Gluten free au gratin potatoes. I simplified my favorite creamy, hearty au gratin potato recipe to cut down the time, dishes and ingredients. In doing so, I nixed the typical flour as a thickener. This turned out a lush scalloped potato recipe that is totally gluten free.
Why You’re Gonna Love This Au Gratin Potato Recipe (That Happens to be Gluten Free)
- 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.
- The result is a bubbling, golden set of perfect potatoes (optionally) infused with fragrant sage.
- Au gratin potatoes can be served alongside so many different protein dishes. From fish to pork, chicken, and lamb. It’s a great recipe to have under your wing.
- No need for flour in this recipe because it’s a simple cream sauce simmered to reduce and then thickened with parmesan. It’s gluten-free, without that even being the intent . For those of you on the hunt for gluten-free recipes, look no further. It’s also just as delicious as an au gratin made with a fussy flour-based roux. No need to compromise.
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 is another great herb for this dish.
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 instructions
- You slice the potatoes up to 24 hours before making the dish. If you decide to prepare them ahead of time, you will need to submerge them in cold water and refrigerate them. This is because peeled or sliced potatoes will oxidize and turn pink if left outside of water. Make your you drain and dry them completely before you continue on to the next step in your cooking.
- The entire dish can be made a day in advance and then reheated before serving.
- You can slice up your onions and grate your cheese a day or two in advance.
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.
Your cooked scalloped 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.
Variations of These Yummy Gluten-free Au Gratin Potatoes
- Add in other cheeses like cheddar, gorgonzola, or gruyere cheese for a super-rich version of this dish.
- Make a lighter version of the creamy sauce by using half cream and half milk.
- For extra flavor, add in a couple of minced garlic cloves with the onions and a teaspoon of mustard.
- Swap the sage for rosemary, or leave out the herbs altogether.
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.
- Spray the bottom of the pan with a light coating of cooking spray. This just prevents the bottom layer of potatoes from sticking and burning while simmering.
What to Serve with Scalloped Potatoes
Here are a few ideas for gluten-free main dishes to serve with gluten-free au gratin potatoes.
- Roast Beef with Herb Crumb Crust (use gluten-free panko breadcrumbs)
Gluten-Free Au Gratin Potatoes Recipe
- 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
- 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.
- 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.
Last Updated on May 23, 2023 by Jennifer Pallian BSc, RD