Gluten-Free Classic Scalloped Potatoes
Indulge in the creamy comfort of Gluten-Free Classic Scalloped Potatoes, a hearty side dish that's perfect for any occasion. This recipe transforms tender Yukon Gold potatoes into layers of rich, cheesy goodness, all enveloped in a velvety gluten-free garlic cream sauce. Made with gluten-free all-purpose flour, whole milk, heavy cream, and a blend of cheddar and Parmesan cheeses, this dish delivers all the indulgence without any gluten. Fresh thyme and a hint of nutmeg add a gourmet touch, while the perfectly browned topping ensures every bite is irresistible. Whether you’re hosting a holiday meal or preparing a weeknight dinner, this classic casserole is sure to please, offering 6 servings of comfort food heaven. Perfect for gluten-free lifestyles, this recipe takes just 20 minutes to prep and 75 minutes to bake, making it a nourishing and crowd-pleasing addition to your table.
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Recipe Information
Ingredients
- 2.5 pounds Yukon Gold potatoes
- 3 tablespoons Unsalted butter
- 2 cloves Garlic, minced
- 3 tablespoons Gluten-free all-purpose flour
- 2 cups Whole milk
- 1 cup Heavy cream
- 2 cups Cheddar cheese, shredded
- 1 cup Parmesan cheese, grated
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 teaspoon Nutmeg
- 1 teaspoon Fresh thyme leaves
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking dish with a small amount of butter or oil.
Peel and slice the Yukon Gold potatoes into thin rounds, about 1/8 inch thick. Set them aside in a bowl of cold water to prevent browning.
In a medium saucepan over medium heat, melt the butter. Add minced garlic and sauté until fragrant, about 1 minute.
Sprinkle the gluten-free flour over the butter and garlic, whisking constantly for about 1 minute to form a roux.
Gradually whisk in the milk and heavy cream, ensuring there are no lumps and the mixture is smooth.
Bring the mixture to a gentle simmer, stirring frequently, until it thickens, approximately 5 minutes.
Remove the saucepan from heat and add the cheddar and Parmesan cheeses, stirring until the cheeses have melted and the sauce is smooth.
Season the sauce with salt, black pepper, and nutmeg, mixing well.
Drain the potatoes and pat them dry. Arrange half of the slices in an even layer in the prepared baking dish.
Pour half of the cheese sauce over the potato layer, spreading it evenly.
Repeat layering with the remaining potato slices and top with the rest of the cheese sauce.
Sprinkle fresh thyme leaves over the top for additional flavor.
Cover the dish with foil and bake in the preheated oven for 45 minutes.
Remove the foil and bake for an additional 30 minutes, or until the potatoes are tender and the top is golden brown.
Allow the scalloped potatoes to cool for a few minutes before serving, allowing the sauce to set slightly.
Nutrition Facts
Calories |
3544 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 228.9 g | 293% | |
| Saturated Fat | 142.3 g | 712% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 712 mg | 237% | |
| Sodium | 5509 mg | 240% | |
| Total Carbohydrate | 252.7 g | 92% | |
| Dietary Fiber | 16.5 g | 59% | |
| Total Sugars | 31.3 g | ||
| Protein | 128.3 g | 257% | |
| Vitamin D | 6.6 mcg | 33% | |
| Calcium | 3264 mg | 251% | |
| Iron | 10.7 mg | 59% | |
| Potassium | 5774 mg | 123% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
