Gluten-Free Au Gratin Potatoes

Ingredients

• 2.5 lbs Yukon Gold potatoes, thinly sliced (about 1/8-inch thick) 2.5 lbs Yukon Gold potatoes, thinly sliced (about 1/8-inch thick)
• 2 tbsp gluten-free all-purpose flour blend 2 tbsp gluten-free all-purpose flour blend
• 2 tbsp vegan butter 2 tbsp vegan butter
• 2 cups unsweetened plant-based milk (such as almond or soy) 2 cups unsweetened plant-based milk (such as almond or soy)
• 1 tsp salt 1 tsp salt
• 0.5 tsp black pepper 0.5 tsp black pepper
• 0.25 tsp nutmeg 0.25 tsp nutmeg
• 1 clove garlic, minced 1 clove garlic, minced
• 0.5 cup vegan shredded cheese (optional, for topping) 0.5 cup vegan shredded cheese (optional, for topping)

Instructions

1. 1

   Preheat your oven to 375°F (190°C) and lightly grease a 9x13 inch baking dish. Prepare the potatoes by washing them thoroughly and slicing them very thinly, about 1/8-inch thick. Aim for consistent thickness so they cook evenly.

2. 2

   In a medium saucepan over medium heat, melt the vegan butter. Once melted and shimmering, whisk in the gluten-free all-purpose flour blend, creating a roux. Cook this mixture for about 1-2 minutes, stirring constantly, until it smells slightly nutty and has a pale golden color.

3. 3

   Gradually whisk in the plant-based milk, a little at a time, ensuring each addition is fully incorporated before adding more. Continue whisking until the sauce is smooth and begins to thicken, which should take about 5-7 minutes. Bring the sauce to a gentle simmer, then reduce the heat to low.

4. 4

   Stir the salt, black pepper, nutmeg, and minced garlic into the thickened sauce. Taste the sauce and adjust seasonings as needed. The sauce should be creamy and well-seasoned, with a hint of warmth from the nutmeg.

5. 5

   Arrange the thinly sliced potatoes in an even layer in the prepared baking dish. Pour the creamy sauce evenly over the potatoes, ensuring they are mostly submerged. If using, sprinkle the vegan shredded cheese over the top for an extra layer of flavor and texture.

6. 6

   Cover the baking dish tightly with aluminum foil and bake for 30 minutes. Remove the foil and continue baking for another 20-25 minutes, or until the potatoes are tender when pierced with a fork and the top is golden brown and bubbly. Let the au gratin potatoes rest for about 10 minutes before serving.

Nutrition (per serving)

Tips & Notes

• Brown the butter before adding it for a nutty, caramel depth that elevates simple recipes.
• Any plant-based milk works here — oat milk (certified GF) gives the richest mouthfeel; almond milk keeps it lighter.
• Roasted garlic (400°F, 30–40 min in foil) gives a sweet, mellow flavor ideal for soups and sauces.