Gluten-Free Scalloped Potatoes Recipe

Russet potatoes: These starchy potatoes are ideal for baking and will give the dish a creamy texture.

Shredded cheddar cheese: Adds a rich, cheesy flavor to the sauce and the topping.

Milk: Helps to create the creamy cheese sauce.

Butter: Used to make the roux for the cheese sauce.

Gluten-free flour: Thickens the cheese sauce while keeping the dish gluten-free.

Salt: Enhances the overall flavor of the dish.

Black pepper: Adds a touch of spice and depth to the flavor.

When slicing the potatoes, aim for uniform thickness to ensure even cooking. A mandoline slicer can be particularly helpful for achieving consistent slices. This not only helps the potatoes cook evenly but also contributes to a more visually appealing dish.

• Russet potatoes - Substitute with sweet potatoes: Sweet potatoes provide a different flavor profile and are naturally gluten-free, adding a touch of sweetness to the dish.

• Shredded cheddar cheese - Substitute with gruyere cheese: Gruyere melts well and offers a nutty flavor that complements the dish, while still being gluten-free.

• Milk - Substitute with unsweetened almond milk: Unsweetened almond milk is a great dairy-free and gluten-free alternative that maintains the creamy texture.

• Butter - Substitute with ghee: Ghee is clarified butter that is lactose-free and provides a rich, buttery flavor.

• Gluten-free flour - Substitute with cornstarch: Cornstarch is a gluten-free thickening agent that can replace gluten-free flour in the sauce.

• Salt - Substitute with sea salt: Sea salt can be used in the same quantity and provides a slightly different mineral content.

• Black pepper - Substitute with white pepper: White pepper offers a milder flavor and a different visual appeal, while still being gluten-free.

• Allow the scalloped potatoes to cool completely at room temperature before storing. This helps to prevent condensation, which can make the dish soggy.
• Transfer the cooled scalloped potatoes to an airtight container. If you don't have a container large enough, you can use a baking dish covered tightly with plastic wrap or aluminum foil.
• Store the container in the refrigerator. The scalloped potatoes will keep well for up to 3-4 days.
• For longer storage, consider freezing. To freeze, first, ensure the scalloped potatoes are completely cooled.
• Portion the scalloped potatoes into individual servings. This makes it easier to reheat only what you need.
• Wrap each portion tightly with plastic wrap, then place them in a freezer-safe bag or container. Label with the date for easy tracking.
• When ready to enjoy, thaw the scalloped potatoes in the refrigerator overnight.
• Reheat in the oven at 350°F (175°C) until heated through, about 20-30 minutes. If reheating from frozen, it may take a bit longer. Cover with foil to prevent the top from over-browning.
• For a quicker option, you can reheat individual portions in the microwave. Place the scalloped potatoes on a microwave-safe plate and cover with a microwave-safe lid or another plate. Heat on medium power in 1-minute intervals until warmed through.

• Preheat your oven to 350°F (175°C). Place the leftover scalloped potatoes in an oven-safe dish. Cover with aluminum foil to prevent drying out. Bake for 20-25 minutes or until heated through.

• For a quicker option, use the microwave. Place a portion of the scalloped potatoes on a microwave-safe plate. Cover with a microwave-safe lid or another plate to retain moisture. Heat on medium power for 2-3 minutes, stirring halfway through to ensure even heating.

• If you prefer a crispy top, use a broiler. Preheat your broiler on high. Place the leftover potatoes in an oven-safe dish and broil for 3-5 minutes, watching closely to avoid burning. This method is best for reheating smaller portions.

• For stovetop reheating, place the scalloped potatoes in a non-stick skillet over medium-low heat. Add a splash of milk or cream to help rehydrate the dish. Cover and heat for 5-7 minutes, stirring occasionally until warmed through.

• If you have an air fryer, preheat it to 350°F (175°C). Place the scalloped potatoes in the air fryer basket in a single layer. Heat for 5-7 minutes, shaking the basket halfway through to ensure even heating. This method will give you a crispy top and evenly heated interior.

• Oven: Used to bake the scalloped potatoes at a consistent temperature of 375°F (190°C).

• Saucepan: Needed to melt the butter and prepare the cheese sauce.

• Whisk: Essential for stirring the gluten-free flour, salt, and pepper into the melted butter and for mixing the milk into the sauce.

• Measuring cups: Used to measure out the milk and shredded cheddar cheese accurately.

• Measuring spoons: Used to measure the butter, gluten-free flour, salt, and black pepper.

• Knife: Necessary for slicing the russet potatoes thinly.

• Cutting board: Provides a safe surface for slicing the potatoes.

• Baking dish: Used to layer the potatoes and cheese sauce for baking.

• Aluminum foil: Covers the baking dish to help cook the potatoes evenly.

• Spatula: Useful for spreading the cheese sauce over the layers of potatoes.

• Cheese grater: Needed if you are shredding the cheddar cheese from a block.

• Oven mitts: Protect your hands when placing the dish in and taking it out of the oven.

Pre-slice the potatoes: Use a mandoline slicer to quickly and evenly slice the russet potatoes.

Pre-shred the cheese: Buy pre-shredded cheddar cheese to save time on grating.

Use microwave: Partially cook the potatoes in the microwave for 5 minutes before layering.

Make sauce ahead: Prepare the cheese sauce a day in advance and store it in the fridge.

Use a food processor: Quickly blend the cheese sauce ingredients in a food processor for a smoother consistency.