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Gluten free au gratin potatoes in a skillet on a towel

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, Gluten Free Au Gratin Potatoes, Gluten Free Side Dishes
Prep Time 10 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 40 minutes
Servings 10
Calories 517kcal


  • 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


  • 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


  • 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.


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