These Gluten-Free Scalloped Potatoes are a must-have dish for any family meal. Gather around the table with these deeply cheesy slices of tender potatoes, perfectly seasoned with fresh herbs and a topping of bubbly golden cheesy crust!
Table of Contents
Best Gluten-Free Scalloped Potatoes:
Like the description alludes to.... these scalloped potatoes are so darn thick and creamy.
Each heaping scoop is filled with hot and tender slices of potato with the perfect amount of cheesy sauce in between each thin layer.
The top is set to the tune of a thin, crisp golden brown cheese and spice crumble.
Between the warm, steamy layers, the savory cheese sauce, and the golden top, this side dish will be asked for time and time again!
And another great thing about this dish in particular, is its use of ingredients!
There is absolutely NO cream cheese, cream of this or that soup, just a few simple ingredients, mixed together with a little bit of kitchen magic!
Recipe Pairings:
These potatoes are the most perfect warm starch side dish option!
They partner right up to so many meat and vegetable options and compliment, with its creamy, calm flavor.
Favorite Meaty Partners with These Potatoes:
Chicken in White Wine Creamy Sauce
Vegetable Sidekick Recommendations:
Roasted Sweet Potato Brussel Sprout Hash
Ingredient List:
- 4 medium or 5 large russet potatoes, peeled and thinly sliced into coins
- heavy cream
- grated parmesan cheese
- garlic powder
- table salt
- cracked black pepper
- fresh rosemary or thyme for garnish
Easy Directions:
- Preheat your oven to 350*F and grease a 2-quart baking dish with cooking spray or butter. Cover the bottom of the greased dish with a single layer of potato slices, each slice slightly on top of the previous potato slice.
- Sprinkle ¼ cup of parmesan cheese evenly on top of the potato layer, and then ½ cup of the heavy cream on top of the parmesan cheese. Do this layering of the potatoes - parmesan cheese - heavy cream three more times, totalling 4 layers.
- Sprinkle with a pinch more black pepper and place in the oven for 50 minutes to bake. When ready to remove from heat, the edges of this potato dish should be a warm golden brown with bubbles bubbling up.
- Remove from heat and let set for 5-7 minutes to thicken up and cool down. Serve while still warm.
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What Type of Baking Dish?
Your favorite 2-Quart baking dish will work great!
I use a Williams-Sonoma baking dish that came as a set of two.
I LOVE the cute aqua color and the food cooks up perfectly even every time.
I couldn't find the exact style/color (mine are from 2019), but I found the closest similar baking dish to the one I use!
I like using the aqua color for dishes that are in large part yellow, orange, or brown, as the aqua is nicely complementary and makes the food really pop and stand out.
So if you are serving for a crowd, I'd recommend a fun colorful baking dish to make your recipe stand out and POP!
How To Store Leftovers?
Allow your scalloped potatoes to cool down to room temperature before storing as leftovers. To store leftovers, place the potatoes in a food-safe airtight container in the fridge for up to 3 days.
Reheat Directions:
To reheat, simply place the chilled potatoes in a microwave-safe dish with a loose fitting lid or cover on top.
Microwave on high power for 30-60 seconds, depending on how hot you like your leftovers and how much you are trying to reheat at one time.
Be careful as these potatoes can heat up quite quickly and can burn your mouth!
More Gluten-Free Potato Sides:
Grilled Marinated Potato Skewers
Greek Yogurt Twice Baked Potatoes
Recipe Wrap-Up:
If you make these Gluten-Free Scalloped Potatoes, let me know in the comments! Enjoy enjoy enjoy!
Also- be sure to follow me on Instagram and hashtag #BlessHerHeartYall or tag @BlessHerHeartYall – I love seeing and hearing the delicious things you make!
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Gluten-Free Scalloped Potatoes
These Gluten-Free Scalloped Potatoes are a must-have dish for any family meal. Gather around the table with these deeply cheesy slices of tender potatoes, perfectly seasoned with fresh herbs and a topping of bubbly golden cheesy crust!
Ingredients
- 5 medium or 4 large russet potatoes, peeled and thinly sliced into coins
- 2 cups heavy cream
- 1 cup grated parmesan cheese
- 1 ½ Tablespoon garlic powder
- 1 teaspoon table salt
- ½ teaspoon cracked black pepper
- fresh rosemary or thyme for garnish
Instructions
- Preheat your oven to 350*F and grease a 2-quart baking dish with cooking spray or butter. Cover the bottom of the greased dish with a single layer of potato slices, each slice slightly on top of the previous potato slice.
- Sprinkle ¼ cup of parmesan cheese evenly on top of the potato layer, and then ½ cup of the heavy cream on top of the parmesan cheese. Do this layering of the potatoes - parmesan cheese - heavy cream three more times, totaling 4 layers.
- Sprinkle with a pinch more black pepper and place in the oven for 50 minutes to bake. When ready to remove from heat, the edges of this potato dish should be a warm golden brown with bubbles bubbling up. Remove from heat and let set for 5-7 minutes to thicken up and cool down. Serve while still warm.
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