Cheesy Potatoes Au Gratin Gruyere (Print View)

Tender potatoes layered with Gruyère in a creamy sauce, baked until golden and bubbling. A French classic.

# 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 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 evenly 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 Hints:

01 -
  • TheGruyere creates this incredible caramelized crust that people will fight over
  • Yukon Golds hold their shape beautifully while becoming fork tender
  • It tastes like something from a fancy bistro but comes together with simple pantry staples
02 -
  • Slicing your potatoes uniformly thin with a mandoline or very sharp knife is the difference between evenly cooked potatoes and some crunchy ones hiding in the middle
  • The cream sauce might look too liquidy before baking, but the starch from the potatoes will thicken it beautifully
  • If your cheese browns too quickly, tent loosely with foil for the remaining baking time
03 -
  • Grate your cheese by hand for the smoothest sauce texture and best melting performance
  • Use the mandoline guard or buy cut resistant gloves, because I've seen too many kitchen accidents from rushed potato slicing

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