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    Home » Recipes » Christmas Recipes

    Potatoes au Gratin (gluten free scalloped potatoes)

    Published: Sep 26, 2012 · Modified: Mar 18, 2022 by Sally Cameron · This post may contain affiliate links · 12 Comments

    3150 shares
    Jump to Recipe Print Recipe

    Whether you call them scalloped potatoes, potatoes au gratin or creamy au gratin potatoes, they are flat out fantastic and an elegant side dish. Healthy? Not necessarily, but they are always a crowd pleaser. This recipe is at least healthier, with less fat and calories than the traditional dish made with all heavy cream. And it's worth every delicious bite. If you're on a gluten-free diet, you are safe and no one else will even know.

    Scalloped potatoes au gratin.

    Growing up I loved scalloped potatoes and still do. Mom made them the accepted 1960′s way - from the mystery box. No fresh potatoes. Dehydrated potato chips layered into a casserole dish, then covered with a mixture of milk and a powdered mystery packet. If that is what you know of this marvelous classic potato dish, skip the chips and packets and make the real thing.  

    Jump to:
    • The Real Deal
    • Milk or Cream?
    • Healthier Scalloped Potatoes
    • Tools
    • Ingredient Tips
    • Buying Potatoes
    • Instructions
    • Chef's Tips
    • How to Serve
    • Leftovers and Re-heating
    • More Recipes
    • 📖 Recipe
    • 💬 Comments

    The Real Deal

    Years ago, a dear friend and fellow chef introduced me to the real deal – French Potatoes Dauphinoise. We know it by many names, but it's the same thing. It's a classic comfort food dish of thinly sliced potatoes layered with cheese and heavy whipping cream.

    I still remember the first time I had it. Being a potato lover, I was hooked. But being made with all heavy cream is a huge indulgence. So how do you lighten it up and make it a bit healthier? Start with the dairy.

    Milk or Cream?

    I generally use whole milk to keep it lighter and reduce fat and calories. What also works is a combination of milk and half and half. Can you use cream in this recipe? Absolutely. It's nice for a holiday or a splurge. Try using just part cream for added richness. You decide for these marvelous creamy cheesy potatoes.

    Healthier Scalloped Potatoes

    Here is how I make this great classic today. Less fat for sure, but still delicious. Like I said, not necessarily healthy, but healthier, so that you can enjoy it once in awhile.

    Thinly slicing potatoes with a mandolin.

    Tools

    For Accurate Slicing

    Proper scalloped potatoes depends on slicing the potatoes uniformly thin to â…›-inch thick. The only way to do that is with a mandoline slicer, hand-slicer or a food processor with the thin slicing blade attachment.

    Mandolins are a terrific kitchen tool for slicing. Potatoes, apples, pears, beets, carrots and other fruits and vegetable can be sliced uniformly thin. They come in all price ranges from $40 – $400. Food processors are faster and a tool I could not live without. Use the thin slicing attachment.

    Baking Dish

    Use a square 9x9 baker or an oval 2-quart baking dish.

    The Right Pan

    Use a saute pan, not a fry pan or a skillet. The difference is the shape. A saute pan has straight sides, not sloped sides. That allows the potatoes to simmer in the milk and not boil over. See the pan in the photo below.

    If you don't have one, don't fill your pan too full of potatoes and milk as it could boil over. Keep a close eye on it. Another option is to use a wide pot.

    Assembling the scallops potatoes.

    Ingredient Tips

    This recipe features simple ingredients for a good thing; a cheesy potato casserole.

    Potatoes

    For potatoes, choose yellow-fleshed gold or Yukon Gold at grocery stores. On the starch scale, they fall between starchy russets and waxy red potatoes.

    While gold and Yukon Gold potatoes are not the same, both work for scalloped potatoes. Yellow or gold potatoes have moist flesh and wonderful flavor that work perfectly in au gratin style potatoes.

    Russet potatoes are too starchy. Saved them for mashed potatoes or baked potatoes. Use red potatoes for roasting or making smashed potatoes.

    The best peeler? This inexpensive one is all I use.

    Cheese

    Choose Gruyere cheese or aged Gruyere. It has a richer, nuttier flavor. If all you can find is gruyere, not a problem. It's still delicious. For Parmesan cheese, get the real thing: Parmigiano-Reggiano or the best you can find.

