Amish Scalloped Potatoes
These creamy and savory gluten-free Amish scalloped potatoes are made from scratch. They are easy to make and the perfect side dish with almost any meat entrée. And trust me, this homemade Amish potato dish tastes far better than anything you'll ever cook from a box.
If you are short on time, you can use frozen shredded hash browns to make a quick and easy dish of scalloped potatoes.
Gluten-free Scalloped Potatoes
A lot of scalloped potato recipes use flour to thicken the creamy sauce. This recipe, however, does not include flour. These are cheesy potatoes with heavy whipping cream and sour cream. So if you happen to be on a gluten-free diet, you're in luck with this gluten-free scalloped potatoes recipe.
And even though these are flourless scalloped potatoes, they are the best creamy scalloped potatoes ever!
Scalloped Potatoes with Sour Cream
This Amish gluten-free scalloped potatoes recipe has a creamy sauce that is made with butter, sour cream, heavy cream, and cheese. Wow! That's a lot of fattening creamy goodness right there! But it's also what makes this scalloped potato recipe so amazingly delicious!
You need some fats in your diet. But, if you are concerned about your fat intake, stick with a small serving. For most of us, rich and creamy foods don't need to be eliminated from our diet, we just need to learn portion control.
Potato Cut
The majority of scalloped potato recipes tell you to thinly slice your potatoes. This Amish scalloped potatoes recipe, however, is made with pre-cooked potatoes. And we always diced or shredded them. (Cool the potatoes before cutting or dicing.)
And honestly, I prefer scalloped potatoes made with large shreds rather than slices. The cheesy goodness is incorporated into every tiny piece of potato, and each bite is a delight. I don't like finely grated potatoes though, because they seem too mushy.
The way that I cut them may seem a bit complicated, but I actually cut my pre-cooked and cooled potatoes with an egg slicer (affiliate link). You will have to cut the potatoes in half or thirds to fit them in properly. Slice the potato in one direction, then put it back in and slice it in the other direction. This produces larger shreds of potatoes that are perfect for scalloped potatoes or potato salad.
But feel free to cut your potatoes however you prefer them. Scalloped potatoes are great whether they're made with potato slices, potato chunks, or potato shreds. There's just a difference in what people prefer.
Easy Scalloped Potatoes Made with Hash Browns
Sometimes I cheat. Even though it does not take a lot of time or effort to cook and cut the potatoes, some days I am lazy or rushed and take the easy route. The easiest and fastest way to make these gluten free scalloped potatoes is to buy and use hash browns.
I'll buy the big bags of frozen shredded hash browns and keep them in my freezer, so I can make quick scalloped potatoes. Fill your greased baking dish with frozen hash browns and set it in the fridge to thaw overnight. The next day I mix up the sauce, pour it over the top, and it's ready to bake. It's so quick and easy.
Scalloped Potatoes and Ham
It's also quite easy to turn this scalloped potato dish into a main course casserole. Simply cut a chunk of pre-cooked ham into cubes and layer it with the potatoes and sauce before baking.
Serve your scalloped potatoes and ham dish with a side salad or vegetable, and you've got a wonderful meal.
Make-Ahead
This Amish scalloped potato recipe can easily be made a day or two in advance. Whenever I make scalloped potatoes for Sunday lunch, I cook and peel my potatoes on Saturday. Then I either refrigerate them overnight and finish them the next morning, or I go ahead and get them ready to bake. They can be refrigerated overnight either way. The next day they only need to be baked until heated through.
Scalloped potatoes are good leftover as well. Reheat them in the microwave or the oven at 300 degrees until hot.
These potatoes also freeze well. Thaw them in the refrigerator overnight and reheat.
If you enjoy these creamy gluten-free Amish scalloped potatoes, I'd love it if you left a comment and star rating below. Thank you!
Perhaps you'd like to try more of my Amish potato recipes... PA Dutch Potato Filling Recipe, The Best Amish Potato Salad Recipe, Creamy Amish Mashed Potatoes Recipe, Parmesan Potatoes, Potato Soup
Serve scalloped potatoes with this amazing BBQ Meatballs Recipe or Mini Cheddar Meatloaves.
Visit my shop to purchase my Amish cookbook
Amish Scalloped Potatoes Recipe (Gluten-free)
Ingredients
- 5 large potatoes
- 1/4 c. melted butter (1/2 stick), lightly browned
- 1/2 c. heavy cream
- 1 - 1 1/2 c. sour cream
- 1 Tbsp. minced onion flakes
- 1 tsp. garlic salt
- 1/2 tsp. salt
- 1/2 tsp. black pepper
- 1/2 tsp. paprika
- 1 1/2 c. shredded cheddar cheese
Instructions
- Rinse and place whole potatoes in a large pot, almost covered in water. Bring to boil and cook over medium-low heat for about 30 - 35 minutes or until fork-tender. (Don't cook till mushy soft. You want firm potatoes, so only cook until you can easily pierce them with a fork.)5 large potatoes
- Pour off the hot water, and cover the potatoes with ice water.
- Peel the potatoes (using a knife the peels scrape off easily). Cool potatoes completely.
- Melt the butter and allow it to cook until lightly browned. Cool slightly.1/4 c. melted butter (1/2 stick), lightly browned
- Add the cream, sour cream, and seasonings to the melted butter. Stir until creamy. Add shredded cheese and combine.1 - 1 1/2 c. sour cream, 1/2 c. heavy cream, 1 Tbsp. minced onion flakes, 1 tsp. garlic salt, 1/2 tsp. salt, 1/2 tsp. black pepper, 1/2 tsp. paprika, 1 1/2 c. shredded cheddar cheese
- Cut or dice the potatoes however desired. *see instructions above
- Place the cut potatoes into a buttered 9 x 9" baking pan. Pour the creamy sauce over the top, or layer it with the potatoes.
- Cover and bake at 350° for 30 minutes. Remove the cover and continue baking for another 10 -15 minutes or until heated through. (If your dish is refrigerator cold it may require a few additional minutes.) Stir and serve.
- Leftovers can be stored in the refrigerator for up to 5 days. Reheat in the microwave or the oven at 300°.
Meghan
I have a KitchenAid with the slicer attachment. Is there any way to slice the potatoes raw first in the KitchenAid and then cook them?
Anna
I've never tried that. It should be ok, as long as you can get the potatoes cooked properly to where they don't just turn to mush. I make this many times with frozen(and thawed) shredded hash browns (it's so quick and handy).
Danielle McQuillen
These look delightful, something to add to our regular menu. We're huge on potatoes!
Anna
I hope you enjoy!