If you love creamy, cheesy scalloped potatoes, but need a gluten-free option, then this recipe for gluten-free au gratin potatoes is for you! These potatoes au gratin are made without flour, using simple homemade ingredients and effortless prep!
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Best Gluten-Free Au Gratin Potatoes Recipe (Cheesy Scalloped)
Comforting, homemade potato dishes are key when you need easy GF side dish ideas for holidays, family dinners, or entertaining. Gluten-free au gratin potatoes keep the traditional, rich and cheesy taste like old fashioned recipes, but takes out the prep, fuss, and speciality ingredients, like GF flour.
Most recipes use a separately prepared stove top cream sauce, thickened with flour, and then poured over sliced potatoes. However, I like to keep things easy peasy, without sacrificing taste, which is where this no flour recipe was born.
Instead of making a separate cream sauce, there’s an easier option. Whisk together cream, egg, and seasonings then pour over the sliced potatoes. The egg binds the sauce. Russet potatoes are a natural thickener, which is why I opt for them in creamy 5-start gluten-free potato soup too. Gluten-free potatoes gratin without flour or effort. 😎
If you think cheesy scalloped potatoes are only for the holidays, this dish is hands-off enough to make for a weeknight side as well. They go great with ham, beef, or pork roast, or our family’s favorite way to enjoy them – with homemade juicy, moist gluten-free meatloaf, paired with another old school recipe – dump and bake gluten-free corn casserole. Home run dinner.
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(Below shows step-by-step photos and modified instructions. For the complete recipe, along with ingredient amounts, scroll down to the recipe card.)
It’s all about the slice
The longest ingredient to prep will be the potatoes. Begin by washing, peeling and then slice in 1/8-inch slices. I use my favorite santoku knife instead of pulling out a mandolin, but that comes in clutch too.
Be sure to not go any thicker than 1/8-inch slices. Otherwise, the baking time will be longer and may not be tender all the way through.
Once they are sliced, scatter half the potatoes in a greased baking dish. You’ll want to avoid stacking them right on top of each other or the cream sauce will not get in all the nooks and crannies.
Whisk up the cream sauce – no stove top needed!
Next, whisk together the cream, egg, and seasonings. You can also grate the parmesan and Swiss cheeses to layer on top.
Pour and bake
Pour half the cream on the first layer of potatoes. Sprinkle on half the cheeses, then repeat the layers.
Spray a large piece of foil with nonstick cooking spray to prevent the cheese from sticking to the top and wrap the dish tightly. Bake for half the time with foil, and then remove to finish baking.
How do you know it’s done? The entire top will be golden brown, but also check with a knife in the middle to see if they are tender all the way through. Time to dig in!
Which potatoes are best?
When making potato gratin without flour or a roux, it’s key to choose the right spuds. Russets have a higher starch content so they thicken the cream sauce without having to make a separate stove top sauce.
Also, Russet or Idaho potatoes are larger in size, so less peeling and prep work (win, win). If you only have Yukon gold potatoes on hand, they may be used but the sauce may be thinner.
If you are looking for a gluten-free scalloped potato recipe, they do not contain cheese, while au gratin (also known as dauphinoise potatoes) do. Therefore, just omit the cheese layers from the recipe or add some cheese only to the top for a nice, bubbly finish.
One Yummy Recipe – So Many Possibilities!
Turn these cheesy potatoes into many different versions! Use one of the suggested options listed, or leave me a comment below the recipe card to share your modification!
- Scalloped potatoes and ham – Instead of cheese between the layers, add chopped ham. Sprinkle with cheese on top and bake.
- Stir in cooked bacon into the cream sauce or sprinkle on the layers.
- For loaded potatoes au gratin use sharp cheddar cheese and layer potatoes with cooked, crumbled bacon. After baking, serve with sour cream and chives.
- Use 1/2-1 lbs less potatoes and add sliced yellow, white, or sweet onions.
- Replace the suggested cheeses with cheddar, mozzarella, gouda, Monterey jack or Gruyere.
- Sprinkle gluten-free breadcrumbs on top after removing foil for second half of the bake.
