Gratin made with potatoes and root vegetables are a new must as far as Thanksgiving side dish recipes go. This potato au gratin with gruyere is super cheesy yet also gluten free made with Bob’s Red Mill gluten free flour.
Victoria a local chef in Salt Lake City is a genius when it comes to healthy, seasonal recipes. She originally gave me the idea for this delicious root vegetable gratin recipe years ago at a small gathering we created together around holiday dishes. All of her recipes from that evening were amazingly delicious, using seasonal vegetables, and healthy substitutes, but this one was a favorite.
Since then, I’ve been altering this recipe every year, adding this or that, trying out different cheeses, and now also trying with with a gluten free flour. This updated recipe is my favorite thus far. The gruyere cheese really puts it over the top.
Au Gratin with Gruyere from Scratch
When making au gratin from scratch you need a few simple ingredients, root vegetables of any type, cheese and seasonings. The secret to making au gratin from scratch is using a food processor to thinly slice all of the potatoes and root veggies. This speeds up the process tremendously. Make sure and slice up the potatoes right before you’re ready to use them because if you do it too soon then they will start to discolor.
This root vegetable gratin recipe is actually quite simple and the beauty of it is, you can use whatever root vegetables you have on hand.
Substitutions for potatoes in gratin
Instead of the traditional, all potato gratin, this recipe has a blend of several root vegetables. If you don’t have celery root or maybe your just a little uncomfortable with the large gnarly brown root, try the pretty purple and white root vegetable- rutabaga or the slightly bitter turnip. Rutabagas are slightly more sweet, while celery root taste similar to celery but more mellow, and turnips have a flavor similar to horseradish, which my husband loves.
Making Gluten free Au Gratin
Most au gratin recipes are naturally gluten free. The recipe that I began with years ago has some flour in it to help soak up some of the half and half, and to cause the potatoes and veggie to stick together more. I have since altered it to use Bob’s Red Mill gluten free flour which works perfectly find and doesn’t add any extra flavor or texture.
This layered root vegetable gratin has been a crowd pleaser ever since first creating it years ago for our gathering and it has even gotten better over the years.
Becky Rosenthal
A healthier version of potato au gratin using root vegetables and gluten free flour.
Prep Time 25 minutes mins
Cook Time 1 hour hr
Total Time 1 hour hr 25 minutes mins
Course Side Dish
Cuisine American, Holiday
Ingredients
- 2 sweet potatoes, peeled and sliced 1/4” thick
- 2 russet potatoes, peeled and sliced 1/4” thick
- 1 rutabaga, celery root, or turnip peeled and sliced 1/4 “ thick
- 1/3 cup gluten free flour*
- 1/2 cup Parmesan cheese, shredded
- 1 1/2 cups gruyere cheese, shredded
- 2 cups half and half
- 1 Thai chili, minced, or 2 teaspoons Red Chile flakes
- 3 garlic cloves, minced
- 1/2 cup scallions, chopped
- 1 teaspoon fresh herbs like rosemary and thyme, chopped
- 1 teaspoon salt
- 1/4 teaspoon freshly ground pepper
Instructions
Preheat oven to 375.
Use a food processor to thinly slice up the potatoes and root vegetables.
In a small sauce pan combine the half and half, scallions, garlic, chilies and herbs. Bring to a simmer. Add salt and pepper. Set aside.
Layer sweet potatoes in a baking dish coated with pan spray. Sprinkle with 1 tablespoon of gluten free flour. Add a layer of cheese. Pour some of the half and half mixture over the potatoes. Add a layer of russet potatoes, flour and some more cream. Continue layering until all of the potatoes, root vegetables, flour and half and half have been used. Top vegetables with remaining grated cheese.
Cover pan with aluminum foil and bake in over for 50-60 minutes. Remove foil for the last 10 minutes of cooking. Remove from oven and serve.
Notes
The gluten free flour in this recipe helps the gratin set and stick together. Gluten free flour and all purpose flour may be used here interchangeably.
Keyword gluten free, potatoes au gratin
Posted in
Fall, Recipes, Seasonal, Side Dish, Vegetarian, Vintage Mixer
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FAQs
Au Gratin potatoes are rich. Serve them with leaner proteins such as beef tenderloin, grilled or roasted chicken, and pan-seared fish. Another excellent pairing for Au Gratin potatoes is a fresh salad with herbs and a tart vinaigrette. Au Gratin potatoes make a great casserole and are a great entrée themselves.
