Potatoes au Gratin is a classic French dish consisting of thinly sliced potatoes baked in a creamy, cheesy sauce until golden brown and bubbly. This recipe for Gluten Free Potatoes Au Gratin yields a delicious side dish that’s perfect for special occasions or as a comforting addition to your family dinner.
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Ingredient Information for Gluten Free Potatoes Au Gratin
Potatoes – I prefer Yukon Gold or Red Potatoes for gluten-free potatoes au gratin because they are both considered to be a waxy potato. They hold their shape nicely and absorb the sauce’s flavor without being compromised. If you like Russet potatoes they will work too, they are just a more starchy potato so they may absorb more liquid and not hold their shape. Whichever potato you choose to use, they need to be thinly sliced for this recipe. Of course, this can be done by hand, but it isn’t the easiest thing to do. I suggest using a mandolin or a food processor with a slicing disk to get the task done quickly and with perfect potato slices. Many great mandolins and food processors are quick and easy to use. Click the pictures below to learn more about two that I personally love!
Onions – Sliced thin to put in between the potatoes. This is another great use for the mandolin or food processor!
Cheese – Shredded Cheddar is perfect for the cheese sauce. You can use medium or sharp cheddar depending on your preference. For the topping, use the rest of the cheddar and a little freshly grated parmesan. Perfection!
Gluten-Free Flour – This recipe is easy to make gluten-free with just a simple swap of one ingredient, all-purpose flour. You will want to use a gluten-free flour blend that is a 1 to 1 swap for conventional flour. These are usually labeled as 1 to 1, Measure to Measure, or Cup to Cup. I highly recommend either King Arthur Measure for Measure Gluten Free Flour or Cup for Cup Gluten Free Multipurpose Flour. You can click the pictures below for more information on these flours.
Gluten-Free Potatoes Au Gratin
Ingredients
- 6 Medium Yukon Gold Potatoes Sliced thin
- 1 Medium White Onion Sliced thin
- 2 tbsp salted butter
- 1/4 cup 1:1 gluten free flour
- 1 1/2 cups milk
- 2 1/2 cups shredded cheddar cheese (reserve 1/2 cup for topping)
- 1/2 tsp garlic powder
- 3/4 tsp salt
- 1/2 tsp pepper
- 1/4 cup freshly grated parmesan
- chopped parsley (optional)
Instructions
- Preheat the oven to 375 degrees F. Grease a 2 quart square baking dish.
- Lay thinly sliced potatoes upright in three rows. Don't pack them tight as you need to leave room for the onions and cheese sauce. Place thin sliced onions in between some of the onions. You can add as much or as little onions as you prefer.
- Melt butter in a pan. Once butter is melted add a small amount of flour and whisk until combined with the butter. Add some milk and continue to whisk until combined and smooth. Continue to do this alternating between adding flour and milk a little at a time. Whisk until smooth with no lumps. Bring the mixture to a simmer and allow to thicken.
- Stir in one and a half cups of the shredded cheese, garlic powder, salt and pepper until cheese if completely melted. Remove from heat.
- Pour the cheese sauce evenly over the potatoes. Cover the pan with aluminum foil and bake for 45 minutes.
- After baking for 45 minutes, remove the foil and sprinkle the rest of the cheddar and the parmesan evenly over the top. Return to the oven and bake uncovered for an additional 45 minutes. Remove from the oven and sprinkle with parsley (optional).
