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A close up view of a plate of next-levek scalloped potatoes. Bits of Jalapeno are visible in the white sauce.
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4.75 from 4 votes

The Best Scalloped Potatoes (Gluten-Free)

This recipe for Next Level Scalloped potatoes involves jalapenos, beer, and Monterey Jack cheese... truly living up to the name! Gluten-free, too!
Prep Time20 minutes
Cook Time1 hour 30 minutes
Total Time1 hour 50 minutes
Course: Side Dish
Cuisine: American, Gluten-free
Servings: 8 Servings
Calories: 628kcal
Author: Marie Porter

Equipment

  • 9 x 13 Baking Dish
  • Mandolin

Ingredients

  • 2-3 Large Jalapenos seeded and finely chopped
  • 1 Small Onion finely chopped
  • 2 Garlic cloves pressed or minced
  • 1 tablespoon Butter
  • ¼ cup White Rice Flour*
  • 1 cup Gluten-Free Beer*
  • 3 cups Heavy Cream **
  • 1 cup Grated Monterey Jack Cheese
  • Salt and Pepper
  • 4 lbs Red Potatoes washed
  • Pan Spray
  • 1 cup Grated Sharp Cheddar Cheese

Instructions

  • Preheat oven to 400 F
  • In a medium or large saucepan, combine jalapenos, onion, garlic, and butter. Saute for a few minutes, until onion and peppers soften up a little.
  • Add rice flour, whisk until well distributed and free of clumps.
  • Add beer, whisking well until smooth. Add heavy cream, continuing to whisk, until smooth. Bring to a boil.
  • As mixture starts to boil, add shredded jack cheese, continue stirring until melted and smooth. Remove from heat, season with salt and pepper to taste.
  • Peel potatoes if you like – we don’t bother, we like the skins! – and slice VERY thinly. I like to use a mandolin, as it saves time.
  • Spray a 9 x 13 baking dish, and layer about a third of the potatoes in there. Pour a third of the sauce over it, tilting the pan to let it seep through the layers.
  • Layer another third of the potatoes, pouring another third of the sauce over it. Repeat one more time, using up the remaining potatoes and sauce. Cover with foil.
  • Bake for 1 hour. Remove foil, return to oven for another 20 minutes. Remove from oven, scatter cheddar cheese evenly over the top, and return to the oven for another 10 minutes, or until nicely browned.
  • Serve hot!

Notes

* You can use regular flour and/or beer if you don’t need this to be gluten-free
** You can use Half and half or milk, if you prefer.

Nutrition

Calories: 628kcal | Carbohydrates: 46g | Protein: 14g | Fat: 44g | Saturated Fat: 27g | Cholesterol: 153mg | Sodium: 253mg | Potassium: 1163mg | Fiber: 4g | Sugar: 4g | Vitamin A: 1656IU | Vitamin C: 26mg | Calcium: 292mg | Iron: 2mg