Enjoy smooth, creamy scalloped potatoes without the gluten. Well-seasoned white sauce flows between soft, thin layers of cooked potato and onion. Top the whole thing off with lots of melted, gooey cheese and a sprinkling of paprika.
This recipe is my adaptation of the best scalloped potato recipe I have ever found! It's the one I have made for my family and friends for years. I got the amazing recipe from a friend and for decades followed its handwritten instructions in my book of favourite standbys. In more recent years, I've converted the recipe to be gluten free, and the results are just as wonderful.
How do you make scalloped potatoes from scratch?
Melt the butter.
Whisk rice flour and seasonings into milk.
Whisk the milk mixture into the butter and cook until it thickens.
Finely chop the onion.
Slice the potatoes.
Layer in a buttered pan: 1/3 potatoes, 1/2 onions, 1/3 sauce.
Add two more layers.
Top it all with shredded cheese.
Sprinkle with paprika.
Bake it on a tray to catch the drips.
Gluten Free Scalloped Potato Tips
While you can chop the onions and slice the potatoes by hand, some equipment will save you a lot of time and effort. A mandoline slicer will help with the potato slicing. If you have a food processor, though, these steps will be a snap!
Do you peel potatoes for Scalloped Potatoes?
I like to peel my potatoes for scalloped potatoes. The smooth, creamy whiteness is one of the special features of this recipe.
If you prefer to leave the potatoes unpeeled, just make sure that they're well scrubbed. This will give you a more rustic version.
Quick and Easy Preparation
I simply chop the onion in the bowl of my food processor and set it aside. Then I switch from the chopping blade to a slicing blade and run my peeled potatoes through in a minute! There's a very old video that shows how I use my food processor.
The Secret's in the Sauce
The important secret, though, is in the sauce. The flavourful creaminess is achieved by stirring rice flour and generous amounts of salt and pepper into cold milk and then into melted butter before cooking it.
Casein Free Version
Since I personally don't tolerate the casein in dairy, I make my sauce entirely with a nondairy milk. I'm allowed butter and goat cheese, so I do include them. I have not tried this recipe with vegan butter or cheese. If you do, I'd love to hear how that works.
What to serve with Scalloped Potatoes
Gluten Free Scalloped Potatoes Recipe
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Gluten Free Scalloped Potatoes
Equipment
Ingredients
Sauce
- 1/4 cup butter
- 1 cup cashew milk or milk of choice
- 1 cup heavy whipping cream or milk of choice
- 1/4 cup white rice flour
- 1 teaspoon fine sea salt
- 1/2 teaspoon ground black pepper
Vegetables
- 1 medium cooking onion finely chopped
- 2 pounds potatoes peeled and thinly sliced
Topping
- 6 ounces cheddar cheese shredded
- smoked paprika
Instructions
Sauce
- Melt the butter in a medium-sized saucepan over medium-high heat.
- Whisk the rice flour, salt, and pepper into one cup of cold milk. Whisk this mixture into the melted butter. Continue stirring as you add the cream or remaining milk and until the mixture thickens.
Assembling the Dish
- Preheat oven to 425°F.
- Butter the bottom and sides of a 1 1/2-quart (1.4 L) casserole dish or baking pan.
- Layer one-third of the sliced potatoes into the buttered dish. Cover with half of the chopped onions. Pour one-third of the sauce over this.Layer on another third of potatoes, remaining onions, and one-third of sauce.Add remaining potatoes, pouring remaining sauce over all.
- Top with shredded cheese.
- Sprinkle generously with smoked paprika.
- Bake 45 minutes to an hour, or until potatoes feel soft when gently poked with a knife.
Nutrition Facts were calculated using 2 cups plain, unsweetened cashew milk.
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