The perfect side dish for special occasions or even Sunday supper, homemade gluten-free au gratin potatoes are elegant yet simple to make! Thinly sliced potatoes are smothered in a creamy cheese sauce are baked until golden and bubbly!
Why You'll Love This Recipe
If you're a potato lover, this gluten-free cheesy au gratin potatoes recipe is the ultimate comfort food. Even though this dish is made from scratch without flour, it is still one of those easy recipes to make with only a few ingredients.
This scalloped potato recipe can be an elegant gluten-free side dish perfect for holiday meals, like Easter or Christmas dinner. Don't just save it for special occasions though, it's great for Sunday supper, too! No matter when you serve them, these creamy cheesy potatoes are sure to be a crowd pleaser!
For another cheesy potato casserole, check out gluten-free hashbrown casserole. If you have some potatoes leftover after making this recipe, this creamy gluten-free potato soup made without any flour would be a great way to use them up!
- Russet Potatoes: Using a starchy baking potato, like russets, is preferred in this recipe. Although, Yukon gold potatoes or a combination of the two would also work.
- Cheese: The best cheeses for this dish are ones that melt easily. Also, use a combination of cheeses for the ultimate flavor. Cheddar and Monterey Jack were used here but adding some parmesan, gruyere, or gouda cheese to the mix would also be phenomenal, as seen in this healthier creamed cauliflower recipe.
Pro tip! Shred your own cheese when possible! Store bought pre-shredded cheese is gluten-free but it always has some sort of anti-caking agent added, which sometimes means it doesn't melt as smoothly.
- Milk and Cream: Use a combination of milk and heavy cream or half and half. If you use just plain milk, there may not be enough fat and the sauce is more likely to curdle while baking.
- Thickener: Sweet rice flour was used to thicken the creamy gluten free white sauce. You could substitute with potato starch for a grain-free option. These thickeners are preferred over corn starch or a gluten-free flour blend as they are more reliable and consistent.
- Breadcrumbs: This is optional, but you can sprinkle some gluten-free breadcrumbs on top of the casserole for added texture and a crunchy topping.
The hardest part of this recipe is slicing the potatoes! Quick work can be made of the task though with the right equipment. Using a food processor with a slicing attachment is the quickest, easiest, and safest option. You can also use a mandoline, but please watch out for your fingers! If you're going old school and doing it by hand, just make sure you've got a sharp chef's knife!
How To Make
- On the stovetop, sauté diced onion in melted butter until tender.
- Stir in sweet rice flour and cook for 2 minutes.
- Gradually stir in the milk and cream. Cook and stir until thick and bubbly.
- Remove from heat and stir in the shredded cheeses until melted and set aside.
- Thinly slice the potatoes. Leave the skins on or take them off, your preference!
- Line the potato slices in a greased casserole dish. Standing them on edge makes for a unique presentation!
- Pour the cheese sauce over the top of the potatoes.
- Spread the sauce evenly, allowing the sauce to get into the nooks and crannies and in between the potatoes.
- Sprinkle with extra cheese or breadcrumbs and bake in the oven until golden brown and potatoes are tender.
Once these gluten-free scalloped potatoes have baked, they can be served almost immediately as they are best served warm from the oven! A sprinkle of sea salt or some fresh green herbs, like thyme or parsley, is the perfect finishing touch!
Make Ahead & Storage
You can prepare the potatoes about one day ahead and store, unbaked, in the refrigerator. Remove the dish from the refrigerator to allow it to start to come to room temperature while you heat up the oven. You may need to add a 15-20 minutes to the baking time depending on how cold they are when they go into the oven.
Store leftover potatoes in an airtight container in the refrigerator for up to three days.
What to Serve with Au Gratin Potatoes
Au gratin potatoes are a versatile side dish! You can dress them up or down depending on your meal.
- To add them to your holiday menu, they pair especially well with baked ham, roast beef, roasted chicken, or turkey.
- For weeknight meals or Sunday supper, you could serve them with pork chops, bbq ribs, meatloaf, baked chicken, or even grilled steak made with this flavorful gluten-free steak marinade!
- If you have leftover ham, add about 1 cup diced ham sprinkled in with the potatoes before baking to make scalloped potatoes and ham. Swap the ham for bacon and you've got something really tasty!
Yes, all varieties of potatoes are naturally gluten-free.
The terms are often used interchangeably and generally refer to thinly sliced potatoes cooked in a creamy, often cheesy sauce. Originally, the main difference was au gratin potatoes had cheese and scalloped potatoes were simply potatoes cooked in cream. This recipe might also be considered Gratin Dauphinoise, since the potatoes are uncooked before baking rather than pre-boiled. Whatever you prefer to call them, they are delicious!
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Gluten-Free Au Gratin Potatoes
- 2 pounds russet potatoes, about 4 cups thinly sliced
- 1 onion, diced (about 1 cup)
- 2 cloves garlic, minced
- 2 Tablespoon butter
- 2 Tablespoon sweet rice flour, or potato starch
- ¾ teaspoon salt
- ½ teaspoon black pepper
- 1 ½ cups milk, whole milk or 2%
- ½ cup heavy whipping cream
- 3 ounces cheddar cheese
- 3 ounces Monterey jack cheese
- ½ cup gluten-free breadcrumbs, optional
- ¼ cup grated parmesan cheese, optional
- Preheat oven to 350°F.
- Scrub the potatoes, peel if desired. Thinly slice the potatoes to about ⅛-inch thickness.
- Line the sliced potatoes in a greased 2.5-quart casserole dish. Standing them on edge makes for a unique presentation but don't pack them in too tightly.
- In a saucepan over medium heat, melt the butter. Then sauté the onion and garlic until tender.
- Stir in the sweet rice flour and cook for 2 minutes.
- Gradually stir in the milk and cream. Season with salt and pepper. Cook and stir until thick and bubbly, about 3-5 minutes.
- Remove from heat and stir in the shredded cheeses until melted.
- Pour the cheese sauce over the top of the potatoes. Then spread evenly, allowing the sauce to get into the nooks and crannies around the potatoes.
- Sprinkle with extra cheese or breadcrumbs, if desired.
- Cover with aluminum foil. Bake at 350° for 45 minutes. Remove the foil and bake another 50 minutes or until potatoes are tender and the top is golden brown and bubbly.
- Sprinkle with a little flaky sea salt, if desired. Serve while still warm from the oven.