Creamy Scalloped Potatoes

This recipe for scalloped potatoes never lasts long enough for me to get leftovers.  I adapted our original family recipe to be gluten-free with a few minor tweaks – and you cannot tell the difference!  So if you’re used to cooking with wheat flour, you’ll be pleasantly surprised on this recipe.  It’s one of our time-tested simple favorites.

Scalloped Potatoes at #GlutenFree

Something to note: if you’re used to cooking with wheat flour (like I am, going gluten-free is still new to us), you’ll want to find a nice blend of gluten free flour.  You can make your own, or I buy it pre-packaged.  So far we’ve liked Bob’s Red Mill Gluten Free Flour – though it’s the first one we’ve tried and I’m looking forward to checking out others.  The taste is comparable (which is what matters) but it thickens much more quickly on heat!  It’s not a big deal, but it can be unexpected, so watch your sauce carefully if you don’t normally use GF flour.

Gluten Free Flour

5.0 from 2 reviews

Scalloped Potatoes
Prep time
Cook time
Total time
Serves: 4-6
  • 4-5 cups potatoes, peeled and sliced thinly – this is somewhere between 4-6 big potatoes
  • ¼ c. butter
  • ¼ c. your favorite gluten free flour blend (should be a 1:1 substitute for wheat flour)
  • 1-1/2 c. milk
  • 1-1/2 tsp. salt
  • ½ tsp. pepper
  • 2 cups shredded mild cheddar cheese – note: separate ½ cup and set it aside to top the potatoes at the end
  1. Prepare your potatoes and preheat your oven to 350F. Spray a 9×13 pan with cooking spray.
  2. In a small saucepan, melt butter and stir in gluten-free flour until well-mixed. Stir in milk (straight from the frig, cold, is just fine). Heat on low, stirring constantly, until sauce begins to thicken – this won’t take long.
  3. Remove from heat and stir in 1-1/2 cups cheese, salt, and pepper, until it’s melted and well-blended.
  4. Layer half the potatoes in the baking dish, and pour half the cheese sauce on top. Then layer the rest of the potatoes, and top with the remaining sauce. Use a spoon to ensure the potatoes are well-coated with sauce. Sprinkle the remaining ½ cup of shredded cheese on top.
  5. Leave uncovered, and bake at 350F for an hour. The cheese on top will be brown, and the potatoes will be softened.
  6. Serve hot (or as leftovers – if you have any left!)

Adrianne Signature



  1. Tobius says

    Delicious and simple, I added some broccoli to mine, and it turned out great, nothing left :-)

  2. says

    What do you think of Bisquick gluten-free? Do you think that would work for this recipe?
    Russell Smith recently posted…UntitledMy Profile


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