Gluten Free Potatoes Au Gratin
These gluten free potatoes au gratin are an elegant, holiday-worthy side dish. Thinly sliced potatoes are layered with a combination of smooth Gruyere cheese and a subtle thyme-infused cream. Every satisfying bite turns this humble spud into something sublime.
Are Au Gratin Potatoes Gluten Free?
Not always. Some recipes use flour to thicken the sauce, but these potatoes au gratin rely on cream, cheese, and the potatoes’ natural starch for their rich texture.
What Are Potatoes Au Gratin?
Potatoes au gratin are often confused with gratin dauphinois and scalloped potatoes. Potatoes au gratin are thinly sliced potatoes baked with cream and topped with cheese for a golden crust. Gratin dauphinois traditionally includes cream, garlic, and butter but no cheese, while scalloped potatoes are usually thickened with flour or cornstarch and often made without cheese.
My gluten free potatoes au gratin blend the best elements of pommes de terre gratinées and gratin dauphinois, creating a delicious, modern adaptation inspired by both classic French preparations.
Table of Contents
- Are Au Gratin Potatoes Gluten Free?
- What Are Potatoes Au Gratin?
- Why You’ll Love This Recipe
- How Does The Sauce Get Thick & Creamy Without Flour?
- Ingredients
- How to Make Gluten Free Potatoes Au Gratin
- Substitutions & Variations
- Make Ahead and Storage Info
- Tips For Gluten Free Au Gratin Potatoes
- Recipe FAQs
- Delicious Starts Here
Why You’ll Love This Recipe
- Naturally thick and creamy: The potatoes release enough starch to thicken the cream sauce without flour or cornstarch.
- Golden cheesy baked top: Nutty Gruyère creates a beautifully browned, flavorful top.
- Make-ahead friendly: Assemble the dish in advance, then bake it when you’re ready to serve.
I used to work in a kitchen in Germany’s Black Forest (and if you know anything about the Germans, they love their potatoes). I spent hours peeling stockpots full of Kartoffeln for the dinner rush and most loved sitting down afterward to sample the day’s dishes. More often than not, that included the restaurant’s version of potatoes au gratin; satisfying, rich, and full of butter! This recipe is my gluten-free take on that comforting, nostalgic side.
How Does The Sauce Get Thick & Creamy Without Flour?
The starch from the potatoes naturally thickens the sauce; no flour or other thickeners are needed. That said, not all potatoes are equal, so it is important to choose the right type, such as Russet (which has a high starch content). When the potatoes are slowly heated together with the cream, the sauce starts to thicken. When baked, the result is thick, creamy, gluten free cheesy potatoes perfect for holidays or entertaining.
Ingredients
- Heavy Cream: Thickens and creates the base for the gratin.
- Fresh Herbs: if using dried, reduce the amount *see note
- Garlic: Only two cloves, so as not to overpower the sauce.
- Nutmeg: Enhances the cream with a hint of warmth.
- Gruyere Cheese: Melts smoothly for a rich, cheesy finish.
Refer to the printable recipe card below for ingredient quantities and detailed instructions.
How to Make Gluten Free Potatoes Au Gratin
1. Combine heavy cream, stock, thyme, rosemary, garlic, salt, pepper, and nutmeg.
2. Add potatoes (sliced 1/8-inch thick) to the cream mixture and simmer gently.
3. Transfer half of the potatoes and cream to the baking dish, then sprinkle with Gruyère and fresh thyme.
4. Add the remaining potatoes and Gruyère, then pour the rest of the cream evenly over the dish, and bake.
*For detailed recipe instructions and quantities, refer to the recipe card below.
Substitutions & Variations
These gluten free cheesy potatoes are easy to customize with a few simple swaps:
- Add bacon or caramelized onions: Layer crisp bacon between the potatoes for a smoky flavor, or add caramelized onions for a French onion-inspired gratin.
- Make potatoes au gratin with ham: Add 1 cup of diced cooked ham between the potato layers for a heartier dish.
- Make it vegetarian: Replace the chicken stock with vegetable broth.
- Use dried herbs: Add ½ teaspoon dried herbs to the cream as it simmers.
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Make Ahead and Storage Info
Make Ahead: Simmer the potatoes, assemble the gratin in the baking dish. Cover tightly and refrigerate for up to 1 day, then bake the potatoes as directed when ready to serve.
Refrigerator: Store leftovers in an airtight container, or cover the baking dish tightly, and refrigerate for up to 4 days.
