Gluten Free Potatoes Au Gratin (Creamy and Cheesy)
Creamy, cheesy gluten free potatoes au gratin layered with Gruyere, garlic, and thyme; an elegant, holiday-perfect side.*Quick Note Before You Dive In: This recipe card covers the basics, but if you want to know how to get a thick creamy sauce without flour, scroll back up! Everything you need for foolproof results is in the post.
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:
Use Russet potatoes. These high-starch potatoes will give you the creamiest sauce.
Simmer gently on low heat so the cream doesn’t break or separate.
Slice potatoes ⅛ inch thick for even cooking and the best layers.
Let the gratin rest 10 minutes before serving so it sets properly for clean slices.
Prep ahead: assemble up to 1 day in advance, cover tightly so they don't discolor, then refrigerate and bake just before serving.
Nutrition information is automatically calculated and provided as an estimate. It is not intended as a substitute for professional dietary advice
Nutrition
Serving: 255gCalories: 389kcalCarbohydrates: 23gProtein: 9gFat: 30gSaturated Fat: 19gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 94mgSodium: 140mgPotassium: 564mgFiber: 2gSugar: 3gVitamin A: 1163IUVitamin C: 7mgCalcium: 206mgIron: 1mg
Enjoy this recipe?Please leave a comment and tag me @aspicedlifeblog on social