Gluten Free Au Gratin Potatoes
This Gluten Free Au Gratin Potatoes recipe is the best side dish! It's baked in a Gruyere cheese sauce with garlic, onions, and Dijon.
Prep Time15 minutes mins
Cook Time1 hour hr 20 minutes mins
Total Time1 hour hr 35 minutes mins
Course: Side Dish
Cuisine: American
Diet: Gluten Free, Vegetarian
Keyword: gluten free au gratin potatoes, cheesy potatoes, au gratin potatoes gruyere cheese
Servings: 10
Calories: 336kcal
- 3 lbs. yellow potatoes also known as Yukon gold
- 6 cloves garlic
- 1 onion white or yellow
- 1 Tbsp. olive oil
- 4 Tbsp. unsalted butter
- ¼ cup gluten free flour blend or AP flour if not gluten free
- 1 Tbsp. Dijon mustard
- 1 ½ tsp. kosher salt
- ½ tsp. pepper
- 12 oz. evaporated milk equals 1 ½ cups
- ½ cup heavy whipping cream
- 6 oz. Gruyere cheese or any sharp melting cheese
- ⅓ cup fresh chives or herb of choice optional
Layer The Potatoes:
Sprinkle half of the minced garlic and onions evenly across the bottom of the oiled baking pan. Layer half of the sliced potatoes over the garlic and onions. Pour half of the cheese sauce over the first layer of potatoes.
Sprinkle the other half of the garlic and onions over the cheese sauce. Layer the remaining potatoes over the garlic and onions. Top with the rest of the cheese sauce, spreading it evenly over the top.
Bake The Potatoes:
Place a piece of foil tightly over the top of the baking dish and pop it in the oven for 40 minutes. After 40 minutes, remove the foil and cook for an additional 25-30 minutes.
Once the potatoes are finished (you should be able to piece them easily with a knife), remove the pan from the oven and allow to cool for 10-15 minutes.
Mince ⅓ cup of fresh chives (or herbs of choice) and sprinkle over the top (this step is optional).
You can use any variety of sharp, melting cheese (or combo of cheeses) that you like. I love Gruyere because of its sharp, nutty flavor, but you can choose sharp cheddar, Parmesan or Pecorino Romano, Jarlsberg, Emmentaler, or Swiss cheese.
It's best to choose a variety of cheese that melts quickly and will give your dish flavor (mild cheeses like mozzarella or Jack melt well, but lack in flavor).
Feel free to omit the heavy whipping cream and sub another ½ cup of evaporated milk if you prefer.
For a richer and even creamier cheese sauce, use whole milk in place of the evaporated milk.
Feel free to sub any fresh herbs you like in place of chives (optional). Parsley, tarragon, rosemary, or thyme are great choices. Reduce the amount to 1 Tbsp. if using rosemary or thyme.
Reduce the amount of kosher salt used to 1 tsp. if sodium is a concern for you.
Serving: 1cup | Calories: 336kcal | Carbohydrates: 32g | Protein: 11g | Fat: 19g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 58mg | Sodium: 411mg | Potassium: 729mg | Fiber: 4g | Sugar: 5g | Vitamin A: 571IU | Vitamin C: 29mg | Calcium: 296mg | Iron: 1mg