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Home » Recipes by Type » Recipes

Modified: Sep 27, 2020 Published: Sep 28, 2020· Cathy Brak · This post may contain affiliate links ·

Home » Recipes by Type » Recipes

Gluten Free Scalloped Potatoes

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Enjoy smooth, creamy gluten free scalloped potatoes! Well-seasoned white sauce flows between soft, thin layers of cooked potato and onion. Top the whole thing with lots of gooey, melted cheese and a sprinkling of paprika.

fork lifting sliced scalloped potatoes from white casserole dish dripping with melted cheese
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  • Ingredients
  • Instructions
  • Recipe FAQ's
  • What to serve with Scalloped Potatoes
  • Craving more potatoes? Try:
  • Recipe

I love how the thick cream sauce in these scalloped potatoes is well-seasoned and enjoyed by everyone, gluten free or not.

This recipe is my gluten free adaptation of the best scalloped potato recipe I have ever found! It's the amazing recipe I have made for my family and friends for years but without the gluten. I got the original one from a friend and for decades followed its handwritten instructions in my book of favourite standbys.

Ingredients

  • Potatoes - A starchy potato such as Yukon Gold or Russet is best for making scalloped potatoes, but I use whatever kind I happen to have on hand.
  • Milk - Cow's milk works fine in this recipe. I use a plant based milk such as almond or cashew, because I'm sensitive to the protein (casein) in dairy. I do enjoy butter, since it is primarily the fat of dairy.
  • Cheese - Cheddar cheese, the older the better, is great for melting over the top of your scalloped potatoes. If, like me, you don't do well with the casein in cow's milk, try a goat cheddar. I used white goat cheddar in this recipe. The golden colour comes from the paprika and browning in the oven.
  • Rice Flour - Rice flour is a great substitute for wheat flour as a thickener in baking as you'll read in Gluten Free Flours.

Instructions

Quick and Easy Preparation Tip

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!

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 Steps

  1. Melt the butter.
butter melting in saucepan

2. Whisk rice flour and seasonings into milk.

red whisk in foamy white liquid in saucepan

3. Whisk the milk mixture into the butter and cook until it thickens.

red whisk in foamy white liquid in saucepan

4. Finely chop the onion.

chopped onion in bowl of food processor

5. Slice the potatoes.

sliced potatoes in bowl of food processor

6. Layer in a buttered pan: ⅓ potatoes, ½ onions, ⅓ sauce.

layer of white cream sauce spread over a layer of slices potatoes in baking dish

7. Add two more layers and top it all with shredded cheese.

shredded white cheese over scalloped potatoes in baking dish

8. Sprinkle with paprika.

paprika sprinkled over white cheese in white baking dish

9. Bake it on a tray to catch the drips.

baked scalloped potatoes with golden browned cheese dripping over the sides onto an old baking sheet

Recipe FAQ's

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.

How do you thicken scalloped potatoes?

Rice flour is a great gluten free thickener for scalloped potatoes. Stir as you cook it into a smooth cream sauce before adding the sauce to the potatoes. This should help you to avoid the lumps that can occur with any flour that's added to scalloped potatoes.

Why do my scalloped potatoes get watery?

Your scalloped potatoes might get watery if your sliced potatoes have been soaked in water. Soaking removes a lot of the starch which helps to thicken up this dish. I recommend making your cream sauce first, so it's ready to go. Then slice your potatoes just before assembling with onion and cream sauce and baking.

Which potatoes are gluten free?

All raw potatoes are gluten free. Processed, semi-prepared potatoes may have had gluten added somewhere along the way. You'll be safe with simple, raw potatoes with the skins still intact. As with any produce, always wash well before consuming.

How do you tell if scalloped potatoes are done?

You'll know the scalloped potatoes are done if, as liquid bubbles up around the edges, you poke a paring knife or a fork down into the centre, and it slides in easily.

white baking dish of scalloped potatoes covered with browned, melted cheese dripping down the sides, garnished with parsley

What to serve with Scalloped Potatoes

  • Roast Beef
  • Grilled Steak
  • Roasted Ham
  • Asparagus
  • Broccoli
  • Garden Salad with Simple Herb Vinaigrette
  • Gluten Free Apple Pie

Craving more potatoes? Try:

  • Vegan Mashed Potatoes
gluten list downloaded on mobile and printed on paper

Recipe

white dish of scalloped potatoes with browned cheesy topping, garnished with parsley

Gluten Free Scalloped Potatoes

Enjoy creamy, cheesy, well-seasoned scalloped potatoes without the gluten.
4.78 from 9 votes
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Course: Side Dishes
Cuisine: American, Canadian
Keyword: casserole, vegetable
Prep Time: 30 minutes minutes
Cook Time: 45 minutes minutes
Total Time: 1 hour hour 15 minutes minutes
Servings: 6 people
Calories: 472kcal
Author: Cathy

Equipment

  • food processor
Prevent your screen from going dark

Ingredients

Sauce

  • ¼ cup (57 g) butter
  • 1 cup (250 ml) cashew milk or milk of choice
  • 1 cup (250 ml) heavy whipping cream or milk of choice
  • ¼ cup (33 g) white rice flour
  • 1 teaspoon (6 g) fine sea salt
  • ½ teaspoon (1.2 g) ground black pepper

Vegetables

  • 1 medium cooking onion finely chopped
  • 2 pounds (900 g) potatoes peeled and thinly sliced

Topping

  • 6 ounces (170 g) 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 ½-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.

Notes

  • The important secret to this recipe 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.
  • You can use either all (2 cups) plant based milk or half (1 cup) milk and half (1 cup) heavy cream.
  • Don't slice your potatoes ahead planning to soak them in water. Have everything set up to slice the potatoes just before assembling and baking.

Nutrition

Calories: 472kcal | Carbohydrates: 35g | Protein: 12g | Fat: 32g | Saturated Fat: 20g | Cholesterol: 104mg | Sodium: 683mg | Potassium: 721mg | Fiber: 4g | Sugar: 2g | Vitamin A: 1104IU | Vitamin C: 31mg | Calcium: 255mg | Iron: 1mg

Nutrition Facts were calculated using 2 cups plain, unsweetened cashew milk.

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