Gluten free au gratin potatoes: In this easy recipe, the creamy sauce is thickened WITHOUT any flour or starch. It’s a comforting and delicious one-pan recipe you’ll LOVE!
If you’re looking for a naturally gluten-free take on classic potatoes au gratin, this recipe has you covered!
I streamlined my go-to creamy, hearty scalloped potatoes to make them quicker, easier, and less fussy.
By skipping the usual flour thickener, I ended up with a rich, velvety au gratin potato recipe that’s naturally gluten-free—and still packed with all the comforting, cheesy goodness you expect.
Why You’re Gonna Love These Gluten Free Au Gratin Potatoes
- You’re going to love how simple this one-pan scalloped potato recipe is. It smacks of Sunday dinner comfort food, but is quick and easy enough to make on a weeknight.
- No need for flour in this gluten-free recipe for potatoes au gratin because it’s a simple cream sauce simmered to reduce and then thickened with parmesan.
If you love cozy potatoes, you’ll also love this popular recipe for the Best Mashed Potatoes Recipe you’ll ever try!
Gather These Ingredients for Gluten-Free Scalloped Potatoes
Here are some notes on the ingredients in this recipe:
- Potatoes. Yukon gold or red russet potatoes are best for this recipe. They give a lovely butteriness while maintaining a good structure and texture.
- Heavy cream. You can use half cream and half milk for a lighter version of this recipe.
- Nutmeg. A hint of this spice really brings out the richness of this dish. You can leave it out if you aren’t crazy about the flavor or if you don’t have any.
- If you can’t find Parmesan cheese, then Asiago or Pecorino will do beautifully.
- Sage leaves. These are optional. Fresh thyme or rosemary are other great herbs for this dish.
Variations and Substitutions
- Cheeses: Add in other cheeses like cheddar, gorgonzola, or gruyere cheese for a super-rich version of this dish.
- Lightened Up: Make a lighter version of the creamy sauce by using evaporated milk, half-and-half or regular or plant-based milk mixed with 3 tbsp cornstarch.
- More Flavor: For extra flavor, add in a couple of minced garlic cloves with the onions and a teaspoon of mustard.
How to Make Gluten Free Au Gratin Potatoes
Hold on tight; here are the super simple steps to making this unctuous scalloped potato dish.
- First, preheat your oven to 350ºF.
- Layer the potatoes alternatively with the onions in a 12-inch-proof skillet. Sprinkle salt as you go.
- Pour the cream overtop and season with the black pepper and nutmeg at this point if you’re using them.
- Add sage leaves and give everything a gentle stir.
- Transfer these potatoes to the stove top and bring the ingredients to a rapid simmer over medium-high heat.
- Reduce the heat to low. Cook, uncovered, for 15 minutes. Stir everything occasionally as you go until the cream is reduced and the potatoes are half-cooked.
- Dot the top of the potatoes with butter. Sprinkle on the Parmigiano Reggiano. Bake uncovered until the cheese is golden and the potatoes are tender. All in all, about 15 minutes should do it.
Make Ahead and Storage
You can store leftover gluten-free au gratin potatoes in the refrigerator for 3-4 days.
- Allow the dish to cool to room temperature, cover the baking dish or casserole dish with up with foil or plastic wrap and pop it into the fridge. You can also transfer the contents of the dish into an airtight container.
To Freeze
Your cooked scalloped potato dish will freeze beautifully for about 2 to 3 months if tightly wrapped in foil or placed in an airtight container.
- Thaw and bring it to room temperature before reheating it in the oven. The sauce might split a bit but it will still taste delicious.
What to Serve with Scalloped Potatoes
Here are a few ideas for cozy gluten-free main dishes to serve with gluten-free au gratin potatoes.
- Moist and Juicy Pressure Cooker Ham
- The Meatloaf Recipe That’ll Turn You Into a Meatloaf Lover
- Eye of Round Roast (Extra Tender + Juicy!)
- Melt-in-Your-Mouth Instant Pot Steak (with gluten-free gravy!)
- Impossibly Juicy Air Fryer Pork Tenderloin (Melt in Your Mouth!)
FAQs
The names are used fairly interchangeably for more or less the same recipes, but au gratin potatoes always have cheese, whereas scalloped potatoes may or may not.
Either style often involves starting with a flour-based roux to thicken a mixture of cream and/or milk. In this case we have made a simpler version that happens to be gluten free.
All fresh potatoes are gluten-free. If you’re purchasing a mashed potato premix or boxed au gratin potatoes, you’ll need to check the back of the pack for gluten-content information.
The name “scalloped potatoes” is rooted in the word “collop” which is an old English word meaning “to slice thinly”.
If you are on a gluten-free diet, you can eat au gratin potatoes if they are made without flour or any other ingredients including gluten. This version with a sauce made with cream as opposed to a roux is gluten free.
Pro Tips and Tricks
Here are a couple of pointers on how to get the best out of this scalloped potato recipe:
- Using a mandoline to slice your Yukon golds to give you thin, equal slices. This will help ensure your potato dish cooks evenly.
- Insert a sharp knife into the dish, all the way to the bottom, to check if the potatoes are cooked.
Gluten-Free Au Gratin Potatoes Recipe
Video
Ingredients
- 3 lbs yukon gold or red potatoes peeled and sliced ¼” thick
- ½ cup thinly-sliced onion ¼ of a large onion
- 3 tsp kosher salt
- 3 cups heavy cream see notes for substitutions
- ¼ tsp black pepper
- ⅛ tsp ground nutmeg
- 1 tbsp unsalted butter
- 6 fresh sage leaves optional
- ⅓ cup finely-grated parmigiano reggiano or parmesan cheese
Instructions
- Preheat oven to 350ºF.
- Layer potatoes alternately with onions in a 12-inch oven-proof skillet, sprinkling with salt as you go. Pour cream over top and sprinkle with black pepper and nutmeg (if using). Add sage leaves and give the mixture a gentle stir.
- Transfer to stove and bring to a rapid simmer over medium-high heat. Reduce heat to low and cook uncovered for 15 minutes, gently stirring occasionally, until cream is somewhat reduced and potatoes are about half cooked. The cream may taste salty as it simmers but the salt will move into the potatoes to perfectly season them.
- Dot the top of the potatoes with butter, sprinkle with parmigiano reggiano, and bake uncovered until cheese is golden and potatoes are tender, about 15 minutes.
Notes
- Use a sharp knife to check the dish is cooked all the way through.
- You can use half milk and half cream for a lightened-up version (or substitute all of the cream for two 12-oz cans of evaporated milk. Doing all regular milk will make a pretty thin sauce).
- The cream may taste salty as it simmers but the salt will move into the potatoes to perfectly season them and it will all balance out in the end.
- You can store leftovers in the refrigerator for 3-4 days. Allow the dish to cool to room temperature, cover the baking dish or casserole dish with up with foil or plastic wrap and pop it into the fridge. You can also transfer the contents of the dish into an airtight container. Your cooked potato dish will freeze beautifully for about 2 to 3 months. Thaw and bring it to room temperature before reheating it in the oven. The sauce might split a bit but it will still taste delicious.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Is the calorie count correct on this, 3779?!?!
Oops haha no! The nutrition facts were mistakenly calculated for the entire recipe, not per serving. Thank you for pointing that out. I wonder how many people did not make the recipe because they saw that! 😂
This is now at the top of my list! Gonna make it for Thanksgiving too