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    Home » Budget Recipes

    Scalloped Potatoes (No Cheese, No Flour)

    Published: Mar 30, 2023 · Modified: Mar 30, 2023 by Jessica Fisher

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    This Scalloped Potatoes recipe is one of the best and the easiest ever. Thinly sliced potatoes nestle in a bath of cream, half and half, and butter, resulting in creamy, tender potatoes, that are a perfect side dish for roast or grilled meats. No cheese or flour required!

    A must-make for Easter Dinner, these spuds are perfect alongside Slow Cooker Ham and Air Fryer Asparagus. They are a true comfort food, definitely a dish you’ll want to put on repeat.

    Easter dinner laid out on a white table, with scalloped potatoes in the center. this …

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    Jump to:
    • Why Make This
    • You only need 6 Ingredients for the Best Scalloped Potatoes!
    • How to make Scalloped Potatoes without Flour or Cheese
    • FAQs
    • More Great Potato Side Dishes
    • Tell us what you think!
    • Scalloped Potatoes Recipe

    Friends, meet the Best Scalloped Potatoes on the planet. I’ve been making these for over twenty years. If you’ve never made scalloped potatoes, let this be your first and only recipe!

    This potato dish is easy to make, great to serve with ham, and there are rarely leftovers. If there are, I wake up early in the morning to eat them for breakfast when no one’s looking – or even awake!

    They are that good.

    Why Make This

    It’s delicious. A classic scalloped potatoes recipe, this one is the best you will ever have. Seriously. Cream-baked potatoes are amazingly tasty, the perfect foil for Roast Turkey Breast, ham, or a slow cooker pot roast. My kids have always loved these potatoes, making it one of our favorite kid-friendly Thanksgiving Side Dishes.

    This is an easy recipe! Unlike other scalloped potato recipes, you don’t need to make a cheddar cheese sauce or even precook the potatoes. Instead, this dish is truly “scalloped”, layered potatoes baked in a cream sauce.

    They are gluten-free. If you struggle to find festive holiday dishes that are gluten-free, this is it! No need for substitutions because these are naturally gluten-free scalloped potatoes.

    You only need 6 Ingredients for the Best Scalloped Potatoes!

    This truly is a simple recipe to make! Here’s what you’ll need:

    ingredients for scalloped potatoes, laid out on a white table.

    potatoes – Choose a potato that is high in starch and low in moisture, such as russet potatoes. They cook evenly and hold their shape well, creating a smoother and creamier texture. Avoid using waxy potatoes like red or fingerling potatoes as they won’t break down as easily and can result in a firmer, less desirable texture.  Yukon Gold potatoes, while not as starchy, are still a good option if you don’t have russets.

    salt and freshly ground black pepper – You’ll season each layer of potatoes pretty simply with salt and pepper.

    half-and-half – A combination of equal parts milk and cream that have been homogenized, half-and-half is a little cheaper than cream but still brings that rich flavor. You can make your own for this recipe if you can’t find it locally. 

    butter – A few pats of butter help brown and crisp the top layer of potatoes.

    cream – You’ll finish the potatoes with cream, adding it in the final cooking time. So good!

    optional garnish: You can enhance the presentation of your scalloped potatoes and make them look even more mouthwatering with a sprinkle of fresh herbs, chopped green onions, or grated Parmesan cheese. 

    Variations

    • While true scalloped potatoes don’t require cheese, you can add it if you like. If you’re dead set on cheesy scalloped potatoes, add shredded parmesan cheese to each layer of potatoes. Cheesy Hashbrown Potatoes are also a delicious option.
    • If you prefer cheesy mashed potatoes to thinly sliced potatoes, try our Mashed Potato Casserole.

    How to make Scalloped Potatoes without Flour or Cheese

    Grease a 9x-13-inch baking dish. Preheat the oven to 325 °.

    pouring half and half over layered potatoes in a baking dish.
    pats of butter laid over potatoes and half and half in baking dish.
    pouring cream over the potatoes after 45 minutes of baking.
    the finished scalloped potatoes in the baking dish.

    Overlap the potato slices in the prepared dish, seasoning with salt and pepper every few layers. 

    Pour over the half-and-half and dot the surface with the butter. Bake for 45 minutes, uncovered.

    Pour the heavy cream over the potatoes and bake another 45 minutes until cooked through and golden brown.

