Gluten Free Slow Cooker Potatoes Au Gratin Recipes

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CREAMIEST CHEESY POTATOES AU GRATIN (GLUTEN-FREE)



Creamiest Cheesy Potatoes au Gratin (Gluten-Free) image

These Creamiest Cheesy Potatoes au Gratin are the perfect indulgent comfort food and the ultimate side dish for your holiday feasts!

Provided by Jane Bonacci The Heritage Cook

Categories     Sides

Time 1h40m

Number Of Ingredients 15

1/4 cup Parmesan cheese
2 green onions, trimmed, tough ends discarded, thinly sliced or chopped parsley
1 tbsp olive or vegetable oil
1 cup finely chopped onions
2 shallots, peeled and minced
2 cloves garlic, peeled and minced
4 tbsp butter
3 tbsp all-purpose flour, gluten-free flour blend, or sorghum flour
2 cups whole milk or half and half
1 cup heavy cream
1-1/2 tsp kosher or fine sea salt
1/2 tsp ground white pepper
3 cups shredded Cheddar or white Cheddar cheese, such as Kerrygold Dubliner and/or Blarney Castle
1/4 cup Parmesan cheese
8 large russet potatoes

Steps:

  • Preheat the oven to 375°F. Set out a 9x13-inch pan or other baking dish.
  • Make the Cheesy Cream Sauce: In a medium skillet, preferably nonstick, add oil and heat over medium-high heat until shimmering. Add the onions and cook, stirring often, until softened and beginning to color slightly. Stir in the garlic and remove from the heat. Stir occasionally as the onions continue to caramelize lightly in the residual heat.
  • Melt the butter in a large saucepan over medium-high heat. Sprinkle the flour over the butter and whisk until completely smooth. Be thorough, you don't want any lumps! Reduce the heat to medium and cook, whisking constantly, for 2 minutes - this helps make the sauce smoother and gets rid of the raw flour flavor. Add the milk, cream, salt, and pepper, whisking until smooth. Turn the heat back up, bring back to a boil, and cook, whisking constantly until thickened.
  • Stir in the sautéed onions and garlic. Add the Cheddar and 1/4 cup of the Parmesan cheese. Stir until the cheese is fully melted. Keep the sauce warm over very low heat, stirring occasionally while you prep the potatoes.
  • Prepare the Potatoes: Peel the potatoes, cut lengthwise in half and then each half into thick "sticks". If the potatoes are very large slice them in thirds and slice into "sticks". Turn the potato and cut crosswise into small cubes (this makes the dish a lot easier to serve and eat). Once cut, stir the potatoes into the cheese sauce and pour into the prepared baking dish.
  • Cook the Potatoes: Cover the potatoes with foil and bake for 30 minutes. Remove the foil cover from the pan, sprinkle the top with the remaining Parmesan and return to the oven. Continue baking about 20 minutes longer or until the casserole is bubbling, the top is golden brown, and the potatoes are tender when you insert a slender knife or prongs of a fork. You should test the potatoes in several places to be sure there is no resistance and the entire pan is evenly cooked.
  • Remove the pan from the oven and let set about 15 minutes before sprinkling the green onions or parsley on the top and scooping servings.
  • Make Ahead: You can make these potatoes up to a couple of days in advance. Reheat uncovered in the microwave or oven until bubbling around the edges and the center is heated through. If the sauce is too thick, stir in a little water to thin it.

Nutrition Facts : Calories 854 calories, Carbohydrate 101 grams carbohydrates, Cholesterol 106 milligrams cholesterol, Fat 39 grams fat, Fiber 9 grams fiber, Protein 27 grams protein, SaturatedFat 22 grams saturated fat, ServingSize 1, Sodium 1129 grams sodium, Sugar 10 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 13 grams unsaturated fat

CROCKPOT AU GRATIN POTATOES



Crockpot Au Gratin Potatoes image

An easy recipe for slow cooker au gratin potatoes-- simple and delicious comfort food. Plus a secret tip to keeping the potatoes crispier in the crockpot. These potatoes make for the perfect Thanksgiving side-dish -- they can be made ahead and save that precious oven space!

Provided by Chelsea

Categories     Side Dish

Time 3h20m

Number Of Ingredients 10

4 cups (~5 potatoes) (570g) very large Yukon Gold or Russet Potatoes (peeled and sliced)
Lots of seasoned salt and fresh cracked pepper
4 tablespoons butter
4 tablespoons white flour
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 and 1/2 cups milk ((I use whole))
1/2 cup (114g) sour cream (I used low-fat)
1 and 1/2 cups (135g) extra sharp cheddar cheese*
Fresh parsley or chives

Steps:

