If you love cheese and potatoes, these gluten free bacon ricotta cheesy gluten free scalloped potatoes are going to become a family favorite. Every cheesy bite of this side dish is full of creamy cheese and bacon flavors!
Since cheese and potatoes are such as staple in our house, you will also want to try these delicious mashed potatoes with cream cheese too!
If bacon, cheese, and potatoes sound like comfort food to you, this super easy gluten free scalloped potatoes casserole 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 that is perfect for entertaining.
This has turned into 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!
If you are looking for a quick version, try my Gluten Free Instant Pot Cheese Potatoes recipe.
- Russet 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 so much creamy cheese flavor!
- Heavy cream - I do not recommend half and half.
Recipe step by step directions:
Step 1: Cook your bacon in a pan. Move to a paper towel-lined plate and drain the grease out of the pan.
Step 2: Wash your potatoes and slice them with a mandolin slicer. This will make sure your potato slices are all the same thickness.
It is optional if you want to peel the potatoes first.
Step 3: Heat the heavy cream, ricotta, and salt to the pot. Use a wooden spoon to scrape up the bacon bits as it cooks. Add in the chopped bacon and parmesan and stir.
Step 4: In an 8x8 baking dish, layer half of the potato slices. Be sure to cover the whole bottom. Pour some of the cheese mixture over and repeat with the rest of the potatoes.
Step 5: Bake at 375º F for 35 minutes. Serve hot.
Tips and Recipe FAQ:
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.
I like to bake this gluten free scalloped potatoes recipe half of the time with the pan covered. It helps the potatoes cook through better.
Curdling happens if your heat is too high. Cook it at medium heat.
This recipe will last up to 4 days in the refrigerator.
I use a mandoline slicer to keep my potato slices all the same thickness. You can also use a sharp knife, but be really careful!!
More Delicious Potato Recipes to Try:
- Mashed Potato Pie with Bacon Roses
- Kid-Friendly Sloppy Joe Pie
- Pan-Fried Sweet Potatoes
- Duchess Potatoes
Bacon Ricotta Cheesy Scalloped Potatoes
- 2 tablespoons butter
- 2 cloves garlic minced
- 1 ½ cups ricotta
- 1 cup heavy cream * see note
- 1 pound bacon
- ¼ cup parmesan cheese
- 5 potatoes * see note
- 1 teaspoon salt
- 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 8x8 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.
- I used russet potatoes in this recipe because I love their buttery creaminess. You can use other potato varieties.
- Do not use half and half.
- You can use regular or turkey bacon.
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