When I think of special occasions and planning the menu for the holiday season, my mind automatically goes to this gluten-free au gratin potatoes recipe. It’s the yummiest comfort food and the perfect side dish to compliment a wide variety of meals.
For anyone with Celiac disease or a gluten-free diet, this recipe card is one for the books as it contains simple ingredients like cheddar cheese and russet potatoes, but remains wholesome and delicious.
The way I make my au gratin potatoes always ends up being a real crowd pleaser wherever it’s served. I mean, how could the addition of cheese to potatoes lead to any disappointments?
Never have I received a complaint at dinner parties or holiday meals, which is a good thing considering these creamy cheesy potatoes are my personal favorite!
While potatoes au gratin may not contain enough sustenance to be considered the main course, they’re still a delectable treat to eat! My gluten-free au gratin potatoes recipe sometimes even steals the show amongst other side dishes at Easter and Christmas dinner. We just can’t get enough of it, and it’s likely that neither will you!
How Is This A Gluten-Free Au Gratin Potatoes Recipe?
Considering that most recipes for potato gratin casseroles call for the use of all-purpose flour, instead, you would use a gluten-free flour, like sorghum flour, to make mine gluten-free.
For this casserole dish, the flour is mixed with the butter and used to make the roux, or flour and fat mixture, and this is needed for thickening the creamy sauce.
The substitution of flour here is really the main difference between my gluten-free au gratin potatoes and other leading recipes without these diet restrictions.
How Do I Cut The Potatoes?
Traditionally, you’d find the potatoes in an au gratin casserole evenly and thinly sliced, and this is achieved by using devices such as a food processor or mandoline slicer for precision. This keeps the potatoes cooking evenly, but luckily, it’s not the only way to get the job done right.
I slice potatoes myself into cubes; they always end up cooked perfectly and their geometric shape helps to spread the cheesy cream sauce throughout the pan and is safe for young children who are practicing mealtimes with limited dexterity.
Russet potatoes are what I will use for this recipe (because I just always grab a bag at the local grocery store so they’re always on hand), but you can also use Yukon gold potatoes or red potatoes if you would prefer.
Wash, scrub, and peel your spud of choice and then slice them lengthwise in half. With your two halves laying flat side down, cut each one of them lengthwise again into ½-inch slices. Turn the slices, cutting crossways, to produce the bite-sized cubes.
Note that potato starch becomes tricky to clean off of your cookware once it has had enough time to dry, so it’s best to wash them quickly rather than letting them sit for a long time.
What Ingredients Are Used To Make This Gluten-Free Au Gratin Potatoes Recipe?
Roughly 8 medium or large russet potatoes will suffice, as well as one cup of finely chopped onions. Other simple ingredients include two shallots and two cloves of garlic, all peeled and minced.
As mentioned earlier, 3 tablespoons of gluten-free flour will need to be used, plus ½ teaspoon each of sea salt and black pepper, and a tablespoon of olive or vegetable oil.
You’ll need 4 tablespoons of butter, with other dairy products including one cup of heavy cream, two cups of either whole milk or half and half, ¼ cup parmesan cheese, and 3 cups of shredded cheddar cheese.
Another ¼ cup of parmesan cheese will be used to top the cheesy potato casserole, as well as 2 trimmed green onions or chopped parsley. Above all, though, the green onions add such a tasty, crunchy topping to the meal; it can’t be beat!
What Types of Cheeses Can Be Used?
Coupled with cheddar and parmesan, there’s a variety of cheeses to choose from when deciding which to add to your au gratin casserole. You’ll want something that can melt quickly and be full of flavor.
White cheddar, sharp cheddar, gouda cheese, Swiss cheese, gruyere cheese, and so many more are all famous, delicious choices.
How To Make My Gluten-Free Au Gratin Potatoes Recipe:
First, after all of the produce has been washed and cut to size, begin by preheating the oven to 375 degrees Fahrenheit.
Next comes the real fun stuff. Spray a 9×13-inch with non-stick cooking spray, and let’s assemble the feast! The first thing to do is make the creamy cheese sauce that you’ll eventually be pouring over the top of the potatoes.
- Bust out a large skillet, add the olive oil, and warm it over medium-high heat. Stir in the onion and cook, stirring frequently, until they become slightly tinted in color. Gently stir in the garlic and remove from the medium heat.
- In a large saucepan, melt all of the butter over medium heat again. Using a whisk, add your gluten-free flour and continue whisking until the roux mixture is smooth. For this gluten-free au gratin potatoes recipe, you’re going to want the roux to be white. To ensure the removal of any clumps (and that raw flour flavor), turn the stove top burner’s heat down to medium and continue whisking for 2 minutes.
- The milk, heavy cream, sea salt, and black pepper can now all be whisked into the roux. Afterward, crank up the heat to high and bring the gluten-free sauce to a boil, whisking away until it has thickened. Even if you can’t typically “taste” corn starch in a dish, I still prefer cooking the cream sauce without it this way instead.
- Finally, insert the sauteéd onion and garlic, cheddar cheese, and parmesan cheese into the pan and continue stirring until the cheese is melted. Keep your burner on a low heat.
- Once the potatoes have been cut by following the instructions listed closer to the beginning of this article, you can transfer the remaining sliced potatoes into the cheesy sauce, and from there, pour everything into a prepared baking dish.
