Irresistibly Creamy Gluten and Dairy Free Scalloped Potatoes
Enjoy the rich, creamy taste of these gluten free scalloped potatoes. They’re great for holiday meals or special events. This recipe mixes soft Yukon Gold potatoes with a yummy, dairy-free, creamy sauce. We top it off with lots of melted vegan cheese. You’ll love how easy it is to whip up this tasty side dish, giving you extra time to enjoy a meal with your loved ones.
Fill out the form below to get your FREE meal plan!
We may receive a small commission on certain products or services mentioned in this post. Please read our full Disclosure Policy for more information.
Ingredients
- Butter (we used Earth Balance)
- Milk (we used unsweetened almond milk)
- Gluten-free all-purpose flour (we used King Arthur)
- Salt
- Black pepper
- Onion powder
- Garlic powder
- Dried thyme
- Gluten-free chicken broth or gluten-free vegetable broth
- Yukon Gold Potatoes, sliced into ¼-inch thick rounds (I used a mandoline slicer.)
- Shredded cheddar cheese (we used Follow Your Heart vegan cheese)
- Optional: Shredded Parmesan cheese (we used 365 By Whole Foods Non Dairy Parmesan Style Shreds)
Equipment Used
Step By Step Instructions
Be sure to see the recipe card below for the full ingredients list & instructions!
Make the creamy sauce
STEP 1: Preheat the oven to 400°F. Grease a 9 x 13-inch casserole dish with gluten-free cooking spray.
STEP 2: Thinly slice the potatoes with a mandoline slicer or with a sharp knife carefully.
STEP 3: Melt the butter in a medium saucepan over medium-high heat.
STEP 4: Add the milk to the pan and whisk until combined with the butter.
STEP 5: Whisk the gluten-free flour into the milk mixture.
STEP 6: Add the seasonings: Add the salt, pepper, garlic powder, onion powder, and thyme to the creamy sauce and stir well until combined.
STEP 7: Add the broth to the pan and whisk until throughly combined. Let the sauce cook for 1-2 minutes until it starts to simmer slightly around the edges of the pan and gets thicker. Once the sauce has fully thickened, take it off the heat.
Layer the potatoes and cheese
STEP 8: Spread half of the sliced potatoes in an even layer on the bottom of the greased pan.
STEP 9: Top with half of the sauce evenly.
STEP 10: Sprinkle the Parmesan cheese and 1 cup of the shredded cheddar cheese over the top of the first layer of potatoes and sauce.
STEP 11: Top with the remaining sliced potatoes, the other half of the sauce, and the remaining 1 cup of cheddar cheese.
Bake and serve
STEP 12: Cover the baking dish with aluminum foil, and bake for 30 minutes.
STEP 13: Remove the foil and bake uncovered for another 30 minutes, or until the potatoes are cooked through and slightly golden brown.
STEP 14: Allow the potatoes to cool for a few minutes before serving. Serve warm.
Why You’ll Love This Recipe
I made this recipe to pair perfectly with my simple air fryer ham recipe. Serve these two dishes together for the perfect, easy gluten free dinner!
- This dish is perfect for those on a gluten-free diet. This recipe swaps traditional flour for gluten-free all-purpose flour, ensuring everyone can enjoy this classic side dish.
- It’s incredibly creamy and cheesy. The combination of a creamy sauce and two types of vegan cheese creates a decadent dish that’s bound to impress even the pickiest eaters.
- This recipe has pretty simple ingredients. With straightforward instructions and simple ingredients, this recipe is easy to follow, making quick work of your holiday dinner preparations.
- It’s the ultimate crowd pleaser. Whether served alongside a main dish or as the star of the meal, these scalloped potatoes are sure to be a hit with guests of all ages.
Expert Tips
- I highly suggest using a mandoline to slice the potatoes. It makes uniformly thin slices for even cooking. If you don’t have a mandoline slicer, you can get this one on Amazon, or you can ask a friend or neighbor if they have one you can borrow. Otherwise, carefully use a sharp knife to slice the potatoes as thinly and evenly as you can.
