Cheesy Potatoes Au Gratin with Yellow Squash and Zucchini

Many recipes for potato au gratin include bread crumbs on top, but I’m leaving those out, making this au gratin potatoes recipe completely gluten-free. Make these homemade au gratin potatoes tonight for a warm and satisfying side dish, sure to be a major crowd pleaser!

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Cheesy Potatoes Au Gratin with Yellow Squash and Zucchini
Course Vegetarian
Servings
8-10 Servings
Ingredients
  • 2 cups goat milk
  • 2–3 cups fingerling potatoes, thinly sliced
  • ½ teaspoon thyme
  • 1 small yellow squash, thinly sliced
  • 1 tablespoon arrowroot starch
  • 1 small zucchini, thinly sliced
  • 1 tablespoon garlic; minced
  • ½ stick grass-fed butter
  • ½ cup parsley, chopped
  • 2 cups shredded pecorino romano
  • 1 tablespoon rosemary, chopped
  • ½ shallot, minced
Course Vegetarian
Servings
8-10 Servings
Ingredients
  • 2 cups goat milk
  • 2–3 cups fingerling potatoes, thinly sliced
  • ½ teaspoon thyme
  • 1 small yellow squash, thinly sliced
  • 1 tablespoon arrowroot starch
  • 1 small zucchini, thinly sliced
  • 1 tablespoon garlic; minced
  • ½ stick grass-fed butter
  • ½ cup parsley, chopped
  • 2 cups shredded pecorino romano
  • 1 tablespoon rosemary, chopped
  • ½ shallot, minced
Instructions
  1. Preheat oven to 350 degrees.
  2. In a medium-sized saucepan, over medium heat, melt butter.
  3. Add milk and arrowroot, whisking continuously until milk nearly reaches a boil.
  4. Reduce heat to low and add cheese. Stir and melt completely until the consistency is a cheesy sauce.
  5. Remove from heat and add thyme, rosemary, garlic, shallots, and parsley.
  6. Thinly slice potatoes and zucchini and layer into a medium-sized casserole dish, alternating sauce, potatoes, sauce, zucchini until you reach the final layer being the sauce.
  7. Cover with foil and bake for 1 hour. Uncover and bake an additional 20–30 minutes or until the desired color is reached.

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