These Amish scalloped potatoes are creamy, cheesy, and made completely from scratch. This recipe is adapted from my Amish scalloped potato recipe that originally used cream of chicken soup, but I use heavy cream instead for a rich, creamy sauce without canned soup (gluten-free version).
Scalloped potatoes are a comforting side dish for Sunday dinners, holidays, potlucks, and other family meals. You can also add ham to turn them into a hearty main dish or use frozen hash browns when you need a shortcut.
Jump to:
- Why You'll Love These Amish Scalloped Potatoes
- Ingredients
- How to Make Scalloped Potatoes
- Shortcut Version: Easy Scalloped Potatoes Made with Hash Browns
- Turn It Into a Main Dish: Amish Scalloped Potatoes and Ham
- The Original Amish Scalloped Potatoes Recipe
- Amish Funeral Potatoes
- Frequently Asked Questions
- More Amish Potato Recipes
- 📖 Recipe Card
Why You'll Love These Amish Scalloped Potatoes
- Creamy and cheesy - Made with sour cream, heavy cream, butter, and cheddar cheese.
- Make-ahead friendly - Great for Sunday dinner, holidays, or potlucks.
- Naturally gluten-free - No flour or canned soup needed.
- Easy to customize - Add ham to turn it into a hearty main dish.
Ingredients
- Potatoes - The base of the dish. When baked, they turn tender and creamy, soaking up the rich sauce. (I typically use Russet potatoes.)
- Melted butter - Adds richness and flavor. Use salted butter and brown it lightly for deep flavor.
- Heavy cream - Creates a smooth, velvety texture.
- Sour cream - Adds tanginess and balances the richness.
- Minced onion flakes - Provide a savory background flavor without overpowering. (You can use fresh onions if preferred.)
- Garlic salt, salt, and pepper - Essential seasonings that enhance every bite.
- Paprika - Adds color and a touch of smoky depth.
- Shredded cheddar cheese - Melts beautifully for that irresistible cheesy flavor. (Can use Velveeta if desired.)
How to Make Scalloped Potatoes
- Cook and Cool the Potatoes: Wash the potatoes and place them in a large pot of water. Boil until fork-tender, but don't cook them until they're mushy. You want them soft enough to pierce easily while still firm enough to hold their shape when cut.
- Drain the potatoes and cover them with ice water to cool. Once they're cool enough to handle, scrape off the peels with a knife and let the potatoes cool completely before cutting.
- Cut the Potatoes: You can dice, slice, or shred the cooked potatoes, depending on the texture you prefer. Amish scalloped potatoes are often made with diced or shredded potatoes instead of the thin slices you may be used to seeing in scalloped potatoes.
- I prefer mine cut into large shreds. The creamy, cheesy sauce gets mixed throughout the potatoes, but they still have enough texture and don't get mushy like finely grated potatoes can.
- Using an egg slicer is my favorite trick for getting those larger shreds. Cut the potatoes in halves or thirds so they'll fit in the slicer. Slice each piece in one direction, then turn it and slice it again in the other direction. It may sound a little complicated, but it's actually a quick way to get evenly cut pieces. (I use this same method when cutting potatoes for potato salad.)
- I prefer mine cut into large shreds. The creamy, cheesy sauce gets mixed throughout the potatoes, but they still have enough texture and don't get mushy like finely grated potatoes can.
- Make the Creamy Sour Cream Sauce: Melt the butter in a saucepan and cook it until it's lightly browned. Stir in the heavy cream, sour cream, onion flakes, garlic salt, salt, pepper, paprika, and shredded cheddar cheese. Stir until the cheese is melted and the sauce is smooth and creamy.
- If you prefer a thinner sauce, replace some of the sour cream with milk. You can also adjust the amount of cheese to suit your taste.
- Assemble: Grease a 9x9" baking dish and add the prepared potatoes. Pour the creamy sauce over the potatoes, or layer the sauce and potatoes if you prefer.
- Bake: Cover and bake at 350°F for 30 minutes. Remove the cover, stir, and bake for another 20 minutes, or until the potatoes are hot and bubbly. If the casserole is cold from the refrigerator, it may need a few extra minutes.
Shortcut Version: Easy Scalloped Potatoes Made with Hash Browns
Short on time? Use frozen shredded hash browns instead of cooked potatoes.
Fill your greased baking dish with frozen hash browns and set it in the fridge to thaw overnight. Pour the sauce over, and bake as usual. This makes a quick, delicious pan of scalloped potatoes with minimal prep.
