Gluten Free Au Gratin Potatoes is the ultimate holiday side dish, but I’m sure you’ll agree, this impressive side dish is delicious any night of the week! Our Gluten Free Au Gratin Potatoes is a classic side dish for the holidays. It is an easy recipe bursting with creamy, garlicky potatoes and topped with a cheesy crust that gives it a sort of fancified mac and cheese feel. All of your dinner guests will love this gluten-free holiday recipe.
Gluten Free Holiday Recipes
The holidays are a time to indulge, but that can be a challenge if you are eating a restricted diet. You definitely don’t have to be on a gluten-free diet to enjoy this dreamy potato side dish, and your guests who are gluten-free will appreciate you making the effort to accommodate them.
Julia Child’s Gratin Dauphinois
This dish is inspired by Julia Child’s Gratin Dauphinois. A very fancy name I’m sure I would butcher if I tried to say it out loud, so I’ll just keep that to myself and stick with the name I recognize from my childhood – Au Gratin Potatoes. Gratin is a fancy culinary term that simply means the dish is topped with a browned crust. Sometimes it is a crust of breadcrumbs, but in this recipe, it is a cheesy browned crust that contrasts perfectly with the creamy, almost fluffy, garlicky potatoes. Seriously, y’all, this dish is amazing! It tastes super fancy, but it is quite easy to make. You can even make it up ahead of time!! How perfect is that to take away the stress of a holiday meal?!
According to this old video clip from Ms. Child’s TV show, The French Chef, she explains you can put cheese in this dish, but she likes it plain. I couldn’t resist adding it after seeing a fellow Sunday Supper member’s version of Julia’s recipe. After enjoying many cheesilicious servings, I can assure you, the cheese works very well and makes for a holiday side dish recipe over which everyone will rave! The cheese does make it much more indulgent, but as Julia once said, “The only time to eat diet food is while you’re waiting for the steak to cook.” – Julia
Gluten Free Au Gratin Potatoes Recipe Tips
- We recommend using Yukon Gold Idaho® Potatoes for best results. If you are not able to find Yukon gold potatoes you may substitute russet potatoes
- Gruyere cheese is our first choice for this recipe. You may, however, substitute your favorite Swiss cheese, Cheddar, or a combination of the two would be delicious!
- To keep this dish gluten-free, we used heavy cream. Heavy cream and the cheese is all that is needed to make this a creamy dish
- Use fresh garlic and thyme! This is super important to maximize flavor in this recipe. I LOVE garlic, so I might be a little heavy handed with it for some tastes. I use a full teaspoon of freshly minced garlic in the dish. Other recipes call for a more delicate hint of garlic. If you are sensitive to garlic, reduce to 1/2 teaspoon or rub the garlic on the inside of the baking dish. This is what our Sunday Supper member, Bobbi of Bobbi’s Kozy Kitchen recommends in her version of this recipe.
- Although this recipe is very easy, sometimes it helps to have a visual reference. For that reason, I included a photo tutorial below the recipe
The Sunday Supper Movement is committed to bringing our readers delicious recipes that encourage them to gather and eat together around the family table. Search for your favorite ingredients on our Sunday Supper website. Also check out the Sunday Supper Pinterest boards for plenty more ideas and inspiration.
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Want more gluten free recipes? Try these…
- Gluten Free Fudge Brownies
- Gluten Free Side Dishes
- Brown Sugar Glazed Carrots (Gluten Free)
- Gluten Free Donuts with Cinnamon Sugar
- Gluten Free Oatmeal Raisin Cookies
- Homemade Rice-A-Roni (Gluten Free)
- Smashed Brussels Sprouts (Gluten Free)
- Gluten Free Rolls
- Gluten Free Biscuits
- Irish Mashed Potatoes (Gluten Free)
- Gluten Free Blondies
- Gluten Free Stuffing
- Gluten Free Holiday Recipes
- Best Gluten Free Cinnamon Rolls
- Gluten Free Confetti Cake
- Strawberry Lemon Cake (Gluten Free)
- Gluten Free Oatmeal Raisin Cookies
- The Best Gluten Free Tortillas
- 2 lbs Yukon Gold Idaho® 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
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!