Cheesy Scalloped Potatoes

4.8 from 5 votes
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Garlicky and gluten-free Cheesy Scalloped Potatoes are extra creamy and filled with loads of melty cheese! You’ll love serving this flavorful scalloped potatoes recipe as a fast and easy side dish, year-round.

Scalloped potatoes in a white baking dish garnished with fresh parsley.

Creamy, Cheesy Scalloped Potatoes, Completely Gluten-Free!

I can’t think of a more comforting side than a serving of cheesy potatoes. As the leaves start changing and dinners get cozier, naturally, scalloped potatoes have entered the chat.

I’ve also been mentally planning out my holiday menus since Labor Day (anyone else?), and these gluten-free scalloped potatoes make the cut every year. Garlicky, creamy, baked full of melted cheese. A fork glides into these soft, tender potato layers like a warm knife through butter. 

This dreamy vegetable side dish is ready in under and hour, too, and most of that is hands-off time in the oven when you can be preparing the rest of the meal! It’s honestly the best scalloped potatoes recipe, no contest.

A white baking dish of scalloped potatoes on a countertop next to garlic bulbs.

What Is the Difference Between Scalloped and Au Gratin Potatoes?

You might be thinking, well, aren’t they the same thing? And the truth is, not quite. There are a few key differences between “scalloped” and “au gratin” potatoes:

  • Traditionally, scalloped potatoes don’t include cheese. Meanwhile, au gratin potatoes involve lots of grated cheese sprinkled in between and over top of the potato layers. 
  • Both have a cream sauce or roux. This is what gives both au gratin and scalloped potato casseroles a creamy texture.
  • Scalloped potatoes get their name from their shape. Scalloped potatoes are thinly sliced, while au gratin means “to grate” or “to scrape”.
  • Au gratin refers to a crusty baked top. Gratin potatoes are often topped with breadcrumbs as well as melted cheese in order to achieve a crispy topping.

Technically speaking, my homemade scalloped potatoes are a bit of both! This recipe has layers of scallop-cut potatoes, smothered in cream sauce, and layered with grated cheese. It’s the scalloped-au gratin hybrid you never knew you needed!

Overhead view of scalloped potatoes in a white baking dish garnished with fresh parsley.

The Ingredients You’ll Need

Below is an overview of the basic ingredients you’ll need to make these easy potatoes. Be sure to refer to the full amounts in the recipe card!

  • Potatoes: Regular white potatoes, peeled and sliced into thin rounds. The best potatoes for scalloped potatoes are the starchy ones, like Yukon gold or russet potatoes. The starches meld with the sauce to help the potatoes bake up nice and creamy.
  • Butter: Unsalted or salted butter will both work. I prefer unsalted as I can better control the amount of overall salt in the dish. If you’re using salted, adapt any added salt as needed.
  • Garlic: Fresh minced garlic cloves are best.
  • Heavy Cream: Cream gives these scalloped potatoes the most irresistible silky texture. I recommend sticking with full-fat, fresh heavy cream, or half-and-half. Low-fat or skim milk is more likely to curdle in the heat. 
  • Seasoning: Dried rosemary, salt, and ground nutmeg. 
  • Cheese: I layer my potatoes with a combination of shredded cheddar cheese and mozzarella. Nothing beats scooping into gluten-free scalloped potatoes with strings of melted cheese throughout!
  • Fresh Parsley: For garnish.
The ingredients for gluten-free scalloped potatoes.

How to Make This Dish

Let the countdown to warm, garlicky, cheesy scalloped potatoes commence. Set your oven to preheat to 400°F, while you grease a 9×9 inch baking dish. Next, prepare your potatoes and cream sauce:

Prepare the Cream Sauce: Sauté the garlic with butter in a saucepan. Once the butter has melted, stir in the heavy cream and season with rosemary, salt, and nutmeg. Simmer, then add about a half-cup of shredded cheddar. Take the pan off the heat, whisking until the cheese is smooth and melted.

Assemble: Layer half the potato slices into the bottom of the baking dish. Pour on half the cream sauce, and layer with cheddar cheese and mozzarella. Repeat with another layer of potatoes, then cream, and finally more cheese.

Bake: Bake for 40-45 minutes, until the potatoes are cooked through. Then garnish with fresh parsley and serve!

