Cooking With Kayla: Gluten-Free Scalloped Potatoes

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This week for Cooking With Kayla, we decided to put together Gluten-Free Scalloped Potatoes. I have an abundance of potatoes right now, due to a great sale at my local grocery outlet for right around $0.17/pound, so I was looking for a good way to use them. Kayla has never learned to peel and slice potatoes yet due to my concerns over her losing a finger, but I figured that at 9 years old, it was about time.

Kayla got to peeling and slicing, while I stirred together the sauce. She did a great job. The first potato took a little while, but with the second one she joyfully announced “this one only took me half as long”! :)

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Here’s our recipe:


  • 2 tablespoons butter
  • 3 tablespoons Gluten-Free Flour Mix
  • Salt and pepper to taste
  • 1-1/2 cups milk
  • 1 cup cheese (we used sharp cheddar)
  • 2 pounds potatoes, peeled and thinly sliced (we used 10 small potatoes)
  • 1 onion, chopped

1) Peel and slice potatoes. Place in the bottom of a greased 2 quart baking dish.

2) In a skillet, melt butter. Stir in GF flour mix, salt, and pepper until smooth. Add milk gradually, stirring thoroughly. Bring the mixture to a boil, then cook and stir until thickened. It won’t take long.

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3) Add cheese to milk and flour mixture, and stir just until melted.  Pour over potatoes.

4) Cover and bake at 350 for 45 minutes to 1 hour. Uncover, then bake 10-15 minutes longer until the potatoes are tender and the casserole is bubbly.


As with all recipes, make sure your ingredients are gluten-free and meet your family’s dietary needs!

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  1. These look great! I’ll definitely be putting them on our weekly menu! Thanks for sharing.

  2. I wonder if gluten free regular all baking flour would work.

  3. Michelle says:

    I just made these potatoes for Easter and they were a huge hit. I thought I would have leftovers but they were devoured. Thanks for the great gf recipe.

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