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    Home » Recipes » Side Dish Recipes

    The Best Gluten Free Scalloped Potatoes

    Published: Sep 26, 2016 · Modified: May 24, 2021 by Sandi Gaertner · 23 Comments · This post may contain affiliate links

    Jump to Recipe Print Recipe

    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!

    gluten free scalloped potatoes on a plate
    Jump to:
    • Ingredient notes:
    • Recipe step by step directions:
    • Tips and Recipe FAQ:
    • More Delicious Potato Recipes to Try:
    • Recipe
    • Community

    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.

    Ingredient notes:

    gluten free scalloped potatoes ingredients
    • 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:

    cooking bacon in a pan

    Step 1: Cook your bacon in a pan. Move to a paper towel-lined plate and drain the grease out of the pan.

    slicing potatoes with a mandolin slicer

    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.

    heating milk and cheese in a pot

    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.

    I have tons of delicious gluten free side dish recipes on the blog to try. Serve this potatoes dish with my Grilled NY Strip Steak or my Air Fryer Cod recipes.

    Tips and Recipe FAQ:

    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 of the time with the pan covered. It helps the potatoes cook through 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.

    a serving spoon filled with a scoop of scalloped potatoes

    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

    (And...if Alfredo Sauce is your favorite, try this Zucchini Ribbon Lasagna Alfredo, or this Alaskan Cod Fettucine Alfredo!)

    Recipe

    gluten free scalloped potatoes on a plate

    Bacon Ricotta Cheesy Scalloped Potatoes

    Sandi Gaertner
    A deliciously cheesy bacon and potato side dish.
    4.82 from 11 votes
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    Prep Time 15 mins
    Cook Time 30 mins
    Total Time 45 mins
    Course Gluten Free Side Dish Recipes
    Cuisine American
    Servings 12 people
    Calories 305 kcal

    Ingredients
      

    • 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

    Instructions
     

    • 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.

    Notes

    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.

    Nutrition

    Serving: 1gCalories: 305kcalCarbohydrates: 2gProtein: 9gFat: 29gSaturated Fat: 14gTrans Fat: 1gCholesterol: 74mgSodium: 528mgPotassium: 127mgFiber: 1gSugar: 1gVitamin A: 517IUVitamin C: 1mgCalcium: 105mgIron: 1mg
    Tried this Recipe? Pin it for Later!Mention @FearlessDining or tag #FearlessDining!

    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.

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    Reader Interactions

    Comments

    1. Jill Cowley

      March 05, 2021 at 6:24 am

      Can I substitute milk for the cream?

      Reply
      • Sandi Gaertner

        March 05, 2021 at 3:50 pm

        Hi Jill, that substitution should be fine. They may not be quite as creamy but the flavor should still remain the same.

        Reply
    2. Thressia

      June 25, 2020 at 5:35 am

      Looks amazing. Can you make This Agra’s of time?

      Reply
      • Sandi Gaertner

        June 25, 2020 at 7:39 am

        Hi Thressia, I think you are asking if it can be made ahead. It can but I would reheat it in an oven in low heat to keep the potatoes from getting soggy.

        Reply
    3. Debra C.

      October 07, 2017 at 6:31 am

      5 stars
      Alfredo sauce with bacon? Yes please! Cheesy delicious potatoes, this will be perfect for the holidays!

      Reply
      • Sandi Gaertner

        October 07, 2017 at 3:21 pm

        LOL, it is a family favorite 🙂

        Reply
    4. Healing Tomato

      September 29, 2017 at 4:30 pm

      5 stars
      You can never go wrong with scalloped potatoes. These look so delicious and comforting.

      Reply
      • Sandi Gaertner

        October 01, 2017 at 3:08 pm

        Thank you so much 🙂

        Reply
    5. Amy

      March 12, 2017 at 1:38 pm

      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!

      Reply
      • Sandi Gaertner

        March 12, 2017 at 2:48 pm

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

        Reply
        • Amy

          March 12, 2017 at 4:06 pm

          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

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