Easy Cheesy Ranch Scalloped Potatoes (gluten free)

These Cheesy Ranch Scalloped Potatoes, with the layers of potatoes, cheese, and a homemade Ranch inspired sauce, make any meal special.

Scalloped potatoes are a simple, yet impressive, side dish layering potatoes with a cheesy sauce. You most likely have the ingredients you need to make this dish at home already.

Scalloped potatoes are such a versatile side dish, they are perfect for your weeknight supper or special occasions like Easter, Thanksgiving or Christmas. 

These Ranch Scalloped Potatoes are also gluten free. They don’t contain any “cream of” soups or wheat flour. Instead, the cheese sauce is thickened using cornstarch. You can use arrowroot starch if you can’t tolerate corn.

Cheesy Ranch Scalloped Potato Ingredients

Like I mentioned, you probably have all the ingredients on hand to make these Cheesy Ranch Scalloped Potatoes. 

• Potatoes – traditionally Yukon Gold or Russet potatoes are used for making scalloped potatoes. However, the best potato will be the one you have on hand.
• Butter, cornstarch, buttermilk, milk, mayonnaise – The base of the sauce for these scalloped potatoes. Feel free to replace the buttermilk with regular milk. Omit the mayonnaise if you want to make egg-free scalloped potatoes.
• Salt, dill, garlic powder, ground pepper, chives – These simple herbs add the flavours of ranch dressing.
• Onion – a staple for scalloped potatoes, I believe.
• Cheese – I like to use cheddar cheese, an older cheddar cheese will add even more flavour. Feel free to use what your family likes.

What are the best potatoes for scalloped potatoes?

Russet potatoes or Yukon Gold potatoes are usually used for scalloped potatoes, since they hold their shape well when baking. Be sure to slice the potatoes thinly.

How to make Cheesy Ranch Scalloped Potatoes:

1. Preheat the oven to 375 degrees F and grease an 8×8-inch pan. Set that aside.
2. Melt the butter in a small sauce pan. Whisk in the cornstarch.
3. Whisk in the buttermilk, milk, mayonnaise, and seasonings. Keep whisking until the mixture comes to a boil and thickens. Set aside.
4. Layer half of the thinly sliced potatoes into the bottom of the pan. Top with the diced onions, chives, and half of the cheddar cheese. Pour half of the milk mixture over the potatoes.
5. Repeat layering the remaining potatoes, onions, sauce, and topping with the cheddar.
6. Bake at 375 degrees, uncovered, for about an hour, until the potatoes are easily pierced with a knife. Let sit before serving. Garnish with chopped chives. Enjoy!

How to make Cheesy Ranch Scalloped Potatoes ahead of time:

Scalloped potatoes can be made ahead of time, although you do risk the chance of the potatoes oxidizing from being exposed to air. To reduce the risk of oxidization,  you can soak the sliced potatoes in a bowl of cold water for about 30 minutes before assembling.

Once you have the potatoes, sauce, and cheese layered, cover with plastic wrap or foil, and refrigerate until about 1 1/2 hours before you want to serve them. Let the scalloped potatoes sit at room temperature for 30 minutes before baking.

If you like these Cheesy Ranch Scalloped Potatoes, you may also like:

• Gluten Free, Dairy Free Scalloped Potatoes with Onions
• Roasted Pesto Potatoes
• Dairy Free Instant Pot Mashed Potatoes
• Twice Baked Potatoes

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Easy Cheesy Ranch Scalloped Potatoes

Yield: 5-6

Prep Time: 20 minutes

Cook Time: 55 minutes

Total Time: 1 hour 15 minutes

These easy Cheesy Ranch Scalloped Potatoes, with the layers of Creamer potatoes, cheese, and a homemade Ranch inspired sauce, make any meal into a special meal.

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Ingredients

• 2 Tablespoons (30 ml) unsalted butter
• 2 Tablespoons (30 ml) cornstarch
• 1 cup (250 ml) buttermilk
• 1 cup (250 ml) milk (I used 1%)
• 2 Tablespoons (30 ml) mayonnaise (omit for egg free)
• 1 teaspoon (5 ml) salt
• 3/4 teaspoon (3.5 ml) dried dill
• 1/2 teaspoon (2.5 ml) garlic powder
• 1/2 teaspoon (2.5 ml) ground pepper
• 1 1/2 lbs (680 g) Russet or Yukon Gold potatoes, thinly sliced
• 1/4 cup (60 ml) diced onion
• 1 cup (250 ml) shredded cheddar cheese, divided
• 1/4 cup fresh chopped chives, divided

Instructions

1. Preheat the oven to 375 degrees F (190 degrees C). Lightly grease an 8x8-inch (20x20-cm) pan (or equivalent). Set aside.
2. In a small sauce pan over medium-high heat, melt the butter. Stir in the cornstarch, and keep whisking until the mixture is smooth and bubbling.
3. Add the buttermilk, milk, mayonnaise, salt, dill, garlic powder, and pepper. Continue whisking frequently, until the mixture comes to a boil and thickens. Set aside.
4. Layer half of the thinly sliced potatoes into the bottom of the prepared pan. Top with the diced onions, 2 tablespoons chopped chives, and 1/2 cup shredded cheese. Pour half of the buttermilk mixture over the potatoes.
5. Top with a layer of the remaining potatoes, followed by the remaining sauce, and the remaining cheese.
6. Bake, uncovered, in the preheated oven for 55-60 minutes, or until the potatoes are easily pierced with a knife. Allow to sit for 10 minutes before serving, this allows the sauce to thicken. Sprinkle with the remaining chopped chives before serving.

Notes

Scalloped potatoes can be made ahead of time, although you do risk the chance of the potatoes oxidizing from being exposed to air. To reduce the risk of oxidization,  you can soak the sliced potatoes in a bowl of cold water for about 30 minutes before assembling.

Once you have the potatoes, sauce, and cheese layered, cover with plastic wrap or foil, and refrigerate until about 1 1/2 hours before you want to serve them. Let the scalloped potatoes sit at room temperature for 30 minutes before baking.

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