Gluten Free Potatoes Au Gratin (Creamy and Cheesy)
If you’ve been looking for an elegant, holiday-worthy potato dish, my gluten free potatoes au gratin are just what you might need on your holiday table. Thinly sliced potatoes are layered with a combination of smooth Gruyere cheese and a subtle garlic-and-thyme-infused cream. Every bite is decadent and satisfying, turning this humble spud into something sublime.
What Are Potatoes Au Gratin?
Traditionally, in French cooking, potato dishes fall along a spectrum that’s often confused. A true gratin or pommes de terre gratinées is defined by thinly sliced potatoes baked with cream or milk and topped with cheese or breadcrumbs, then browned to form the signature golden crust.
A gratin dauphinois, however, is a French regional dish made with raw potatoes, milk or cream, garlic, and butter, but no cheese. Scalloped potatoes sit somewhere in between: a creamy, comforting dish made with milk or cream and thickened with flour or cornstarch, usually without the cheese or garlic that characterizes a French gratin.
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.
Why You’ll Love These Gluten-Free Cheesy Potatoes
- No thickening agents like flour or cornstarch are used, just the natural starches from the potato.
- Can be assembled the night before to reduce day-of cooking stress
- Creamy, cheesy, melt-in-your-mouth layers of cream, thyme, and Gruyere
- Feels elegant but simple to make
- Bakes into a beautiful golden top
I used to work in a kitchen in the Black Forest in Germany, and if you know anything about the Germans, they love their potatoes! I would spend hours peeling huge stockpots full of Kartoffeln (German for potatoes) for whatever the chef planned to make for the dinner rush. What I most loved about the job was sitting down and getting to sample that day’s menu. More often than not, the restaurant served up their 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.
Table of Contents
- What Are Potatoes Au Gratin?
- Why You’ll Love These Gluten-Free Cheesy Potatoes
- 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
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
- For a richer, deeper flavor, layer in crisped bacon amongst the potatoes to make potatoes au gratin, or caramelize onions in butter and layer those in, for a French onion potato gratin.
- For a lighter version, substitute 1 ½ cups of the heavy cream with the same quantity of whole milk.
- You can turn this gluten free side dish into a vegetarian one by replacing the chicken stock with the same quantity of vegetable broth or milk.
- For a hearty main dish, combine au gratin potatoes with ham by adding 1 cup of uncooked diced ham to the potato layers. If you’re planning an Easter dinner or a Christmas lunch, au gratin potatoes and ham would make an excellent side.
- For a fall-inspired version, swap sliced sweet potatoes for the Russets to make sweet potatoes au gratin.
- You can use dried herbs instead of fresh. If you do, reduce the amount to ½ teaspoon added to the cream while it simmers, plus ¼ teaspoon sprinkled over the first layer of potatoes in the baking dish.
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Make Ahead and Storage Info
Make Ahead: Simmer the potatoes, assemble the gratin in your baking dish, wrap tightly, and refrigerate for up to 1 day. Bake the potatoes on the day you plan to serve them.
Refrigerator: Cover any leftovers tightly with plastic wrap and refrigerate for up to 4 days.
Freezer: You can freeze leftovers for up to 2 months. However, dairy-based dishes like this often change in texture when reheated, causing the oils in the cheese to separate. To avoid this, do not use the microwave. Instead, first thaw the gluten-free potatoes and reheat slowly in the oven, covered at 275°F, until warmed through. You may need to add a bit of broth to hydrate the potatoes during baking.
Tips For Gluten Free Au Gratin Potatoes
- For cheesy potatoes au gratin, shred Gruyere from a block to achieve the smoothest texture. Pre-shredded cheese contains anti-caking agents that don’t melt as well.
- Slice potatoes evenly for the best layered texture. A mandolin makes this so much easier.
- Do not rinse the sliced potatoes. Their natural starch is essential for thickening the cream and helping the layers set.
- Gently separate the potato slices as you add them to the cream so each piece can fully absorb the mixture.
- Adjust the cooking time slightly depending on the thickness of your slices; thicker slices need a bit longer, while thinner slices will cook faster.
- Simmer on low heat only; high heat can cause the cream to separate.
- Let the dish rest for 10 minutes before serving; this helps the layers set, so the slices hold together beautifully.
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).
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, or German Braised Red Cabbage and my exceptionally moist Buttermilk Brined Turkey Breast.
We’ve been eating these as leftovers all week long – so creamy and delicious