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!
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 This Recipe Is Great:
- 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 if you are short on time.
- 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 so much creamy cheese flavor, and it 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 to try.
Recipe Step By Step Directions:
Step 1: Cook your bacon in a pan. Move to a paper towel-lined plate and drain the grease from the pan. When the bacon is cooled, chop the bacon into small pieces.
This is a great vegetable slicer. I love the handle so that you don't cut your fingers!
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, all 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.
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: Prepare an 8×8 baking dish or a casserole dish with spray oil or cooking spray to prevent 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. Be sure to cover the whole bottom.
Pour half of the cream sauce over the layer of potatoes. Make a second layer with the remaining sliced potatoes.
Step 5: Bake at 375º F for 35 minutes. The top will get a nice golden brown. Serve hot.
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 the time with the pan covered with aluminum foil. It helps the potatoes cook 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. Store in an airtight container. If you freeze these potatoes, be sure to use a freezer-safe container.
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.
More Delicious Potato Recipes to Try:
- Mashed Potato Pie with Bacon Roses
- Kid-Friendly Sloppy Joe Pie
- Pan-Fried Sweet Potatoes
- Duchess Potatoes
Gluten Free Scalloped Potatoes Recipe
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- 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: ½ 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.
- 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.
- 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.
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.
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