Creamy Gluten Free Scalloped Potatoes

Here is my favorite gluten-free scalloped potatoes recipe, with thinly sliced potatoes baked in a creamy garlic sauce, fresh thyme, and plenty of melted sharp cheddar cheese.

These scalloped potatoes are always a hit at our family dinners. They’re naturally gluten-free, so everyone can dig in without worry. I love making a big pan of these for the holidays because they pair with just about anything, and there’s never any leftovers to put away!

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What Kind of Potatoes Should I Use?

For scalloped potatoes, you’ll want to reach for starchy potatoes like Russets or Yukon Golds. Russets are the classic choice because they absorb the cream beautifully and create that tender, melt-in-your-mouth texture we all love. Yukon Golds are a great alternative if you prefer a slightly creamier, buttery flavor and they hold their shape just a bit better during baking. Avoid waxy potatoes like red potatoes or fingerlings for this recipe, as they won’t absorb the cream as well and can turn out a bit too firm. Whatever you choose, try to pick potatoes that are similar in size so they cook evenly, and slice them about ⅛-inch thick for the best results.

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Options for Substitutions

This recipe is naturally gluten-free and works well with a few simple swaps:

• Potatoes: Russet potatoes are ideal here because they hold their shape and create a creamy texture, but Yukon golds work too. Just avoid waxy red potatoes as they won’t give you that classic scalloped potato consistency.
• Cream and milk: You can use half-and-half instead of cream for a lighter version, or go all heavy cream for extra richness. For a dairy-free option, try coconut cream mixed with unsweetened almond milk, though the flavor will be slightly different.
• Cheddar cheese: Gruyere, Swiss, or Monterey Jack all melt beautifully in this dish. You can also mix cheeses – try half cheddar and half parmesan for added flavor.
• Fresh garlic: In a pinch, you can use 1 ½ teaspoons of garlic powder instead of fresh cloves, but fresh garlic really does make a difference in this recipe.
• Fresh thyme: Dried thyme works fine – just use ⅔ teaspoon instead of 2 teaspoons since dried herbs are more concentrated.
• Nutmeg: If you’re not a fan of nutmeg or don’t have it, you can leave it out completely. The dish will still taste great without it.

Watch Out for These Mistakes While Cooking

The biggest mistake you can make with scalloped potatoes is slicing them unevenly, which leads to some pieces being mushy while others stay crunchy – aim for slices about 1/8 inch thick using a mandoline or sharp knife for consistent results.

Skipping the simmer step might seem like a time-saver, but it’s actually crucial since it partially cooks the potatoes and infuses them with flavor, preventing that raw potato taste in the final dish.

To avoid a watery casserole, make sure your cream mixture is gently bubbling during the simmer and has thickened slightly before layering, and resist the urge to skip the 10-minute cooling period at the end – this resting time allows the sauce to set up properly so your portions hold together when serving.

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What to Serve With Scalloped Potatoes?

Scalloped potatoes are rich and creamy, so they pair really well with simple proteins like roasted chicken, baked ham, or grilled steak. I love serving them alongside green beans or roasted Brussels sprouts to add some freshness to the plate. If you’re going for a full comfort meal, add a crisp side salad with a light vinaigrette to balance out all that cheesy goodness. These potatoes are also perfect for holiday dinners or Sunday suppers when you want something that feels special but doesn’t require a ton of extra work.

Storage Instructions

Store: Leftover scalloped potatoes keep really well in the fridge for up to 4 days. Just cover the baking dish tightly with foil or transfer them to an airtight container once they’ve cooled down. They actually taste even better the next day after all those flavors have had time to meld together!

Freeze: You can freeze scalloped potatoes for up to 2 months, though the texture might be slightly different when you thaw them. Let them cool completely, then wrap the dish tightly in plastic wrap and foil, or portion them into freezer-safe containers.

Reheat: To warm them up, cover with foil and bake at 350°F for about 20-25 minutes if they’re from the fridge, or until heated through. You can also microwave individual portions for a quick lunch, just add a splash of milk if they seem a bit dry.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 3850-4100
• Protein: 95-110 g
• Fat: 225-245 g
• Carbohydrates: 330-355 g

Ingredients

For the potato base:

• 4.5 lb potatoes (sliced into 1/8-inch rounds for even cooking)
• 2.25 cups cream
• 1.25 cups whole milk (I like Clover Sonoma for its richness)
• 6 cloves garlic (freshly minced for best flavor)
• 2 tsp thyme
• 1.75 tsp salt
• 0.75 tsp pepper
• 0.25 tsp nutmeg
• 1/8 tsp cayenne pepper

For the topping:

• 2.25 cups cheddar (I use Tillamook Sharp Cheddar for the best melt)

Step 1: Prepare the Mise en Place and Preheat

• 4.5 lb potatoes, sliced into 1/8-inch rounds
• 6 cloves garlic, freshly minced
• 2 tsp thyme
• 1.75 tsp salt
• 0.75 tsp pepper
• 0.25 tsp nutmeg
• 1/8 tsp cayenne pepper

Preheat your oven to 375°F and lightly grease a 9×13 inch baking dish (or similar size casserole).

While the oven heats, slice the potatoes into thin 1/8-inch rounds—I recommend using a mandoline slicer for even thickness, which ensures uniform cooking and the best creamy texture.