- I suggest sticking with Yukon Gold potatoes. They are the best potatoes for this recipe in my opinion because they have the ideal creamy texture, and you don’t even need to peel them. However, you could also use russet potatoes or a combination of Yukon Golds and Russets if you prefer. Just be sure to peel the russet potatoes if you use them.
- Make sure to allow the potatoes to cool for a few minutes before serving to prevent burning your mouth.
How to customize the potatoes
You can add cooked, crumbled bacon, or diced ham between the layers. If you’re making this for a casual gathering instead of a holiday meal, even shredded pork would work well. You can also add sliced ham for extra flavor.
If you can eat dairy, you may also really enjoy combining Gruyere cheese with the potatoes. If you’re not a fan of gruyere, though, or can’t find it, white cheddar or fontina cheese would be delicious alternatives.
Here are some other great ideas for yummy ingredients that you can add to the potato layers:
- Bacon bits or crumbled bacon
- Sliced ham
- Canadian bacon
- Turkey bacon
- Green onions
- Cooked chicken (diced or shredded)
- Crumbled sausage
- Turkey slices
- Cooked ground beef or ground turkey
- Sliced mushrooms (such as button mushrooms or cremini mushrooms)
- Spinach
- Roasted red peppers (sliced)
- Caramelized onions
- Cooked chopped broccoli florets
- Cooked shrimp (peeled and deveined)
- Diced bell peppers (red, green, or yellow)
- Asparagus spears (trimmed and blanched)
- Peas (fresh or thawed frozen peas)
How to make ahead of time
After baking, let the dish cool down completely, then cover it with foil and refrigerate it. The next day, allow it to sit on the counter for about 30 minutes to warm up a bit. Then, bake it covered at 350 degrees for around 40 minutes, or until it’s heated through.
️ Serving Suggestions
- Serve as the perfect side dish alongside roasted chicken, turkey, or ham for a classic holiday meal.
- Pair with grilled steak or pork chops for a hearty and satisfying dinner.
- Serve as a vegetarian main dish with a side salad or steamed vegetables.
- Enjoy as part of a brunch spread alongside scrambled eggs, bacon, and fresh fruit.
- Serve as a great side dish at a potluck or barbecue for a comforting addition to the menu.
- Pair with roasted vegetables such as carrots, Brussels sprouts, or green beans for a balanced meal.
- Serve alongside grilled seafood, such as salmon or shrimp, for a flavorful and elegant meal.
- Pair with a creamy mushroom sauce or gravy for extra richness and flavor.
Substitutions & Variations
- Make it spicy: add a splash of your favorite hot sauce to the white sauce for a flavorful kick. You could also try adding a pinch of cayenne pepper or smoked paprika.
- Add a garnish: Top the potatoes with green onions and bacon bits for a flavorful and appetizing garnish.
- Season it well: Add more salt and Pepper if you like. It’s especially good with extra pepper. You could also add some fresh rosemary, thyme, or chives.
- Make it extra cheesy: If you can have dairy, cheese it up with some white cheddar, fontina, gruyere, mild cheddar, or Swiss cheese.
- Dairy options: If you’re not following a dairy-free diet, feel free to use traditional butter, milk, and cheese in place of the vegan alternatives.
Storage & Reheating
To store: Store any leftovers in an airtight container in the refrigerator for up to 3–4 days.
To freeze: While these scalloped potatoes are best enjoyed fresh, you can freeze leftovers for future meals. Place cooled potatoes in a freezer-safe container and freeze for up to 2–3 months. Thaw overnight in the refrigerator before reheating.
To reheat: To reheat, place individual portions in the microwave or transfer the entire dish to a baking dish. Cover with aluminum foil and bake at 350°F until heated through, approximately 20–30 minutes.
FAQ
If you decide to peel the potatoes, you can peel them first and then keep them in water for up to a day. You could also prepare them in the morning, put them in the fridge, and bake them later in the day.
Absolutely! Feel free to use traditional butter, milk, and cheese if you’re not following a dairy-free diet.
