Are you looking for a delicious gluten-free alternative to traditional au gratin potatoes? Look no further! My Gluten Free Au Gratin Potatoes Recipe is so delicious. The Creamiest Cheesy Potatoes au Gratin will be a hit on your holiday table or any special occasion.
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Using russet potatoes and a cheesy sauce made with heavy cream, this dish is a twist on the classic French gratin potatoes. Each layer of potatoes is covered in a beautiful sauce that is sure to please any potato lover. Whether you call it au gratin or scalloped potatoes, this dish makes the perfect side dish for any meal. And with the addition of black pepper, it adds a nice bit of spice to the dish.
So, if you're looking for an amazing potato bake for your favorite holiday or special occasion, give my gluten-free version of this classic potato side dish a try.
Looking for more gluten free recipes? Check out the BEST Gluten Free Vegan Blondies, How to Make the BEST Oven Dried Orange Slices, and Gluten Free Andes Mint Crumbl Cookies Recipe.
Why You''ll Love This Gluten Free Au Gratin Potatoes Recipe
You'll love this recipe because it delivers all the delicious flavor of traditional scalloped potatoes while being gluten-free. Thinly sliced potatoes are layered in a prepared baking dish and topped with a rich and creamy cheese sauce made with milk, butter, and gluten-free flour. The addition of sharp cheddar cheese gives the dish a delicious flavor boost. The 2 tablespoons of gluten-free flour in the cheese sauce adds a rich flavor to the dish. The unsalted butter adds a nice rich flavor to the overall dish. The end result is a cheesy, creamy and flavorful potato dish that is sure to be a hit at your next family gathering or special occasion.
Are au gratin potatoes gluten free?
Au gratin potatoes are not usually gluten-free, but this recipe is an exception! By using gluten-free flour to make a blond roux, the dish maintains its creamy texture without the added gluten. The gluten-free flour also adds a rich, buttery flavor without compromising the taste. This recipe is perfect for those following a gluten-free diet, but also makes a delicious holiday side dish for those who are not. The combination of thinly sliced potatoes and yellow onion slices, along with the creamy cheese sauce, makes this dish a favorite on any holiday menu. The added flavor of caramelized onions in the dish makes the dish even more delicious. So, whether you're on a gluten-free diet or just looking for a new holiday side dish, this recipe is sure to be a hit for your holiday meals.
Scalloped Potatoes vs. Au Gratin Potatoes
The main difference between scalloped potatoes and au gratin potatoes is the texture. Scalloped potatoes are sliced thin, often with a mandoline slicer, and cooked in a creamy sauce, creating a smooth and creamy texture. Au gratin potatoes are sliced thin and cooked in a roux-based sauce, resulting in a bubbly and golden perfection. Both are classic comfort foods and beloved side dishes. Scalloped potatoes is a simple dish made with only potatoes and a creamy sauce, while au gratin potatoes include cheese and often other ingredients such as onion, garlic or bacon in the dish which gives the dish a more complex flavor. Both dishes are delicious and can be enjoyed as a side dish to any meal.
Simple Ingredients for Scalloped Potatoes
- Russet potatoes, thinly sliced, and layered in a baking dish. Yukon Gold potatoes could be a good substitute for russet potatoes in this recipe.
- Cream sauce is made with a combination of heavy cream and milk. A milk substitute like unsweetened almond milk could be used instead of heavy cream and milk.
- Sharp cheddar cheese and parmesan cheese added to the cream sauce to make a delicious cheese sauce
- Unsalted butter, melted and added to the cheese sauce to give it a rich flavor
- Heavy whipping cream, added to the cheese sauce to give it a creamy texture
- Onion slices, added to the dish to give it a nice onion flavor
- Black pepper added to the dish for a nice bit of spice
- Gluten-free flour added to the cheese sauce to thicken it and make it gluten-free
- Grated cheese added on top of the dish for a nice cheesy crust
- Fresh thyme gives a nice herby flavor to the dish.
Preheat oven to 375 degrees F.
Peel and slice 7 medium-sized russet potatoes. Slice 2 onions.
Make Cheese Sauce
In a medium saucepan, melt 3 tablespoons of butter over medium heat. Add 2 tablespoons of gluten-free flour and stir until bubbly. Gradually stir in 1 cup of milk, 2 cups of heavy cream, fresh thyme, salt, pepper, ½ cup of shredded cheddar cheese and ½ cup of grated Parmesan cheese. Cook and stir until cheese is melted and sauce is thickened.
Layer half of the potatoes in a greased 9x13 inch baking dish. Spread half of the onion slices over the potatoes. Pour half of the cheese sauce over the onions. Repeat layers with remaining potatoes, onions and cheese sauce.
Cover the dish with foil and bake for 45-55 minutes, or until potatoes are tender. Remove foil and top casserole with extra cheese. Bake for 10-15 minutes more, or until cheese is melted and bubbly.
Serve this gluten-free au gratin potatoes recipe hot, straight from the oven.
Note: You can also butter the dish before layering the potatoes. You can add extra cheese over the potatoes before baking for 25-30 more minutes.
Enjoy your Creamiest Cheesy Potatoes au Gratin!
Expert Tips for Cheesy Potatoes from Scratch
- Use a mandoline slicer to get evenly thin potato slices
- Substitute Yukon Gold potatoes for a more buttery flavor
- Add a touch of nutmeg to the cheese sauce for a classic comfort food taste
- Mix shredded cheddar and parmesan cheese for a better taste
- Add crispy bacon or sautéed mushrooms for added depth of flavor
- Alternate layers of potatoes and cheese sauce for maximum flavor in every bite
- Let the dish cool for a few minutes before serving for easier slicing.
