Gluten-Free Au Gratin Potatoes Recipe

5 from 12 votes

In these easy gluten-free Au Gratin Potatoes, the creamy, gluten-free sauce is thickened without flour or starch. A quick one-pan recipe you'll love.

Prep Time5

Cook Time30

Course: Side Dish

Cuisine: American

Keyword: Gluten Free Au Gratin Potatoes

Servings:

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.