Mince the garlic fresh and have all your spices measured and ready: thyme, salt, pepper, nutmeg, and cayenne pepper.

Step 2: Build the Cream Sauce Base

• 2.25 cups cream
• 1.25 cups whole milk
• 6 cloves garlic, freshly minced
• 2 tsp thyme
• 1.75 tsp salt
• 0.75 tsp pepper
• 0.25 tsp nutmeg
• 1/8 tsp cayenne pepper

In a large pot, combine the cream and milk, then bring to a gentle boil over medium-high heat.

Once steaming, reduce the heat to medium-low and add the minced garlic, thyme, salt, pepper, nutmeg, and cayenne pepper.

Simmer this mixture for 10-15 minutes, stirring occasionally, to allow the flavors to infuse and meld together.

I like to let it simmer a bit longer to really develop that garlic flavor—it’s the foundation of the dish, so don’t rush it.

Step 3: Layer Potatoes and Cheese in the Dish

• 4.5 lb potatoes, sliced
• 2.25 cups cheddar cheese, divided into thirds
• cream sauce from Step 2

Starting with the sliced potatoes from Step 1, layer them in the greased baking dish in three stages.

Add 1/3 of the potatoes as the first layer, then sprinkle 1/3 of the cheddar cheese over them.

Repeat with another 1/3 of potatoes and 1/3 of cheese.

Finally, add the remaining potatoes on top as the final layer.

Pour the warm cream sauce from Step 2 evenly over all the layers, ensuring the potatoes are well covered.

The sauce will seep down and cook the potatoes from within.

Step 4: Bake Covered to Steam the Potatoes

Cover the baking dish tightly with foil or a lid and place it in the preheated 375°F oven.

Bake for 20 minutes covered.

This traps the steam and gently cooks the potatoes through while the cheese and cream meld together.

The foil keeps the top from browning too quickly while the filling cooks.

Step 5: Add Final Cheese and Finish Baking

• remaining 1/3 cup cheddar cheese

Carefully remove the baking dish from the oven and lift off the foil.

Sprinkle the remaining cheddar cheese evenly over the top of the potatoes.

Return the dish to the oven uncovered and bake for another 10 minutes until the cheese melts, becomes bubbly, and develops a light golden color on top.

Step 6: Rest and Serve

Remove the baking dish from the oven and let it cool for 10 minutes before serving.

This resting period allows the cream sauce to set slightly, making the scalloped potatoes easier to scoop and serve while still staying moist and creamy.

The texture will be perfect—neither too loose nor too thick.

Creamy Gluten Free Scalloped Potatoes

Delicious Creamy Gluten Free Scalloped Potatoes recipe with step-by-step instructions.

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Prep Time 20 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr 2 minutes mins

Servings 8 servings

Calories 3975 kcal

Ingredients

  

For the potato base::

• 4.5 lb potatoes (sliced into 1/8-inch rounds for even cooking)
• 2.25 cups cream
• 1.25 cups whole milk (I like Clover Sonoma for its richness)
• 6 cloves garlic (freshly minced for best flavor)
• 2 tsp thyme
• 1.75 tsp salt
• 0.75 tsp pepper
• 0.25 tsp nutmeg
• 1/8 tsp cayenne pepper

For the topping::

• 2.25 cups cheddar (I use Tillamook Sharp Cheddar for the best melt)

Instructions

 

• Preheat your oven to 375°F and lightly grease a 9x13 inch baking dish (or similar size casserole). While the oven heats, slice the potatoes into thin 1/8-inch rounds—I recommend using a mandoline slicer for even thickness, which ensures uniform cooking and the best creamy texture. Mince the garlic fresh and have all your spices measured and ready: thyme, salt, pepper, nutmeg, and cayenne pepper.
• In a large pot, combine the cream and milk, then bring to a gentle boil over medium-high heat. Once steaming, reduce the heat to medium-low and add the minced garlic, thyme, salt, pepper, nutmeg, and cayenne pepper. Simmer this mixture for 10-15 minutes, stirring occasionally, to allow the flavors to infuse and meld together. I like to let it simmer a bit longer to really develop that garlic flavor—it's the foundation of the dish, so don't rush it.
• Starting with the sliced potatoes from Step 1, layer them in the greased baking dish in three stages. Add 1/3 of the potatoes as the first layer, then sprinkle 1/3 of the cheddar cheese over them. Repeat with another 1/3 of potatoes and 1/3 of cheese. Finally, add the remaining potatoes on top as the final layer. Pour the warm cream sauce from Step 2 evenly over all the layers, ensuring the potatoes are well covered. The sauce will seep down and cook the potatoes from within.
• Cover the baking dish tightly with foil or a lid and place it in the preheated 375°F oven. Bake for 20 minutes covered. This traps the steam and gently cooks the potatoes through while the cheese and cream meld together. The foil keeps the top from browning too quickly while the filling cooks.
• Carefully remove the baking dish from the oven and lift off the foil. Sprinkle the remaining cheddar cheese evenly over the top of the potatoes. Return the dish to the oven uncovered and bake for another 10 minutes until the cheese melts, becomes bubbly, and develops a light golden color on top.
• Remove the baking dish from the oven and let it cool for 10 minutes before serving. This resting period allows the cream sauce to set slightly, making the scalloped potatoes easier to scoop and serve while still staying moist and creamy. The texture will be perfect—neither too loose nor too thick.