Amish Scalloped Potatoes
These creamy and savory gluten-free 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.
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!
Amish and Mennonite Recipes
Sometimes I get asked what makes my recipes Amish. I grew up Amish, so I started this blog to share info and facts about the Amish and to share many recipes that I grew up with. Therefore, the recipes that I share come from the Amish community. They are either recipes that I brought with me from my Amish home or recipes that I glean (and sometimes adjust to my liking) from my stack of Amish and Mennonite cookbooks.
I was also a part of the Mennonite church for a while. And it doesn’t matter whether you call my recipes Amish or Mennonite. They all use a lot of similar recipes that have been passed down for generations from their PA Dutch roots.
As I scan through my many Amish and Mennonite cookbooks, there are a lot of the same recipes in different books, but there’s also quite a bit of variation in those recipes. They do not use the exact same recipes.
I tweak and adjust many of the recipes that I use to try and make them even better, as do a lot of the Amish and Mennonite cooks. Therefore, there are many variations in their recipes. And some of them don’t even follow exact recipes.
I try my best to present truly authentic Amish recipes. And my blog is based on the Amish, which is why my recipes are called Amish. But you could also call this a Mennonite scalloped potatoes recipe.
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 for Scalloped Potatoes
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 potatoes 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 Scalloped Potatoes
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, please leave me a comment below. And 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
Serve scalloped potatoes with this amazing BBQ Meatballs Recipe
Amish Scalloped Potatoes Recipe (Gluten-free)
Ingredients
- 5 large potatoes
- 1/4 c. melted butter (1/2 stick), lightly browned
- 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
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.1/4 c. melted butter (1/2 stick), lightly browned
- Add the sour cream, 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°.
These look delightful, something to add to our regular menu. We’re huge on potatoes!
I hope you enjoy!