My first memories of scalloped potatoes come from making this dish from a box. It was…good, but not something I’d crave. When I went gluten-free, I just assumed scalloped potatoes were off the menu. But, one night I found myself wanting something a little cheesy, a little creamy, and a lot potato-y.
And scalloped potatoes were exactly what I craved! This recipe is perfect for weeknights or dinner parties. Parboiling the potatoes in the cream mixture cuts the cooking time, getting this dish on the table with little hands-on effort.
