...
Go Back

Cheesy Gluten-Free Scalloped Potatoes

Indulge in creamy, cheesy goodness with this gluten-free scalloped potatoes recipe. Thinly sliced Yukon gold potatoes are baked in a rich cream sauce with Gruyere and Parmesan cheese for a comforting and satisfying dish.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Ingredients
  • 3 pounds Yukon gold potatoes washed and cut into 1/8-inch thick (3mm) slices with a mandolin
  • 2 Tablespoons butter
  • 2 cloves garlic minced
  • 2 cups heavy cream heavy whipping cream
  • 1 cup whole milk
  • 1 teaspoon kosher salt
  • 0.5 teaspoon black pepper
  • 0.25 teaspoon smoked paprika
  • 2 cups grated gruyere cheese
  • 0.5 cup grated parmesan cheese
  • 1-2 Tablespoons fresh parsley or fresh thyme Optional: to garnish

Method
 

  1. Preheat oven to 350 degrees F. Set out a 9x13 casserole dish.
  2. Wash and slice potatoes into 1/8-inch thick slices. Place in cold water while prepping sauce.
  3. Melt butter in a saucepan over medium heat. Add garlic and cook until fragrant. Mix in cream, milk, and seasonings.
  4. Layer half of the potatoes in the dish. Pour half of the cream mixture over potatoes and sprinkle with 1 cup of Gruyere cheese.
  5. Layer the second half of the potatoes and top with the remaining cream mixture. Do not add cheese yet.
  6. Cover pan tightly with foil.
  7. Bake 40-45 minutes, then uncover.
  8. Top with remaining Gruyere and Parmesan cheese.
  9. Bake another 40-45 minutes until golden brown and potatoes are fork tender. Broil 1-2 minutes for a darker top if desired.
  10. Let cool 5-10 minutes before serving. Garnish with parsley or thyme.
  11. Serve and store leftovers covered in the fridge for 2-3 days.

Notes

For best results, use a mandoline to slice the potatoes thinly and evenly. This ensures they cook uniformly.