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!
Easy gluten-free au gratin potatoes recipe
Comforting, homemade gluten-free potatoes are ideal when you need an easy side dish for holidays, family dinners, or entertaining. This easy gluten-free au gratin potatoes recipe keeps the traditional, rich and cheesy taste, but takes out the extra prep and fuss!
Most recipes use a separately prepared cream sauce, thickened with wheat flour or gluten-free flour, and then poured over sliced potatoes. However, if you are familiar with any gluten-free recipes on this site or in my gluten-free cookbook, I believe in simplifying without sacrificing taste!
Rather than preparing a stove top cream sauce, I use a quicker and easier method. Whisk together cream, egg, and seasonings then simply pour over the potatoes. The egg helps bind the sauce. Using russet potatoes acts as a natural thickener, just like in gluten-free potato soup. Therefore, you can enjoy extra creamy potato gratin without flour or any extra effort!
Are au gratin potatoes gluten-free?
Traditionally potatoes au gratin are made by layering thinly sliced spuds with a creamy cheese sauce. Typically the cream sauce contains flour to thicken the sauce. Therefore, most au gratin or scalloped potatoes recipes are not safe for a gluten-free diet.
You may also be wondering if boxed au gratin potatoes are gluten-free. Most boxed potatoes contain wheat flour, so they are not GF. If you are looking for a prepared, shortcut mix many are not safe, but Idahoan Au Gratin and Scalloped Potatoes are clearly labeled GF.
- Potatoes – Since no flour is used in this recipe, it’s important to use only Russet or Idaho potatoes. These are starchier and slightly break down to thicken the sauce.
- Heavy Cream – Go for the real stuff here. Substituting dairy-free milk, half and half, or whole milk will not give the same results since you aren’t preparing a thickened cream sauce ahead of time. Scalloped potatoes are generally enjoyed on holidays (they are a great side dish for ham), so this is a comfort food dish to indulge in!
- Egg – Acts as a binder in the sauce. If you prefer an egg-free recipe, it may be omitted., but will result in a slightly thinner sauce.
- Cheese – To save money on ingredients, Swiss cheese and parmesan mimics the taste of Gruyere cheese, but without the price! Use freshly grated from the block for best melting and creaminess. Alternative cheese options are also noted below.
- Seasonings – The ultimate flavor combination of salt, pepper, garlic salt, thyme, and nutmeg make this taste like a delicious gourmet cream sauce!
how to make gluten-free au gratin potatoes
(Below shows step-by-step photos and modified instructions. For the complete recipe, along with ingredient amounts, scroll down to the recipe card.)
The longest ingredient to prep when making homemade gluten-free au gratin 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 would make this process go by faster!
Be sure to not go any thicker than 1/8-inch slices. Otherwise, thicker slices extend baking time and may not be tender all the way through.
Next, whisk together the cream, egg, and seasonings. Grate the parmesan and Swiss cheeses, and grease a 2-quart casserole dish with butter.
Layer half the potatoes on the bottom of the prepared baking pan, scattering and overlapping. Avoid stacking the potatoes right on top of each other or the cream sauce will not disperse and the dish will take longer to bake.
Pour half the cream on the first layer of potatoes. Sprinkle on half the Swiss cheese and half the parmesan. Repeat with the remaining layer of potatoes, cream, and cheeses.
Spray a large piece of foil with nonstick cooking spray, which prevents the cheese from sticking to the top. Place the greased side down over the potatoes secure the edges.
Bake for 30 minutes in a 350ºF oven, then remove the foil and bake for 30-35 additional minutes.
The entire top should be golden brown, from edges to the middle. Insert a fork into the middle to test if the potatoes tender all the way through. Let rest for 10 minutes before serving.
Recommended Potatoes to use
When making potato gratin without flour or a roux, it’s important to choose the right potatoes. Russets have a higher starch content so they thicken the cream sauce without the need to thicken first over the stove top.
Also, Russet or Idaho potatoes are larger in size, meaning less peeling and prep work! If you only have Yukon gold potatoes on hand, they may be used but the sauce may be thinner.
gluten-free scalloped potatoes
If you are looking for a scalloped potato recipe, sometimes they can be hard to decipher the difference between the two. Generally, scalloped potatoes do not contain cheese, while au gratin (also known as dauphinoise potatoes) do.
Therefore, for gluten-free scalloped potatoes, simply omit the cheese layers from the recipe or add some cheese only to the top for a nice, bubbly finish.
Alternative cheese options and modifications
Turn these cheesy gluten-free 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!
- Gluten-free 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.
These gluten-free potatoes come together pretty quickly, but if you would like to do some make-ahead prep for holiday meals, such as Christmas or Easter, follow the tips below!
- 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.
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step-by-step web story instructions for this recipe!
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.
These creamy cheesy potatoes are the perfect side dish for a weeknight dinner, entertaining, or holidays. For Christmas, these pair perfectly with a beef or pork roast. For Easter, try spiral ham, salmon, or rack of lamb.
For easy weeknight gluten-free dinners, serve potatoes au gratin with gluten-free meatloaf, pork tenderloin, salisbury steak, or gluten-free baked chicken.
Since the potatoes are a heavier, creamier dish, I suggest a fresh vegetable, such as roasted zucchini, peas, steamed corn, green beans, asparagus, or roasted carrots and apples.
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Easiest Gluten-Free Au Gratin Potatoes (No Flour)
- 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
- 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.
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Storage and Reheating TipsStore 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.
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Diane F. says
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!
Melissa Erdelac says
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.