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Gluten free au gratin potatoes with fresh chives on small white plate.
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5 from 3 votes

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 mins
Cook Time1 hr 20 mins
Total Time1 hr 35 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
Author: Christine Rooney


  • Mandolin Slicer


  • 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
  • cup fresh chives or herb of choice optional


  • Heat oven to 400 degrees.
  • Wash and scrub 3 lbs. of yellow potatoes (or potatoes of choice). (Peel the potatoes if desired) Dry the potatoes and thinly slice them using a madoline slicer, a sharp knife, or a food processor. Place the sliced potatoes in a large bowl.
    Make sure to use the safety guard and exercise caution when using a mandoline slicer because the blades are very sharp!
  • Mince 6 cloves of garlic and 1 onion (yellow or white is best). You can also sub shallots if you prefer.
  • Pour 1 tablespoon olive oil into the bottom of a 9x13 inch baking dish. Brush the oil evenly across the bottom and sides of the pan to coat it.

For The Cheese Sauce:

  • Grate 6 oz. of Gruyere cheese (or any sharp-flavored melting cheese).
  • Place a sauce pan on the stove top and heat it to medium-low. Add 4 tablespoon unsalted butter to the pan and allow it to melt completely. Add ¼ cup gluten free flour blend (or AP flour if not gluten free) to the butter and stir until completely combined with a whisk.
  • Cook the butter and flour mixture for a minute, and then slowly add 1 ½ cups of evaporated milk, stirring often to prevent it from sticking or burning. Add ½ cup heavy whipping cream, stirring often.
    Feel free to sub another ½ cup of evaporated milk for the heavy whipping cream, or sub 2 cups whole milk in place of the evaporated milk for an even creamier mixture.
  • Once the mixture is somewhat thick and creamy, add 1 tablespoon Dijon mustard, 1 ½ teaspoon kosher salt, and ½ teaspoon pepper to the pan. Stir until combined.
    Reduce the amount of kosher salt to 1 teaspoon if you are concerned about sodium levels.
  • Remove the pan from the heat and add the grated cheese to the pan. Stir until combined.

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