This close to Thanksgiving most sane people probably have their menu totally locked in, but if you are anything like me the superstar potato side dish changes almost daily right up until time to start prepping the feast. Most of the time I serve hasseltots at our holiday feasts, sometimes I get nostalgic for mashed potatoes, but this year I can’t stop thinking about these decadent gluten free scalloped potatoes.
{{ The recipe and post for these Gluten Free Scalloped Potatoes was made in partnership with Emmi Cheese USA. We received product and compensation in exchange for it. Opinions are always our own. If we don’t love it, you don’t hear about it. Thanks for your continued support!}}
When I say these scalloped potatoes are decadent, I mean they’re DECADENT!!
This pan may look unassuming at first, but I assure you it is loaded with creamy, cheesy potato goodness in every single bite! My scalloped potatoes start with rounds of creamy Yukon Gold potatoes that are layered in rows and doused in a garlicky thyme cream sauce, each layer is piled high with shredded Emmi Le Gruyère AOP, a hearty dusting of Parmesan, and finally baked to perfection in the oven. The end result is pretty much heaven for your tastebuds!
While I firmly believe that you can cut corners when making some holiday dishes, this one deserves only the best! That is why I always use Emmi Le Gruyère AOP cheese when I’m making scalloped potatoes. Emmi cheese is crafted in Switzerland where cheesemaking is no joke! In Switzerland, the use of GMO feed is strictly prohibited, they have strict animal welfare regulations, and farmers and cheesemakers are like family. The result is quality cheese worth splurging on, that I feel good about feeding to my family! You can find Emmi Le Gruyère in the deli at your local grocer or specialty cheese shop using the easy product locator on Emmi’s website at emmiusa.com/locator.
No matter what potato side dish you’re serving at your holiday feast, we wish you a Happy Thanksgiving from our table to yours! May your heart be filled with the love of friends and family the whole holiday season long!
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PinIngredients
3 tablespoons butter
1 cup minced white or yellow onion
4 large garlic cloves, minced
1/4 cup gluten free all-purpose flour
1 cup boiling water with 2 vegetable bouillion cubes dissolved into it
2 cups 2% milk
1 1/2 teaspoons coarse kosher salt
1/2 teaspoon black pepper
2 teaspoons fresh thyme leaves, divided
4 pounds Yukon Gold Potatoes, sliced into 1/8-inch rounds
3 cups freshly-grated Emmi Le Gruyère AOP, divided
1/2 cup freshly-grated Parmesan cheese, plus extra for serving
Instructions
Preheat oven to 400°F. Grease a 9 x 13-inch baking dish with cooking spray; set aside.
Melt the butter in a large sauté pan over medium-high heat. Add the onion, and sauté for 4-5 minutes until soft and translucent. Add the garlic and sauté for an additional 1-2 minutes until fragrant. Stir in the gluten free flour until it is evenly combined, and cook for 1 more minute. Gradually pour in the vegetable stock, and whisk until combined. Add in the milk, salt, pepper, and 1 teaspoon thyme, then whisk until combined. Continue cooking for an additional 1-2 minutes until the sauce just barely begins to simmer around the edges of the pan and thickens. Then remove from heat and set aside.
Spread half of the sliced potatoes in an even layer on the bottom of the pan. Top evenly with half of the cream sauce. Then sprinkle evenly with 1 1/2 cups of the shredded Emmi Le Gruyère AOP, all of the Parmesan cheese. Top evenly with the remaining sliced potatoes, the other half of the cream sauce, and the remaining 1 1/2 cups of Emmi Le Gruyère AOP cheese.
Cover the pan with aluminum foil and bake for 30 minutes. The sauce should be nice and bubbly around the edges. Then remove the foil and bake uncovered for 25-30 minutes, or until the potatoes are cooked through.
Transfer the pan to a cooling rack, and sprinkle with the remaining teaspoon of thyme, flaky sea salt, and freshly ground black pepper Serve warm.
