Cheesy Potatoes Au Gratin Gruyere (Printable)

Tender potato slices layered with nutty Gruyère, baked in a velvety cream sauce until golden and bubbly.

# What You’ll Need:

→ Vegetables

01 - 3.3 lbs Yukon Gold potatoes, peeled and thinly sliced
02 - 1 medium yellow onion, finely sliced

→ Dairy

03 - 10 oz Gruyère cheese, grated
04 - 1 1/4 cups heavy cream
05 - 1 cup whole milk
06 - 2 tbsp unsalted butter
07 - 1 garlic clove, halved

→ Seasonings

08 - 1 tsp sea salt
09 - 1/2 tsp black pepper
10 - 1/4 tsp freshly grated nutmeg
11 - 2 tbsp fresh chives or parsley, chopped

# Directions:

01 - Preheat the oven to 375°F. Rub a large baking dish with the cut sides of the garlic clove, then butter it with 1 tbsp butter.
02 - Arrange half the sliced potatoes in the dish, overlapping slightly. Top with half the onions and season with salt, pepper, and nutmeg.
03 - Sprinkle half the grated Gruyère over the potatoes.
04 - Repeat layers with remaining potatoes, onions, seasoning, and cheese, finishing with the cheese on top.
05 - In a saucepan, gently heat cream and milk until just steaming but not boiling. Pour evenly over the potatoes. Dot with the remaining 1 tbsp butter.
06 - Cover the dish with foil and bake for 40 minutes.
07 - Remove the foil, bake uncovered for an additional 20 minutes, or until the potatoes are tender and the top is golden and bubbling.
08 - Allow to rest for 10 minutes before serving. Garnish with chopped chives or parsley if desired.

# Expert Suggestions:

01 -
  • The Gruyère creates this incredible crusty top thats almost like a cheese paradise while keeping everything underneath creamy and tender
  • It makes any ordinary Tuesday dinner feel like youve put in way more effort than you actually did
02 -
  • Slice your potatoes as evenly as humanly possible because the thin ones will turn to mush while thick ones stay crunchy
  • The resting period isnt optional if you want clean servings instead of a delicious potato avalanche on the plate
03 -
  • A mandoline saves so much time and creates those perfectly even slices but if you dont have one just take your time with a sharp knife
  • Dotting the top with extra butter might seem excessive but those golden buttery pools on the surface are basically what dreams are made of

Return