Freezer: Freeze leftovers in an airtight container for up to 2 months. However, dairy-based dishes like this often change in texture when thawed, so be mindful of this.
Reheating: Cover and reheat in a 325°F oven until warmed through. Add a small splash of cream or broth if the potatoes seem dry. Individual portions can also be reheated in the microwave, although the oils might separate from the cream.
Tips For Gluten Free Au Gratin Potatoes
- Shred the Gruyere from a block: Pre-shredded cheese contains anti-caking agents that may not melt as well.
- Slice the potatoes evenly: A mandolin makes this much easier and helps every layer cook at the same rate.
- Do not rinse the sliced potatoes. Their natural starch thickens the cream and helps the layers set.
- Separate the slices: Gently pull the slices apart as you add them to the cream so each piece can fully absorb the mixture.
- Adjust the cooking time as needed: Thicker slices will take longer to become tender, while thinner slices may cook more quickly.
- Keep the heat low: Simmer the cream gently, since high heat can cause it to separate.
- Let the gratin rest: Wait about 10 minutes before serving, so the sauce settles and the layers hold together.
Recipe FAQs
Scalloped potatoes traditionally use cream only and a thickener such as flour, while au gratin includes cheese. This recipe yields a creamy, decadent gratin, closer to a cheesy potato gratin than to a scalloped potato dish.
Russet potatoes are the best choice because they have the highest starch content, which naturally thickens the cream and helps the layers set. High-starch varieties like Maris Piper or King Edward (if you happen to live in the UK) also work well. For North Americans, the second-best option would be Kennebec potatoes, with their medium-high starch content, and finally, Yukon Gold, a medium-starch potato with a firmer texture.
This dish pairs beautifully with roasted chicken, beef, or roast lamb (traditionally served with these potatoes in France). If you are looking for other comfort food inspiration, get some ideas in this Collection of Winter Comfort Food.
Yes, place any leftovers in an airtight container and freeze for up to 2 months. It is important to note that heavy cream-based dishes like this can change in texture if reheated improperly, causing the oils in the cheese to separate. To avoid this, the best way to reheat is to let the au gratin potatoes thaw on the counter and then reheat them in the oven at 275°F until warmed through.
Delicious Starts Here
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Gluten Free Potatoes Au Gratin (Creamy and Cheesy)
Ingredients
- 3 ½ cups heavy cream
- ½ cup chicken stock
- 1 bunch fresh thyme divided
- 1 sprig fresh rosemary
- 2 garlic cloves minced
- Salt and ground black pepper
- ¼ teaspoon freshly ground nutmeg
- 3 pounds Russet potatoes
- 6 ounces shredded gruyere cheese divided
Instructions
- Wash, peel and slice the potatoes to a 1/8-inch thickness, set aside.
- In a 5 ½ -quart Dutch oven (or other heavy-bottomed pot), combine heavy cream, chicken stock, half of the thyme, one sprig of rosemary, minced garlic, 1 teaspoon salt, ½ teaspoon pepper and nutmeg.
- Add the sliced potatoes making sure they are fully submerged in the cream.
- Preheat the oven to 375°F and grease a shallow 3-quart baking dish.
- Set the pot (uncovered) over high heat; once the mixture starts to boil, reduce the heat to low and simmer for 20 minutes.
- Remove the herbs and discard. Using tongs, transfer half of the potatoes to the prepared baking dish, spooning 1 cup of the cream over the top. Season with ½ teaspoon salt.
- Sprinkle half of the Gruyere over the potatoes and scatter 1 tablespoon thyme leaves and tender stems on top.
- Add the remaining potatoes and Gruyere, pouring the rest of the cream evenly over the dish.
- Cover with aluminum foil and bake for 1 hour or until the potatoes are fork tender and the edges are bubbling. (Depending on the thickness of the slices you may need less or more cooking time).
- Uncover and bake for an additional 15 minutes until the top is golden brown.
- Remove from the oven and let the potatoes sit for 10 minutes before serving. Sprinkle with additional thyme leaves if desired.
Notes:
Nutrition
For other holiday-ready gluten free side dishes, try my Hot Honey Brussels Sprouts, Maple Glazed Carrots, and my exceptionally moist Buttermilk Brined Turkey Breast. Or browse my Winter Comfort Food Collection for other cold-weather food ideas.
We’ve been eating these as leftovers all week long – so creamy and delicious