- Cover with aluminum foil and bake the casserole for 30 minutes. Carefully remove the pan from the oven and take off the foil. Top the gluten-free potatoes with what’s left of your parmesan cheese and return to the oven for an additional 20 minutes or until that first layer of potatoes has become golden brown. Check that they have been cooked all of the way in several spots by searching for tenderness with a fork.
- Rest the dish for roughly 15 minutes to allow cooling. Sprinkle the top of your potato gratin casserole with the green onions or parsley for garnish. Serve and enjoy. Store leftovers in an airtight container for up to 3 days when kept refrigerated.
Can You Make This Meal Ahead?
There’s two ways to make this gluten-free meal ahead, which is great news for anyone planning the majority of a holiday menu.
You can cook the au gratin potatoes a few days ahead and keep them in an airtight container. Add a dash of water to the potatoes upon reheating in the oven, uncovered, to loosen up the sauce.
On the other hand, there is a portion of the prep that you can take care of ahead of time if need be. Since prepping the potatoes can be time consuming, this is a great way to buy some time the day of any special occasions by cutting the potatoes up to 24 hours ahead of constructing the meal to lessen the load.
Place the cut slices into a large bowl filled with cool water. Cover with foil or plastic wrap.
Are Au Gratin The Same As Scalloped Potatoes?
Mostly on social media, I’ve found a common misconception that au gratin potatoes are the same thing as scalloped potatoes, and while so many similarities exist in the recipes, this is simply not true.
Both are cooked in a mixture of cream and milk, but au gratin potatoes have the inclusion of cheese or breadcrumbs, which in turn is then cooked until browned.
In French, the phrase “au gratin” literally means “by grating”. Scalloped potatoes don’t include cheese and the style of cut of the potatoes also is much thicker than that of an au gratin cut potato.
Changing my gluten-free au gratin potatoes recipe into a gluten-free scalloped potatoes dish is fairly easy. Instead of using actual minced cloves of garlic, I just use garlic powder instead, but feel free to include them if you wish to. Also, substitute the heavy cream for chicken broth for the scalloped potatoes recipe.
It’s possible for this to be made into a dairy-free scalloped potatoes recipe. Start by replacing the milk for a non-dairy liquid, like coconut milk or unsweetened almond milk. The same can be said for making creamy vegan potato au gratin, except you’d also need to use a dairy-free cheese for those!
- Heat oven to 400°F
- Wash and scrub the potatoes. The peel can be left on (if you like), or peeled.
- Dry and thinly slice the potatoes with a mandolin slicer. Place sliced potatoes in a large bowl.
- Use caution when using the mandolin slicer! It's sharp!
- Mince garlic cloves and yellow onion
- Add 1 tbsp of olive oil to bottom of a 9×13 inch baking dish
- Brush the olive oil evenly across the baking dish
For the Cheese Sauce
- Grate 6 oz. Gruyére cheese (or any sharp cheese of your choice)
- Heat a saucepan on the stove to low heat. Add 2 tbsp of butter to the pan and allow to melt completely.
- Cook the butter and flour mixture for 1 minute, and then slowly add in 1½ cups evaporated milk. Stir often to avoid sticking or burning.
- Add ½ cup heavy whipping cream, stirring often.
- For an even creamier texture, sub ½ cup evaporated milk for heavy whipping cream.
- Once mixture is thick, add 1½ tsp salt, ½ tsp pepper, and stir until combined.
- Remove pan from heat and add grated cheese. Stir until combined.
- Sprinkle half of the minced garlic and onions evenly across the bottom of the oiled baking pan.
- Layer half of the potatoes over the onions and garlic. Pour half of the cheese sauce over the potato layer.
- Sprinkle the other half of the garlic and onions over the cheese layer. Layer the remaining potatoes over the garlic and onions. Top with the rest of the cheese sauce and spread evenly.
Baking the Potatoes
- Place a piece of foil over the baking pan tightly and place in the oven for 40 minutes.
- After 40 minutes, remove the foil and cook for an additional 25-30 minutes uncovered.
- Once the potatoes have cooked (they should be fork-tender), remove from the oven and let cool for 10-15 minutes.
- You can use any variety of sharp cheese of your choice. I like Gruyére for its sharp flavor and how it melts well with the potatoes. You can choose Parmesan, Pecorino Romano, Swiss, Emmentaler or Jarlsberg.
- To keep this recipe dairy-free, choose any dairy-free cheese that melts well of your choice.
- It’s a good idea to choose a variety of cheeses to give a nice flavor to your dish. Try Jack cheddar or mozzarella to add with your sharp cheese.
- Feel free to omit the heavy whipping cream and use Ripple milk as well. It’s lighter in calories but not on taste and will give you a creamy, rich dish without all the calories.
- Feel free to sub any herbs for chives if you prefer something else. I like using a mix of dill, chives, basil and oregano.
- Reduce the salt to 1 tsp if you’re concerned about the sodium level.
In the United States, the holiday season can be a very big deal to many families for a number of different holidays, so finding the most popular side dish to serve opposite the main dish is often a priority.
One of my favorite ways to hit the grocery stores around such a busy time of the year is to have a lot of recipes ready to go so I can pick up fresh ingredients to ensure a 5 star rating from peers and loved ones.
Sweet potatoes always find their way to my family’s table, but there’s also a few buttery potatoes to pick from too, like my gluten-free au gratin potatoes.
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