    FAQs

    What is the difference between scalloped and au gratin potatoes?

    Scalloped requires layering slices of potatoes with cream or a creamy sauce in a casserole while au gratin or gratinee is a dish topped with buttered breadcrumbs or cheese and then browned.

    Should I peel potatoes for scalloped potatoes?

    Since you want your scalloped potatoes to melt in your mouth, it’s better to peel them before slicing them thinly and layering them in a baking dish.

    Are scalloped potatoes gluten-free?

    These scalloped potatoes are gluten-free, with just six ingredients. Other recipes may call for a white sauce that often requires a flour-based roux that would not be gluten-free.

    a dish of scalloped potatoes with a serving spoon on a table surrounded by other meal elements.

    More Great Potato Side Dishes

    These are all great sides to serve with ham.

    • overhead shot of slow cooker potatoes on square white plate with small tongs.
      Slow Cooker Potatoes
    • Make Ahead Mashed Potatoes (45 cents/serving)
    • tri-color potatoes cooked and seasoned in a large white bowl.
      Instant Pot Boiled Potatoes
    • close-up of curried potatoes on a white platter.
      Curried Potatoes Recipe (53 cents/serving)
    white spoon and fork on a teal plate logo.

    Tell us what you think!

    We love to hear your experiences with Good Cheap Eats. Click the STARS on the recipe card or leave a STARRED comment to let us know what you think of the recipe.

    tray of scalloped potatoes on the dinner table with other platters of food.

    Scalloped Potatoes Recipe

    Thinly sliced potatoes nestle in a bath of cream, half and half, and butter, resulting in the Best Scalloped Potatoes that are also naturally gluten-free.
    Print Pin Rate
    Course: Side Dish
    Cuisine: American
    Diet: Gluten Free, Vegetarian
    Prep Time: 30 minutes minutes
    Cook Time: 1 hour hour 30 minutes minutes
    Total Time: 2 hours hours
    Servings: 8
    Calories: 270kcal
    Author: Jessica Fisher

    Equipment

    • chef's knife
    • cutting board
    • food processor
    • 9×13-inch baking dish

    Ingredients

    • 3 lb russet potatoes peeled and thinly sliced
    • salt
    • black pepper
    • 1 ½ cup half and half
    • 2 tablespoon butter cut into small pieces
    • ½ cup cream
    US Customary – Metric

    Instructions

    • Grease a 9×13-inch baking dish. Preheat the oven to 325 °.
    • Overlap the potato slices in the prepared dish, seasoning with salt and pepper every few layers.
      3 lb russet potatoes, salt, black pepper
    • Pour over the half and half and dot the surface with the butter. Bake for 45 minutes, uncovered.
      1 ½ cup half and half, 2 tablespoon butter
    • Pour the heavy cream over the potatoes and bake another 45 minutes until cooked through and golden brown.
      ½ cup cream

    Notes

    Promptly store leftovers in an airtight container in the refrigerator, for up to 4 days.
    Nutritional values are approximate and based on ⅛ the recipe.
    optional garnish: You can enhance the presentation of your scalloped potatoes and make them look even more mouthwatering with a sprinkle of fresh herbs, chopped green onions, or grated Parmesan cheese. 

    Nutrition

    Calories: 270kcal | Carbohydrates: 33g | Protein: 5g | Fat: 14g | Saturated Fat: 9g | Cholesterol: 45mg | Sodium: 58mg | Potassium: 779mg | Fiber: 2g | Sugar: 1g | Vitamin A: 467IU | Vitamin C: 10mg | Calcium: 79mg | Iron: 1mg
    Tried this recipe?Tell us what you think! Your reviews help us develop better recipes and give newcomers the confidence to try your favorites. Scroll down to leave a starred comment.

    This post was originally published on April 18, 2012. It has been updated for content and clarity.

    « Easter Veggie Tray
    What to Serve with Ham »
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    Reader Interactions

    Comments

    1. Colleen

      April 08, 2023 at 10:54 am

      Can white flesh Hannah sweet potatoes be used doe this recipe? I am trying g to avoid nightshades. Thanks, Colleen

      Reply
      • Jessica Fisher

        April 08, 2023 at 1:08 pm

        I have never made this with white flesh sweet potatoes, so I don’t know. I would imagine that it may not need as long to cook. The flavor will be sweeter, so you may want to add more salt.

