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Cheesy Au Gratin Potatoes {Gluten-Free}

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Au gratin and scalloped potatoes are probably one of my favorite ways to make and eat potatoes. I mean, there’s not really any bad way to eat potatoes, but these Cheesy Au Gratin Potatoes are one of the best. 

And luckily, it only takes a little tweaking to make this potato dish gluten-free. Even if you’re not following a gluten-free diet, these gluten free scalloped potatoes will become your favorites in no time. They’re perfect for Easter and Mother’s Day brunches, but we also love them on our normal weeknight dinner table too!

Tips and Tricks for Making Cheesy Au Gratin Potatoes

Potatoes: You can use any kind of potato, but I really recommend Yukon Gold or any buttery yellow variety. They make the softest, most tender dish without a doubt.

Flour: This was the one thing I had to tweak to make this cheesy au gratin potato recipe gluten-free. A lot of recipes attempt to omit the flour, but I find that flour makes the sauce the perfect amount of thick and creamy. I experimented with a gluten free all purpose flour that I found at my local grocery store and it worked great! It kept the texture and the thickness very well.

Sea Salt: Wildly Organic Himalayan Pink Sea Salt is my favorite option to use in this – and any – recipe. On top of great flavors, it has tons of nutrients in it, which gives your recipes a little nutritional boost.

Black Pepper: Wildly Organic Ground Black Pepper is my pepper of choice. It’s coarse ground, which gives it an extra flavor boost compared to the typically finely ground black pepper.

Paprika: Wildly Organic Paprika adds so much flavor to my cooking. A little goes a long way, and while I typically add paprika to deviled eggs or chili recipes, it adds the perfect depth to these cheesy au gratin potatoes.

Can I Make These Without Cheese?

Scalloped Potatoes are the same as Au Gratin Potatoes but minus the cheese. You can omit the cheese in this recipe if you’re dairy-free or not a fan of cheese. When the cream sauce thickens, skip adding the cheese, and move onto layering the potatoes and cream sauce in your baking dish.

Storing Cheesy Au Gratin Potatoes

This recipe makes an entire 13×9 pan of Au Gratin Potatoes. If you have leftovers, store them in an airtight container for up to 5 days in your refrigerator. I don’t recommend freezing these, because the cream sauce won’t hold up well.

Whip these up for your next family gathering and have everyone asking for the recipe!

 

More recipes for potato lovers:

Print Recipe
Cheesy Au Gratin Potatoes (Gluten-Free)
There's not really any bad way to eat potatoes, but these Cheesy Au Gratin Potatoes are one of the best. And luckily, it only takes a little tweaking to make this potato dish gluten-free. Even if you're not following a gluten-free diet, these gluten free scalloped potatoes will become your favorites in no time.
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Servings
Ingredients
  • 3 pounds potatoes, washed
  • 1/4 cup unsalted butter
  • 1 cup milk (I use 2%)
  • 4 cloves garlic (use only 2 or 3 for less garlic flavor)
  • 1 cup half and half (or another cup milk, but sauce may be slightly less thick)
  • 1 cup chicken stock
  • 1/4 teaspoon Wildly Organic Pink Himalayan Sea Salt
  • 1/4 teaspoon Wildly Organic Ground Black Pepper
  • 1/4 teaspoon Wildly Organic Ground Paprika
  • 3/4 cup cheddar cheese, shredded
  • 3/4 cup provolone or Monterey Jack cheese, shredded
  • 1/3 cup Gluten-free, all-purpose flour
Servings
Ingredients
  • 3 pounds potatoes, washed
  • 1/4 cup unsalted butter
  • 1 cup milk (I use 2%)
  • 4 cloves garlic (use only 2 or 3 for less garlic flavor)
  • 1 cup half and half (or another cup milk, but sauce may be slightly less thick)
  • 1 cup chicken stock
  • 1/4 teaspoon Wildly Organic Pink Himalayan Sea Salt
  • 1/4 teaspoon Wildly Organic Ground Black Pepper
  • 1/4 teaspoon Wildly Organic Ground Paprika
  • 3/4 cup cheddar cheese, shredded
  • 3/4 cup provolone or Monterey Jack cheese, shredded
  • 1/3 cup Gluten-free, all-purpose flour
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Instructions
  1. Preheat oven to 350 degrees. Spray or butter a 13x9 dish and set aside.
  2. Slice potatoes thinly. Peel and finely chop garlic.
  3. In a medium saucepan, heat butter over medium heat. When butter is fully melted, add 1/3 cup of gluten free all purpose flour and whisk until smooth.
  4. Pour in chicken broth, milk and half and half. Whisk to combine. Whisk in salt, pepper and paprika. Continue to heat sauce over medium, stirring often, until it begins to boil.
  5. Boil sauce for about 1 minute, then remove from heat. Stir in cheeses in handfuls, reserving a small amount of each cheddar and provolone for topping. Stir cheese to combine until smooth.
  6. Spread a couple spoonfuls of sauce into the bottom of the 13x9 pan. Cover with a layer of potatoes, then top with sauce. Repeat until potatoes and sauce are used up - about 4 layers. Finish with a layer of sauce over the top of all the sliced potatoes.
  7. Cover dish with foil and cook for 45 minutes at 350 degrees.
  8. Remove the foil and bake for 25 minutes more, adding the remaining cheese during the last 5-10 minutes. Serve warm.
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These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.

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