Delicious and creamy scalloped potatoes recipe (gluten-free)

This recipe for scalloped potatoes with heavy cream or au gratin potatoes is foolproof and everyone will love it.

What makes this scalloped potato recipe special?

Instead of using white sauce, which contains all-purpose flour for thickening, we´ll make the creamy cheese sauce whit heavy whipping cream. That makes this elegant side dish perfect for a gluten-free diet.

One of the things I like most about it is that it can be prepared in advance, the day before, and kept refrigerated (since the potatoes are “pre-baked” they will not change color)

If you want to make these potatoes from one day to the next it is essential to take them out of the refrigerator a few hours before, so that they gain room temperature, in that way the temperature change will not break the casserole dish in the oven.

why would you want to prepare these scalloped potatoes whit heavy cream?

This is a very easy recipe to prepare and also the result is incredibly good, in addition to the delicious flavor and the crispy texture the gratin crust of parmesan cheese at the top gives it.

These scalloped potatoes are a simplified recipe from the French version, called daulphinoise potatoes, the main difference is in the type of cheese. In this case, we will use parmesan and in the traditional recipe gruyere cheese, and sometimes the cream is mixed with some white wine and chopped onions.

What are the best potatoes for this recipe?

Any potato works for this recipe, but the most used are: yukon golds potatoes, russet potatoes, red potatoes, or even sweet potatoes, the most important is that you cut the potatoes in thin slices that are even if hard for you you can try with a mandoline slicer to make perfect potato slices.

These homemade scalloped potatoes are the perfect side dish:

This classic side dish recipe combines perfectly with almost any preparation for its mild flavor and texture, that why is so popular in a holiday meal. It fits with meat, fish, or poultry. My favorites are easy baked salmon or meatloaf as a main dish.

What variations can I make to this potatoes recipe?

The great things about this recipe is that you can make many changes in the ingredients: I already talked about the potatoes (which you can use any) but cheese is another easily replaceable ingredient: Parmesan, mozzarella, Gruyère or even cheddar cheese, make these delicious potatoes with the cheese you have or prefer.

And if I don´t have heavy cream? You can make the creamy sauce with white sauce, but if you want to maintain this recipe gluten-free you must thick this sauce with cornstarch or gluten-free flour.

But if you want to make it dairy free you can change de whole milk for almond milk, cashew milk or coconut milk.

To store leftovers of this gluten-free scalloped potatoes:

if we want to do it for a short time, that is, 2 or 3 days, we can do it in an airtight container in the refrigerator or in the same dish that we cooked them wrapped in plastic wrap. We can also keep it frozen for up to 2 months taking care that it is well covered.
In both cases, it is important that we leave it at room temperature until it is well defrosted and then put it in the oven at medium heat covered with aluminum foil so that it keeps its golden brown color.

Scalloped potatoes

This is the basic recipe: scalloped potatoes, the perfect side dish to almost any recipe.

Course Side Dish
Cuisine international cuisine
Keyword dauphinoise, dauphinoise potato, dauphinoise potatoes, scalloped potato, scalloped potato without flour, scalloped potatoes, scalloped potatoes gluten free, scalloped potatoes whitout gluten, scalloped potatoes without flour
Prep Time 15 minutes
Cook Time 45 minutes
Servings 6
Calories 410 kcal
Author Irene Mercadal


  • 1 lb potatoes
  • 1 1/2 cup heavy cream
  • 4 oz Parmesan or reggianito cheese finely grated
  • Salt and black pepper to taste


  1. Wash, peel and cut the potatoes into 1/2 inch thick slices.

  2. In a pot with plenty of cold water submerge the potatoes and cook them over high heat until they begin to boil. Carefully remove the potatoes from the water. Reserve.
  3. Preheat the oven to 430ªF.

  4. Season the cream with salt and pepper, add two-thirds of the cheese and mix well. Reserve.
  5. In the baking dish put a layer of potatoes, then add a little of the cream mixture on top. We continue interspersing potatoes and cream until we finish with everything.
  6. Move the container a little to remove air bubbles that may remain and sprinkle with the leftover cheese.
  7. Bake for 30 minutes or until au gratin, serve immediately and enjoy!

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