These Gluten Free Scalloped Potatoes are baked in a rich and creamy cheese sauce until bubbly. They're the perfect side dish for any holiday dinner.
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Potatoes and cheese. What's not to love, right? You could serve potatoes any which way you want and I'd eat them. Unless they were laden with onions or green peppers. Then I'd have to pass. But honestly, potatoes are one of those beautiful foods that can be prepared numerous different ways and each way will have a different taste and texture to it, and each will be just as tasty as the next!
here's what you'll need
- Russet potatoes -- I find russet potatoes work best, but if you can't find those in your area, try yellow (Yukon gold) potatoes. A waxy potato won't work well.
- Velveeta cheese -- I know, I know. The health conscious people will revolt. But is any part of this dish healthy anyway? Sometimes that favorite processed cheese is the only thing that will do the trick.
- Butter -- butter is mixed with cornstarch to make the roux.
- Cornstarch -- this is to make the roux that is the foundation of the cheese sauce. Try arrowroot as a substitute.
- Milk AND cream -- a little cream and a lot of milk makes everything perfect!
let's make scalloped potatoes, shall we?
- Slice the potatoes. I use a mandolin (affiliate link) to slice mine into the thinnest possible setting on my mandolin. If you'd like thicker potato slices, you may need to bake the casserole longer to get them fully cooked and tender. No one wants hard spots of uncooked potatoes in their scalloped potatoes, right?
- Shred your own cheese. Shredding your own is a must, in my opinion, when making something where cheese is one of the stars of the show.
- Make a roux. A roux is just a fat mixed with flour to create a thickening base for many sauces. In this case, melt the butter and add the cornstarch or arrowroot. Slowly add the milk and then the cream. Adding it slowly will allow you to keep lumps from forming while whisking constantly. Then add the spices and continue cooking until the sauce thickens.
- Add ¼ of the cheese to the sauce. We only want to add ¼ of the cheese to the sauce because we’re going to layer the cheese with the potatoes and sauce.
- Begin layering. In a casserole dish (9 by 13 rectangular pan or similar), layer potatoes and sauce on the bottom, followed by another ¼ of the cheese. Repeat this layering two more times, ending with the final amount of cheese on top.
- Cover tightly with foil and bake. Covering tightly at first allows the potatoes to soften fully.
- Remove foil and continue to bake. Removing foil halfway through baking allows the potatoes to finish baking while the cheese on crusts browns and crisps to perfection!
Scalloped Potato FAQs
Yes, another type of potato that works well is Yukon gold.
You can always substitute with a different type of cheese (gruyere, fontina, Swiss, Havarti). You won't get exactly the same creaminess as you would from the Velveeta, however.
Yes, you can assemble the casserole up to one day in advance and place it in the fridge, covered tightly. Bake it off the next day by adding a few more minutes to the baking time.
more Gluten Free Side Dishes
- The Creamiest Baked Mac and Cheese
- Stuffed Cheesy Bread
- Lemon Basil Potato Salad
- Fire Roasted Artichokes with Garlic Aioli
- Green Beans with Dijon Cream Sauce
- Luxembourg Salad
- Cider Glazed Roasted Brussels Sprouts with Bacon
- Pineapple au Gratin
- Blue Cheese Bites
Serve these Gluten Free Scalloped Potatoes alongside your Easter ham. But they're not just for Easter. They make a great accompaniment to any holiday dinner!
Gluten Free Scalloped Potatoes
- 5 lbs (2.27kg) russet potatoes, peeled and sliced into ⅛-inch thick slices
- 16 oz (454g) sharp cheddar cheese
- 8 oz (227g) Velveeta cheese, cut into 1-inch cubes
- ½ cup (60g) cornstarch or arrowroot
- 4 tbsp (56g) butter
- 4 cups (960ml) milk
- 1 cup (240ml) heavy cream
- 1½ teaspoon kosher salt
- 1 teaspoon garlic powder
- ½ teaspoon paprika
- ½ teaspoon freshly ground black pepper
- Preheat oven to 400° F.
- In a large saucepan over medium high heat, melt butter and add cornstarch. Whisking constantly, add all seasonings and then slowly add in the milk, a little at a time, until all of it has been added. Pour in the heavy cream.
- Whisk constantly until sauce thickens and coats the back of a spoon, 1-2 more minutes. Add roughly ¼ of the shredded cheddar cheese and all of the Velveeta. Stir until mostly melted.
- Layer potatoes on the bottom of a 9 by 13-inch baking pan or casserole dish. Add ⅓ of the sauce, followed by ⅓ of the shredded cheddar. Repeat this two more times, ending with shredded cheddar.
- Cover the dish tightly with foil and bake for 30 minutes. Remove the foil and continue to bake for another 30 minutes, or until the cheese on top is crusty and if you pierce the potatoes with a knife, they will give no resistance. Allow to cool briefly before serving warm.
Did you make this recipe? Snap a pic and tag @letthemeatglutenfreecake on Instagram so I can see your creation!