These gluten free scalloped potatoes feature layers of tender potatoes, onions, fresh herbs and an amazing creamy sauce to create the perfect side dish for your holiday dinner.
I've taken the classic scalloped potatoes dish and made it gluten free and dairy free without sacrificing on the flavor or creamy texture. These delicious potatoes are one of my favorite comfort food recipes. I just know you'll want to make them again and again.
If you're looking for even more ideas for your Thanksgiving dinner, I recommend my Southern style sweet potato casserole or these awesome gluten free dinner rolls.
What is the difference between scalloped and au gratin potatoes?
Scalloped potatoes are thinly sliced potatoes cooked in a bechamel sauce. Bechamel is a flavorful white sauce made from a roux of flour and butter with milk added. They do not include cheese.
A similar dish, au gratin potatoes, is thinly sliced potatoes in either a bechamel sauce or mornay sauce (bechamel sauce with cheese added) that are covered with cheese before baking. "Au gratin" actually means by grating, but is used to describe dishes that are covered with cheese or breadcrumbs and baked.
Ingredient Notes
This easy potato recipe uses just a few simple ingredients that can be found in most grocery stores. It is both gluten free and dairy free as written and can easily be made vegan by using vegetable broth in place of the chicken broth.
- Potatoes - I recommend using Yukon gold potatoes here, although Russet potatoes would work too. Avoid red potatoes, which have a waxy texture. Peel and slice the potatoes very thin. A mandoline slicer makes quick work of the slicing. Don't rinse the potatoes after slicing - the starch from the potatoes will help to thicken the sauce.
- Vegan Butter - I used Country Crock plant butter here, but any stick type vegan butter will work fine. If you're not dairy free or vegan, use regular unsalted butter in the same measure.
- Gluten-Free Flour Blend - I used Bob's Red Mill 1-to-1 flour, but with the small amount of flour needed here, any flour blend will work fine. If you're not gluten free you can even swap this for all-purpose flour.
- Non-Dairy Milk - I like unsweetened coconut milk for cooking, but any plant-based milk will work. If you're not dairy free, use whole milk in the same measure.
- Gluten-Free Chicken Broth - This is one of those ingredients that frequently contains hidden gluten. If you're following a gluten-free diet, make sure to buy a brand that is marked gluten free. I like Pacific Foods brand.
See recipe card for full ingredient list and quantities.
Substitutions & Variations
- Not Dairy Free - Use unsalted butter and whole milk in place of the vegan options. The measurements are the same.
- Not Gluten Free - Replace gluten free flour with all purpose flour in the same measure.
- No Gluten Free Flour - Thicken the sauce with 2 Tablespoons of cornstarch in place of the flour.
- Make it Vegan - Replace the chicken broth with vegetable broth.
How to Make Gluten Free Scalloped Potatoes
Before you prepare the bechamel sauce, wash and peel your potatoes. Then cut them into thin slices using a sharp knife or a mandoline slicer. I used the setting just below ⅛ inch thickness on my mandoline.
Spray a 9x13 casserole dish with nonstick cooking spray and set it aside.
- STEP 1: Melt the butter in a saucepan over medium heat. Add in the minced garlic and fresh thyme and cook for one minute while stirring constantly.
- STEP 2: Add the gluten free flour, salt and pepper and whisk together. Continue to stir and cook for another 2 minutes until a kind of loose paste forms.
- STEP 3: Slowly add in the milk while whisking.
- STEP 4: Then add the chicken broth while whisking. Continue to cook while whisking slowly until the sauce is thickened, about 10 minutes.
- STEP 5: Add one third of the sliced potatoes to the bottom of your casserole dish in an even layer. Sprinkle the potatoes with ¼ teaspoon of salt.
- STEP 6: Add half of the sliced onions on top of the potatoes.
- STEP 7: Pour one third of the milk mixture over the potatoes and onions.
- STEP 8: Repeat with a second layer of potatoes, onions and sauce. Then finish with a third layer that is just potatoes and sauce on top.
- STEP 9: Cover the baking dish with aluminum foil and bake for 30 minutes. Then remove the foil and bake an additional 30 minutes.
