Our Gluten Free Au Gratin potatoes are one of the best holiday side dishes you can present to your guests. But we’re sure you’ll agree you can enjoy this amazing potato bake any night of the week!
Our Gluten Free Au Gratin Potatoes are a classic potato side dish very similar to Gluten Free Scalloped Potatoes.
This easy holiday dinner idea is bursting with flavor from the creamy garlic potatoes. It’s cheesy crust, gives it the same feeling as a fancy mac and cheese recipe, only better!
Best of all, this Au Gratin recipe is gluten free! This is one Sunday Supper recipe idea your family is sure to enjoy.
If you prefer, non-gluten-free version, try our easy Scalloped Potatoes recipe!
Gluten Free Side Dishes
We all like to indulge ourselves during the holidays, but that can be a challenge if you’re following a gluten free diet. Check out these gluten free side dishes for more inspiration during the holidays.
Of course, you don’t have to be gluten free to enjoy these cheesy potatoes. This is the best Au Gratin Potatoes recipe!
Julia Child’s Gratin Dauphinois
Our au gratin potatoes are inspired by a recipe from Julia Child: her Gratin Dauphinois. Dauphinoise potatoes are a French recipe, referred to as Gratin Dauphinois, made with sliced potatoes baked in either milk or cream.
Dauphinoise potatoes are a French recipe, referred to as Gratin Dauphinois, made with sliced potatoes baked in either milk or cream.
There are a wide variety of French potato recipes, like Pommes Anna, Dauphinoise Potatoes, and Au Gratin Potatoes. The differences between them have to do with the method of cooking or a slight variation in the ingredients used.
In the case of Potatoes Au Gratin, “gratin” simply means the dish has a browned crust, typically using breadcrumbs. For this Potato Bake recipe, however, we use a cheesy crust with no breadcrumbs.
Just be prepared that after trying it, everyone will crave this Potato Au Gratin with gruyere!
Ingredients for Cheesy Gluten Free Scalloped Potatoes
To make this Au Gratin Potatoes recipe, you’ll need the following ingredients:
- 2 lbs Yukon Gold Potatoes peeled and sliced thinly
- 1 tablespoon unsalted butter
- 1 teaspoon garlic freshly minced
- 3 tablespoons unsalted butter cut into little cubes
- 1 1/2 cups heavy whipping cream
- 1/2 pound Gruyere cheese shredded (about 1 1/2 cups)
- 2 teaspoon fresh thyme leaves
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly cracked black pepper
Are potatoes gluten free?
Simply put, yes! Potatoes are gluten free. As long as you follow this recipe as-is and make sure any additions are also gluten free.
How to Make Au Gratin Potatoes
Follow these simple instructions to make your very own scalloped potatoes:
- Preheat oven to 350°F.
- Peel the potatoes and slice them thinly. A food processor with the slicing attachment makes quick work of the slicing.
- 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 tablespoon of 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 teaspoon freshly minced garlic. Stir the garlic around to coat with the butter. NOTE: If you are sensitive to garlic, be sure to read the recipe tips below for another option.
- Spread 1/2 of the sliced potatoes in the bottom of the skillet. Top with 3/4 cup cream, 3/4 cup cheese, 1/2 teaspoon salt, 1/4 teaspoon pepper, 1/2 of the cubed butter, and 1 teaspoon 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!
Tips to Make the Best Au Gratin Potatoes
- We recommend using Yukon Gold Potatoes for best results, but if you are not able to find Yukon Gold potatoes, russet potatoes are a good substitute.
- Gruyere cheese is our first choice for this recipe. But if you don’t like your Potato Au Gratin with gruyere, or can’t find the cheese, you can substitute with your favorite Swiss, Cheddar, or a combination of the two!
- Use fresh garlic and thyme! This is super important to maximize flavor in this recipe. I LOVE garlic, so I use a full teaspoon in the 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 outright.
- Make sure you use a big skillet. If you don’t use a large enough skillet, this recipe may overflow in your oven—and you don’t want to clean that up! So use a deep, large skillet to cook this recipe.
Looking for more gluten free recipes?
Try these other incredible gluten free recipes perfect for the holidays or any average day of the week!
- Gluten Free Fudge Brownies
- Brown Sugar Glazed Carrots (Gluten Free)
- Gluten Free Donuts with Cinnamon Sugar
- Gluten Free Oatmeal Raisin Cookies
- Gluten Free Rolls
- Gluten Free Biscuits
- Gluten Free Stuffing
📌 Pin Gluten Free Potatoes Au Gratin to save for later!
Gluten Free Potatoes Au Gratin
Ingredients
- 2 lbs Yukon Gold Potatoes peeled and sliced thinly
- 1 tablespoon unsalted butter
- 1 teaspoon garlic freshly minced
- 1 1/2 cups heavy whipping cream
- 1/2 pound Gruyere cheese shredded (about 1 1/2 cups)
- 3 tablespoons unsalted butter cut into little cubes
- 2 teaspoon fresh thyme leaves
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly cracked black pepper
Instructions
- Preheat oven to 350° F.
- Peel the potatoes and slice them thinly. A food processor with the slicing attachment makes quick work of the slicing.
- 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 tablespoon of 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 teaspoon freshly minced garlic. Stir the garlic around to coat with the butter. NOTE: If you are sensitive to garlic, be sure to read my recipe tips above for another option
- Spread 1/2 of the sliced potatoes in the bottom of the skillet. Top with 3/4 cup cream, 3/4 cup cheese, 1/2 teaspoon salt, 1/4 teaspoon pepper, 1/2 of the cubed butter, and 1 teaspoon 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!
Video
Nutrition
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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!