Is there anything more delightful than potatoes in a rich CREAMY sauce? And what is its completely GLUTEN-FREE? Today I proudly present to you my highest rated recipe for gluten free scalloped potatoes!
Since I’m not a fan of complicated stuff, this recipe is quite easy to make! I’m totally in love with the thick and creamy gluten-free sauce thats layered in these potatoes.
Last week, I had a sudden craving for some cheesy-creamy potatoes. I quickly ran to the supermart and grabbed the gluten free scalloped potatoes box.
As you can guess, the gluten-free one cost me almost DOUBLE the money and the taste was not even worth the price! And just like most of the ready-to-eat dishes from the supermarket, this one also tasted kind of “artificial”.
This leads me into a quest for the best gluten-free scalloped potatoes recipe. I have perfected this one over the months, and today I’m going to share it with you guys… 😉
This is a delicious side dish that anyone can enjoy, not just restricted to those on a gluten-free diet. It is perfectly suited for special occasions and holiday menus (always been a part of my Christmas Eve spread!)
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Contrary to popular belief, Au Gratin potatoes are quite different from scalloped potatoes. Here are the reasons:
That said, let’s quickly jump to the ingredients.
Wash & scrub the potatoes with a brush to get rid of any dirt.
Peel the potatoes and slice them into 1/8″ thick slices. I prefer to use a mandoline for this, but you may use a slicer or simply a knife.
Tip: To ensure the right thickness, stack 2 quarters on top of each other and line up next to the potato. If your potato slice is thicker than this, you need to keep cutting!)
Once the potatoes are sliced add them to a big bowl of cold water. This will allow some of the starch to get out of the potatoes, and also prevent them from browning. Pat dry the slices before adding them to a dish.
RECOMMENDED: Gluten-Free Options at Golden Corral
In a small sauce pan add milk, garlic cloves, nutmeg and some fresh thyme. After it comes to a boil, add butter. Stir it smoothly till the butter melts, and keep it aside.
But I want a thicker sauce…
Don’t worry, I’ve got you covered! Just follow these steps to make a rich creamy sauce for your gluten free scalloped potatoes:
Layer the potatoes, cheese, toppings, seasonings and add more potatoes on top.
Pour the prepared milk mixture over the layered scalloped potatoes.
Finally, add some more cheese on top and place it in the oven to bake it nicely till the top turns brown.
You can use either a full cup milk or half a cup milk and half a cup of heavy cream, all ingredients remaining the same.
You can make your vegan + gluten free scalloped potatoes by substituting milk, butter and cheese with your favorite dairy-free alternatives and relish the same taste!
Here are the replacements I suggest:
After slicing, potatoes may turn brown if left out in the open air. Place them in a bowl of water to prevent this from happening. You can refrigerate the bowl for up to 24 hours.
You can surely prep the gluten free scalloped potatoes ahead of time and reheat before serving. Feel free to make the casserole up to 1 day before planning to serve. Refrigerate the sauce in a container and store the potato slices in a bowl of water.
When serving the leftovers, add a layer of cheese on top and reheat in the oven at 350 degrees for 15 minutes. The cheese will prevent your scalloped potatoes from burning.
Scalloped potatoes can be frozen for up to 5 weeks. In order to prevent frosting, place them into a freezer zip-lock bag. Don’t forget to add extra cheese on top prior to reheating the dish! Sadly, the flavor and texture won’t be the same as the freshly prepared one, but they still taste quite good.
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