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Creamy Gluten-Free Loaded Scalloped Potatoes with Gruyere

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A rich and comforting gluten-free scalloped potato dish loaded with Gruyere cheese, bacon, and herbs. Perfect for dinner or holiday meals, this recipe delivers creamy indulgence without gluten.

Ingredients

Scale
  • 3 pounds Yukon Gold or Russet potatoes, peeled and thinly sliced (about 1/8 inch or 5mm thick)
  • 2 cups shredded Gruyere cheese (about 200g)
  • 3 tablespoons gluten-free flour blend (e.g., Bob’s Red Mill or King Arthur)
  • 2 cups whole milk (or unsweetened almond milk for dairy-free adaptation)
  • 1 cup heavy cream (can substitute with full-fat coconut milk)
  • 4 tablespoons unsalted butter, softened
  • 1 small yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 6 strips bacon, cooked and crumbled (optional)
  • 2 stalks green onions, sliced thinly (for garnish)
  • Salt and freshly ground black pepper, to taste
  • 1 teaspoon fresh thyme or rosemary, finely chopped (optional)

Instructions

  1. Preheat oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish with butter or non-stick spray.
  2. Slice potatoes about 1/8 inch (5mm) thick using a mandoline or sharp knife. Rinse slices in cold water to remove excess starch, then pat dry.
  3. Cook bacon strips in a frying pan over medium heat until crispy. Drain on paper towels and crumble once cooled.
  4. In the same pan, sauté chopped onion and minced garlic in a tablespoon of bacon fat or butter until softened, about 3-4 minutes.
  5. In a saucepan, melt butter over medium heat. Whisk in gluten-free flour blend and cook for 1-2 minutes to form a roux.
  6. Gradually whisk in whole milk and heavy cream, stirring until sauce thickens, about 5-7 minutes.
  7. Remove sauce from heat and stir in shredded Gruyere cheese until melted and smooth. Season with salt, pepper, and chopped thyme or rosemary if using.
  8. Layer half the potato slices evenly in the baking dish. Sprinkle half the cooked onions, garlic, and bacon over the potatoes. Pour half the cheese sauce over this layer.
  9. Repeat layering with remaining potatoes, bacon mixture, and cheese sauce.
  10. Cover dish tightly with aluminum foil and bake for 35 minutes.
  11. Remove foil and bake an additional 20-25 minutes until top is golden brown and potatoes are tender when pierced with a fork.
  12. Let rest for 10 minutes before serving. Garnish with sliced green onions.

Notes

[‘Use thin, even potato slices for uniform cooking and texture.’, ‘Cook the gluten-free flour in butter before adding milk to avoid raw flour taste.’, ‘Be gentle when layering to avoid breaking potato slices.’, ‘Let the dish rest after baking to thicken the sauce and meld flavors.’, ‘Freshly shredded Gruyere melts better than pre-shredded cheese.’, ‘If sauce is too thin before baking, cook it longer on the stove to thicken.’, ‘For dairy-free version, substitute milk and cream with unsweetened almond or oat milk and use dairy-free cheese alternatives.’, ‘Vegetarian option: omit bacon and add sautéed mushrooms or caramelized onions.’, ‘Add smoked paprika or cayenne for a spicy kick.’, ‘Substitute Gruyere with sharp white cheddar or fontina for flavor variation.’]

Nutrition

Keywords: gluten-free, scalloped potatoes, Gruyere, loaded potatoes, comfort food, dinner, easy recipe, holiday side dish

Find it online: https://prismtaste.com/creamy-gluten-free-loaded-scalloped-potatoes-with-gruyere-recipe-easy-and-perfect-for-dinner/