep well in the fridge for up to 3 days.
Serving Suggestions
Pair your creamy, rich scalloped potatoes with a juicy Beef Brisket and these delicious Instant Pot Green Beans. And since we are not holding back here, why not finish the meal with a decadent, chocolatey dessert? How about a Chocolate Lava Cake (it happens to be gluten-free and paleo)! Or these Eggless Chocolate Chip Cookies that are chewy on the inside and crispy on the outside. They’re gluten-free, too.
Ingredients
- 2 pounds Yukon Gold potatoes peeled and thinly sliced
- 2 tablespoons unsalted butter
- 2 cups heavy cream
- 1 cup whole milk
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 2 cups shredded cheddar cheese
Instructions
- Preheat oven to 375°F. Grease a 9×13-inch baking dish with butter.
- In a saucepan, melt butter over medium heat. Add cream, milk, salt, and pepper, whisking until well combined.
- Arrange half of the sliced potatoes in the baking dish. Pour half of the cream mixture over the potatoes and sprinkle with 1 cup of cheese.
- Repeat with the remaining potatoes, cream mixture, and cheese.
- Cover with aluminum foil and bake for 40 minutes. Remove foil and bake for an additional 20 minutes or until the potatoes are tender and the top is golden brown.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
Leave a Comment