The Best Gluten Free Flour Brands
King Arthur Measure-for-Measure and Cup4Cup flour blend are considered some of the best gluten-free flour brands. These flours are specially formulated to mimic the texture and taste of wheat flour, making them perfect for gluten-free baking. They are also versatile and can be used in a variety of recipes, from cakes and cookies to bread and pasta.
- Yukon Gold potatoes can be substituted for russet potatoes.
- Heavy cream can be substituted with milk for a lighter taste
- Sweet potatoes can be used in place of russet potatoes for a different taste in scalloped potato recipe
- Pecorino Romano cheese can be substituted for parmesan cheese
- Gruyere cheese can be used as a substitute for cheddar cheese
- Almond milk can be used instead of whole milk.
How to Make Au Gratin Potatoes Dairy Free
- Substitute unsweetened almond milk or oat milk for the cream mixture.
- Use dairy-free cheese substitutes such as Daiya, or nutritional yeast to make a cheese sauce.
- Use vegan butter instead of regular butter.
- Use a non-dairy cream in place of heavy cream.
- Look for gluten-free and vegan cheese substitute options in the store.
- Add minced garlic or garlic cloves to the cheese sauce for extra flavor
- Gouda cheese can be used instead of cheddar cheese
- Use Yukon Gold potatoes in place of russet potatoes
- Try using Swiss cheese in place of cheddar cheese
- Add a dash of garlic salt or roasted garlic on top of the potatoes for extra flavor
- Mix in some cooked bacon or sautéed mushrooms for added texture and flavor to Gluten Free Au Gratin Potatoes.
- You can add some herbs such as chives or rosemary for added flavor
- Use a blend of different cheese for a more complex taste.
Tips for Peeling and Slicing Potatoes
- Use a sharp knife or a mandoline slicer for even slices
- Soak potatoes in water for about 10 minutes before peeling for easy peeling
- Cut off the ends of the potatoes for an easier grip
- Start peeling from the top, going downwards in a spiral motion
- Cut potatoes in half lengthwise before slicing for easier handling
- Keep the potatoes in a bowl of cold water after slicing to prevent browning
- Dry potatoes well before using them in recipe.
Serving Suggestions for Scalloped Potatoes
- Serve as a side dish with your favorite holiday main dish
- Top with chopped green onions for added flavor
- Serve as a gluten-free option among other side dishes
- Perfect side dish for Thanksgiving or Christmas dinner
- Enjoy it as a main dish with a green salad.
Can I make au gratin potatoes ahead of time?
Yes, you can make this recipe ahead of time. Assemble the dish, cover it and refrigerate until ready to bake. This crowd pleaser can be stored in the fridge for up to 2 days before baking. Add an extra 10-15 minutes to the baking time if baking straight from the fridge.
- 9x13 inch baking dish
- Mandoline slicer (for evenly thin slices)
- Medium saucepan
- Whisk or spatula
- Plastic wrap or aluminum foil
- Cutting board
- Chef knife
- Measuring cups and spoons
- Pot holder or oven mitts
- Spatula or serving spoon
- Casserole dish or oven safe dish
- Serving platter or bowl (if desired)
Storage and Freezing Tips
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- To freeze, wrap the dish tightly with aluminum foil or plastic wrap and store in an airtight container for up to 3 months.
- Thaw overnight in the refrigerator before baking.
- Add an extra 10-15 minutes to the baking time if baking straight from the freezer.
Yes, you can use Yukon Gold potatoes for a more buttery flavor or sweet potatoes for a different taste.
Yes, you can use dairy-free milk and cheese substitutes, and vegan butter.
Yes, you can assemble the dish, cover it and refrigerate until ready to bake. It can be stored in the fridge for up to 2 days before baking.
Yes, you can freeze it by wrapping it tightly with aluminum foil or plastic wrap and storing it in an airtight container for up to 3 months.
Yes, you can use Gouda, Swiss or Pecorino Romano cheese as a substitute.
Cheesy Gluten Free Au Gratin Potatoes Recipe (easy recipe)
- 9x13 inch baking dish
- Mandoline slicer (for evenly thin slices)
- Whisk or spatula
- Plastic wrap or aluminum foil
- 2 cups heavy cream
- 1 cup milk
- ½ cup cheddar cheese shredded
- ½ cup parmesan
- 1 tablespoon fresh thyme
- 3 tablespoons butter
- 2 tablespoons gluten free flour
- 7 medium potatoes peeled and sliced
- 2 onions sliced
- 1 teaspoon salt
- ¼ teaspoon black pepper
- ½ cup cheddar cheese for topping
- Preheat oven to 375 degrees
- Peel and slice 7 medium-sized russet potatoes and 2 onions
- In a medium saucepan, melt 3 tablespoons of butter over medium heat
- Add 2 tablespoons of gluten-free flour, fresh thyme, salt, and pepper, stir until bubbly
- Gradually stir in 1 cup of milk, 2 cups of heavy cream, ½ cup of shredded cheddar cheese, and ½ cup of grated Parmesan cheese.
- Cook and stir until cheese is melted and sauce is thickened.
- Layer half of the potatoes in a greased 9x13 inch baking dish
- Spread half of the onion slices over the potatoes
- Pour half of the cheese sauce over the onions
- Repeat layers with remaining potatoes, onions, and cheese sauce
- Cover the dish with foil and bake for 45-55 minutes, or until potatoes are tender
- Remove foil and top casserole with extra cheese
- Bake for 25-30 minutes more, or until cheese is melted and bubbly
- Serve hot, straight from the oven
To freeze, wrap the dish tightly with aluminum foil or plastic wrap and store in an airtight container for up to 3 months.
Thaw overnight in the refrigerator before baking.
Add an extra 10-15 minutes to the baking time if baking straight from the freezer.
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