Creamy Gluten-Free Scalloped Potatoes

Scalloped Potatoes
Sharon Scheurich - Canarybird, Tenerife Journal / Getty Images
Ratings (53)
  • Total: 80 mins
  • Prep: 20 mins
  • Cook: 60 mins
  • Yield: 8-10 servings
Nutritional Guidelines (per serving)
310 Calories
11g Fat
44g Carbs
10g Protein
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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

Sweet rice flour has a higher starch content than regular rice flour, which makes it an excellent thickening agent. Don't let "sweet" fool you, though. This flour is not sugary sweet. Sweet rice flour 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 bechamel

This dish is sure to be a crowd pleaser at your next gathering, a side dish everyone can enjoy, not just those who are gluten-free.

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


  • 6 peeled, Yukon Gold or Russet potatoes (thinly sliced)
  • 1/4 cup (1/2 stick) butter or dairy-free butter substitute (cubed)
  • 2 tablespoons fresh parsley (finely minced)
  • 2 - 2 1/2 cups milk or dairy-free milk substitute (more, if needed to cover potatoes)
  • 3 tablespoons sweet rice flour
  • 1 1/2 - 2 teaspoons salt
  • 1/2 teaspoon black pepper
  • 1/2 cup Cheddar cheese (shredded)
  • Optional: 1 cup cooked gluten-free ham (cubed)

Steps to Make It

  1. Preheat oven to 350 F / 176 C. Set aside a lightly greased 9x13-inch baking dish.

  2. Layer 1/3 of the sliced potatoes around the bottom of the dish, slightly overlapping potatoes. Scatter about 1/3 cup cubed ham over the bottom potato layer (optional). Sprinkle with a pinch of salt and pepper, minced parsley and dot with about 1/3 of cubed butter. Repeat layers. Sprinkle top layer with cheese and paprika.

  3. Whisk sweet rice flour with about 1/2 cup milk until smooth and lumps disappear. Add remaining milk and whisk. Pour over potatoes and add more milk if necessary to just cover the top of the potatoes.

  4. Bake in preheated oven for 1 hour, or until potatoes are tender when pierced with a fork and the top is golden brown.

  5. Allow it to sit about 20 minutes before serving.

Reminder: Make sure your work surfaces, utensils, pans and tools are free of gluten. Always read product labels. Manufacturers can change product formulations without notice. When in doubt, do not buy or use a product before contacting the manufacturer for verification that the product is free of gluten.

Edited by Stephanie Kirkos