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Sliced potatoes in a creamy sauce on a white plate.

Creamy Scalloped Potatoes (No Flour, No Milk)

New-fashioned creamy scalloped potatoes made without flour or milk!
Course Side Dish
Cuisine American
Keyword Flourless, Gluten-Free, Grain-free
Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
Servings 8 servings
Calories 179kcal


  • ¾ cup water
  • 2 sweet yellow onions sliced thin (about 25-30 ounces total)
  • 2 garlic cloves roughly chopped
  • pinch red pepper flakes
  • ½ teaspoon dried thyme
  • 1 bay leaf
  • ½ teaspoon sea salt
  • 2 Tablespoons olive oil
  • 2 pounds potatoes (we like red, but russet and Yukon work as well!) sliced thin
  • 1 cup cheese optional (see Notes)
  • fresh parsley for sprinkling


  • Combine water, onions, garlic, spices, and salt in a large saute pan (one that has a fitted lid). Cover and simmer everything for 20 minutes until the onions are very soft. Stir the mixture intermittently.
  • Preheat the oven to 400 degrees.
  • Remove the bay leaf from the onion pan.
  • Blend the onion mixture with the olive oil until smooth. You may need a splash more water, depending on how much evaporated during the cooking process, but it should be fairly thick.
  • In a large bowl, gently toss the sliced potatoes with the onion sauce.
  • Pour the potatoes into a well-oiled 9-inch baking dish. Arrange them to lay flat in the dish as best you can.
  • Top the potatoes with as much or little (or no) cheese as you like.
  • Cover the dish with foil or a fitted lid and bake for 60-70 minutes, until potatoes are fork tender.
  • Uncover and bake for another 10-15 minutes until the top is bubbly and golden.
  • Cool a bit and serve with a sprinkle of fresh parsley!


Nutrition facts based on using red potatoes and the optional cheese.
Weight Watchers points: 6


Sugar: 2.4g | Fiber: 2.6g | Calories: 179kcal | Fat: 8.4g | Protein: 6g | Carbohydrates: 21.1g