Gluten Free Au Gratin Potatoes

Who doesn’t like au gratin potatoes, right? You can make this dish with milk, cream, half & half, a combination thereof, or a milk substitute. If you’re dairy free you can use a cheese substitute. For vegan or dairy-free use a cheese and milk substitute. This gluten free au gratin potatoes recipe is made without any flour at all. Enjoy!

Update:  my new favorite I’ll gratin potato recipe is this Fast Baking au Gratin Potatoes using smoked Gouda cheese.

Gluten-Free Au Gratin Potatoes


Yield: 6-8 Servings

Gluten-Free Au Gratin Potatoes


  • 12 small potatoes, (3 lbs.) peeled or not peeled, and sliced about 1/8" thick (enough to go about half way up the baking pan)
  • 1 - 2 Tablespoons yellow onion, grated or minced
  • 1 1/2 cups cheddar cheese, shredded (or cheese substitute*)
  • Olive oil spray for layering
  • 3 Tablespoons butter (or butter substitute such as Earth Balance spreads)
  • 1 1/2 cups low fat milk + 1/2 cup half & half; or 2 cups whole milk; or 1 cup non-fat milk + 1 cup heavy whipping cream, or (dairy-free substitute)
  • Fine sea salt and freshly ground pepper to taste


  1. Preheat oven to 350°F.
  2. Spray, spritz or oil a 9x13" baking pan.
  3. Create alternate layers of potato slices, spritz of olive oil and onion. You can also add cheese to each layer if you wish. However, I did not. Salt and peppered every other layer.
  4. In a small sauce pan add butter, milk and half & half (or milk substitute). (Or microwave all together in a glass measuring cup.) Pour on top of potatoes.
  5. Bake for about 1 hour 15 minutes or until potatoes are tender and milk is mostly absorbed, tossing half way through baking.
  6. Top with cheddar cheese (or cheese alternative) and bake for an additional 5 minutes or until cheese melts. You can also place it under a broiler for a few seconds to brown the cheese a little.


*Daiya and Follow Your Heart brand cheeses are dairy-free and have nice stretch and melt qualities. If using dairy-free cheese, add the last 10 minutes or so of baking for a nice texture.

Using a food processor to slice the potatoes is very handy, as it keeps the slices uniform resulting in even cooking. If you slice the potatoes by hand and cut them 1/4" thick add extra time for baking.

10 Replies to “Gluten Free Au Gratin Potatoes”

  1. Thank you for this blog and this recipe!! I made it for my fiancé’s family and they LOVED it. I didn’t have any milk product thicker than fat free, so I used 2 cups of that, then 2 tbsp of cornstarch mixed with equal parts water to thicken the sauce up. I also added about 1/4 cup cheddar in the sauce. Nothing short of amazing.

  2. I used the recipe to make au gratin squash and zucchini. I also made some bread crumbs from some gluten free bread ends I had been storing in the freezer. Delicious. (I lessened the milk to about 3/4 cup as squash isn’t as absorbent as potatoes). Thank you. I love being able to make everything gluten free so that my son can eat every single food that everyone else eats.

  3. We were super excited to try out this recipe. Unfortunately, when we checked the potatoes there was an overwhelming amount of excess liquid. Also, when we took it out, the dairy in it was all curdled. We followed the recipe to a tee and it just didn’t work.

    1. Hi Claire,

      Sorry to hear you had trouble. What type of milk did you use? I used 1 1/2 cups low fat milk + 1/2 cup half & half. Cream works better than milk when it comes to preventing curdling. If it is watery, it sounds like you did not cook it long enough. You want to cook it until most of the milk is absorbed. Next time you can always crank up the heat if you are in a hurry, but if you’re worried about curdling, higher than 350 degrees tends to cause milk to curdle, as well as adding too many layers of potatoes or slicing them too thick. If you want to give it another go, just mix a bit of starch in with the milk/cream to hold it all together.

      Meanwhile, how did it taste?


  4. I made these for Easter dinner. They were delicious. I made a couple changes – I used a blend of cheeses – swiss emmental, cheddar and gouda and I mixed the cheeses and milk mixture together on the stove and poured over the top of the potato-onion layers before baking. I sprinkled a little grated parmesan over the top before baking. People raved! ;) Thanks for the recipe.

  5. I followed the recipe for these Au Gratin Potatoes, and they were wonderful! Aside from the potatoes, the dinner consisted of a sage-garlic pork tenderloin roast to perfection and thin asparagus. Well, the potatoes stole the show! Crispy baked top, cheesy tender potatoes…a memorable GLUTEN-FREE recipe …Thank You!

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.