au gratin scalloped potatoes

although i live in colorado, i do love the south. it’s my home. when i moved up here, i immediately craved the creature comforts of the south, namely southern cooking. although there are some pretty interesting restraunts in my mountain community that offer their version of comfort food {the ‘Oh My Gawd’ dish is another story}, there is nothing like true southern fried steak, mashed potatoes and gravy, baked squash and a hot apple pie ala mode to make me feel right at home. since i have gone gluten-free along with my daughter {and i am happier for it} these items are just not readily available on our gluten-free menu.

that being said, i was determined to meet my ‘suthun cookin cravin’ and make me sumthin guuud! i just so happen to have a vidalia onion, a bag of new potatoes, and all the fixins {ok, enough of the texas twang} necesary to make up a batch of my version of gluten free au gratin potatoes.

its a super easy recipe to make, and the roux is the most fun part! i first chopped the potatoes, then the onions, and layered them alternating one another in an oiled baking dish {my mother-in-law gave me, isn’t she a pretty little dish?}.

i then got busy making the roux. i’m telling you, my louisiana roots came flying out and made a mean gluten free roux. {mom, do you remember teaching me? you are so patient in the kitchen, some of my best memories with you.} I have a mother who makes some amazing cajun dishes, which i am sure will be showing up on the blog soon, gluten-free style of course.

i simply poured the roux over the potatoes and onions and baked her for a bit. were they a hit? let me just say, it was hard to share them with my family and i am pretty sure i ate half of the dish all by myself. and yes, the family devoured their half.

needless to say, i got my southern cooking craving satisfied. i can’t wait to make it for mom when she comes up to visit in the fall and i love sharing this comforting dish with you today. enjoy!

southern au gratin potatoes

Serves 4
Prep time 30 minutes
Cook time 1 hour, 30 minutes
Total time 2 hours
Allergy Milk
Dietary Gluten Free, Vegetarian
By author Claudine Phillips


  • 2 lb organic new potatoes (sliced 1/4 inch slices)
  • 1 Medium organic vidalia onion (sliced into thin rings)
  • 1/4 cup salted organic butter (room temp.)
  • 1 tablespoon almond flour
  • 1 tablespoon millet flour
  • 1 tablespoon amaranth flour
  • 1/2 teaspoon kosher salt
  • 2 cups organic almond milk (room temp)
  • 1.5 cups shredded organic cheddar cheese
  • salt and pepper (to taste)


Step 1
Pre-heat oven to 400 degrees. Oil 1 quart casserole or baking dish.
Step 2
Layer 1/2 of the potatoes in the baking dish, layer half of onions on top, repeat. Salt and pepper to your taste.
Step 3
Sift the flours together in a separate bowl. In a medium, non-reactive, saucepan, melt the butter over medium heat. Constantly mix in the flour and salt into the saucepan with a whisk for one minute. Stir in room temp milk and continue to whisk until the mixture has thickened. Stir in the cheese, whisk until all melted. Pour this cheesey roux over the potatoes, cover with foil, place in oven.
Step 4
Bake 1.5 hours in the pre-heated oven.
Step 5
Remove from oven. Garnish with a sprig of basil. Serve piping hot! Enjoy!

do you have a favorite southern recipe that the whole family enjoys? or that you alone enjoy? i’d love to know about it! please share the love!


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