Dairy-free, Gluten-Free, Low-FODMAP

Lighter version of the traditional au gratin potatoes suitable for dairy free, gluten free diets (and Low-FODMAP)

As the title suggests these au gratin potatoes are not only simple to make, but they are also suitable for many special diets. I wanted to make something a bit different than just basic boiled potatoes, so decided to make au gratin potatoes.

The problem is that the traditional recipe has so much cream in, that it wouldn’t do my digestive system any favours, so I’ve decided to be sensible and make a much lighter alternative.

Why make this recipe

Lighter version of the traditional au gratin potatoes recipe
Budget friendly
Easy to digest (low-FODMAP, dairy free, gluten free)
Keeps well + can be frozen

OTHER SIDE DISHES

Recipe size

Since it’s usually just the two of us, my recipe is for 2 people. If you are cooking for a family, just double up the quantities. The time that it takes to bake, won’t necessarily change that much. It might be an extra 20-30 minutes.

How to serve au gratin potatoes

You can use au gratin potatoes as a side dish for most meat or vegetable based main meals. Or quite often I’d eat it just on it’s own without the main dish. I usually just sprinkle some fresh (or homemade dried herbs) on the top and dig in!

If you are not too worried about additional calories, you can also grate some (dairy free or regular) cheese on the top of the potatoes before you serve them.

My homemade herb butter (made from scratch) also goes well with this recipe, but it’s not dairy free, so don’t use too much if you are avoiding dairy.

Au Gratin potatoes Ingredients shopping list

2 large potatoes thinly sliced

1 cup rice milk or other plant based or dairy free milk

1 tablespoon gluten free flour

1/2 cup dairy free cheese or use coconut cheese

1-2 tablespoons butter or coconut butter (oil) or vegetable oil

1/4 teaspoon ground nutmeg

salt & pepper seasoning

My au gratin potatoes include dairy free cheese alternative, rice milk (instead of cream) and I’ve used gluten free flour.

I’ve used normal butter for this recipe, but you can easily use coconut butter or oil or leave it out all together. Plant based cream would also work instead of the milk and butter.

MORE POTATO DISHES RECIPES

How to make low – FODMAP Simple Au Gratin potatoes recipe

To make the sauce

Pour the milk into a medium size saucepan and bring to boil.

Add the cheese and stir in.

Whisk in one tablespoon of gluten free flour and add the seasoning, including the nutmeg.

Carry on whisking until the mixture thickenes a bit.

Pour over the prepared potatoes

To bake the potatoes

Wash and slice the potatoes (with skin on or peel if you prefer potatoes without the skin). Slice to an about 5 mm thickness.

Arrange in a domino effect in a round or square dish and pour the prepared sauce over it.

Cover and place in pre-heated oven (min 180C) for about 50 minutes.

Check that the potatoes are getting softer at 40 min or so.

Uncover and bake for further 10-15 minutes to get nice golden crust on the top.

Serve with your choice of a main course (e.g. roasted chicken etc.)