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Just one bite of our Gluten Free Au Gratin Potatoes, and you will be hooked for life. This amazing potato bake is a classic side dish recipe that’s perfect for Sunday supper or the holidays. It’s bursting with flavor from creamy garlic potatoes and a cheesy crust.
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Best Au Gratin Potatoes
I love, love, love cheesy potato recipes. Don’t you? There is nothing like mouth-watering, garlicky potatoes sliced thinly with a creamy, cheesy sauce. That’s what makes this Gluten Free Au Gratin Potatoes recipe my family’s favorite.
Ever since we first debuted this easy holiday dinner idea years ago, it has been one of our most popular recipes. It’s a tried-and-true favorite for special occasions and for weekday family dinners. I love to make it for Thanksgiving, Christmas, Easter… the list goes on!
In fact, this dish is one of my favorite Christmas side dishes.
I know you’re going to love these beautiful gluten free au gratin potatoes. Give them a try and I promise, after just one taste, you’re going to want to find every occasion to make them. Friends and family will ask you for the recipe. It is always a hit!
Julia Child’s Gratin Dauphinois
Our recipe takes its inspiration from Julia Child’s Gratin Dauphinois. Dauphinoise potatoes are a French dish made with sliced potatoes baked in milk or cream.
Other French potato recipes include Pommes Anna, Lyonnaise potatoes, and, of course, these gluten free potatoes au gratin!
What is difference between scalloped and au gratin potatoes?
Scalloped potatoes tend to be cut more thickly and are generally less creamy, while au gratin uses thinly-sliced potatoes and heavy cream.
“Gratin” means the dish has a browned crust, and in most dishes, this refers to a breadcrumb topping.
We use a cheesy crust with no breadcrumbs to keep our potatoes au gratin gluten free.
This makes this dish very similar to gluten-free scalloped potatoes, but the crust, creaminess, and thinly sliced potatoes is what sets it apart!
Can I make this dish in a foil pan?
Yes! Gluten free potatoes au gratin is delicious whether you make it in a skillet or in a foil pan.
Prepare the butter and garlic in a skillet, then add to the foil pan and layer the ingredients. Bake as instructed.
Are potatoes gluten free?
Yes! Potatoes are naturally gluten-free, as are the other ingredients in this recipe. It’s good to stick to the recipe and double-check your ingredients to keep your homemade au gratin potatoes gluten free!
⭐ How to Make Au Gratin Potatoes
- Use Yukon Gold potatoes for best results. Russet potatoes work as a substitute.
- You can use Swiss or Cheddar instead of Gruyere cheese for your creamy au gratin potatoes if you prefer.
- Use fresh garlic and thyme to get the most flavor out of this dish. If you’re sensitive to garlic, reduce to ½ tsp. or rub the garlic on the inside of the baking dish instead of cooking with it.
- Use a large skillet so there’s no chance the dish will overflow in your oven.
📖 Easy Potato Recipes
- Easy Cheesy Scalloped Potatoes
- Instant Pot Scalloped Potatoes – perfect for making gluten-free scalloped potatoes!
- Janssons Frestelse (Swedish Potato Casserole)
- Marquis Potatoes (Pommes Marquise)
- Garlic Roasted Small Potatoes
Check out our Potatoes Au Gratin Web Story!
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Did you enjoy this page? Save it on Pinterest for later!Did you try this recipe for au gratin potatoes? Leave a comment and a rating below to let us know what you think! We love to hear from you!
