RECIPESABOUTCONTACT

Side Dishes

Gluten Free Veggies au Gratin

Update your grandma's recipe with this gluten free veggies au gratin! With potatoes, zucchini, leeks, and an updated cheese sauce, it's sure to please everyone!
jump to recipe

‍‍My grandmother made the BEST potatoes au gratin! Tender potatoes and ham covered in a creamy cheese sauce. Yum-my! And, it probably wasn't the healthiest...but when it comes from Grandma- who cares?!?

This version looks quite a bit different, but I kept a few nods to the classic- potatoes, bits of ham, and a lightened up cheese sauce. I think she would be proud.

I chose potatoes, zucchini, and leeks as the vegetable base. Zucchini isn't even in season anymore, but it's so good! Broccoli and cauliflower could also work. And, summer versions might include eggplant and tomatoes.

If you or your kiddos aren't big on vegetables, try covering them with a cheese sauce. Ta-da! Instantly delicious and you can't even see them! Ok, it's not a miracle, but give it a try. What have you got to lose?!?

‍

GF Veggies Au Gratin

‍

Ingredients in Gluten Free Veggies au Gratin

  • Potatoes
  • Zucchini
  • Leeks
  • Diced Ham
  • Cream Cheese
  • Cheese
  • Gluten Free Crackers or Bread Crumbs
  • Butter

‍

‍

What is vegetables au gratin?

Cooked vegetables in a white cheese sauce. Au gratin refers to a golden-brown top. The dish is topped with bread crumbs and/or cheese and baked or broiled until golden.

‍

What does au gratin mean?

Au gratin is French. It literally translates to "by grating" or "with a crust." Often, cheese and/or bread crumbs are sprinkled on top of a dish and cooked until golden brown.

‍

Storing Veggies au Gratin

These veggies au gratin will last in an airtight container for 4-5 days in the fridge. For best results when reheating, use a 400 degree oven for 20-25 minutes.

‍

GF Vegetables with Cheese Sauce

Gluten Free Veggies au Gratin

Update your grandma's recipe with this gluten free veggies au gratin! With potatoes, zucchini, leeks, and an updated cheese sauce, it's sure to please everyone!

Prep:
10
min
cook:
35
min
total:
45
min
Author:

Ingredients
  • 2 baking potatoes, peeled & diced
  • Olive oil
  • Salt and pepper
  • 4 medium zucchinis or summer squash, diced
  • 1 leek, chopped
  • 8 oz. ham, cubed

Cheese Sauce

  • 8 oz. cream cheese
  • 3/4 c. milk (can use dairy free)
  • 1 c. cheese, shredded

Crumb Topping

  • 1/4 - 1/2 c. cheese, shredded
  • 1/2 c. gluten free bread crumbs
  • 1 Tbsp. butter, melted
  • Garnish: chopped chives
Instructions
  1. In a large skillet, heat 1-2 Tbsp. of olive oil over medium heat. Sauté the potatoes, seasoned with salt and pepper, for 10-15 minutes, until fork tender. Remove and set aside. Heat another 1-2 Tbsp. of olive oil over medium heat in the same skillet. Next, sauté the zucchini/squash for 5-8 minutes, seasoned with salt and pepper. Remove and set aside with the potatoes.
  2. In the same skillet, heat 1 Tbsp. of olive oil over medium heat. Sauté the leeks for 3-4 minutes. Then, add the cream cheese and stir. Season with salt and pepper. Next, add the milk and stir until a smooth sauce is formed. Stir in the shredded cheese.
  3. Pour the cheese sauce over the potatoes, zucchini, and ham. Stir until well combined. Pour mixture into a greased baking dish. Sprinkle with additional cheese. In a small bowl, stir the gluten free bread crumbs and melted butter. Sprinkle over the vegetables. Low broil for 4-5 minutes, until bread crumbs are toasted. Garnish with chopped chives.

You might also like

Most Popular

Comment

Did you love this? Let us know!

Name
Email
Message
Thanks for contributing to our community! Your comment will appear shortly.
Oops! Something went wrong while submitting the form.
RECIPESABOUTCONTACT
COPYRIGHT © Who has the thyme 2024    ALL PHOTOS COURTESY Who Has The THYME
TEMPLATE BY Saevil Row