I’ve got a new side dish you’re going to love: Dairy-Free Potato Gratin. Perfect for any foodie occasion – from weeknight dinners, family or friend gatherings, or when you just need to switch up your sides and try something new.
By now it’s no secret I have a lactose and gluten intolerance, so this is my dairy-free, gluten-free take on a classic side dish that’ll have everyone coming back for seconds, and no one noticing the dietary modifications.
A DELICIOUS POTATO-BASED SIDE DISH
Around the holidays last year, my sister inspired me to make my Creamy Buttery Mashed Potatoes and we were all obsessed. I’ve been wanting to add another delicious potato-based side dish to the rotation and am so excited to share my Dairy-Free Potato Gratin with you guys.
I’ve said it before and I’ll say it again: potatoes in any form make everything a little bit better. Anyone else agree?
I mean, anytime potatoes are involved, you just know it’s going to be a good meal. And while this potato gratin sounds and looks kinda fancy, I can promise it’s effortlessly made and filled with flavor. You won’t be disappointed!
DAIRY-FREE BUT FLAVOR-FILLED POTATO GRATIN
You seriously need this Dairy-Free Potato Gratin in your life. I’m telling you, you’ll be in shock that this creamy, cheesy, savory side is dairy-free and made with all the better-for-you ingredients.
Filled with nutrients like vitamin C, B6 and potassium, potatoes contain resistant starch, which can be helpful for blood sugar control. Plus, they’re naturally gluten-free which is major for us GF girlies.
Since this is a gratin, you’ll slice the Yukon gold potatoes thin, which makes for the best texture to soak up the super creamy and delicious sauce, and top them with antioxidant-rich sliced yellow onion that becomes slightly and deliciously caramelized as they cook.
But the sauce is really what brings this incredibly appetizing side dish to another level. For starters, the bone broth adds the best flavor and boosts of protein and nutrients.
Mixed with GF flour (or plant-based cassava flour), coconut milk, DF Kite Hill Foods Chive Cream Cheese, seasonings, plus fiber and vitamin B6 and B12-rich nutritional yeast, you’ve got the creamiest, cheesiest-tasting but better-for-you potato side of your dreams. And don’t forget to top it with some chopped chives and black pepper!
Now that I’ve shared my secrets for making this dairy-free but flavor-filled yummy side dish, are you ready to head to the store and get cooking?
ALL THE POTATO GRATIN PAIRING IDEAS
I already can’t wait to make this one again. This Dairy-Free Potato Gratin is bound to be a hit with all your family and friends. It’s so tasty and versatile – I love that it pairs well with so many different mains and compliments a variety of other side dishes too.
Serve it with my Crockpot Pot Roast or Seasoned Crispy Chicken Drumsticks and Crispy Broccolini, or try it with your favorite salad, lean protein, or pan-seared fish.
I also highly recommend pairing this with my Whole-Roasted Lemon and Rosemary Chicken recipe from my New York Times Bestseller cookbook, Rachael’s Good Eats.
So, if like me, you were also on the hunt for a crowd-pleasing, easy-to-make side dish, then you made it to the right place. You have to give this a try and let me know what you think!
INGREDIENTS YOU’LL NEED:
For the Potatoes & Onions:
- Yukon gold potatoes
- Yellow onion
For the Sauce:
- Olive oil
- Gluten-free all-purpose flour or Cassava flour
- Full-fat coconut milk
- Low-sodium chicken bone broth (I like Kettle & Fire)
- Garlic cloves
- Dried thyme
- Onion powder
- Salt
- Freshly ground black pepper
- Kite Hill Dairy-Free Chive Cream Cheese
- Nutritional Yeast
To Serve:
- Chives
- Freshly ground black pepper
HOW TO MAKE MY DAIRY-FREE POTATO GRATIN
Preheat the oven to 375. Grease a 9×13 baking dish with avocado oil. In the dish, arrange the potato slices in rows and distribute the onions evenly atop them. Set aside.
In a medium skillet with tall sides, add the olive oil and heat over medium-low. Sprinkle in the flour and stir, toasting until the raw taste has cooked out, about 3 minutes.
Slowly pour in the coconut milk and bone broth. Whisk to combine.
