Creamy tender gluten free parmesan and chive scalloped potatoes are the perfect comfort food side dish for all of your potato needs! Layers of potatoes topped with a crispy parmesan cheese layer baked on top.
Hello comfort food season. Thank you for officially making it ok to eat all the yummy potatoes recipes all the time. Especially these gluten free scalloped potatoes.
Because these taters are tender, and smooth and creamy. But they also have Loads of chives and parmesan so they make an interesting take on scalloped potatoes. Who doesn't love layers of potatoes and cream and more layers with butter topped with cheese?
But honestly I welcome the change. Bring on new flavors and leave the cheddar and bacon to the other potato dishes out there.
Jump to:
Reasons to love these potatoes
I am going to limit my reasons to 3, because I could make an entire post on the reasons why you should love this recipe.
Reason 1, you can actually sub a lot of the ingredients to make it work for what you have on hand. Check out the subs in the next section.
Number 2 is that while it is a tad labor intensive, it is easy, and you don't have to be a culinary expert to figure this out.
My last and final reason as to why these potatoes are incredible is because they are gluten free. And that makes them the absolute perfect side dish to have on the table because it works for everyone.
Ingredients and Substitutions
Here's a quick list of what you will need to make these gluten free scalloped potatoes:
- yukon gold potatoes
- milk
- butter
- chicken broth
- onion
- dried chives
- garlic powder
- salt and pepper
- Parmesan Reggiano cheese
Substitutions
Potatoes- while I prefer yukon gold potatoes you could also use my second favorite, which is russet. Both will be sturdy enough and have pleasant tender taste. This is a great guide to every type of potato if you are interested!
Milk- I used 2% milk but you can sub in half and half or heavy cream. I would not use anything less than 2% milk or your dish will be very runny and not as tasty.
Butter- Use real butter. Please.
Garlic powder- I was honestly too lazy to mince garlic for this recipe. If you aren't lazy like me sub in 2 garlic cloves, minced.
Onion- white or yellow onion works great!
Chicken broth- I would not sub in any other flavored broth.
Expert tips and how to store
The most important tip I can give is to make sure you slice your potatoes thin and even! You don't want to mess with the fung shui of this dish and have some mushy and some raw potatoes all because you didn't slice the potatoes evenly.
You can store this in the fridge after it as cooled in an air tight container.
While I have not tried this, if you need to make this dish ahead of time, you can follow the directions up until you top with cheese and bake. Stop after you have layered the potatoes in the dish, cover with foil and let them cool before sticking them in the fridge until you are ready.
Baking time will probably be a tad longer if baking in the oven from cold.
Not sure what to serve these with?
Try this Cuban Shredded Pork or if you are looking for a tasty veggie to go along side try this amazing Rosemary Lemon Broccoli.
Go put on your eating pants and let's make some potatoes.
PrintRecipe
Gluten Free Parmesan and Chives Scalloped Potatoes
- Total Time: 35
- Yield: 8 1x
- Diet: Gluten Free
Description
Tender layered potatoes in a creamy chive sauce topped with parmesan cheese. Gluten free and a great side dish for and family get gathering.
Ingredients
- 2 ½ pounds of yukon gold potatoes, pealed and sliced into thin rounds, about ⅛" thick
- 1 cup of 2% milk
- 1 cup of chicken broth
- 3 tablespoons of unsalted butter
- ¼ of a white onion, grated or finely chopped (if grated ring excess liquid)
- 2 teaspoons of dried chives
- ½ teaspoon of garlic powder
- 1 teaspoon of salt
- ¼ teaspoon of ground pepper
- 1 cup of shredded parmesan reggiano cheese
Instructions
- Preheat oven to 425°F. Grease a 2 quart or 8x8" baking dish with butter or cooking spray.
- In a large bowl or measuring glass whisk together the milk, chicken broth, garlic powder, chives, salt and pepper. Set aside.
- In a large skillet melt butter on med/high heat. Once melted add onions and cook and stir until beginning to soften and fragrant, about 2-3 minutes.
- Add potatoes to the skillet with the onions and pour the milk/broth mixture over the potatoes. It won't cover them all of the way. Cover with lid and simmer the potatoes for about 7 minutes and are beginning to soften and are almost tender. Be sure to stir and mix the potatoes around ensuring the milk and potatoes are not burning.
- Using a spatula or slotted spoon, remove the potatoes and layer into the prepared baking dish. Press the potatoes down slightly into the dish with the spatula so they are layered tightly. Pour the broth/milk over the potatoes and top with parmesan reggiano cheese.
- Bake for 15 to 20 minutes, until the top is beginning to become golden and bubbly.
- Remove from oven and let cool 10 minutes before serving. Serve warm and enjoy!
- Prep Time: 10
- Cook Time: 22
- Category: Side Dish
- Method: baking and stovetop
- Cuisine: American
Keywords: scalloped potatoes, gluten free scalloped potatoes, parmesan and chive scalloped potatoes
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