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Gluten free au gratin potatoes in a skillet on a towel
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Gluten Free Potatoes Au Gratin

Our Gluten Free Potatoes Au Gratin 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!
Course Side Dish
Cuisine American
Keyword Au Gratin Potatoes, creamy scalloped potatoes, easy scalloped potatoes recipe, Gluten Free Au Gratin Potatoes, Gluten Free Holiday Recipes, Gluten Free Scalloped Potatoes
Prep Time 10 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 40 minutes
Servings 10
Calories 517kcal
Author Marion Myers

Equipment

  • Cast Iron Skillet

Ingredients

  • 2 lbs. Yukon Gold Potatoes peeled and sliced thinly
  • 1 Tbsp. unsalted butter
  • 1 Tbsp. garlic freshly minced
  • 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.
    Cooking garlic and butter for gluten-free potatoes au gratin
  • 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.
    Layering potatoes and cheese in skillet for potatoes au gratin
  • The next layer add the remaining potatoes, cream, salt, pepper, butter, and thyme, finishing up with the remaining cheese on top.
    Covering with remaining cheese - gluten-free potatoes au gratin
  • 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!
    Gluten free au gratin potatoes in a skillet in front of plates

Video

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: 517kcal | Carbohydrates: 21g | Protein: 16g | Fat: 41g | Saturated Fat: 25g | Cholesterol: 143mg | Sodium: 553mg | Potassium: 699mg | Fiber: 3g | Vitamin A: 1500IU | Vitamin C: 18.8mg | Calcium: 471mg | Iron: 5.1mg