Gourmet Stovetop Gluten Free Scalloped Potatoes

Have I died and gone to heaven? Yes. I have, and so can you. This indulgent side dish is definitely something to splurge on during the holidays. Don’t worry. We’ll diet come January. The rich, creamy, wine sauce makes this dish, alone. Then add bacon and your taste buds are dancing on the roof of your mouth and tongue. All made without cheese. Enjoy these gourmet, stovetop, gluten free scalloped potatoes any time of year. Add poultry or meat, if desired.

Gourmet Stovetop Gluten Free Scalloped Potatoes


Yield: Makes 3 servings

Gourmet Stovetop Gluten Free Scalloped Potatoes

To die for fried potatoes in bacon grease or oil with thinly sliced onion. Drizzle the top with creamy wine sauce and you're in heaven. Make up to two days in advance.


    For the Potatoes:
  • 4 slices gluten free bacon (Hormel Black Label, Applegate, etc.)
  • 1 1/2 lbs. russet potatoes thinly sliced, with or without peel
  • 1 small (1 cup) thinly sliced yellow onion
  • Salt and pepper, to taste
  • For the Sauce:
  • 1 teaspoon olive oil
  • 1/4 cup thinly sliced yellow onion
  • 1/2 cup gluten free chicken broth (O Organics, Better Than Bouillon)
  • 1/4 cup dry white wine (Sauvignon Blanc, Chardonay, etc.) (or additional broth)
  • 2 Tablespoons heavy whipping cream
  • 1 1/2 Tablespoons white or brown rice flour
  • Salt and pepper, to taste
  • Water, as needed


    To Make the Potatoes:
  1. Brown the bacon in a heavy skillet over medium heat or in an electric skillet at 300ºF; and set aside. Transfer bacon to a paper towel-lined plate to drain.
  2. Add sliced potatoes to same pan and cook on both sides until tender and golden brown, about 30 minutes. Transfer to a 9 x 9 casserole dish or pie plate; and set aside 5 - 6 potatoes. Set the entire dish aside.
  3. To Make the Sauce:
  4. Preheat a small saucepan with oil.
  5. Add onion and saute until transparent.
  6. Add broth, wine, and cream. Sprinkle flour on top and whisk in. Simmer for about 3 minutes. Bring to a boil and cook until thick.
  7. Add water as needed to thin the sauce.
  8. Spoon some sauce over the potatoes.
  9. Slice the bacon and arrange half over the potatoes and sauce.
  10. Add a bit more sauce and arrange the 5 - 6 potatoes that you set aside on top.
  11. If desired, grill some chicken breasts, add it to the top of the potatoes and top with additional sauce and bacon.


Make Ahead: When making this dish in advance (up to two days), arrange it, cover with foil and refrigerate. When you're ready to serve it, microwave on a "reheat - casserole" setting or medium-low until warm. Making in advance causes the potatoes to absorb much of the sauce and the dish is even better.

Lower Cholesterol Version: To lower cholersterol, fry in olive oil and/or skip the sauce.  

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