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Did you make this recipe? I love hearing from you! Leave a star rating and comment below the recipe card. It helps others when searching for recipes and I appreciate feedback from our community. You will always hear back from me! -Melissa
Easiest Gluten-Free Au Gratin Potatoes (No Flour)
Ingredients
- 3 pounds russet potatoes, peeled and sliced ⅛" slices
- 1 ¾ cups heavy cream
- 1 large egg
- 1 teaspoon salt
- ¼ teaspoon pepper
- ¼ teaspoon garlic salt
- ¼ teaspoon dried thyme
- ⅛ teaspoon ground nutmeg
- 1 ½ cups freshly grated swiss cheese
- ½ cups freshly grated parmesan
- butter,, for greasing
Equipment
Instructions
- Preheat oven to 350°F. Grease a 2 quart baking dish or 8X8 pan with butter. Prepare the potatoes. Peel and slice the potatoes in ⅛" slices. Thicker slices extend baking time and may not be tender all the way through.3 pounds russet potatoes
- In a medium bowl whisk the cream, egg, salt, pepper, garlic salt, thyme, and nutmeg.1 ¾ cups heavy cream, 1 large egg, 1 teaspoon salt, ¼ teaspoon pepper, ¼ teaspoon garlic salt, ¼ teaspoon dried thyme, ⅛ teaspoon ground nutmeg
- Layer half the potatoes on the bottom of the prepared dish, scattered and overlapping. Pour half the cream mixture over the potatoes. Sprinkle with half the swiss cheese, then half the parmesan cheese. Repeat with the second half of potatoes, cream, and ending with cheeses.1 ½ cups freshly grated swiss cheese, ½ cups freshly grated parmesan
- Spray a large piece of foil with nonstick cooking spray (so the cheese doesn't stick to the top) and place the greased side down over the potatoes. Press the edges to cover securely.
- Bake for 30 minutes. Remove the foil and bake for 30-35 minutes longer. The whole top should be golden brown (including middle) and potatoes tender all the way through when tested with a fork. Let rest for 10 minutes before serving.
Notes
Make Ahead Tips
Prepare the dish and cover securely with greased foil. Refrigerate up to 24 hours. The potatoes may discolor slightly, but it will be unnoticeable once they bake. When ready to bake, set the dish out for 1 hour to take some of the chill off and preheat the oven. Bake as directed, keeping foil on for the first 30 minutes, then removing to finish baking for 30-35 minutes.Storage and Reheating Tips
Store leftovers in an airtight container, refrigerated up to 3 days. While immediately after baking yields the best taste and texture, they can be reheated. For individual servings, microwave at 50% power until heated through, about 2-3 minutes, stirring intermittently. For a larger portion, it’s best to reheat in the oven. Place the potatoes in a greased oven-proof dish and let them come to room temperature. Drizzle on a little milk or cream over the top. Cover with foil and warm in a 325ºF oven for 20-25 minutes. Remove the foil and bake for 5 minutes longer.This post contains affiliate links. My opinions are always my own. If you purchase a product through an affiliate link, I make a small commission – at no cost to you. Read full disclosure policy here.
Hi Melissa,,
Would I alter any of the instructions/ ingredients if I leave out the cheese?
Would they need more cream etc?
Also I’ve made your gluten free pie crust recipe and it was the BEST ever!! Your tips were so helpful. I usually struggle with pie dough, but not yours!! Thank you so much!!
Siobhan
Amazing, Siobhan! Love hearing this. 🙂
No, no adjustments would have to be made. You can just leave out the cheese. Actually, I would add a bit more salt to compensate for the taste. Perhaps about 1/8 tsp.
Best,
Melissa
Hi I’ve just made double the amount for large family gathering. Do I double the cooking time? Thanks!
Hi Sharon,
I’m assuming you put them in a 9X13 pan? No, you wouldn’t have to double the cooking time, but they probably will need some more time, like 10-15 minutes more. I would check and see if they are tender at the recipe baking time and then add the extra time, if needed. Hope this helps!
Best,
Melissa
Could you use whole or 2% milk instead of heavy cream?
Hi Richelle,
Yes, that wouldn’t be an issue. I would do whole over 2%, though. Enjoy!
Best,
Melissa
I used Yukon Gold potatoes which I sliced with my food processor and sharp cheddar in place of Swiss cheese. Although the cream curdled a little bit, it was absolutely delicious! Everyone enjoyed!
Hi Diane,
Thanks for sharing! I know what you mean about the slight curdling. I tried tackling that through recipe testing, but was unsuccessful. I think the way to avoid that would be to make a roux and stove top cream sauce first, which I really wanted to avoid for this particular recipe. Since it tasted so damn good and was pretty easy throw together, I quickly got over the curdling.
Best,
Melissa