Turn It Into a Main Dish: Amish Scalloped Potatoes and Ham
You can easily turn this side dish of scalloped potatoes into a complete meal by adding ham. For this 9x9" recipe, add about 1½-2 cups of diced cooked ham, layering it with the potatoes and creamy sauce before baking.
Amish scalloped potatoes and ham are a great way to use leftover ham after a holiday meal. Serve with a simple lettuce salad or vegetable for an easy family dinner.
The Original Amish Scalloped Potatoes Recipe
The original Amish recipe I started with used cream of chicken soup, but I replaced it with heavy cream to make the scalloped potatoes gluten-free. The heavy cream, sour cream, and cheese make a rich, creamy sauce without needing flour or canned soup.
If you'd like to make the original version, replace the heavy cream with one can of cream of chicken soup and reduce the sour cream to ¾ cup.
Amish Funeral Potatoes
In some Amish and Mennonite communities, this same type of recipe is called Amish funeral potatoes because it's a comforting side dish frequently served at Amish funeral dinners.
Frequently Asked Questions
Yes! This recipe can easily be made a day or two in advance. When I make scalloped potatoes for Sunday lunch, I often cook and peel the potatoes on Saturday. You can either assemble the full dish and refrigerate overnight, or prep the potatoes and sauce separately - either way, the next day they just need to be baked until heated through.
Leftovers are just as delicious as fresh! Reheat in the oven at 300°F or in the microwave until warmed through. The creamy texture holds up wonderfully, making this a great dish to enjoy for several days.
You can, but this recipe is designed for pre-cooked potatoes to achieve that signature creamy, Amish-style texture. Raw potatoes will require extra baking time and may release more liquid.
More Amish Potato Recipes
Looking for more ways to serve potatoes? Here are a few more of my favorite Amish and Pennsylvania Dutch potato recipes:
- PA Dutch Potato Filling
- The Best Amish Potato Salad Recipe
- Creamy Amish Mashed Potatoes
- Parmesan Potatoes
- Potato Soup
- Baked Potato Bar
- Potato and Chicken Casserole
These scalloped potatoes are just like the ones often found on Amish and Mennonite dinner tables. They are homemade, hearty, and full of old-fashioned goodness. 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!
Serve scalloped potatoes with BBQ Meatballs or Mini Cheddar Meatloaves.
📖 Recipe Card
Amish Scalloped Potatoes Recipe (Gluten-free)
Ingredients
- 5 large potatoes
- ¼ c. melted butter (½ stick), lightly browned
- ½ c. heavy cream
- 1 c. sour cream
- 1 Tbsp. minced onion flakes
- ½ tsp. garlic salt
- ½ tsp. salt
- ½ tsp. black pepper
- ½ tsp. paprika
- 1 - 1 ½ 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.¼ c. melted butter (½ stick), lightly browned
- Add the cream, sour cream, and seasonings to the melted butter. Stir until creamy. Add shredded cheese and combine.1 c. sour cream, ½ c. heavy cream, 1 Tbsp. minced onion flakes, ½ tsp. garlic salt, ½ tsp. salt, ½ tsp. black pepper, ½ tsp. paprika, 1 - 1 ½ 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, stir, and continue baking for another 20 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°.
Notes
- If preferred, you can layer the sauce with the potatoes instead of pouring it all on top.
- Variations: Use any cheese you like, my mom often used Velveeta (cut into little cubes). You can adjust the amount of sour cream and cheese, according to how creamy you like your potatoes. Or, if you like the sauce a little thinner, substitute ½ cup of sour cream for ½ cup of milk.
- To make the original Amish recipe: Replace the heavy cream with a can of cream of chicken, and use only ¾ cup of sour cream.
- Main Dish: You can easily turn these scalloped potatoes into a complete meal by adding ham. For this 9x9" recipe, add about 1½-2 cups of diced cooked ham, layering it with the potatoes and creamy sauce before baking.
- Shortcut option: A very quick and easy way to make these scalloped potatoes is to buy hash brown potatoes. Fill a 9 x 9" baking dish with frozen shredded hash browns and set it in the refrigerator to thaw overnight. Pour the sauce over the top and bake as directed.
- Optional: Garnish the top of your dish with chopped garden-fresh herbs before serving.
- This is a great dish to take to a potluck meal. Double the recipe and fill a 9x13" dish.
Anna
My family loves these potatoes!
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!