I love potatoes, especially mashed potatoes and I’ve never really tried anything other than fries that were store bought or from a fast food place.
My husband has been trying to introduce me to other vegetables over the last 18yrs, but at this point I’m beginning to think it’d a texture and taste thing. I Just cant eat spinach or Brussel sprouts and squash, we’ll it has such a squishy texture it’s hard. Though I did try sweet potatoes for a while and now the texture and taste is too much for me.
Anyways, he introduced me to potatoes au gratin years ago, back in our early days of dating and I loved them right away. I usually make them around the holidays or if we’re having roast chicken for Sunday dinner.
They are just so good, so cheesy and just perfect. It’s great to have a potato dish that can break up the monotony of mashed potatoes or fried.
Though I did just see on Pinterest that I can make whipped little peaks of mashed potatoes, and I have to try that.
Either way, these will be on our Thanksgiving table this year like last year and I can’t wait.
This recipe uses dairy free milk and dairy free cheese. I get my cheese from Aldi, it comes in a green bag. it melts very well, is creamy and tastes just as good as regular cheese.
Dairy free Potatoes Au Gratin
servings 8
Prep:15minutes mins
Cook:1hour hr 20minutes mins
Total:1hour hr 35minutes mins
Ingredients
- 2 pounds potatoes, peeled and thinly sliced
- Kosher salt and freshly ground black pepper, to taste
- 3 tablespoons olive oil, divided
- 1 medium yellow onion, thinly sliced
- 3 garlic cloves, minced
- 1 tablespoon wholegrain mustard
- 3 tablespoons gluten-free flour , or cornstarch
- 2 1/2 cups almond milk
- 1 teaspoon freshly grated nutmeg, or to your taste
- ¾ cup grated Gruyère cheese
- Fresh thyme to garnish
Instructions
- Preheat the oven to 350F and spray a baking dish with cooking oil spray or olive oil.
- Meanwhile, heat a rimmed pan over medium heat and drizzle with 1 tbsp oil. Sauté the onion and garlic for 2-3 minutes, or until it softens.
- Stir in the mustard and flour. Slowly pour the milk and whisk until sauce is thickened and smooth, 2-3 minutes.
- Season with salt, pepper, and nutmeg.
- Remove the potatoes from the oven and pour over the sauce, stirring gently to mostly cover and coat.
- Top with shredded cheese. (You can now cool and refrigerate the dish for make-ahead.)
- Return to the oven and bake for 60 minutes, or until potatoes are super tender, bubbly, and golden-brown on top. (Cooking time may vary depending on the size of the thickness of your potato slices.)
- Garnish with fresh thyme before serving.
Notes
Oven temperature: Please note that everyone’s will be different and cooking time will vary. If you try a higher temperature of 400F it will take 35-40 minutes. At 350F it will need 50-60 minutes depending.
Milk: we used almond milk, but you may use any other milk of choice.
Mustard: whole grain mustard was used but you may use Dijon mustard
Cheese: If you don’t like gruyere or want to use another cheese, consider using a mix of sharp cheddar and parmesan, or gouda.
I personally use the dairy free cheese from Aldi, and it melts very well and tastes very good.
Potatoes: Any potatoes work, we just usually use Yukon gold potatoes.
Flour: Any flour would work for this recipe. Feel free to use cornstarch too.
Bake time: Don’t rush them, they need a good one hour in the oven depending on your oven
