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!
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.
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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Notes
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.