        Reply
    2. Shari S Staat

      September 01, 2018 at 4:18 pm

      Can this Scalloped Potato recipe be frozen since using cream?

      Reply
      • Jessica Fisher

        September 02, 2018 at 8:16 pm

        I would not recommend that. Neither the cream or the potatoes will freeze well.

        Reply
    3. Pat

      June 02, 2018 at 10:49 am

      Those potatoes look so yummy! We will be so ready for home cooked meals again after this week!! On the list!

      Reply
    4. Cathy

      December 18, 2017 at 6:00 pm

      Do these reheat well? I want to make them for Christmas Eve but we will be gone all day. I was wondering if I could make the day before and just reheat prior to serving.

      Reply
      • Jessica Fisher

        December 18, 2017 at 7:14 pm

        We devour the leftovers, but the texture is not the same as fresh from the oven.

        Reply
    5. Rebekah

      April 08, 2017 at 6:53 pm

      Oh, no!!! What is step 3?!?

      Reply
      • Jessica Fisher

        April 08, 2017 at 7:02 pm

        Haha. There isn’t one. It was a renegade code. Thanks.

        Reply
    6. Denise

      April 19, 2014 at 1:24 pm

      I only have one oven and our main dish will have to cook at 400. Do you think I can manage to bake this at a higher temperature? I can’t wait to try them! Love your site & thanks!

      Reply
      • Jessica Fisher

        April 19, 2014 at 2:42 pm

        THAT is the tricky part. I can’t remember what I did last year to accommodate the ham and the potatoes at the same time. I just decided in the last hour that the ham will have to go in the crockpot tomorrow.

        Reply
      • Belinda

        October 06, 2014 at 3:33 am

        I’m not sure what your views are on microwave cooking? Electricity is ridiculously expensive here, so I often part-cook dishes that bake for long in my microwave, and then just bake for the last 5-10 minutes in the oven, or under the grill, to get some golden colour.
        Anyway, if you don’t mind microwaving, I always make my scalloped potatoes in the microwave, and they come out superbly, in a fraction of the time 🙂

        Reply
        • Belinda

          October 06, 2014 at 3:34 am

          Which I’m thinking might help you with the need to bake more than one dish at the same time, Denise?

    7. Marea

      August 02, 2013 at 9:31 pm

      Oh my! I thought life got lost in the translation when I could not find a scalloped potatoes recipe that did not have cheese in it. When it had cheese, I’d known that to be Potatoes Au Gratin. I was looking for a stand-alone scalloped potato recipe. Thank you.

      I do scalloped potato with pork chops casserole my mother handed down, which relies on milk, flour and butter layered in. Sliced onions are layered in as well. It isn’t as creamy as this version should be, but then it is centered around the meat in the dish and simply tasty. Brown flour-dredged chops and when assembling the casserole in a 13 x 9 pan, butter is dotted in with flour and milk among the potato and onion slices that will thicken the milk and meat juices as it bakes. Its always been a family favorite.

      Reply
    8. MissMOE

      April 19, 2012 at 7:21 pm

      These are exactly how my mom makes them–with the addition of a couple cups of cheese!

      Reply
    9. Chris

      April 18, 2012 at 6:36 am

      In Australia we don’t have ‘half and half’ – what is it exactly? Do you have any ideas on a substitute?

      Reply
      • Jessica

        April 18, 2012 at 7:20 am

        It’s half cream, half whole milk. So you can make your own.

        Reply
    10. Sandi

      April 18, 2012 at 5:39 am

      Interesting that you don’t cheese your potatoes. I’m not sure I’ve ever had scalloped that did not have cheese at least sprinkled across the top. Never mind that, though, I want to know what you did to that cauliflower on the right side of the plate. I’m not a big cauliflower eater, but the kid likes it and that looks scrumptious.

      Reply
      • Jessica

        April 18, 2012 at 5:47 am

        @Sandi, believe me, you won’t miss the cheese! Sharing the cauliflower tonight on Life as MOM. 😉 And it was scrumptious!

        Reply
      • Kasy

        April 19, 2012 at 2:22 pm

        @Sandi,
        Au Gratin potatoes have cheese, Scalloped potatoes don’t.

        Reply

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