Erin’s Recipe Rundown
Texture: Rich, creamy, and ultra cheesy!
Taste: Bursting with flavor thanks to unique ingredients like a rich cheese blend, leeks, bacon, and fresh herbs.
Ease: Simple comfort food recipe, great make-ahead side dish for the holidays!
Top Tip: Jalapeños set this recipe apart from the average scalloped potatoes! Don’t skip this ingredient! (Remove seeds for less heat.)
Would I make these again? Absolutely! This is a must-have side dish for any holiday meal!
xoxo erin
After I had the potatoes au gratin at Flemings steakhouse I knew I needed to recreate them with my own unique spin, using flavorful ingredients like leeks, bacon, and fresh herbs.
Scalloped potatoes don’t traditionally include cheese, but I’ve added some cheesy goodness with Pepper Jack and Coby Jack cheeses. The end result is a rich, creamy scalloped potato recipe EVERYONE will love!
Table of Contents
Ingredients You’ll Need
Here are a few notes on some of the key ingredients to make these gluten-free scalloped potatoes. Jump to the recipe card below for the exact measurements.
- Cream and half and half: I like to use real heavy cream for this recipe. No skimping! It makes for the richest, most flavorful white sauce. Half and half combines with the heavy cream and cheese for the perfect creamy cheese sauce.
- Bacon and leeks: Bacon makes everything better, and this cheesy scalloped potatoes dish is no exception! The saltiness of the bacon is the perfect complement to the cream sauce. Meanwhile, leeks are the perfect, unique aromatic that takes this amazing potato dish to the next level.
- Pepper jack/Colby jack cheese: Who doesn’t love cheesy potatoes? Pepper Jack cheese adds a bit of heat and creamy flavor to these gluten-free scalloped potatoes. I also like to add Colby Jack cheese for another layer of cheesy sauce.
- Jalapeño: I think jalapeños set this recipe apart from the average scalloped potatoes! If you don’t like spicy food, just take out the seeds and ribs — but don’t skip this ingredient completely! (I don’t like heat either, so you can trust me on this!)
- Potatoes: Russet potatoes work best for this gluten-free scalloped potatoes recipe. The high starch content helps thicken the sauce, and they bake up perfectly tender! Be sure to make sure they’re thinly sliced potatoes. (Check out this article on are potatoes gluten-free?)
For more holiday sides try these recipes for easter fruit salad, dairy-free mashed potatoes, gluten-free green bean casserole, and gluten-free corn casserole.
How to Make Gluten-Free Scalloped Potatoes
Here’s an overview of how to make these gluten-free scalloped potatoes. You can jump to the recipe card for the full instructions!
- Cook bacon. Add the bacon to a medium saucepan and place over medium-low heat. Cook until crispy, then use a slotted spoon to place on a paper towel-lined plate.
- Cook leeks and jalapeños. Pour off all but 2 tablespoons of bacon grease and add the jalapeños, leeks, salt, and pepper. Saute over medium heat, scraping the brown bits from the bacon on the bottom of the pan and stirring occasionally, until the leeks have softened, about 5 minutes. Add the garlic and cook until fragrant, about 1 minute.
- Add cream and cheese. Pour in the heavy whipping cream and half-and-half. Bring to a simmer, then immediately remove from the heat. Add in 1 cup of each cheese (set aside ¼ cup of each cheese for topping) and stir until the cheese is completely melted.
- Mix in potatoes. Stir in bacon, parsley, potatoes, and remaining cheese.
- Add sauce to pan. Using a large spoon, add just enough of the cheese sauce to the greased casserole dish to barely cover the bottom.
- Add the potatoes. Use a slotted spoon to transfer the potatoes to the greased pan (using a slotted spoon will keep some of the cheese sauce in the pot).
- Add remaining cheese sauce. Pour the remaining cheese sauce over top of the potatoes.
- Bake. Cover the baking dish tightly with aluminum foil and bake on the middle rack for 1 hour. Remove from the oven and sprinkle with the remaining cheese. Bake uncovered for 10-15 minutes, then broil for 1-2 minutes until the top is golden brown and bubbly. Let the potatoes stand 15 minutes before serving.
Storage/Make Ahead Instructions
To Store: Store leftovers in an airtight container in the fridge for up to three days.
To Make ahead: Cook scalloped potatoes according to directions, covered, for one hour (do not sprinkle with the extra cheese on top). Allow to cool on the counter for 30 minutes. Then transfer the covered potatoes to the refrigerator and chill for up to 2 days.
When ready to serve, let the gluten-free scalloped potatoes sit at room temperature for 30 minutes. Bake at 350F for 20-25 minutes, then remove the foil and top with the remaining cheese and bake for another 10 minutes, and broil for 1-2 minutes until golden and bubbly.
What makes scalloped potatoes gluten-free?
Most traditional scalloped potatoes use flour to thicken the sauce. Gluten-free scalloped potatoes use alternative thickeners like cornstarch, gluten-free flour blends, or naturally gluten-free ingredients to get the same rich, creamy texture.
Which potatoes should you use for scalloped potatoes?
Russet potatoes are the best option for scalloped potatoes because they are very tender and have the highest starch content, which helps thicken the sauce.
