If you've been searching for a truly Creamy Gluten Free Potato Gratin with Béchamel Sauce, this is the recipe that delivers classic comfort without sacrificing texture. This version is made with a rich, velvety gluten free white sauce - just like traditional French potato gratin.
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⭐ Why you'll love this recipe
This creamy gluten free potato gratin with Béchamel sauce is easy to make and kid friendly!
Layered with thinly sliced potatoes and baked until tender and golden, this potato bake has the comforting consistency you expect from a classic gratin. The béchamel sauce coats every slice, creating a deliciously creamy casserole. Use your favorite cheese to customize it, whether you prefer sharp, mild, or something bold.
This gluten free potato gratin is perfect as a holiday side dish, but it's simple enough for Sunday dinner. If you've struggled to find gluten free au gratin potatoes that taste truly traditional, this recipe will become your go-to.
📖 Ingredient notes
- Potatoes. Your best choice for this recipe will be Yukon Gold potatoes, due to their tender flesh. Other good options would be Russets or Idaho potatoes.
- Bechamel sauce. It is a French white medium-thick sauce. It is usually made with butter and wheat flour. Although here, I'm using a homemade gluten free Bechamel sauce. This sauce is used a lot in France to make all kinds of casseroles or, as we call them "gratin". This sauce makes it much easier for kids to eat vegetables. I also use it to make Baked chicory with ham and cheese and Healthy vegetarian cauliflower casserole.
- Grated cheese of your choice. This recipe is usually made with Gruyere cheese. But as I can't have cow dairy I'm using sheep cheese (a French cheese called Ossau-Iraty). You can also use cheddar, emmental or whatever you prefer.
For the quantities and complete list of ingredients for this creamy gluten free potato gratin with Béchamel sauce, please see the recipe below.
🔪Step by step instructions
Peel the potatoes, rince them under cold water. And slice them as thinly and uniformly as possible. Then transfer them to a baking dish.
Peel and mince the garlic clove and add it to the Bechamel sauce.
Pour the Bechamel sauce over the potatoes. Be sure the potatoes are evenly coated.
Add grated cheese and mix everything.
Bake for about 45 minutes or until the potatoes are tender and they have a nice golden color and voilà! Serve these scalloped potatoes warm. Bon appétit!
👩🏻🍳Top tips
- Slicing. You can either use a sharp knife and cutting board to slice the potatoes, or use a mandolin slicer. Another option is slicing the potatoes with a food processor. The choice is yours but keep in mind that you have to slice the potatoes evenly and thinly.
- Herbs. If you want to make some variations of this recipe, you can add some fresh herbs. Thyme or rosemary are both excellent choices.
💬 Recipe FAQs
You can keep the leftovers in an airtight container in the fridge for up to 2 days.
Well, technically you can make it the day before. But these gluten free au gratin potatoes will taste much better freshly made.
You can either re-warm in a pre-heated oven at 350°F (180°C) for about 10 minutes or microwave it until hot.
🥗What to serve with it
You can serve these gluten free au gratin potatoes with some Chicken kabobs (AIP, paleo, whole30) or with roasted chicken, turkey or beef or with grilled steak.
🥘Other side dishes you might like
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📋 Recipe / Recette
Creamy Gluten Free Potato Gratin with Bechamel Sauce
Equipment
Ingredients
- 2.2 pounds potatoes (1 kg)
- 500 milliliter (2 cups) gluten free bechamel sauce
- 150 grams (1 cup) grated cheese of your choice (gruyère, cheddar, ossau-iraty...)
- 1 garlic clove
- 1 pinch sea salt
- 1 pinch black pepper
Instructions
- Preheat oven to 410°F (210°C)
- Peel the potatoes, rince them under cold water and slice them very thin and transfer them to a baking dish.
- Peel and mince the garlic clove and add it to the Bechamel sauce
- Pour the Bechamel sauce over the potatoes. Add grated cheese, salt and peper to taste and mix everything.
- Bake for about 45 minutes or until the potatoes are tender and have a nice golden color and voilà! Serve warm. Bon appétit!
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