If you love cheese and potatoes, these gluten free bacon ricotta cheesy gluten free scalloped potatoes will become a family favorite. They are the perfect side dish! Every cheesy bite of this side dish is full of creamy cheese and bacon flavors!

The gluten free scalloped potatoes on a plate.

If bacon, cheese, and potatoes sound like your new favorite comfort food, this super easy gluten free scalloped potatoes recipe will leave your family screaming for more. The sauce is similar to a creamy Alfredo sauce, with lots of bacon :-). It is a crazy, easy side dish recipe perfect for entertaining.

This has become one of my kids’ favorite side dish recipes lately. It has simple ingredients and is ready in just about 40 minutes. I love to meal prep this and freeze it so it is ready to bake anytime!

Since cheese and potatoes are such staples in our house, you will also want to try these delicious mashed potatoes with cream cheese! This is another potato side dish we make a lot!

Why these gluten free scalloped potatoes are so good :

  • This side dish is full of cheesy goodness. It will quickly become one of your favorite comfort foods!
  • These gluten free scalloped potatoes are delicious for the holiday season or any time!
  • You use simple ingredients that you can find at any grocery store.
  • This delicious potato side is easy to make ahead of time if you are short on time.

Allergen Information:

This cozy potato recipe is gluten-free, egg-free, soy-free, oat-free, and nut-free.

Photos of the gluten free scalloped potatoes ingredients.

Ingredient Notes:

For the full list of ingredients and amounts, please go to the recipe card below.

  • Russet Potatoes or Yukon Gold Potatoes – I love the creaminess of russet potatoes in this recipe, but you can use any variety.
  • Bacon – Feel free to use regular bacon or turkey bacon. The smokiness of either will infuse into the cheese and potatoes while it bakes.
  • Ricotta Cheese—This adds a creamy cheese flavor and is a huge component of the cheesy sauce.
  • Cheddar Cheese – Optional – This adds more flavor. You can use shredded cheddar cheese or shred your own from a cheese block.
  • Heavy Whipping Cream – I do not recommend half and half.
  • Parmesan Cheese – Be sure to check the labels. Almost every brand I have seen is gluten free.
  • Salt and Black Pepper – You can use sea salt or kosher salt and pepper to taste.

I have tons of delicious gluten-free side dish recipes on the blog.

Step-By-Step Photos and Directions:

A picture of the bacon cooking in a pan

Step 1: Cook your bacon in a pan. Transfer to a paper towel-lined plate and drain the grease from the pan. When the bacon is cooled, chop it into small pieces.

Slicing potatoes with a mandolin slicer.

Step 2: Wash your potatoes and slice them with a mandolin slicer or a tool with a slicing attachment. This will ensure your potato slices are sliced in a thin layer of the same thickness. Note thick slices will take longer to soften, and you must bake your gluten-free scalloped potatoes longer.

I use a mandoline slicer to keep my potato slices the same thickness. You can also use a sharp knife, but be really careful!! It is optional if you want to peel the potatoes first.

Heating milk and cheese in a pot.

Step 3: To make the creamy cheese sauce, heat the heavy cream, ricotta, garlic, and salt in a pot or large skillet. Use a wooden flat spatula to scrape up the bacon bits on the skillet’s bottom. These bits will add even more flavor to your potatoes.

Add in the chopped bacon and parmesan, cheddar cheese, and seasonings. Stir frequently.

Step 4: Spray an 8×8 baking dish or a casserole dish with oil or cooking spray to prevent the potatoes from sticking to the bottom of the pan. Take half of the potato slices and make a thin layer across the bottom of the casserole dish, covering the whole bottom.

Pour half of the cream sauce over the layer of potatoes. Add the remaining sliced potatoes to the second layer.

Step 5: Bake at 375º F for 35 minutes. The top will get a nice golden brown. Serve hot.

Serve with these meals:

Potatoes go with any meal. Here are a few meals I love serving these scalloped potatoes with:

Frequently Asked Questions:

How do you meal prep this potato recipe?

For meal prep, prepare the potatoes and cheese as described in the recipe. Cover and bake when you are ready. It is great to prep the day before.

Should scalloped potatoes be baked covered?

I like to bake this gluten-free scalloped potatoes recipe half the time in a pan covered with aluminum foil. It helps the potatoes cook better.

How do you prevent the cream and cheese from curdling?

Curdling happens if your heat is too high. Cook it at medium heat.