Add in the garlic, thyme, onion powder, salt, pepper, and cream cheese. Whisk to combine and bring to a light simmer. Cook until the sauce has thickened enough to coat the back of a spoon and is smooth, about 4 minutes. Stir in the nutritional yeast and remove from the heat.
Carefully pour the sauce over the potatoes and onions, ensuring the sauce is evenly distributed. Cover with foil tightly and transfer to the oven. Bake on the middle rack for about 40 minutes. Remove from the oven and remove the foil.
Turn the heat up to 425 and cook for an additional 15-20 minutes until the top of the dish gets golden.
Allow to cool before topping with chives and seasoning with black pepper. Enjoy!
RECIPE SUBSTITUTIONS & QUESTIONS
I prefer Yukon gold potatoes for my Potato Gratin recipe; however, russet potatoes could also work. Like Yukon golds, russets are low in moisture with a high starch content and will bake into a deliciously fluffy texture. For the onion, I recommend sticking to yellow as it’s a staple cooking onion, with a strong-but-mild flavor.
Vegetable broth instead of chicken bone broth will work, and if no dairy or gluten sensitivities then feel free to use non-DF/GF options for those ingredients. Keep in mind I’ve only made this gratin as noted here, so any subs may require some taste-testing before perfecting.
WHAT IS THE DIFFERENCE BETWEEN SCALLOPED POTATOES AND AU GRATIN?
Generally, scalloped potatoes are baked in more of a basic cream sauce, with no cheese. Whereas potato gratin tends to be a bit more decadent, including a cheese topping and/or cheese sprinkled between the layers of potatoes. I’m sure there are more nuances to the differences, but either way, you’re bound to end up with a mouthwatering potato-based side dish.
WHAT IS NUTRITIONAL YEAST AND WHAT DOES IT TASTE LIKE?
Nutritional yeast is a dairy-free food seasoning that resembles cheese and has a uniquely savory, umami-type flavor, which some say even adds a bit of a nutty taste. It’s a great vegan/DF option to include in recipes to provide that cheesy taste, tons of nutritional benefits, all without adding sugar, salt or fat.
SHOP THIS RECIPE:
LIKE THIS DAIRY-FREE POTATO GRATIN? HERE’S MORE POTATO-BASED DISHES AND SIDES:
Creamy Buttery Mashed Potatoes
Rich & Creamy Potato and Leek Soup
Potato Salad Summer Staple (Mayo Free!)
Dairy-Free Potato Gratin
Equipment
- 9×13 baking dish
- medium skillet
Ingredients
For the Potatoes & Onions:
- 3 pounds Yukon gold potatoes, thinly sliced
- 1 medium yellow onion, thinly sliced
For the Sauce:
- 2 tablespoons olive oil
- 2 tablespoons gluten-free all-purpose flour or cassava flour
- 1 (14 ounce) can full-fat coconut milk
- 3/4 cup low-sodium chicken bone broth
- 4 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon onion powder
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 (8 ounce) container Kite Hill DF Chive Cream Cheese
- 2 tablespoons nutritional yeast
To Serve:
- 1/4 cup chives, minced
- Freshly ground black pepper
Instructions
- Preheat the oven to 375. Grease a 9×13 baking dish with avocado oil. In the dish, arrange the potato slices in rows and distribute the onions evenly atop them. Set aside.
- In a medium skillet with tall sides, add the olive oil and heat over medium-low. Sprinkle in the flour and stir, toasting until the raw taste has cooked out, about 3 minutes.
- Slowly pour in the coconut milk and bone broth. Whisk to combine.
- Add in the garlic, thyme, onion powder, salt, pepper, and cream cheese. Whisk to combine and bring to a light simmer. Cook until the sauce has thickened enough to coat the back of a spoon and is smooth, about 4 minutes. Stir in the nutritional yeast and remove from the heat.
- Carefully pour the sauce over the potatoes and onions, ensuring the sauce is evenly distributed. Cover with foil tightly and transfer to the oven. Bake on the middle rack for about 40 minutes. Remove from the oven and remove the foil.
- Turn the heat up to 425 and cook for an additional 15-20 minutes until the top of the dish gets golden.
- Allow to cool before topping with chives and seasoning with black pepper. Enjoy!
I can’t find the kite hill DF chive cream cheese near me… what would be my best substitute? I can find the plain one (just beat in more chives??), or things like the herb DF Boursin.