A healthier version of potato au gratin using root vegetables and gluten free flour.
Course: Side Dish
Cuisine: American, Holiday
Keyword: gluten free, potatoes au gratin
Author: Becky Rosenthal
2sweet potatoes,peeled and sliced 1/4” thick
2russet potatoes,peeled and sliced 1/4” thick
1rutabaga, celery root, or turnippeeled and sliced 1/4 “ thick
1/3cupgluten free flour*
1 1/2cupsgruyere cheese,shredded
2cupshalf and half
1Thai chili,minced, or 2 teaspoons Red Chile flakes
3garlic cloves, minced
1teaspoonfresh herbs like rosemary and thyme,chopped
1/4teaspoonfreshly ground pepper
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.
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.