Can you make dairy-free and gluten-free scalloped potatoes?
Yes, you can make scalloped potatoes that are both gluten-free and dairy-free. To do so, substitute cream and half and half for dairy-free milk alternatives (like almond or cashew milk) and vegan butter or oil. Omit the cheese or use a dairy-free cheese substitute.
Recipe Tips
- For less spicy potatoes: To make the gluten-free scalloped potatoes more mild, remove the jalapeño ribs and the seeds before dicing them up. This will give you the great flavor without the heat! For more spice, leave in jalapeño ribs and seeds.
- For individual portions: You can also make these potatoes in individual baking dishes. Just prepare the potatoes as directed, but portion them out into the individual dishes before covering with shredded cheese.
More Gluten-Free Comfort Food
Gluten-Free Scalloped Potatoes (Restaurant Style!)
Ingredients
- 3 pounds russet potatoes – peeled and sliced 1/8’’ thin about 4 potatoes
- 8 slices bacon diced
- 1-2 jalapeños seeded and very finely diced* (see note)
- 2 medium leeks white and light green part only – thinly sliced
- 1 ½ teaspoons salt
- 1 teaspoon black pepper
- 2 cloves garlic minced
- 1 1/2 cups heavy cream
- 1 1/2 cups half and half
- 1 ¼ cup (6 ounces) colby jack cheese shredded
- 1 ¼ cup (6 ounces) pepper jack cheese shredded
- 1 tablespoon fresh parsley minced plus more for garnish
Instructions
- Preheat the oven to 350 degrees F. Lightly grease a 9×13 baking pan with cooking spray and set aside.
- Add the bacon to a medium saucepan or Dutch oven and place over medium-low heat. Cook until the bacon is crispy and cooked through, about 10-15 minutes. Use a slotted spoon to remove the bacon to a paper towel lined plate and set aside.
- Pour off all but 2 tablespoons of bacon grease (if necessary) and add the jalapeños, leeks, salt and pepper. Increase heat to medium and sauté, scraping the brown bits from the bacon on the bottom of the pan and stirring occasionally, until the leeks have softened, about 5 minutes. Add the garlic and cook until fragrant, about 1 minute.
- Pour in the heavy cream and half-and-half. Bring to a simmer, then immediately remove from the heat. Add in 1 cup of each cheese (set aside ¼ cup of each cheese for topping) and stir until the cheese is completely melted. Stir in bacon and parsley.
- Using a large spoon, add just enough of the cheese sauce to the greased pan to barely cover the bottom. Add the potatoes to the pot with the remaining cheese sauce and gently toss to thoroughly coat. Use a slotted spoon to transfer the potatoes to the greased pan (using a slotted spoon will keep some of the cheese sauce in the pot). Pour the remaining cheese sauce over top of the potatoes.
- Cover the baking dish tightly with aluminum foil and bake on the middle rack for 90 minutes. Remove from the oven and sprinkle with the remaining cheese. Bake uncovered for 10-15 minutes. Use a small knife or toothpick to test potatoes for doneness. Switch the oven to broil and cook until the top is golden brown and bubbly, about 1-2 minutes. Remove from the oven.
- Let the potatoes stand 15 minutes before serving. Sprinkle with the remaining parsley. Enjoy!
This recipe has changed my lifelong aversion to scalloped potatoes! I omit the jalapeño because of dietary restrictions. It’s perfectly delicious! It’s in the lineup for family dinners and special occasions. I’ve made it a few times and every time people take seconds!
Wow, thank you for such kind feedback, Bonnie! We’re so happy to hear how much you loved this recipe and that it’s been a hit with others as well!
I would like to make this recipe for Easter, but I have one guest that is gluten free AND dairy free. Can you suggest how I can substitute the cream in this recipe? Thanks.
Susan
Hi Susan, yes this recipe can be made dairy-free! We recommend using dairy-free milk for the cream and half & half, plus dairy-free cheese (or no cheese) instead of the regular cheese. We hope everyone enjoys the recipe!
Can you substitute dairy free milk (cream) and cheese in this recipe to make it Dairy Free?
Hi Vicky, yes this recipe can be made dairy-free. We recommend using dairy-free milk (like almond or cashew milk) for both the cream and half and half. And dairy-free cheese will work too. We hope you enjoy the recipe!
These potatoes were DELICIOUS!!!! My husband doesn’t normally care much for scalloped potatoes, but he had seconds of these!!
We’re so happy to hear you and your husband both loved the recipe! Thank you for sharing your kind feedback with us, Jeannine!
Could I use a can of diced green chilis instead of the jalapeños?
Thanks!
This recipe for Gluten Free Scalloped Potatoes was just wonderful! Followed the instructions and it turned out super delicious. I love that I can trust your recipes, thank you for sharing them.
This scalloped potatoes recipe is a winner! It is brimming with flavors that everyone loves!
This was absolutely amazing! The flavor profile was spot on! I can eat scalloped potatoes again!!
The jalapenos are such a genius touch!
this was an amazing dish absolutely loved it!!!
I’m so glad you enjoyed it! Thanks for the comment 🙂
Can these be frozen after they are baked?