Gluten-Free Scalloped Potatoes

Indulge in creamy, tender slices of potato baked to golden perfection in a rich, savory sauce. This comforting side dish offers a delightful melt-in-your-mouth texture with a subtle hint of garlic and nutmeg.

Prep: 10 min Cook: 60 min Total: 70 min Serves: 4

At a glance: This easy salads and sides recipe yields 4 servings in about 1h 10m (10 min prep, 60 min cook). It uses 9 ingredients — including yukon gold potatoes, butter, garlic — and walks through 7 steps. Updated October 24, 2026. Browse more salads and sides recipes or return to all gluten-free recipes.

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Cross-Contamination Warning for Gluten-Free Scalloped Potatoes: When preparing this salads and sides recipe, when preparing this recipe, be mindful of cross-contamination. Ensure your gluten-free flour blend, milk, and any optional cheese are gluten-free. Use clean utensils and cutting boards that have not come into contact with gluten-containing ingredients. In a shared kitchen, avoid porous materials — wooden spoons, wooden cutting boards, and scratched non-stick pans can harbor gluten proteins even after washing. Prefer glass, metal, or silicone tools.

Gluten-Free Notes for Gluten-Free Scalloped Potatoes: This recipe is gluten-free by using a gluten-free flour blend for thickening the sauce. Ensure all dairy and optional cheese products are also gluten-free.

Scale Recipe:

servings

Ingredient amounts update automatically

Ingredients

Shop links on this page are for gluten-free all-purpose flour blend, nutmeg, freshly grated. Buy the package that says gluten-free. A shared production line is the usual risk with these pantry items. As an Amazon Associate, we earn from qualifying purchases, at no extra cost to you. Confirm the product is labeled gluten-free before you buy.

2.5 lbs Yukon Gold potatoes, peeled and thinly sliced (about 1/8-inch thick)
2 tbsp butter
2 cloves garlic, minced
2 tbsp gluten-free all-purpose flour blend Shop
2 cups milk (dairy or unsweetened plant-based)
0.5 tsp salt
0.25 tsp black pepper
0.125 tsp nutmeg, freshly grated (optional) Shop
0.5 cup shredded Gruyere or cheddar cheese (optional)

Instructions

1 Preheat your oven to 375°F (190°C) and lightly grease a 9x13 inch baking dish with butter or cooking spray. Arrange the thinly sliced Yukon Gold potatoes in an even layer in the prepared baking dish, overlapping them slightly. This ensures each slice will cook evenly and become tender.
2 Melt 2 tablespoons of butter in a medium saucepan over medium heat until it shimmers. Add the minced garlic and sauté for about 1 minute until fragrant, being careful not to burn it. This infuses the butter with a lovely aroma.
3 Whisk in 2 tablespoons of gluten-free all-purpose flour blend into the melted butter and garlic mixture, creating a roux. Cook for about 1-2 minutes, stirring constantly, until the mixture is lightly golden and smells slightly nutty. This step helps to thicken the sauce without any gluten-containing grains.
4 Gradually whisk in 2 cups of milk, a little at a time, ensuring no lumps form. Continue to whisk and cook over medium heat for about 5-7 minutes, or until the sauce has thickened to a creamy consistency that coats the back of a spoon. The sauce should be smooth and pourable.
5 Remove the saucepan from the heat and stir in 0.5 teaspoon of salt, 0.25 teaspoon of black pepper, and the optional freshly grated nutmeg. Taste the sauce and adjust seasonings as needed; it should be well-balanced and flavorful.
6 Pour the thickened sauce evenly over the sliced potatoes in the baking dish, ensuring all the potato slices are coated. If using cheese, sprinkle the shredded Gruyere or cheddar cheese over the top of the potatoes at this stage for an extra layer of richness and a beautiful golden crust.
7 Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 30 minutes. This initial covered baking time allows the potatoes to steam and become tender without drying out. After 30 minutes, remove the foil and continue to bake for another 15-20 minutes, or until the potatoes are fork-tender and the top is golden brown and bubbly.

Nutrition (per serving)

352

Calories

Protein

38g

Carbs

10g

Fat

Fiber

284mg

Sodium

Tips & Notes

Warm the milk before whisking it into the roux. The sauce thickens faster and is less likely to form lumps.
Check the potatoes with a knife at the end of the bake. The slices should slide off the tip easily.
Grate the Gruyère or cheddar yourself from a block. It melts more smoothly over the potatoes than pre-shredded cheese.

Common questions

How do you keep the sauce for scalloped potatoes from turning lumpy?

Cook the 2 tbsp gluten-free flour blend in the garlic butter for 1 to 2 minutes, stirring constantly, until lightly golden. Warm the 2 cups of milk first, then whisk it in a little at a time and cook 5 to 7 minutes, until the sauce coats the back of a spoon but is still smooth and pourable.

Why are the scalloped potatoes baked under foil first?

The first 30 minutes under tightly sealed foil let the 1/8-inch potato slices steam until tender without drying out. Then remove the foil and bake 15 to 20 minutes more, until the top is golden brown and bubbly. The potatoes are done when the slices slide off the tip of a knife easily.

What cross-contamination risk is specific to Gluten-Free Scalloped Potatoes?

Check Yukon Gold potatoes, peeled and thinly sliced, butter, garlic, minced before they go into Gluten-Free Scalloped Potatoes. When preparing this recipe, be mindful of cross-contamination. Ensure your gluten-free flour blend, milk, and any optional cheese are gluten-free. Use clean utensils and cutting boards that have not come into contact with gluten-containing ingredients. In a shared kitchen, avoid porous materials — wooden spoons, wooden cutting boards, and scratched non-stick pans can harbor gluten proteins even after washing. Prefer glass, metal, or silicone tools.

Which gluten-free swaps does Gluten-Free Scalloped Potatoes use?

Gluten-Free Scalloped Potatoes relies on 2 tbsp gluten-free all-purpose flour blend. Keep those gluten-free-labeled products in place of a gluten-containing flour or sauce.

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