This creamy, easy Gluten-Free Scalloped Potato Gratin is a must-have for holiday menus or weeknight dinners. Thinly sliced Yukon Gold potatoes are layered with a simple, savory gluten-free white sauce, fresh thyme, and plenty of bubbly cheddar for a comforting, vegetarian side or main. It can also be assembled ahead for stress-free entertaining.
Why You’ll Love This Recipe
- All the best elements of a baked potato side: tender, thinly sliced potatoes, a creamy sauce that clings to each slice, and a golden, cheesy top. This version is gluten-free and vegetarian.
- This dish shines as a holiday side but can easily serve as a hearty vegetarian main when paired with a simple salad or cooked greens.
Chef’s Tips
- Use a mandoline for even potato slices—it speeds up prep and ensures uniform cooking. If you don’t have one, a large, sharp knife will work fine with careful slicing.
- Let the gratin rest before slicing. Resting allows the potatoes to absorb the sauce so slices hold together cleanly; cutting too soon makes the dish runny.
- If you haven’t made a gluten-free roux before, take a moment to follow the instructions carefully when combining gluten-free flour and butter to avoid lumps.
- If cheddar’s flavor is too assertive for your menu, swap in Gruyère for a milder, rich finish.
- You can assemble the dish up to a day in advance and refrigerate it covered until you’re ready to bake.
More Easy Gluten-free Side Dishes
- Shredded Brussels Sprout Salad
- Skinny Carrot Fries
- How To Cook Sweet Potato In The Air Fryer
- White Bean Salad with Easy Vinaigrette
- Chick-fil-A Coleslaw Recipe
- Slow Cooker Swamp Potatoes
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Gluten Free Scalloped Potato Gratin
Cheryl Malik
Ingredients
- 3 pounds yukon gold potatoes thinly sliced
- ½ onion thinly sliced
- ⅓ cup gluten free all-purpose flour divided
- ¼ cup butter diced and divided
- 1 teaspoon salt
- ¼ teaspoon ground black pepper
- 1 teaspoon garlic powder
- 2 teaspoons fresh thyme leaves chopped, divided
- 2 cups whole milk
- 1 cup vegetable stock or chicken stock
- 2 cups grated cheddar
Equipment
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9×13-inch baking dish
Instructions
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Preheat the oven to 375°F (190°C). Grease a 9×13-inch baking dish.
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In a medium saucepan over medium heat, melt the butter. Sprinkle in the gluten-free flour and whisk to form a smooth paste. Cook about 1 minute until it just begins to color.
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Slowly whisk in the stock until smooth, then add the milk, salt, pepper, garlic powder, and 1 teaspoon of the thyme. Cook, whisking frequently, for 2–3 minutes until the sauce lightly coats the back of a spoon. Remove from heat.
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Arrange half of the potato slices in the prepared dish. Top with half the onion, half the sauce, and 1 cup of cheese. Repeat the layers with the remaining potatoes, onion, sauce, and the remaining 1 cup of cheese.
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Cover and bake 30 minutes. Uncover and bake an additional 35–40 minutes, until the potatoes are tender and the top is browned. Let the gratin rest at room temperature for 20 minutes before serving. Sprinkle with the remaining thyme.
Notes
Allowing the dish to rest after baking helps the sauce set so the gratin slices neatly.
If you prefer a milder cheese, Gruyère substitutes well for cheddar.
Assemble the gratin up to one day ahead and refrigerate covered until ready to bake.
Nutrition Information
Serving counts are approximate and depend on portion size. Nutrition values reflect one serving using the listed ingredients and may vary by brand or substitutions.