    Grate it yourself or buy it grated. A food processor makes quick work of grating cheese. If you can't find Gruyere, choose a good melting cheese such as sharp cheddar cheese (or mild), gouda cheese, Swiss or fontina.

    Herbs

    This recipe is worth buying and chopping fresh thyme, but dried works as well. The rule for substituting dried herbs for fresh herbs is using â…“ the amount of dried as fresh. So instead of a tablespoon, use a teaspoon.

    Buying Potatoes

    Choose smooth, firm potatoes with no cuts, bruised spots or green areas.

    Chef's tip: buy large potatoes, not small ones, because they are easier to handle when peeling. Skip the bags if possible and choose large potatoes from a pile or open bin.

    Instructions

    First thing, peel then slice potatoes â…›-inch thick, then simmer the slices in milk with fresh chopped thyme (or dried thyme) in a large skillet or saute pan until tender.

    Next, layer potato slices into a casserole dish (buttered, oiled or with cooking spray) with grated Gruyere and Parmesan cheeses and bake until golden brown on top and the potatoes are set and a bit firm. They will set more upon cooling for a few minutes which makes slicing easier.

    Chef's Tips

    • When the potatoes are simmering, keep a watchful eye that they do not boil over. Turn the heat down a bit if needed. It's messy to clean up.
    • Set the baking dish on a rimmed baking sheet for easier transference to the oven and just in case it bubbles over you'll have less of a mess to clean up.
    The finished potatoes, golden layers on a serving spoon.

    How to Serve

    It's terrific with holiday meals, the holiday season, or for special occasions. For entrees, serve with roast beef or pork, pork tenderloin or chops, or roast chicken.

    Of course it's marvelous with turkey at Thanksgiving for a change from mashed potatoes.

    For side dishes, go simple, like basic green beans. The French beans, called haricot vert, are nice, tender, and done in 5 minutes.

    Leftovers and Re-heating

    Leftover scalloped potatoes keep in the refrigerator in an airtight container for about 4 days. To re-heat, microwave portions until hot or in a pre-heated 350°F oven covered with aluminum foil until hot.

    How long depends on how cold they are out of the refrigerator. They should reach 165°F internally measured with a digital thermometer.

    More Recipes

    This is great served with roast chicken breast, whole roast chicken, pork tenderloin, or tenderloin of beef with cognac sauce. For another awesome potato dish try my Baked Parmesan Potato Wedges.

    📖 Recipe

    scalloped potatoes gratin | AFoodCentricLife.com

    Potatoes au Gratin (scalloped potatoes)

    Sally Cameron
    A classic casserole dish, this recipe for scalloped potatoes is sure to please for special occasions or holidays. Choose aged gruyere cheese for its rich, nutty flavor. A small piece will satisfy. Use half and half versus whole milk for a richer dish. A sprinkle of grated Parmesan cheese is nice for the top before baking for extra crunch and flavor.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 1 hr
    Total Time 1 hr 15 mins
    Course Side Dish
    Cuisine American
    Servings 6
    Calories 265 kcal

    Equipment

    • Food processor, mandoline or handheld slicer

    Ingredients
      

    • 2 ¼ pounds Yukon gold potatoes
    • 2 cups whole milk
    • 1 tablespoon chopped fresh thyme leaves
    • 1 ½ teaspoons kosher salt
    • ½ teaspoon ground black pepper
    • several pinches of freshly ground or grated nutmeg
    • 4 ounces aged gruyere cheese
    • 2 tablespoons grated Parmesan cheese

    Instructions
     

    Peel and Slice the Potatoes

    • Pre-heat the oven to 350 degrees. Peel the potatoes and slice on a mandolin or hand-held slicer adjusted to â…›″ (3-4 cm) thickness.

    Simmer Potatoes

    • Place the potatoes and milk in a deep sauté pan and bring to a simmer over medium heat. Add the thyme, salt and pepper. Cover and turn heat to low. Watch carefully and don’t let the milk boil over. It’s messy to clean up and happens in the blink of an eye. Simmer over low for about 5 minutes or until potatoes are tender when pierced with the tip of a sharp paring knife. Remove potatoes from the heat and allow to cool a bit.