📋 Recipe
Gluten Free Potatoes Au Gratin
🍳 Equipment
🥘 Ingredients
- 2 lbs. Yukon Gold Potatoes peeled and sliced thinly
- 1 Tbsp. unsalted butter
- 1 Tbsp. garlic freshly minced
- 1½ cups heavy whipping cream
- ½ lb. Gruyere cheese shredded (about 1½ cups)
- 3 Tbsp. unsalted butter cut into little cubes
- 2 tsp. fresh thyme leaves (optional)
- 1 tsp. kosher salt
- ½ tsp. freshly cracked black pepper
🔪 Instructions
- Prep: Preheat oven to 350°F. Peel 2 lbs. potatoes and slice them thinly. A food processor with the slicing attachment makes quick work of the slicing, or use a mandoline. Place the potato slices in cold water for about 5 minutes. Give them a couple tosses about in the water to clean and then drain the water.Melt 1 Tbsp. butter in a hot skillet. A 10 inch skillet with 2" sides works best. When butter is melted, remove skillet from heat and add 1 tsp. freshly minced garlic. Stir the garlic around to coat with the butter.
- Spread half of the sliced potatoes in the bottom of the skillet. Top with ¾ cup heavy whipping cream, ¾ cup Gruyere cheese, ½ tsp. salt, ¼ tsp. pepper, half of the cubed butter, and 1 tsp. thyme.
- The next layer add the remaining potatoes, cream, salt, pepper, butter, and thyme, finishing up with the remaining cheese on top.
- Cover with aluminum foil or the pan lid if you have one, and bake for 1 hour. Remove the foil and use a fork to check the potatoes are tender. I like them fork tender but with still a little firmness to them. If you like them a little mushier you might need to bake them a bit longer.Once the potatoes are tender to your liking, remove the foil and continue to bake another 15-20 minutes or until the top has a beautiful golden crust. Allow the dish to rest for 10 minutes. Serve and enjoy!
Notes
- Use Yukon Gold potatoes for best results. Russet potatoes work as a substitute.
- You can use Swiss or Cheddar instead of Gruyere cheese if you prefer.
- Use fresh garlic and thyme to get the most flavor out of this dish. If you’re sensitive to garlic, reduce to ½ tsp. or rub the garlic on the inside of the baking dish instead of cooking with it.
- Use a large skillet so there’s no chance the dish will overflow in your oven.
Nutrition
Photography by Marion Myers.
thatskinnychickcanbake says
I LOVE that photo of TR!!! And these potatoes would be a hit on our Thanksgiving table.
Christie Campbell says
You had me at cheese and potatoes! Yum!
H.A.G. says
Love the pic of TR! These look so amazing and I can’t wait to have an excuse to make these soon!
Andrea says
can I do this in a foil pan if I don’t have a big enough skillet (nor one that can go in the oven)?
Em Beitel says
Hi Andrea! Thank you for your question! You can absolutely make this in a foil pan. Just prepare the garlic and butter in a skillet, then transfer to the foil pan. Then layer the ingredients in the pan and bake as instructed.
Raziya Mohamedali says
I make a similar concoction every so often, but instead of garlic (which I love immensely), I use onions and tomatoes with finely chopped green chillies, instead of pepper and salt (mostly pink Himalayan one), and I use the microwave(I don’t have an oven).
After they are mostly done, I then add the cheese, whichever I have available and put it back in the micro to get done properly.
Yes, it’s a great side dish or on it’s own, too. Since I love garlic, the main dish is mostly oozing with it!!!!
Em Beitel says
That sounds delicious!! Thank you for sharing with us and leaving a comment, Raziya!
Brenda says
The flavor was great, but there was way too much butter. It wound up greasy and I skimmed a lot of fat off the top. I’d do about half as much next time.
Em Beitel says
Brenda, we’re so glad you enjoyed it! Thank you for your feedback, as well.
Tony Catalano says
A very good recipe. We would eat it more often if it didn’t contain so much fat. A few comments:
– 1/2 lb of shredded gruyere is much more than the 1 1/2 cups as indicated, but i would go with the weight, which is a precise measurement, rather than the volume, which may vary with each shredder.
– The extra butter (the little cubes), is too much of a good thing. The fat is all pooled up on top of the cooked dish. I’m going to try eliminating it next time.
– My wife thought there was too much garlic when I made this the first time, so I cut the garlic back from 1 tablespoon to 2 teaspoons. We are both happy with it this way.
Em Beitel says
Tony, thank you for your comment and for your suggestions! We’re so glad you and your wife both en joyed it.