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From Roger: “This was an amazing dish absolutely loved it!!! ★★★★★”

From Andie: “This was absolutely amazing! The flavor profile was spot on! I can eat scalloped potatoes again!! ★★★★★”

From Shar: “This scalloped potatoes recipe is a winner! It is brimming with flavors that everyone loves! ★★★★★”

From Jeannine: “These potatoes were DELICIOUS!!!! My husband doesn’t normally care much for scalloped potatoes, but he had seconds of these!! ★★★★★”

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Why These Restaurant-Style Gluten-Free Scalloped Potatoes Are Worth Making

After I had the famous jalapeño potatoes au gratin at Fleming’s Steakhouse, I knew I needed to recreate them with my own unique spin. I am so pleased with the results. This recipe is one of my favorite gluten-free holiday recipes!

  • Cheesy goodness. Scalloped potatoes don’t traditionally include cheese, but Fleming’s potato dish features two kinds of cheese. To me, cheese is a must for this recipe! My from-scratch cream sauce coats tender slices of russet potatoes for the perfect cheesy, comfort food.
  • Packed with flavor. I added crispy bacon and fresh parsley for even more flavor. Bacon, jalapeños, and cheese? Yes, please!
  • Make-ahead friendly. Any recipe that makes the holidays easier is a win in my book! These gluten-free scalloped potatoes can be prepped up to 2 days ahead, then baked fresh the day of for bubbly, creamy potatoes. I include all my make-ahead tips in the recipe notes!
A rectangular baking dish of cheesy scalloped potatoes topped with herbs and a serving spoon, flanked by small bowls of parsley and salt.
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What You 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.

Ingredients arranged in bowls and measuring cups, labeled: half and half, parsley, garlic, salt, pepper, colby jack cheese, leeks, jalapeño, cream, bacon, pepper jack cheese, and sliced potatoes.
  • Heave cream & half-and-half. I like to use real heavy cream and half-and-half to make this homemade sauce smooth and decadent. Definitely don’t skimp on the heavy cream! It’s what gives these spicy scalloped potatoes their extra-rich flavor.
  • Bacon & leeks. Bacon makes everything better! The crunchy bacon adds salty flavor that I think pairs so well with the richness of the sauce. I also sauté the leeks in the bacon drippings to add a subtle onion flavor to the dish.
  • Cheese. The recipe inspiration from Fleming’s uses Pepper Jack for a little kick and Colby Jack for a more mild cheesiness. I didn’t want to mess with a good thing so I knew they both had to be included in my version. They melt perfectly into the cream sauce too!
  • Jalapeños. I think jalapeños set this recipe apart from the average scalloped potatoes! I’m not usually a fan of spicy food, but I love the flavor the jalapeños add to this side dish. My recommendation is to adjust the level of spice to your preference rather than omitting this ingredient altogether!
  • Potatoes. Russet potatoes are my first choice! Their high starch content helps thicken the sauce as the dish bakes, plus they become perfectly tender without falling apart!

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!

Diced bacon frying in a Dutch oven.

Cook the bacon. I use a Dutch oven for this recipe and start with cooking the bacon until crispy. I like having a little crunch from the bacon in the finished potatoes! Transfer to a paper towel-lined plate and set aside.

Sliced leeks sautéing in a Dutch oven.

Use the bacon grease. I use 2 tablespoons of grease to sauté the jalapeños, leeks, salt and pepper in until the leeks have softened. Then I add the garlic and cook until fragrant.

Erin’s Tip

You can easily adjust the spice level to your preference! You can make the potatoes milder by removing the jalapeño ribs and seeds before dicing them up. This is what I do since I love the jalapeño flavor but don’t like overly spicy food! For spicier potatoes, just leave the jalapeño ribs and seeds in and dice.

If you’re in the mood for something without the jalapeños, my gluten-free cheesy potatoes are another delicious option!

A creamy base with sliced leeks simmering in a Dutch oven.

Make the cream sauce. I pour the heavy cream and half-and-half into the same Dutch oven and bring to a simmer. Remove from the heat, then stir in 1 cup of each cheese until melted. Add the cooked bacon and parsley, and stir to combine.

Sliced potatoes in a creamy sauce with onions and herbs inside a round Dutch oven.

Coat the potatoes. I spoon just enough cream sauce into the bottom of the prepared baking dish to lightly cover it so the potatoes don’t stick when baking. Then the sliced potatoes get mixed into the remaining sauce until thoroughly coated.