Usually, in the classic version of the recipe, Au Gratin potatoes have cheese, while scalloped potatoes don’t. Scalloped potatoes often have cream, but sometimes they use a stock or broth instead of dairy.
I suggest picking a cheese that has both a sweet and salty taste. Cheddar, sharp cheddar, and Jarlsberg are good options. I really enjoy how gooey and tasty this recipe turns out with any type of cheese!
Related Recipes
Please comment and rate below if you loved this recipe, and don’t forget to share with friends and family!
Join Telegram for a FREE meal plan and gluten free chat!
Want to Save This Recipe?
Enter your email & I’ll send it to your inbox. Plus, get immediate access to new recipes as soon as they post.
By submitting this form, you consent to receive emails from Gluten Free Supper.
Gluten Free Scalloped Potatoes
Equipment
Ingredients
- 4 tbsp Butter we used Earth Balance
- 2 cups Milk we used unsweetened almond milk
- ¼ cup Gluten-free all-purpose flour we used King Arthur
- 1 ½ tsp Salt
- ¼ tsp Black pepper
- 1 tbsp Onion powder
- 1 tbsp Garlic powder
- 1 tsp Dried thyme
- 1 cup Gluten-free chicken broth or gluten-free vegetable broth
- 4 pounds Yukon Gold Potatoes sliced into ¼-inch thick rounds (I used a mandoline slicer.)
- 2 cups Shredded cheddar cheese we used Follow Your Heart vegan cheese
- ½ cup Optional: Shredded Parmesan cheese we used 365 By Whole Foods Non Dairy Parmesan Style Shreds
Instructions
- Preheat oven to 400°F. Grease a 9 x 13-inch baking dish with gluten-free cooking spray.
- In a medium saucepan, melt the butter over medium-high heat.4 tbsp Butter
- Add the milk to the pan and whisk until combined with the butter.2 cups Milk
- Whisk the gluten-free flour into the milk mixture.1/4 cup Gluten-free all-purpose flour
- Add the salt, pepper, onion powder, garlic powder, and dried thyme to the cream sauce, stirring until combined.1 1/2 tsp Salt, 1/4 tsp Black pepper, 1 tbsp Onion powder, 1 tbsp Garlic powder, 1 tsp Dried thyme
- Add the broth to the pan, and whisk until combined. Cook for 1-2 minutes until the sauce just barely begins to simmer around the edges of the pan and thickens. Remove from the heat once the sauce has thickened.1 cup Gluten-free chicken broth or gluten-free vegetable broth
- Spread half of the sliced potatoes in an even layer on the bottom of the greased pan.4 pounds Yukon Gold Potatoes
- Top evenly with half of the sauce.
- Sprinkle the Parmesan cheese and 1 cup of the shredded cheddar cheese over the top of the first layer of potatoes and sauce.1/2 cup Optional: Shredded Parmesan cheese, 2 cups Shredded cheddar cheese
- Top evenly with the remaining sliced potatoes, the other half of the sauce, and the remaining 1 cup of cheddar cheese.
- Cover the baking dish with aluminum foil, and bake for 30 minutes.
- Remove the foil and bake uncovered for another 30 minutes, or until the potatoes are cooked through.
- Allow the potatoes to cool for a few minutes before serving. Serve warm.
Notes
-
- I highly suggest using a mandoline to slice the potatoes. It makes uniformly thin slices for even cooking. If you don’t have a mandoline slicer, you can get this one on Amazon, or you can ask a friend or neighbor if they have one you can borrow. Otherwise, carefully use a sharp knife to slice the potatoes as thinly and evenly as you can.
-
- I suggest sticking with Yukon Gold potatoes. They are the best potatoes for this recipe in my opinion because they have the ideal creamy texture, and you don’t even need to peel them. However, you could also use russet potatoes or a combination of Yukon Golds and Russets if you prefer. Just be sure to peel the russet potatoes if you use them.
-
- Make sure to allow the potatoes to cool for a few minutes before serving to prevent burning your mouth.
Nutrition
