Gluten-Free Potatoes Au Gratin
This rich, delicious side dish makes a wonderful addition to any holiday meal. They are easy enough that you don't just have to serve them on special occasions.
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).