Cheesy Scalloped Potatoes Recipe

This Cheesy Scalloped Potatoes recipe can be made ahead and rewarmed for serving. It’s a crowd-pleasing side dish that happens to be gluten-free. You can smell the goodness coming from your oven.


Cheddar Cheese | Gruyere Cheese | Parmesan Cheese | Salter Butter | Garlic | Onion | Flour | Milk | Salt | Ground Black Pepper | Russet Potatoes 

– Preheat oven to 400F with rack on lower middle position. In a bowl, mix together all the cheeses until combined. Set aside.

– In a skillet, melt butter on medium high heat. Saute onion and garlic in melted butter until softened, 2-3 min. Add flour and whisk until smooth and not grainy. Add milk and whisk to combine well. Add salt and pepper, whisking to combine.

– In a 9×13 glass baking dish, arrange half of the sliced potatoes, allowing them to overlap a bit. Sprinkle half of the cheese mixture over potatoes. Pour half of the milk mixture over the cheese. Top with remaining potatoes, followed by rest of the milk mixture (hold off on the remaining cheese until later.)

– Cover dish tightly with foil and bake 45 min. Uncover dish and sprinkle with the remaining cheese mixture. Bake uncovered about 45 minutes longer, until potatoes are fork tender and cheese is golden brown. Let stand at room temp 15-30 minutes before serving.


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