Gluten-Free Holiday Potatoes Au Gratin

Celiac.com 11/18/2021 - One of the easy gluten-free cooking secrets for potatoes au gratin is that you don't really need the flour usually found in the recipe to make a delicious version. This potatoey, cheesy marriage of nine simple ingredients, plus salt and pepper, delivers exquisite flavor and is sure to have guests asking for seconds. Here's the lowdown.

Ingredients:

• 2 pounds russet potatoes, peeled and cut into ⅛-inch-thick slices
• 1½ cups heavy cream
• 1¼ cup grated Gruyere cheese, plus more for broiling
• ½ cup grated Parmesan, plus more for broiling
• ½ tablespoon butter
• 1½ teaspoons potato starch
• 2 bay leaves
• 3 garlic cloves, chopped
• ½ teaspoon onion powder
• Kosher salt and freshly ground black pepper

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Directions:
Heat the oven to 350 degrees F.

Place washed and sliced potatoes into a large bowl.

In a saucepan, heat the cream with the bay leaves, garlic, and some salt and pepper.

While the cream heats up, grease a casserole dish with the butter.

Use a fork or slotted spoon to remove the bay leaves and thyme.

Whisk the potato starch into the cream.

Pour the heated cream into a large bowl with the potato slices. 

Mix gently until potatoes are coated.

Add Gruyere and Parmesan to the potatoes. 

Season with a little bit of salt and pepper. 

Toss gently to mix.

Spoon a little bit of cream into the bottom of the casserole dish. 

Use slotted spoon to add the potatoes.

Level out the potatoes for uniform cooking time. 

Pour the remaining cream over the top of the potatoes.

Top with remaining Parmesan and Gruyere.

Cover the dish with aluminum foil, but leave one corner open for steam to escape. Bake for 25-30 minutes until potatoes are bubbling and tender.

Finish under the broiler and broil on high until the top is browned, about 2 minutes. 

Serve hot.