gluten-free, dairy-free scalloped potatoes

Gluten-free, dairy-free scalloped potatoes

Serves 6-8
Prep time 30 minutes
Cook time 35 minutes
Total time 1 hours, 5 minutes
Dietary Gluten Free
Meal type Side Dish
Misc Child Friendly, Pre-preparable, Serve Hot
Occasion Barbecue
scalloped potatoes, dairy free scalloped potatoes, gluten free scalloped potatoes, cheesy potatoes


  • 5-6 medium red potatoes, peeled & sliced thin
  • 3 tablespoons Olive oil
  • 1/2 cup Rice flour
  • 3 cups milk alternate (I use Thai Kitchen coconut milk as it is thick and creamy, but doesn't have a coconut flavor to it)
  • 1/2 bunch green onion, diced
  • 1/2lb bacon, diced & cooked crisp (can also use Bacos or a bacon alternate for a vegetarian/vegan version)
  • 1 cup non-dairy cheese, shredded (I use a combination of white and orange cheese; non-dairy orange cheese turns a freakishly weird color when made into sauces, so I use a combination so as to not freak my kids or husband out!)


Mom mom's scalloped potato recipe has been one of my family's favorites for years; I modified her recipe to be gluten and dairy free. My oldest son is one of my harshest critics when it comes to alternate foods and he LOVES this recipe.


1. Peel skins off potatoes. Slice thinly and line in a greased 9x13 pan.
2. Sprinkle potatoes with green onion and bacon bits. Set aside.
3. In a saucepan, heat olive oil until shimmering and whisk in rice flour; let cook for about 1 minute.
4. Gradually whisk in milk alternate and heat through. As mixture heats, it'll thicken.
5. Once thick, remove pan from heat and whisk in cheese until melted. Add salt & pepper to taste.
6. Pour "cream" sauce over potatoes. Cover with foil and bake 350 degrees for 35-40 minutes or until bubbling.

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