Gluten-free scalloped potatoes
Thinly sliced potatoes baked in a from-scratch garlic and Gruyere sauce, thickened with cornstarch instead of flour.
- Celiac
- Hashimoto's
- Pregnancy
- Toddlers
- High blood pressure
- Gluten-free
- Crohn’s and colitis
- Vegetarian
- Gluten-free Christmas
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Ingredients
- 2.5 lb russet potatoes, thinly sliced
- 2 tbsp unsalted butter
- 3 cloves garlic, minced
- 3 tbsp cornstarch
- 2 cups whole milk
- 1 cup heavy cream
- 8 oz Gruyere, grated
- 2 tsp fresh thyme, leaves
- 1.5 tsp salt
- ¼ tsp ground nutmeg
Method
- Heat the oven to 350°F and butter a 9x13 baking dish.
- Melt the butter in a saucepan and soften the garlic gently.2 min timer
- Whisk in the cornstarch, then the milk and cream, until smooth.
- Simmer until the sauce thickly coats the spoon, then stir in the nutmeg.3 min timer
- Layer the potatoes with the sauce and most of the Gruyere, finishing with thyme and the last cheese.
- Bake until bubbling and golden at the edges and the potatoes feel tender.75 min timer
Why it works
- Celiac disease: The sauce is thickened with cornstarch, not flour, and everything else is naturally gluten-free.
- Kid (4–12): Mild, familiar comfort food: cheesy potatoes with soft layers, easy to scoop and eat.
Celiac check: watch for hidden gluten in soy sauce, stock, malt vinegar and seasoning blends, and oats that aren’t certified. Gluten gives food ideas, not medical advice: always check labels for allergens and cross-contact.
Cooking for more than one diet?
Add everyone you cook for, with their allergies, diets and ages. Gluten checks this recipe for each of them and tells you what to change for anyone who can’t eat it as written. It’s free.
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This recipe also fits: Hashimoto's recipes, Pregnancy recipes, Toddlers recipes, High blood pressure recipes, Gluten-free recipes, Crohn’s and colitis recipes, Vegetarian recipes, Gluten-free Christmas recipes.