Celiac Safe,  food

Scalloped Potatoes

Jump to Recipe

Click link above to head straight to this gluten free/celiac safe recipe!

One of my favorite things is being able to pick up whole turkeys and hams after the holiday season at a discount.

LOL – you know you’re an adult when….

It may seem silly to cook an entire turkey or ham for a family of five but I’ve found it such a cost effective way to get meals on the table.

Where turkey and ham is involved, these meats are versatile and can be used in SOOOOOO MANY recipes. Plus, they freeze well after cooked.

We typically have a “meat main with sides” the first night one of these bad boys comes out of the oven. From there, I determine how I’m going to use the leftovers, portion appropriately into freezer-safe containers and tuck them away for a later time.

We DO NOT do weeks on end of turkey or ham dishes.

Not that there’s anything wrong with this – it’s just that, for us, enthusiasm will be lost quickly and dinner will turn into the battle it was never intended to be (and sometimes is anyway).

I wasn’t able to locate any turkeys this year but we grabbed a couple hams (bone in) on the cheap.

What better side to accompany ham than scalloped potatoes?

Creamy, cheesy, sans-gluten and wonderful…

Make a double batch and stick one in the freezer!

Gluten Free Scalloped Potatoes

Tender potatoes in a creamy, cheesy sauce. So delicious you won't even know they are gluten free!
Prep Time 20 mins
Cook Time 1 hr 30 mins
Course Side Dish
Servings 4 people


  • Food Processor with slicing blade


  • 1/4 cup butter
  • 1/4 cup rice flour can use regular all purpose if not needing gluten free
  • 1/2 tsp salt
  • 2 cups whole milk
  • 2-3 cups red potatoes sliced thin, skins on
  • 1 cup shredded sharp cheddar


  • Wash and slice potatoes. A food processor with slicing blade makes quick work of this step and keeps potatoes uniform in thickness. If no food processor, use a sharp knife.
  • In saucepan, melt butter
    Stir in flour and salt, cook a couple min, stirring constantly
  • Add in milk, stirring constantly while it comes to a boil and thickens
  • Stir in cheese until melted
  • Add potatoes
  • Pour into a greased casserole dish (or disposable pan if making for the freezer)
  • Cook uncovered for 1-1 1/2 hrs at 350 degrees, until potatoes are tender


**if freezing, be sure to cook and then cool potatoes first. Cover tightly with foil and store in freezer 3’ish months. 
When ready to use from freezer, thaw in fridge over night and warm through (covered) at 350 degrees (about 30’ish minutes)
Keyword Side Dish

Leave a Reply

Your email address will not be published. Required fields are marked *

%d bloggers like this: