Ingredients
- Potatoes: 2.5 lbs (about 1.1 kg) Yukon Gold or Russet potatoes (Yukon Gold recommended for creamier texture), peeled and thinly sliced (about 1/8-inch thick)
- Butter: 4 tablespoons (56g) unsalted butter
- Garlic: 2 cloves, minced
- Gluten-Free All-Purpose Flour Blend: 1/4 cup (or 3 tablespoons cornstarch)
- Milk: 2 cups (480ml) whole milk (for best results)
- Heavy Cream: 1 cup (240ml)
- Salt: 1 1/2 teaspoons, or to taste
- Black Pepper: 1/2 teaspoon, freshly ground, or to taste
- Nutmeg: 1/4 teaspoon, freshly grated (optional, but recommended)
- Cheese: 2 cups (about 8 oz / 226g) shredded cheese. A mix of Gruyère and sharp cheddar is excellent. Parmesan can also be added for extra flavor. Ensure your cheese is gluten-free (most block cheeses are, but pre-shredded can sometimes have anti-caking agents containing gluten).
- Fresh Thyme or Parsley: 1 tablespoon chopped, for garnish (optional)
Instructions
- Preheat and Prepare: Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish (or a similar 2.5-3 quart capacity dish).
- Slice Potatoes: Peel the potatoes and slice them thinly and uniformly, about 1/8-inch thick. A mandoline slicer is highly recommended for consistency, but a sharp knife and steady hand will also work. Place the sliced potatoes in a large bowl of cold water as you slice to prevent browning and remove excess starch. Once all potatoes are sliced, drain them thoroughly and pat them dry with paper towels or a clean kitchen towel.
- Sauté Aromatics: In a medium saucepan or Dutch oven, melt the butter over medium heat. Add the minced garlic and cook for about 1 minute until fragrant, being careful not to burn it.
- Make the Gluten-Free Roux: Whisk the gluten-free all-purpose flour (or cornstarch) into the melted butter and garlic. Cook, whisking constantly, for 1-2 minutes. This step cooks out the raw flour taste.
- Create the Cream Sauce: Gradually whisk in the milk, a little at a time, ensuring each addition is fully incorporated and smooth before adding more. Once all the milk is added, whisk in the heavy cream.
- Thicken and Season: Continue to cook over medium heat, whisking frequently, until the sauce comes to a gentle simmer and begins to thicken (about 5-7 minutes). It should be thick enough to coat the back of a spoon. Remove from heat. Stir in the salt, black pepper, and nutmeg (if using). Taste and adjust seasoning if necessary.
- Add Cheese (Part 1): Stir in 1 cup of the shredded cheese into the warm sauce until melted and smooth. Reserve the remaining 1 cup of cheese for the topping.
- Layer the Dish: Arrange about one-third of the dried potato slices in an even layer in the prepared baking dish, slightly overlapping them. Pour about one-third of the cheese sauce over the potatoes.
- Repeat Layers: Repeat with another third of the potatoes and another third of the sauce. Finish with the final third of the potatoes and the remaining sauce, ensuring all potatoes are well-coated.
- Top with Cheese: Sprinkle the reserved 1 cup of shredded cheese evenly over the top.
- Bake: Cover the baking dish tightly with aluminum foil. Bake for 45 minutes.
- Uncover and Finish Baking: Remove the foil and continue to bake for another 25-35 minutes, or until the potatoes are tender (a knife should insert easily), the sauce is bubbly, and the top is golden brown and slightly crusty. If the top isn’t browning as much as you’d like, you can place it under the broiler for 1-3 minutes at the very end, watching carefully to prevent burning.
- Rest Before Serving: Remove from the oven and let the scalloped potatoes rest for at least 10-15 minutes before serving. This allows the sauce to set slightly and makes serving easier.
- Garnish and Serve: Garnish with fresh chopped thyme or parsley, if desired, and serve warm.
Nutrition
- Serving Size: One Normal Portion
- Calories: 380-450 kcal