    Assemble the Casserole

    • Layer half of the potatoes in a 9x9 square casserole or oval baking dish. Sprinkle with the nutmeg. Add â…” of the grated cheese. Layer on the rest of the potatoes and top with remaining â…“ of the cheese and Parmesan.

    Bake the Potatoes

    • Bake casserole uncovered for 50-60 minutes, until the top is golden brown. Remove from the oven and allow to cool for a few minutes. Slice and serve.

    Notes

    Leftovers keep covered in the refrigerator for 3-4 days well covered. Re-heat covered with foil at 350 degrees for 20-30 minutes or until hot. To save time, you can make this dish a day ahead, then heat for your dinner.

    Nutrition

    Calories: 265kcalCarbohydrates: 34gProtein: 12gFat: 9gSaturated Fat: 5gCholesterol: 30mgSodium: 715mgPotassium: 840mgFiber: 4gSugar: 5gVitamin A: 326IUVitamin C: 34mgCalcium: 320mgIron: 1mg
    Tried this recipe?Let us know how it was!
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    Reader Interactions

    Comments

    1. Lisa Moe says

      April 22, 2020 at 6:48 pm

      Making this right now. I’ll let u know!

      Reply
    2. Zakbirch says

      June 03, 2015 at 6:10 pm

      this looks amazing... my son would love it. and you clearly have the same appreciation for the mountain of parmesan to top.

      Reply
      • Sally Cameron says

        June 05, 2015 at 1:00 am

        Busted...I do love Parmesan!

        Reply
    3. Zakia Hassan says

      October 22, 2012 at 8:51 am

      Hi! Ive always wanted to make scalloped potatoes, i think im ready to put it on my "to make list". Im going to buy a mandolin, which brand do you use/recommend?

      Reply
      • Sally says

        October 22, 2012 at 9:35 am

        Hi Zakia. Mine happens to be a Matfer. I've had it for years. If you buy a good one, it will last forever. They come in all price ranges, so it depends on your budget. Just make sure it's adjustable as you want potatoes slices that at 1/8" thick. Check out a store like Sur La Table. They have many options. Also do a google search. I saw the Matfer for $180 and free shipping. Check around for good prices. It's a nice tool to add to your kitchen. When learning to use one be very careful you don't slice the tips of your fingers off. They come with hand guards for a reason. Good luck, and please report back.

        Reply
        • Zakia Hassan says

          October 22, 2012 at 10:39 am

          thanks! yes the one i have now does not adjust - which sucks! ill do some research and let you know what i choose. Thanks!

          Reply
    4. Shut Up & Cook says

      September 29, 2012 at 1:25 pm

      This is a favorite dish of mine, but you're right, it's definitely not exactly healthy, so must be saved for special occasions. Subsequently though, when I do make it, I want it to be excellent! Will give this recipe a try next time the craving calls.

      Reply
    5. Michelle @ Find Your Balance says

      September 28, 2012 at 12:48 pm

      Ugh and how about those boxed mashed potatoes???

      Reply
      • Sally says

        September 28, 2012 at 1:32 pm

        No kidding Michelle! Scary part is they still sell those in the store. Shudder. Potatoes grow in the ground, they do not come in boxes!

        Reply
    6. master chef says

      September 28, 2012 at 2:22 am

      I love this recipe. Well done

      Reply
    7. Madonna says

      September 27, 2012 at 12:14 am

      This is an excellent technique. I know they are not that healthy, but I heard Jamie Oliver say we should treat them like chocolate, meaning indulge, but not too often. I think these would be excellent for holidays or company. I too cringe about box food. I remember eating those when I didn’t know any better. Another thing that makes me cringe is canned mushroom soup in green beans and broccoli, oh boy! Because of you we don’t have to do that anymore. Thanks.

      Reply
      • Sally says

        September 27, 2012 at 12:44 pm

        I like to follow the 90/10 rule Madonna. 90% of the time make healthy, smart choices. 10% of the time have fun!

        Reply

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    chef sally cameron | afoodcentriclifecom.bigscoots-staging.com

    Welcome! I'm Sally, a classically trained chef (but you don't have to be!). My passion is cooking fresh healthy food and sharing it with others.

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