Gluten Free Scalloped Potatoes Recipe

Yields: 6-8 servings
Prep Time: 20 minutes
Cook Time: 1 hour 15 minutes


  • Potatoes: 3 pounds Yukon Gold potatoes, peeled and sliced 1/8 inch thick
  • Butter: 4 tablespoons unsalted butter
  • Gluten-Free Flour: 3 tablespoons gluten-free all-purpose flour
  • Milk: 3 cups milk (whole or 2% for richness)
  • Seasoning: 1 teaspoon salt, 1/2 teaspoon black pepper, 1/4 teaspoon garlic powder, 1/4 teaspoon onion powder, 1/4 teaspoon dried thyme
  • Cheese: 1 1/2 cups shredded sharp cheddar cheese (divided)
  • Optional: 1/4 cup grated Parmesan cheese



  • Preheat oven to 375 degrees F (190 degrees C). Grease a 9×13 inch baking dish.

Make the Sauce:

  • Melt butter in a medium saucepan over medium heat.
  • Whisk in gluten-free flour and cook for 1 minute, stirring constantly.
  • Gradually whisk in milk, bringing the mixture to a gentle boil while stirring constantly.
  • Reduce heat and simmer for a few minutes until sauce thickens slightly.
  • Stir in salt, pepper, garlic powder, onion powder, thyme, and 1 cup of the cheddar cheese.


  • Layer half the potatoes in the prepared baking dish.
  • Pour half the sauce over the potatoes.
  • Repeat with remaining potatoes and sauce.
  • Sprinkle with the remaining 1/2 cup cheddar cheese and optional Parmesan.


  • Cover with foil and bake for 45 minutes.
  • Remove foil and continue baking for 30 minutes more or until potatoes are tender and sauce is bubbly.

Rest and Enjoy:

  • Let the scalloped potatoes rest for 5-10 minutes before serving for the sauce to set slightly.


  • Don’t overcook the sauce: It will thicken further in the oven.
  • For extra richness: Substitute some heavy cream for part of the milk.
  • For added flavor: Add a pinch of nutmeg or finely minced garlic to the sauce.
  • To prevent browning: As you slice the potatoes, place them into a bowl of cold water to slow oxidation. Drain them right before assembly.


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