Gluten-Free Scalloped Potatoes

Ingredients

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

Instructions

1. 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. 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. 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. 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. 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. 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. 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)

Tips & Notes

• Brown the butter before adding it for a nutty, caramel depth that elevates simple recipes.
• Any plant-based milk works here — oat milk (certified GF) gives the richest mouthfeel; almond milk keeps it lighter.
• Press or mince garlic rather than slicing for a more pungent flavor; slice for a milder taste.