Cheesy Gluten Free Au Gratin Potatoes Recipe (easy recipe)
Are you looking for a delicious gluten-free alternative to traditional au gratin potatoes? Look no further! My recipe for Creamiest Cheesy Potatoes au Gratin is sure to be a hit on your holiday table or any special occasion.
Equipment
- 9x13 inch baking dish
- Mandoline slicer (for evenly thin slices)
- Whisk or spatula
- Plastic wrap or aluminum foil
Ingredients
- 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
Instructions
- 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
Notes
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.
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.
Nutrition
Serving: 1servingCalories: 358kcalCarbohydrates: 8gProtein: 9gFat: 33gSaturated Fat: 21gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gTrans Fat: 0.2gCholesterol: 101mgSodium: 546mgPotassium: 167mgFiber: 1gSugar: 5gVitamin A: 1288IUVitamin C: 4mgCalcium: 263mgIron: 0.4mg
Tried this recipe?Let us know how it was!