Recipe Notes

Some additional tips for the best homemade scalloped potatoes:

  • Don’t Overheat the Cheese: Make sure to stir the cheese into the cream sauce only after the pan is off the heat. This lets the cheese melt in gradually without the risk of overheating and clumping.
  • Use a Mandolin. If you have one. No worries if not, but it definitely speeds up the potato slicing process!
  • Add Carrots: Layer thinly sliced carrots with the potatoes for a nice pop of color and an extra dose of veggies.
  • Use Sweet Potatoes: Sub in sweet potatoes for the potatoes in this recipe. I also have a delicious variation of Cheesy Scalloped Sweet Potatoes and Apples.
  • Scalloped Potatoes and Ham: You can add diced ham into this casserole as well, just be sure to use gluten-free ham as needed.
A hand scoops a serving of scalloped potatoes from a baking dish with a serving spoon.

What to Serve with Scalloped Potatoes

These potatoes make a great veggie side dish to take along to potlucks, or to serve alongside holiday meals. Here are some of my favorite serving ideas:

The corner of a baking dish filled with scalloped potatoes, with a serving spoon.

Storing and Reheating

Store your gluten-free scalloped potatoes covered or otherwise airtight in the fridge for up to 3 days.

Reheat these scalloped potatoes in the oven covered with foil, at 375ºF for 20 minutes or so, or until warmed through. Alternatively, you can also use the microwave to reheat portions (at 50% power, no foil!) if you’re in a hurry.

Can I Freeze Gluten-Free Scalloped Potatoes?

Yes! Once baked and cooled, wrap these cheesy scalloped potatoes in plastic, plus a layer of foil, and stored them frozen for up to 3 months.

Thaw the casserole overnight in the fridge before reheating.

A square casserole dish filled with cheesy scalloped potatoes set on a dish towel to cool.

Things You’ll Need

  • MANDOLINE: Again, while it’s not necessary, it does allow you to maker thin, even slices quite quickly.
  • BOX GRATER: For shredding all that gooey cheese in a flash.
  • MICROPLANE GRATER: Grating fresh nutmeg truly has the best flavor, and the whole nutmeg will keep longer than a bottle of already ground spices.
  • CASSEROLE DISH: This ceramic baking dish is pretty and practical.
The corner of a baking dish filled with scalloped potatoes, with a serving spoon.
4.8 from 5 votes

Cheesy Scalloped Potatoes

Garlicky Cheesy Scalloped Potatoes are made extra creamy, filled with loads of melty cheese! Ready in under an hour, you can serve this easy recipe for gluten-free scalloped potatoes as a side all year round.
Prep: 15 minutes
Cook: 45 minutes
Total: 1 hour
Servings: 6 servings


  • 3 lbs white potatoes, peeled and thinly sliced
  • 3 tbsp unsalted butter
  • 4 garlic cloves, minced
  • cups heavy cream
  • 1 tbsp dried rosemary
  • 2 tsp salt
  • ½ tsp nutmeg
  • cups cheddar cheese, shredded
  • 1 cup mozzarella cheese, shredded
  • Fresh parsley for topping


  • Preheat the oven to 400°F and spray a 9×9 inch baking dish with non-stick cooking spray.
  • Add the butter and garlic to a saucepan over medium heat and allow the butter to melt.
  • Add the cream, rosemary, salt, and nutmeg and stir to combine.
  • Bring the mixture to a simmer and then add 1/2 cup of cheddar cheese. Remove from heat and whisk until the cheese has melted.
  • Layer half the potatoes in the baking dish and pour half the cream mixture over the potatoes.
  • Cover with half of the remaining cheddar cheese and half of the mozzarella cheese.
  • Layer the remaining potatoes over the cheese and repeat the above steps, ending with the cheese.
  • Bake at 400°F for 40-45 minutes or until potatoes are cooked through.
  • Serve immediately garnished with fresh parsley.
Nutrition Facts
Cheesy Scalloped Potatoes
Amount Per Serving
Calories 603 Calories from Fat 369
% Daily Value*
Fat 41g63%
Saturated Fat 25g125%
Trans Fat 0.2g
Polyunsaturated Fat 2g
Monounsaturated Fat 10g
Cholesterol 125mg42%
Sodium 1108mg46%
Potassium 1061mg30%
Carbohydrates 43g14%
Fiber 5g20%
Sugar 4g4%
Protein 17g34%
Vitamin A 1474IU29%
Vitamin C 46mg56%
Calcium 371mg37%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
Disclaimers: Please discuss your individual dietary needs (i.e. gluten free) with a physician. Even when not specified, be sure to verify all ingredients are gluten free, if needed, by reading labels on all packaging and/or confirming with the manufacturer this varies by brand and can change at any time. Nutrition information shown is an estimate and not guaranteed to be accurate.


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1 Comment
  1. Carol

    5 stars
    I made this using Daikon Root sliced thin instead of potatoes. I boiled them for 20 minutes in chicken broth, then followed the recipe as written. No one could tell they weren’t potatoes. Just delicious cheesy “potato” casserole with alot less carbs.

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