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Just one bite of my Gluten Free Scalloped 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. These is the best gluten free potato recipe you will ever make!
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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 my recipe for gluten free potatoes au gratin my family’s favorite. It’s been a holiday must-have for years now!
I know you’re going to love my recipe for gluten free potato au gratin, especially when paired with a beautiful sriracha ham or sliced prime rib. 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. Au gratin potatoes gluten free are always a hit!
Gluten Free Potato Bake Ingredients
- Potatoes: I’m using Yukon gold potatoes sliced thinly. While you can use other varieties, Yukon gold will give you the best flavor and texture as opposed to starchy russet potatoes or waxy red potatoes.
- Butter: Although I’m using unsalted butter, you can also use salted butter. Just be sure to be careful when adding salt later in the recipe to avoid over-salting the dish. You will also need additional butter cut into cubes.
- Garlic: Freshly minced garlic works best. You can also use garlic paste.
- Gruyere Cheese: I recommend using a block of gruyere that you shred yourself. Pre-shredded cheese comes with a powder that makes it clump together and less likely to melt smoothly. You can use other cheeses, too, like cheddar.
- Heavy Cream: This will give you the best texture and creamy flavor for the gluten free scalloped potatoes. However, you can also use milk or half-and-half if you need to cut down on the fat content. Just keep in mind the texture won’t be the same and the flavor will be slightly different.
- Kosher Salt: Use kosher salt or sea salt flakes for the best flavor. Avoid table salt.
- Black Pepper: Freshly cracked black pepper works best.
- Fresh Thyme (optional): Although fresh thyme is optional, it is a gorgeous addition to gluten free potatoes au gratin.
How to Make Au Gratin Potatoes Gluten Free
- Preheat your oven to 350°F.
- Peel yukon gold potatoes. I find a Y-peeler works best. Carefully cut them into thin slices using a sharp knife and a clean cutting board. You may also use a food processor with a slicing attachment or a mandoline with a finger guard.
- Place your potato slices in cold water for about 5 minutes. Give them a couple of tosses in the water, then drain the water. This will reduce excess starch in addition to cleaning up the potatoes.
- Heat an oven-safe skillet on the stove and melt butter in it. A 10-inch skillet with 2-inch sides or similar works best.
- Once the butter melts, remove the skillet from the heat and add minced garlic. Stir the garlic around to coat it with the butter.
- Spread half of the sliced potatoes in the bottom of the skillet. Top with heavy cream, Gruyere cheese, salt, pepper, half of your cubed butter, and thyme (if using).
- For the next layer, add the remaining potatoes, cream, salt, pepper, butter, and thyme. Finish with remaining cheese on top.
- Cover with aluminum foil or a pan lid. Bake for 1 hour.
- Remove the foil and use a fork to check if the potatoes are tender. They are best when fork-tender but still with a little firmness to them. However, you can bake them a bit longer for softer potatoes, if you prefer them softer.
- Once the potatoes are tender to your liking, remove the foil and continue to bake the gluten free au gratin potatoes for 15-20 minutes, or until the top develops a beautiful golden brown crust.
- Allow the dish to rest for 10 minutes after removing from the oven. Serve, and enjoy!
Au Gratin Potatoes Gluten Free Expert 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 teaspoon 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.
Gluten Free Saclloped Potatoes FAQ
Are potatoes gluten-free?
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!
Can I make gluten free scalloped potatoes in a foil pan?
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. A casserole dish also works well in this recipe.
Gluten Free Potato Recipes
- Garlic Roasted Baby Potatoes
- Potatoes Cooked on the Grill
- Roasted Potatoes with Lemon
- Fondant Potatoes
This recipe makes a great side dish for the holidays. Pair it with my other Ham Sides, Prime Rib Sides, or Christmas Sides!
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Recipe
Gluten Free Scalloped Potatoes
My Gluten Free Scalloped Potatoes 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!
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
- Preheat your oven to 350°F.
- Peel yukon gold potatoes. I find a Y-peeler works best. Carefully cut them into thin slices using a sharp knife and a clean cutting board. You may also use a food processor with a slicing attachment or a mandoline with a finger guard.2 lbs. Yukon Gold Potatoes
- Place your potato slices in cold water for about 5 minutes. Give them a couple of tosses in the water, then drain the water. This will reduce excess starch in addition to cleaning up the potatoes.
- Heat an oven-safe skillet on the stove and melt butter in it. A 10-inch skillet with 2-inch sides or similar works best.1 Tbsp. unsalted butter
- Once the butter melts, remove the skillet from the heat and add minced garlic. Stir the garlic around to coat it with the butter.1 Tbsp. garlic
- Spread half of the sliced potatoes in the bottom of the skillet. Top with heavy cream, Gruyere cheese, salt, pepper, half of your cubed butter, and thyme (if using).1½ cups heavy whipping cream, ½ lb. Gruyere cheese, 3 Tbsp. unsalted butter, 2 tsp. fresh thyme leaves
- For the next layer, add the remaining potatoes, cream, salt, pepper, butter, and thyme. Finish with remaining cheese on top.1 tsp. kosher salt, ½ tsp. freshly cracked black pepper
- Cover with aluminum foil or a pan lid. Bake for 1 hour.
- Remove the foil and use a fork to check if the potatoes are tender. They are best when fork-tender but still with a little firmness to them. However, you can bake them a bit longer for softer potatoes, if you prefer them softer.
- Once the potatoes are tender to your liking, remove the foil and continue to bake the gluten free au gratin potatoes for 15-20 minutes, or until the top develops a beautiful golden brown crust.
- Allow the dish to rest for 10 minutes after removing from the oven. Serve, and enjoy!
Final StepPlease leave a rating and comment below to tell me what you think of the recipe! This helps me know which recipes you’re looking for, so I can continue to provide you with high-quality recipes at no cost.
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
Calories: 517kcalCarbohydrates: 21gProtein: 16gFat: 41gSaturated Fat: 25gCholesterol: 143mgSodium: 553mgPotassium: 699mgFiber: 3gVitamin A: 1500IUVitamin C: 18.8mgCalcium: 471mgIron: 5.1mg
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?