Creamy Gluten-Free Scalloped Potatoes

By
Teri Gruss, MS
Teri Gruss, MS
Freelance writer and nutrition expert Teri Lee Gruss, M.S. has written hundreds of recipes focusing on healthy gluten-free cooking.
Learn about The Spruce Eats' Editorial Process
Updated on 12/15/21
Creamy gluten free scalloped potatoes

The Spruce
Prep: 20 mins
Cook: 60 mins
Total: 80 mins
Servings: 8 to 10 servings
Nutrition Facts (per serving)
229 Calories
8g Fat
33g Carbs
6g Protein
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Nutrition Facts
Servings: 8 to 10
Amount per serving
Calories 229
% Daily Value*
Total Fat 8g 11%
Saturated Fat 5g 25%
Cholesterol 23mg 8%
Sodium 130mg 6%
Total Carbohydrate 33g 12%
Dietary Fiber 3g 11%
Total Sugars 4g
Protein 6g
Vitamin C 14mg 69%
Calcium 119mg 9%
Iron 2mg 9%
Potassium 795mg 17%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Creamy gluten-free scalloped potatoes make an elegant side dish that's perfect for special occasions and holiday menus. It's also an easy, layered, and hearty dish that will feed a crowd but won't break the bank. 

Sweet rice flour has a higher starch content than regular rice flour, which makes it an excellent thickening agent and ideal for a gluten-free casserole. Don't let the word sweet fool you, though. This flour isn't sweet, but instead works beautifully to help give this scalloped potato dish its creamy essence. It works well as a thickener for other sauces, too, such as gluten-free béchamel. 

This dish is sure to be a crowd-pleaser at your next gathering. It's a side dish that everyone can enjoy—not just for those who are following a gluten-free diet.

Ingredients

  • 6 large Yukon Gold potatoes, or russet potatoes, peeled and thinly sliced

  • 1 cup cubed cooked gluten-free ham, optional

  • Salt, to taste

  • Freshly ground black pepper, to taste

  • 2 tablespoons minced fresh flat-leaf parsley

  • 2 ounces (1/4 cup) unsalted butter, diced

  • 1/2 cup coarsely grated cheddar cheese, packed

  • 1/4 teaspoon smoked paprika, optional

  • 3 tablespoons sweet rice flour

  • 2 cups whole milk, plus more if needed

Steps to Make It

  1. Gather the ingredients.

    Ingredients for gluten-free scalloped potatoes
    The Spruce

  2. Preheat the oven to 350 F /176 C. Lightly grease a 9 x 13-inch baking dish.

    Casserole dish lightly grease
    The Spruce

  3. Layer 1/3 of the sliced potatoes in the bottom of the dish, slightly overlapping them.

    Scalloped potatoes in a casserole dish
    The Spruce

  4. Scatter about 1/3 cup cubed ham over the bottom potato layer, if using.

    Cubed ham scattered over potatoes
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  5. Lightly season with salt and pepper. Sprinkle with 1/3 of the minced parsley and dot with 1/3 of the butter.

    Sprinkle with parsley
    The Spruce 

  6. Repeat the layers. Finish by evenly sprinkling the top layer with cheese and paprika, if using.

    Scalloped potatoes sprinkled with cheese and paprika
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  7. Whisk the sweet rice flour with 1/2 cup milk until smooth. Add the remaining milk and whisk to combine.

    Whisk rice flour into milk to thicken
    The Spruce 

  8. Pour over the potatoes and add more milk, if necessary, to just cover the top of the potatoes.

    Pour thickened milk over potatoes
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  9. Bake in the oven until the potatoes are tender when pierced with a fork and the top is golden brown, about 1 hour.

    Baked gluten free scalloped potatoes
    The Spruce

  10. Let stand for 20 minutes before serving.

    Gluten free scalloped potatoes
    The Spruce

  11. Serve as a side to your next dinner and enjoy.

Tips

  • Make sure your work surfaces, utensils, pans, and tools are free of gluten. Always read product labels. Manufacturers can change product formulations without notice. If the label is not clear and if you are in doubt, do not buy or use a product before contacting the manufacturer for verification that the product is free of gluten.
  • You can make this casserole the night before, cover it, refrigerate it, and then bake it the next day.

Recipe Variations

  • For a dairy-free version of this recipe, substitute milk and butter with your favorite dairy-free products.
  • You can either omit the cheese or use a dairy-free cheddar substitute. 

How to Store and Freeze Gluten-Free Scalloped Potatoes

  • This recipe will keep refrigerated and covered for up to five days. Reheat in the oven at a low temperature, covered loosely with a little bit of foil.
  • You can also freeze this casserole, in part or in whole, in a well-sealed container in the refrigerator. If possible, protect the top layer with plastic wrap or foil before freezing, to eliminate any unwanted crystallization.