Gluten-Free Scalloped Potatoes with Roasted Red Peppers

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  • Total Time: 1 hrs 10 mins
  • Hands-on Time: 0 hrs 15 mins
  • Makes: 5 servings

Add depth to creamy scalloped potatoes with roasted red peppers and a hint of warm, sweet nutmeg in this gluten-free scalloped potatoes recipe.


  • 3/4 cup heavy cream

    1 clove garlic, minced

    1 Frontier Organic Whole Bay Leaf

    1/4 teaspoon Frontier Organic Medium Grind Black Pepper

    1/4 teaspoon Frontier Sea Salt

    1/8 teaspoon Frontier Organic Nutmeg

    2 ounces cream cheese

    1 pound Russet potatoes, peeled and cut into 1/4-inch slices

    1 ounce shredded Asiago cheese, divided

    2 tablespoons minced fresh chives

    1/2 cup diced roasted red peppers


    1. Preheat oven to 400 degrees and have a 2-quart casserole ready.

    2. In a saucepan, combine heavy cream, minced garlic, bay leaf, pepper, salt and nutmeg. Bring to a simmer, just until cream is hot. Remove from heat and remove bay leaf. Cut cream cheese into small pieces, add to hot cream mixture and stir until melted.

    3. In a large bowl, combine potatoes, 1/2 ounce Asiago cheese, and chives. Into casserole dish, layer 1/3 of the potatoes sprinkle with half of the red peppers, and cover with one-third of the cream. Repeat, then finish with remaining potatoes and cream. Sprinkle with remaining Asiago cheese.

    4. Cover and bake for 40 minutes. Remove foil or lid and cook for another 10 to 15 minutes for a crispy top crust. Let cool for 5 minutes before serving.

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