Creamy Gluten-Free Scalloped Potatoes

Creamy gluten free scalloped potatoes

The Spruce

Prep: 20 mins
Cook: 60 mins
Total: 80 mins
Servings: 8 to 10 servings
Nutritional Guidelines (per serving)
310 Calories
11g Fat
44g Carbs
10g Protein
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Nutrition Facts
Servings: 8 to 10
Amount per serving
Calories 310
% Daily Value*
Total Fat 11g 14%
Saturated Fat 6g 32%
Cholesterol 32mg 11%
Sodium 625mg 27%
Total Carbohydrate 44g 16%
Dietary Fiber 4g 16%
Protein 10g
Calcium 186mg 14%
*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. 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 béchamel. 

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


  • 6 large Yukon Gold potatoes (or russet potatoes, peeled and thinly sliced)
  • Optional: 1 cup cubed cooked gluten-free ham
  • Salt
  • Freshly ground black pepper
  • 2 tablespoons minced fresh flat-leaf parsley
  • 1/4 cup unsalted butter (or dairy-free butter substitute), diced
  • 1/2 cup coarsely grated cheddar cheese (packed)
  • Optional: 1/4 teaspoon smoked paprika
  • 3 tablespoons sweet rice flour
  • 2 cups whole milk (or dairy-free milk substitute), plus more if needed to cover potatoes

Steps to Make It

  1. Gather the ingredients.

    Ingredients for scalloped potatoes
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  2. Preheat the oven to 350 F /176 C. Lightly grease a 9 by 13-inch baking dish.

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

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

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

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

    Pour 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.

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  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.


  • 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.

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