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Just one bite of my 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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Gluten-Free 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 recipe 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, especially when paired with air fryer ham. 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!
Gluten-Free Scalloped Potatoes Ingredients
- Yukon Gold Potatoes peeled and sliced thinly
- unsalted butter
- garlic freshly minced
- heavy whipping cream
- Gruyere cheese shredded
- unsalted butter cut into little cubes
- fresh thyme leaves (optional)
- kosher salt
- freshly cracked black pepper
How to Make Au Gratin Potatoes
- Prep: Preheat oven to 350°F.
- Peel potatoes and slice them thinly. A food processor with the slicing attachment makes quick work of the slicing, or use a mandoline. (always use the finger guard if using the mandoline.)
- Place the potato slices in cold water for about 5 minutes. Give them a couple of 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 the skillet from heat and add 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 heavy whipping cream, Gruyere cheese, salt, pepper, half of the cubed butter, and thyme.
- In 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 for another 15-20 minutes or until the top has a beautiful golden crust.
- Allow the dish to rest for 10 minutes. Serve and enjoy!
Gluten-Free Au Gratin Potatoes Recipe Tips
- 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 it 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.
My other two potato bake recipes are my make-ahead scalloped potatoes and instant pot scalloped potatoes.
Au Gratin Potatoes Recipe FAQs
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!
This is one of my favorite dishes to take to a potluck and I love bringing it in a disposable foil pan. Just prepare the butter and garlic in a skillet, then add to the foil pan and layer the ingredients. Bake as instructed.
Gluten-Free Side Dishes
- Gluten-Free Green Bean Casserole
- Gluten-Free Stuffing
- Creamy Mashed Potatoes
- Roasted Small Potatoes
- Perfect Rice
What to serve with au gratin potatoes
My favorite time of year to make au gratin potatoes is the holidays. It is a perfect side dish for your favorite holiday ham and roast recipes!
Best Ham Recipes
Best Holiday Roasts
- Slow Roasted Prime Rib
- Boneless Rib Roast
- Grilled Beef Tenderloin
- Standing Rib Roast
- Instant Pot Prime Rib
- Roast Beef Tenderloin
This recipe makes a great side dish for the holidays. Pair it with my other Side Dishes for Ham, Side Dishes for Prime Rib, or Christmas Side Dishes!
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
Amazing Gluten Free Au Gratin Potatoes
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.
Shannon says
This is the best potato recipe ever! Every time I make it for gatherings people rave about it. I just recommend cutting down on the butter a little bit.
Em Beitel says
That’s awesome, Shannon! We’re so glad you enjoy it! Thank you!
Rick says
Can we do the baking part in. Micro or pellet smoker?
Em Beitel says
Hi Rick! Absolutely, that sounds amazing. I would add it to a smoker for about an hour and a half. The potatoes should be fork-tender when they’re done. Enjoy!
skf says
LOVE this recipe, but, agree with other reviews about too much grease. I will omit the 3 T. of dolloped butter. I wonder if nutmeg would be a nice taste?