Storage
Allow leftover potatoes to cool to room temperature before transferring to an airtight container. Store leftovers in the refrigerator for up to 4 days. The sauce will thicken during storage.
More delicious side dishes to try:
If you try this recipe, please leave a 🌟🌟🌟🌟🌟 star rating and let me know how you liked it in the comments below.
Recipe
Gluten Free Scalloped Potatoes
Equipment
- 9x13 baking pan
Ingredients
- ¼ Cup Vegan Butter
- 3 cloves Garlic minced
- 1 teaspoon Fresh Thyme chopped
- ¼ Cup Gluten Free 1-to-1 Flour Blend
- 1 ½ teaspoon Kosher Salt divided
- ½ teaspoon Black Pepper
- 2 Cups Non Dairy Milk
- 1 Cup Gluten Free Chicken Broth
- 3 pounds Yukon Gold Potatoes sliced very thin
- ½ medium Yellow Onion sliced thin
- Parsley for garnish optional
Instructions
- Preheat the oven to 375 °F (191 °C). Spray a 9x13 baking pan with nonstick cooking spray and set aside.
- Wash and peel the potatoes. Then slice them very thin (⅛ inch or less) using a mandoline slicer. Do NOT rinse the potatoes after slicing.
- Add the butter to a saucepan over medium heat.¼ Cup Vegan Butter
- Once the butter is melted, add the garlic and fresh thyme. Cook while stirring for 1 minute until fragrant.3 cloves Garlic, 1 teaspoon Fresh Thyme
- Add in the flour, 1 teaspoon salt and pepper. Continue to cook for about 2 minutes, while stirring. A thick paste should form.¼ Cup Gluten Free 1-to-1 Flour Blend, 1 ½ teaspoon Kosher Salt, ½ teaspoon Black Pepper
- Slowly add in the milk, while whisking. Then stir in the chicken broth. Continue to cook, while whisking slowly, until the sauce is thickened. This takes about 10 minutes.2 Cups Non Dairy Milk, 1 Cup Gluten Free Chicken Broth
- Add ⅓ of the potato slices to the bottom of the casserole dish. Sprinkle with a little of the remaining salt.3 pounds Yukon Gold Potatoes
- Cover with ½ of the onion. Then pour in ⅓ of the cream sauce. Repeat with a second layer of potatoes-onion-sauce, then finish with potatoes and sauce on top.½ medium Yellow Onion
- Cover the baking dish with aluminum foil. Bake in the preheated oven for 30 minutes. Then remove the foil and bake uncovered for another 30-40 minutes or until the potatoes are fork tender.
- Allow the potatoes to rest for about 15 minutes before serving.
- Sprinkle the top with fresh parsley and serve.Parsley for garnish
Notes
- Not Dairy Free - Use unsalted butter and whole milk in place of the vegan options. The measurements are the same.
- Not Gluten Free - Replace gluten free flour with all purpose flour in the same measure.
- No Gluten Free Flour - Thicken the sauce with 2 Tablespoons of cornstarch in place of the flour.
- Make it Vegan - Replace the chicken broth with vegetable broth.
Tiffany is the recipe developer, stylist and food photographer behind Well Fed Baker. As a lifelong baker who had to go gluten free and dairy free in 2016, Tiffany strives to share allergen friendly recipes that never feel like they are free from anything.
Colleen McCoy says
How is it cheesy if there’s no nutritional yeast?
These aren't cheesy potatoes. Scalloped potatoes are potatoes in a creamy bechamel sauce. Potatoes au Gratin are cheesy potatoes. Two very similar dishes that are easy to confuse.
Christine says
Great recipe! I added ham, yellow peppers in addition to ingredients lists because I had them on hand. Swapped in russet potatoes and red onion due to having them too!
Because of my additions I reduced the milk to 1C but followed recipe! I found the broth to be excellent in recipe and used GF Bob’s Red Mill flour. I also prefer lactose free milk and used it ( whole milk) too.
I made 2 and am freezing one for during the holidays!
I bet it is tasty with ham added. I will have to give that a try!