Meaningful Eats
The Best Gluten-Free Scalloped Potatoes
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
- 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 oz) colby jack cheese shredded
- 1 ¼ cup (6 oz) pepper jack cheese shredded
- 1 tablespoon fresh parsley minced plus more for garnish
Instructions
- Preheat the oven to 350 degrees F. Lightly grease a 9x13 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
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