Based on a famous restaurant’s potato recipe (Flemings potatoes au gratin potatoes!) these gluten-free scalloped potatoes are sure to knock your socks off!

This is my GO-TO recipe anytime I need a crowd-pleasing side dish! They are loaded with bacon, leeks, jalapeños, and cheese – yum. This is the perfect side dish for holiday dinners, or when you’re craving rich and delicious comfort food!

Scalloped potatoes in a baking dish, with a serving spoon scooping a portion from the corner of the dish

After I had the potatoes au gratin at Flemings steakhouse I knew I needed to recreate them. Just like those restaurant-style potatoes, these gluten-free scalloped potatoes are comforting, full of flavor and perfect with so many meals.

No one will have any idea they’re gluten-free. This is simply an amazing scalloped potato recipe everyone deserves to enjoy. (Even if you’re not on a gluten-free diet!)

These delicious potatoes are unique because of flavorful ingredients like leeks, bacon, and fresh herbs.

And even though scalloped potatoes don’t traditionally include cheese, I’ve added some cheesy goodness with Pepper Jack and Coby Jack cheeses. More cheese is never a bad thing, right? (PS try it alongside this gluten-free meatloaf!)

This recipe is a crowd pleaser the whole family will love. Trust me — it will be the first thing to go at your family dinners and holiday parties!

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Why You’ll Love this Recipe

  • Rich and creamy
  • Bursting with flavor
  • Ultra cheesy
  • Comfort food at its finest!
  • Great for holiday meals

For more gluten-free side dishes try this long-time family favorite gluten-free sweet potato casserole or these gluten-free mashed potatoes.

For more holiday sides try these recipes for dairy-free mashed potatoes, gluten-free green bean casserole, gluten-free corn casserole, gluten-free stuffing and gluten-free cornbread stuffing.

You also might like these potatoes au gratin, the best potato salad and roasted sweet potatoes.

Ingredients You’ll Need

Scalloped potato ingredients on a counter top
  • Cream: I like to use real heavy cream for this recipe. No skimping! It makes for the richest, most flavorful white sauce.
  • Half and half: Half and half combines with the heavy cream and cheese for the perfect creamy cheese sauce.
  • Bacon: Bacon makes everything better, and this cheesy scalloped potatoes dish is no exception!
  • Leeks: I love adding leeks to this recipe. They’re the perfect, unique aromatic that takes this amazing potato bake to the next level.
  • Parsley: Fresh herbs like parsley are essential for homemade gluten-free scalloped potatoes!
  • Pepper jack cheese: Pepper Jack cheese adds a bit of heat and creamy flavor to these gluten free scalloped potatoes.
  • Colby jack cheese: Who doesn’t love cheesy potatoes? I like to add Colby Jack cheese for another layer of cheesy sauce.
  • Garlic: Garlic adds flavor and perfectly compliments the creamy sauce.
  • Salt and pepper: Salt and pepper bring out the flavor of all the different elements of this dish.
  • 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. Be sure to make sure they’re thinly sliced potatoes! (Check out this article on are potatoes gluten-free?)

How to Make Scalloped Potatoes

  • Preheat the oven to 350 degrees F. Lightly grease a 9×13 baking pan with cooking spray and set aside.
Bacon cooking in a cast iron pot, and jalapenos and leeks cooking in the pot
  • 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. 
Cream and cheese in a cast iron pot, and potatoes mixed into the pot
  • 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. Stir in bacon and parsley.
  • Using a large spoon, add just enough of the cheese sauce to the greased casserole dish to barely cover the bottom.
  • Add the potato slices 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).
Uncooked potatoes with sauce poured over them, and baked scalloped potatoes
  • 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 1 hour.
  • 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!

Storage/Make Ahead Instructions

Storage: Store leftovers in an airtight container in the fridge for up to three days.

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.

Scalloped potatoes on a plate with a fork

FAQs

Which boxed scalloped potatoes are gluten-free?

Idahoan brand makes boxed scalloped potatoes that are naturally gluten-free.

What is the difference between scalloped or au gratin potatoes?

Traditionally, scalloped potatoes do not contain cheese, while au gratin potatoes are made with layers of shredded cheese. However, modern versions of scalloped potatoes are often made with cheese.

What makes scalloped potatoes scalloped?

Potatoes are called “scalloped” when they are thinly sliced and baked in a dish with heavy cream and herbs.

Expert Tips & Tricks

  • 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.
An overhead photo of scalloped potatoes in a baking dish

More Gluten-Free Recipes

I hope you love this recipe as much as we do! If you try these gluten-free scalloped potatoes, be sure to leave me a comment/rating below. I’d love to hear from you!

Scalloped potatoes in a baking dish
5 from 6 votes

The Best Gluten-Free Scalloped Potatoes

Prep Time 30 mins
Cook Time 1 hr 15 mins
Cooling Time 15 mins
Total Time 2 hrs
Servings 8 servings
Based on a famous restaurant's potato recipe (Flemings potatoes au gratin potatoes!) these gluten-free scalloped potatoes are sure to knock your socks off! This is my GO-TO recipe anytime I need a crowd-pleasing side dish!

Ingredients

  • 3 pounds russet potatoes – peeled and sliced 1/8’’ thin about 4 potatoes
  • 8 slices bacon diced
  • 2 jalapeños 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
  • 2 cups heavy cream
  • 1 ½ cups half and half
  • 1 ¼ cup colby jack cheese shredded
  • 1 ¼ cup 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 1 hour. 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!

Notes

Don’t want them spicy? To make the 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.
MAKE-AHEAD: Cook 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 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.
RECIPE TIP: You can also make these potatoes in individual baking dishes.

Nutrition

Calories: 4028kcal | Carbohydrates: 42g | Protein: 122g | Fat: 379g | Saturated Fat: 219g | Polyunsaturated Fat: 24g | Monounsaturated Fat: 114g | Trans Fat: 0.2g | Cholesterol: 1064mg | Sodium: 6852mg | Potassium: 1747mg | Fiber: 2g | Sugar: 32g | Vitamin A: 11724IU | Vitamin C: 47mg | Calcium: 2926mg | Iron: 4mg

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Hi, I’m Erin!

BS Food Science,

MS Nutrition

I believe you can make amazing, gluten-free food with everyday ingredients that everyone will enjoy. I’m here to share my tried-and-true recipes with you!

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