Cheesy Potatoes Au Gratin Gruyere (Printable)
Tender potato slices layered with Gruyère, baked in rich cream sauce until golden and bubbling.
# What You 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
# How-To Steps:
01 - Preheat the oven to 375°F. Rub a large baking dish with the cut sides of the garlic clove, then grease 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 seasoned potatoes.
04 - Repeat layers with remaining potatoes, onions, seasoning, and cheese, finishing with the cheese on top.
05 - Gently heat cream and milk in a saucepan until just steaming but not boiling. Pour evenly over the potatoes. Dot with remaining 1 tbsp butter.
06 - Cover the dish with foil and bake for 40 minutes.
07 - Remove the foil and bake uncovered for an additional 20 minutes, until 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.
# Helpful Tips:
01 -
- The Gruyère creates this incredible crust that everyone fights over at the table
- It's actually pretty forgiving—making it perfect for Sunday dinners or dinner parties when you want something impressive but not stressful
02 -
- Slice your potatoes as thinly and uniformly as possible—a mandoline changed my life, but a sharp knife and patience work too
- The resting period isn't optional—I used to skip it and ended up with delicious but messy plates
03 -
- Grate your own cheese instead of buying pre-shredded—those anti-caking coatings prevent proper melting
- Don't skip the nutmeg even if you think you don't like it—it's not there to make things taste like eggnog, just to enhance the creaminess