This holiday season, why not have a healthy, gluten-free option to share with your family and friends? This recipe is the perfect side dish for any holiday gathering.
Au gratin potatoes are a popular side dish because of their warm, comforting feel, with the cheese and potatoes layered together like a hug. I’ve always enjoyed making this one for my family because it reminds me of the holidays and how great simple things can be if you let them.
This recipe has a special touch to make it my own yet still reminds me of childhoods long past. With the addition of chicken, mushrooms, and spices, you get a much more filling side dish that can easily be served as the main course if you are limited in time.
Then Uniqueness of The Mushroom
This recipe calls for a unique ingredient. Portobello mushrooms! Portobello mushrooms are the relative to the white button mushroom and can be substituted for them in most recipes. The best part about the portobello mushroom though is its flavor. It’s full of meaty flavor and texture, which makes it great for vegetarians.
Portobello mushrooms are easy to find in your local grocery store because they are grown in nearly every state (though Pennsylvania has bragging rights to 60% of the U.S production), and they are harvested year-round.
Safety dictates that I tell you to make sure you wash your mushrooms prior to use. You should rinse them under running water before you prep or eat them even if they are pre-washed from the grocery store; better safe than sorry. After all, this is a holiday recipe, and you don’t need anyone getting sick, right?
Recipe for Au Gratin Potatoes Gluten-Free
First, gather your ingredients:
- (10) medium potatoes
- (6) Portobello mushrooms
- (1) medium onion
- (2) chicken breasts
- (1) 8 oz. Fresh Crème Fraiche
- (1) 6 oz shredded mozzarella cheese
- (1) 16oz mozzarella pearls
- (2) eggs
- 1 cup milk
- Salt and pepper
- (6) garlic gloves
- 1/4 tsp turmeric
- 1/2 tsp coriander
- 1/2 tsp paprika
- 1/4 tsp cumin
- 1 tbsp. olive oil
- 1 stick butter of your choice
- Rinse potatoes with vinegar (if you prefer to cook it with skin) and remove the skin.
- Cut potatoes in slices not too thin or thick
- On a griddle, add the butter and place the sliced potatoes to grill, sprinkle with salt, and turn potatoes to grill the other side.
- Continue to grill and brown the potatoes until they are fully cooked.
Mushrooms and onions preparation:
- Wash the mushrooms and remove the white core, then slice them and sprinkle with some salt
- Wash the onions and slice them to your preferred thickness.
- Add some more butter to your griddle. Then add the mushrooms and onions and cook until brownish or to your liking.
Chicken preparation :
- Place two chicken breasts in a food processor and add garlic, cumin, coriander, paprika, turmeric, salt and pepper to your taste and grind all ingredients.
- Add some butter to the griddle and place the ground chicken to cook till all cooked and golden brown.
- Egg mixture preparation
- In a bowl, add the two eggs, crème fraiche, milk, salt, and pepper to taste and mix till all are incorporated.
- Pre-heat oven to 400 degrees. In a glass Pyrex or any oven pan of your choice, add olive oil and brush it all over the sides of the pan to prevent sticking
- Line up the first layer of potatoes, onions, mushrooms, some shredded mozzarella cheese, and mozzarella pearls
- Line up the second layer of potatoes, onions, mushrooms, and cheese.
- Add potatoes to the top if you have any leftover (I had only a few left), then sprinkle the rest of the shredded mozzarella cheese.
- Add the mozzarella pearls, then pour the egg mixture.
- Place it in the oven and cook for 15 to 20 mins.
Serve hot and enjoy.
Au gratin potatoes are such a versatile dish that you can eat them with casseroles, soup, fish… really, anything. Here are a few suggestions that I have for you this holiday season.
A favorite way to serve up this dish is alongside a holiday classic, ham. A nice warm slice of spiral cut ham with some cheesy potatoes just takes me right back to those holidays at mom’s house.
Another way you can serve these up is with some bacon-wrapped asparagus. Again, you get your veggies with the addition of a crowd favorite in the bacon. And who doesn’t like bacon? Am I right?
If you really want to get into the mood for the holidays, try the trendy vegetable of our time right now, the Brussel sprout roasted in the oven to crispy perfection. You get the creamy and sweet flavor of the Brussel sprout and the warm gooey texture of the au gratin potatoes. Perfection!
Are you looking for more gluten-free holiday recipes? You’ll find tons of them on this site. Gluten-friendly doesn’t have to be boring! I cover a wide range of cuisines, stay awhile and explore.