What makes something a gratin? ›
A gratin is a dish that is topped with cheese, or bread crumbs mixed with bits of butter, then heated in the oven or under the grill until brown and crisp. The terms au gratin or gratinée refer to any dish prepared in such a manner.
What method of cooking can root vegetables be cooked through? ›
You can cook root vegetables in various ways: Roasting: Toss them with olive oil, herbs, and spices, then roast until caramelized and tender. Mashing: Boil and mash with butter, cream, or milk for creamy mashed potatoes or other root veggie mashes.
What is the culinary terms of au gratin? ›
What Does “Au Gratin” Mean? A “gratin” is any dish that is topped with cheese or breadcrumbs mixed with butter, then heated in the oven or under the broiler until brown and crispy, according to The Food Lover's Companion. The term au gratin or gratinée just refers to anything prepared in that manner.
What do you use gratin dish for? ›
The Au Gratin dish is typically used for making gratins, roasting, and baking. The dish's oval base and stoneware construction ensure that ingredients are consistently exposed to the heat source. This ensures that dishes retain heat longer and maintain their flavour well after it reaches the table.
Why is my gratin watery? ›
Try checking your oven temperature. If it reads too low that would do it. Try using russets. Some potatoes, like Yukon Gold, have more water in them.
Is gratin unhealthy? ›
As such, anything made with a cream sauce and cheese is probably not going to scream healthy. However, using non-fat milk instead of heavy cream or whole milk, omitting the cheese and cutting back on the salt are easy modifications that can lower the calories, sodium and saturated fats.
What is the difference between scalloped and au gratin? ›
The difference comes down to cheese. Scalloped potato recipes are usually baked in a basic cream sauce until soft and tender, with no cheese topping. Potatoes au gratin are a bit more decadent. They are made with lots of cheese sprinkled in between the layers of potatoes and also on top of the casserole.
What does gratin mean in French? ›
The phrase au gratin literally means "by grating" in French, or "with a crust," from the verb gratter, "to scrape, scratch, or grate." Definitions of au gratin. adjective. cooked while covered with browned breadcrumbs (and sometimes cheese) synonyms: cooked.
What root vegetables take the longest to cook? ›
Root vegetables like sweet potatoes, carrots and turnips take the longest, followed by hard squash and cruciferous vegetables like butternut squash, cauliflower and broccoli. Tender items like cherry tomatoes or zucchini come next, then cooking greens, which have the shortest roasting time.
Cooking in steam is gentler than using boiling water. The method works for root vegetables with a slightly shorter cooking time and/or that can be eaten raw. The result is a bit more bite and retaining more flavor, color and nutrients. There are special ovens for steaming.
Why do you cook root vegetables in cold water? ›
Root vegetables: larger starchy vegetables, such as potatoes, need more time in a gentle heat so their cores warm up before the outsides overcook and disintegrate. These vegetables should be started in cold water and then brought to the boil.
What is the gratin technique? ›
Derived from the French verb gratiner — to broil — gratin is a process that involves topping a dish with either cheese or buttery breadcrumbs and baking or broiling until crispy. While potatoes au gratin is most traditional, the contents beneath the golden crust can vary widely.
What does gratin literally mean? ›
1. : a brown crust formed on food that has been cooked au gratin. also : a dish so cooked. 2. : upper crust.
What is the difference between gratin and casserole? ›
Both are baked in the oven, but a gratin is a special form of a casserole. When cooking it, you will layer the ingredients instead of just adding them all together. In most cases, a gratin is also served as a side dish, not a main, and it has a signature crust that has to be, well, gratinated.
What food goes well with scalloped potatoes? ›
Scalloped potatoes are rich and filling. Lean proteins and other veggies pair nicely, try grilled ham, pan-seared fish, roast chicken, broiled lobster, or even a filet of beef tenderloin. If no animal proteins are desired a lovely side salad with a sharp vinaigrette works great.
What does the French word gratin mean? ›
The phrase au gratin literally means "by grating" in French, or "with a crust," from the verb gratter, "to scrape, scratch, or grate." Definitions of au gratin. adjective. cooked while covered with browned breadcrumbs (and sometimes cheese)
Are scalloped and au gratin the same? ›
The difference comes down to cheese. Scalloped potato recipes are usually baked in a basic cream sauce until soft and tender, with no cheese topping. Potatoes au gratin are a bit more decadent. They are made with lots of cheese sprinkled in between the layers of potatoes and also on top of the casserole.
