|Nutrition Facts (per serving)|
|Servings: 8 to 10|
|Amount per serving|
|% Daily Value*|
|Total Fat 8g||11%|
|Saturated Fat 5g||25%|
|Total Carbohydrate 33g||12%|
|Dietary Fiber 3g||11%|
|Total Sugars 4g|
|Vitamin C 14mg||69%|
|*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.|
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.
The sweet rice flour in this recipe 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, one that everyone can enjoy—not only those who are following a gluten-free diet.
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
Gather the ingredients.
Preheat the oven to 350 F / 176 C. Lightly grease a 9 x 13-inch baking dish.
Layer 1/3 of the sliced potatoes in the bottom of the dish, slightly overlapping them.
Scatter about 1/3 cup cubed ham over the bottom potato layer, if using.
Lightly season with salt and pepper. Sprinkle with 1/3 of the minced parsley and dot with 1/3 of the butter.
Repeat the layers. Finish by evenly sprinkling the top layer with cheese and paprika, if using.
Whisk the sweet rice flour with 1/2 cup milk until smooth. Add the remaining milk and whisk to combine.
Pour over the potatoes and add more milk, if necessary, to just cover the top of the potatoes.
Bake in the oven until the potatoes are tender when pierced with a fork and the top is golden brown, about 1 hour.
Let stand for 20 minutes before serving.
Serve as a side to your next dinner and enjoy.
- For a dairy-free version of this recipe, substitute the milk and butter with your favorite dairy-free products.
- You can either omit the cheese or use a dairy-free cheddar substitute.
- 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 unclear and if you are in doubt, do not buy or use a product before contacting the manufacturer to verify 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.
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, loosely covered with a little foil.
- You can also freeze this casserole, in part or 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.