These scalloped potatoes are cheesy and creamy and made completely without flour. They make a great side dish with ham and reheat wonderfully in the microwave, oven, or on the stove top.
What you’ll need
10 ounces of cream cheese
½ cup sour cream
1 cup GF chicken or vegetable broth (we like Kitchen Basics)
3 pounds russet potatoes, thinly sliced
TIP: We use our Kitchen Aid food processor with the 4 mm slicing blade
3 cups grated cheddar cheese (Unless Geoff is cooking – then it’s probably closer to 4 :))
1 teaspoon minced garlic
½ onion, diced
¼ teaspoon salt
Pepper to taste
¼ cup Parmesan cheese
OPTIONAL: 1/2 cup gluten free breadcrumbs and 2 tablespoons melted butter
What you’ll do
Heat oven to 350 degrees.
Grease a 13 X 9 inch pan.
In large bowl, mix cream cheese, sour cream, and broth until blended. Add garlic, onion, salt, pepper, and 2 cups of the grated cheddar. Set aside.
Rinse and drain sliced potatoes and put in large microwaveable bowl. Cover and microwave on high for 5 minutes, stirring half way through.
Pour potatoes into cheese sauce and toss to cover. Pour potatoes into pan.
Sprinkle with remaining cup of cheddar and ¼ cup of Parmesan. The Parmesan makes a nice crunchy top but if you want more crunch mix the Parmesan with 1/2 cup GF breadcrumbs and 2 tablespoons melted butter.
Bake uncovered for 1 hour. Then increase temperature to 450 degrees and bake for a further 30 minutes or until potatoes are tender. Let sit for 5 to 10 minutes before serving.
Goes great with our Holiday Honey Mustard Ham– also gluten free.
Like this? You may also like:
gf and me’s four-cheese macaroni and cheese – gluten free
gluten free hash brown casserole
Photo Copyright gf and me 2013
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One of my favorite and most-missed dishes! Thank you for the recipe!
You’re very welcome!
This sounds divine. I am about to send it to my daughter (currently the chef of the house) for tomorrow. Not exactly low fat, but who cares? 🙂
No, it’s not low fat. I wouldn’t recommend eating it daily 🙂 But hey, everyone deserves a treat now and then. And you could use low fat cheeses to cut down the fat content.
No worries! I don’t do low fat cheeses – the whole point of cheese is FAT! 😀 Nom nom nom!
Oh, wow. Your picture of this dish is mouthwatering. It’s the colour and the glistening (of the fat) which, you’re right, isn’t everyday fare but should be made every so often to remind us how good it really is …. Well-done.
Thanks! Those potatoes were difficult to get a picture of, actually.
This sounds so good. For Thanksgiving if I can’t come up with a gluten-free dressing I can stand I might have to do scalloped potatoes for me.
Good luck with the dressing, but the potatoes are really great!
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