How long will this scalloped potatoes recipe keep fresh?

This recipe will last up to 4 days in the refrigerator. Store in an airtight container. If you freeze these potatoes, be sure to use a freezer-safe container.

Can you make this scalloped potatoes recipe dairy-free?

Unfortunately, this recipe is not the same when using dairy-free cheeses. I wish it would work, but for some reason, the flavor is just not the same.

If you are looking for a quick version, try my Gluten Free Instant Pot Cheese Potatoes recipe. You may also enjoy these Boursin Potatoes!

A serving spoon filled with a scoop of scalloped potatoes.

More Delicious Potato Recipes to Try:

Love This Recipe?

If you made and enjoyed this recipe, I would be incredibly grateful if you could leave a comment below. This will help others know this recipe is delicious. Thank you!

Gluten free scalloped potatoes on a plate.

Gluten Free Scalloped Potatoes Recipe

Sandi Gaertner
A deliciously cheesy gluten free scalloped potatoes side dish.
4.78 from 9 votes
an egg free allergen icon
gluten free allergy icon
nut free allergen icon
soy free allergy icon
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Gluten Free Side Dish Recipes
Cuisine American
Servings 12 people
Calories 305 kcal


  • 2 tablespoons butter
  • 2 cloves garlic minced
  • 1 ½ cups full fat ricotta
  • 1 cup heavy cream * see note
  • 1 pound bacon
  • ¼ cup parmesan cheese
  • 5 potatoes * see note
  • 1 teaspoon sea salt
  • Optional: 1/2 cup cheddar cheese


  • In a skillet, add bacon and cook. Remove the bacon and drain grease. (Leave brown scrapings on the bottom of the pan. When the bacon is cool, chop into pieces.
  • Add butter and garlic to the pan and saute.
  • Add ricotta, cream, and salt. Cook on medium heat, scraping the bottom of the pan to mix in the pan scrapings.
  • Add bacon and parmesan cheese. Reduce heat to simmer.
  • Spray olive oil on a 8×8 baking dish. Preheat the oven to 375 degrees.
  • Wash potatoes and then thinly slice them so that you have a lot of potato circles.
  • Put down a layer of potatoes along the entire bottom of the pan.
  • Pour some of the cheesy mixture on top. Add another layer of potatoes and repeat adding cheese mixture on top.
  • Bake at 375º F for 35 minutes until the potatoes are soft.
  • Serve hot.


  1. I used russet potatoes in this recipe because I love their buttery creaminess. You can use other potato varieties.
  2. Do not use half and half.
  3. You can use regular or turkey bacon.
  4. Store this cheesy scalloped potatoes side in an airtight container. It will keep fresh in the fridge for up to 4 days.


Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn’t test, you may need to adjust your moisture levels in your baked goods.


Serving: 1gCalories: 305kcalCarbohydrates: 2gProtein: 9gFat: 29gSaturated Fat: 14gTrans Fat: 1gCholesterol: 74mgSodium: 528mgPotassium: 127mgFiber: 1gSugar: 1gVitamin A: 517IUVitamin C: 1mgCalcium: 105mgIron: 1mg
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Nutrition Disclaimer

Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.

This recipe was updated with more detailed directions from an older September 2016 post.

4.78 from 9 votes (9 ratings without comment)

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  1. Hello Sandi,
    This looks wonderful and I’m going to make it to feed 18 people at a family reunion this weekend. I will need to use turkey bacon though, so I hope that will work. Anyway, I see little green leaves on your photographs of the casserole. They don’t look like green onions. Can you tell me what they are? Thank you!

    1. Hi Amy, I sprinkles fresh thyme leaves on top for decoration :-). Have a great time this weekend.

      1. Thank you, Sandi! I thought they looked like thyme. I’ll get back to you with the family’s take on this dish of yours. Amy

    1. Hi Lydia, nice to meet you. Heavy cream is whipping cream that you would make whipped cream with. If you don’t have it, it is fine to use whole milk.
      Thank you 🙂

      1. Do you bake it uncovered? I am going to try with ground pork rinds on top.

    1. Hi Cathy, you can easily leave the bacon out of this recipe. If you aren’t vegetarian, consider smoked turkey instead of the bacon 🙂 Thank you so much for writing in your question. Have a great day.

    1. Thank you so much Heather. Hoping my daughter can get to finish the post. She had a concussion for 6 weeks, and she is still trying to get caught up in school.