  • VERY generously spray your slow cooker with nonstick spray. I used a 6-quart slow cooker for the recipe. Note that smaller crockpots may not be able to cook through all the potatoes evenly so you will have to halve (or cut in thirds) this recipe.
  • Wash and peel the potatoes. Cut into medium thick slices (see picture for general width). Measure the potatoes -- you should have about 5 cups total.
  • Place a layer of potatoes at the bottom of the crockpot. Generously (or to your preference, but don't skimp on the salt or it will be more bland) sprinkle on seasoned salt and pepper. Layer another layer of potatoes and sprinkle on salt and pepper. Repeat this process until all the potatoes are layered in the crockpot.
  • In a medium-sized pot over medium heat, add in the butter. Melt completely and then vigorously whisk in the flour until a thick dough forms. Whisk constantly for 1 minute. Add in the garlic and onion powder and continue to whisk.
  • Very slowly add in the milk whisking as you add it. In between milk additions whisk the mixture and allow it to thicken.
  • Once all the milk is added in and the mixture is completely smooth and thick, add in the sour cream. Whisk to add. Add in the freshly grated cheddar cheese and whisk until completely melted and the mixture is smooth.
  • Add some more salt and pepper here if desired.
  • Pour this cheese sauce evenly over the potatoes. Shake the slow cooker to get the creamy cheese sauce evenly throughout the crockpot. Do not stir it in.
  • Place 3 paper towels on top of the crockpot (this will absorb lots of moisture and keep the potatoes crispier) and then place on the lid.
  • Place on high (my experimentation with low heats were unsuccessful.) for 3-5 hours depending on the heat of your slow cooker. Slow cookers cook at different temperatures and speeds! Mine took just under 3 hours -- check frequently to avoid burning the edges or over cooking the potatoes so they are mushy.
  • Halfway through the cooking time, change out the paper towels for fresh ones.
  • Once the potatoes are tender and cooked through, remove the lid and garnish with fresh parsley or chives and additional seasoned salt and pepper. Allow to cook without the lid for 15-20 minutes to get a bit crisper on top if desired.
  • This recipe is for classic au gratin potatoes -- feel free to add more toppings or seasonings as you enjoy your au gratin potatoes. Some ideas are to chop up an onion and add that in (I would sauté it in olive oil first), add some red pepper flakes for heat, some cooked and chopped bacon, paprika, more or different flavors of cheeses...

GLUTEN FREE AU GRATIN POTATO CASSEROLE RECIPE



Gluten Free Au Gratin Potato Casserole Recipe image

Provided by Stephanie O'Dea

Categories     Side Dish

Time 5h15m

Number Of Ingredients 13

Gluten-free nonstick cooking spray
6 baking potatoes (Idaho or Russet peeled and sliced into ¼-inch pieces)
2 cups leftover ham or turkey (diced)
1 medium white onion (peeled and diced)
4 teaspoons dry mustard
2 teaspoons ground thyme
1½ teaspoons kosher or fine sea salt
1 teaspoon freshly ground black pepper
¼ teaspoon white pepper
2 cups half-and-half
1½ cups 1% milk
½ cup unsalted butter (melted)
1 cup shredded cheddar cheese

Steps:

  • Use a 6-quart slow cooker sprayed well with cooking spray. Put ⅓ of the potato slices into the slow cooker insert and add a handful of cooked and diced meat. In a large mixing bowl, combine all the other ingredients. Pour ⅓ of this mixture onto the meat and potatoes. Repeat layers of potatoes, meat, and the mixture, until you run out of ingredients.
  • Cover and cook on low for 8 hours or on high for about 5 hours. Uncover and continue to cook on high for an additional 30 minutes to release the condensation.

Nutrition Facts : Calories 339 kcal, Carbohydrate 28 g, Protein 12 g, Fat 20 g, SaturatedFat 12 g, Cholesterol 70 mg, Sodium 484 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving

GLUTEN-FREE SCALLOPED POTATOES



Gluten-Free Scalloped Potatoes image

This very easy scalloped potatoes recipe tastes great and is gluten free. The first few times I made this I used extra sharp Cheddar and Parmesan cheeses and we thought it was great. More recently I substituted Jarlsberg for the Cheddar and omitted the Parmesan. My husband and I liked this version even better! Experiment and let me know what's good!

Provided by Marcia

Categories     Side Dish     Potato Side Dish Recipes     Scalloped Potato Recipes

Time 50m

Yield 8

Number Of Ingredients 8

3 tablespoons unsalted butter
2 ½ tablespoons cornstarch
⅛ teaspoon cayenne pepper
1 ½ cups milk
4 ounces shredded sharp Cheddar cheese
5 medium Idaho potatoes, peeled and thinly sliced
½ cup grated reduced-sodium Parmesan cheese
1 pinch paprika, or to taste

Steps:

  • Lightly grease a large microwave- and oven-safe casserole dish.
  • Place butter in a large microwave-safe bowl. Microwave, uncovered, on high until melted, 30 to 45 seconds. Whisk in cornstarch and cayenne pepper to form a paste. Add milk and whisk until well blended. Microwave on high for 2 minutes. Stir, and microwave until thick, another 2 minutes. Stir in Cheddar cheese.
  • Place 1/2 of the potatoes in the prepared casserole dish and spread 1/2 of the sauce over top. Repeat with remaining potatoes and sauce. Sprinkle Parmesan cheese and paprika over top.
  • Microwave, covered, on high for 10 minutes.
  • Meanwhile, preheat the oven to 350 degrees F (175 degrees C).
  • Transfer potatoes to the preheated oven and bake, uncovered, until sauce is bubbly and potatoes are tender, about 20 minutes.

Nutrition Facts : Calories 261.1 calories, Carbohydrate 29 g, Cholesterol 34.7 mg, Fat 11.7 g, Fiber 1.8 g, Protein 10.5 g, SaturatedFat 7.8 g, Sodium 117.7 mg, Sugar 3.1 g

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