A white rectangular baking dish filled with a creamy mixture of sliced potatoes, chopped leeks, and bacon, marked with a number five in the top left corner.

Transfer to baking dish. I use a slotted spoon to scoop the potatoes into the baking dish. That way the sauce gets left in the Dutch oven and I can pour it on top of the potatoes before covering and baking.

A rectangular baking dish filled with a cheesy scalloped potatoes.

Bake. I cover the dish with foil for most of the baking time, then uncover, add the last bit of cheese, and bake uncovered. At the very end, I broil it for a minute or two to get the top golden and bubbly. Let them rest before topping with parsley and serving so that the sauce can set a little more. Enjoy!

Erin’s Tip

You can make this recipe in individual oven-safe baking dishes instead of one large casserole dish. The baking time will be shorter so I test the potatoes with a small knife or toothpick to check for doneness, then broil the top for 1-2 minutes.

A serving of cheesy scalloped potatoes topped with herbs on a speckled plate with a fork.

More Gluten-Free Holiday Sides

Scalloped potatoes in a baking dish
5 from 9 votes

Gluten-Free Bacon Jalapeño Scalloped Potatoes

Author Erin Collins
Prep Time 30 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 45 minutes
Servings 8 servings
Inspired by the famous potatoes au gratin at Fleming's Steakhouse, these gluten-free scalloped potatoes are rich, creamy, cheesy, and full of flavor!
These potatoes are my GO-TO recipe anytime I need a crowd-pleasing side dish! They're perfect for holiday dinners, special occasions, or anytime you're craving an extra-special potato side dish.
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Ingredients

  • 3 pounds russet potatoes about 4 potatoes – peeled and sliced 1/8’’ thin
  • 8 slices bacon diced
  • 1-2 jalapeños seeded and very finely diced
  • 2 medium leeks white and light green part only – thinly sliced
  • 1 ½ teaspoons kosher salt
  • 1 teaspoon ground 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°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!

Notes

Spicy or mild? To make the potatoes more mild, remove the jalapeño ribs and the seeds before dicing them up. This will give you the same great flavor without the heat! For more spice, leave the jalapeño ribs and seeds in and dice.
Gluten-Free: This dish is naturally gluten-free!
Dairy-Free: I don’t recommend making this dish dairy-free. The heavy cream, half-and-half, Pepper Jack, and Colby Jack all play big parts in the cream sauce!
To Make-Ahead: You can prep this recipe up to 2 days in advance! Prepare the scalloped potatoes through step 5, then cover and bake until the potatoes are fully tender (about 1 hour). Don’t top it with cheese, but instead let it cool on the counter for 30 minutes, then transfer the covered potatoes to the refrigerator. When ready to serve, let them sit at room temperature for 30 minutes, then bake (covered) at 350°F for 20-25 minutes. Remove the foil, top with the remaining cheese, and bake for another 10 minutes,. Finally broil for 1-2 minutes to get that golden and bubbly top!
To Store: Cooled leftovers can be stored in an airtight container in the fridge for up to 3 days.
To Freeze: I don’t recommend freezing these potatoes since the cream sauce may separate or change consistency when frozen then thawed.

Nutrition

Calories: 600kcal | Carbohydrates: 39g | Protein: 19g | Fat: 42g | Saturated Fat: 24g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 0.03g | Cholesterol: 116mg | Sodium: 865mg | Potassium: 949mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1601IU | Vitamin C: 16mg | Calcium: 391mg | Iron: 2mg

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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!

Read about Erin

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Comments

  1. 5 stars
    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!

    Reply

    1. 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!

      Reply

  2. 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

    Reply

    1. Hi Susan, we haven’t tested a dairy-free version. This is a very dairy-heavy side dish so using dairy-free milk for the cream and half & half, plus dairy-free cheese may change the consistency and flavor. We hope everyone enjoys the recipe if you try it!

      Reply

    1. Hi Vicky, we haven’t tested dairy-free options with this recipe to confidently say how much they may change the flavor and texture. This dish has a lot of dairy in it so the results may be quite different. If you decide to try it out, we’d love to hear how it goes!

      Reply

  4. 5 stars
    These potatoes were DELICIOUS!!!! My husband doesn’t normally care much for scalloped potatoes, but he had seconds of these!!

    Reply

    1. We’re so happy to hear you and your husband both loved the recipe! Thank you for sharing your kind feedback with us, Jeannine!

      Reply
5 from 9 votes (4 ratings without comment)

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