Cheesy Potatoes Au Gratin Gruyere (Printable)

Tender sliced potatoes baked with Gruyère in a rich creamy sauce until golden and bubbling.

# 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

# How to Make It:

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 Tips:

01 -
  • The Gruyère creates this incredible savory depth that regular cheddar just cannot match
  • Yukon Golds hold their shape beautifully while getting meltingly tender inside
  • The sauce thickens right around the potatoes, making each bite ridiculously creamy
02 -
  • Slicing your potatoes unevenly will result in some undercooked chunks and some mushy ones
  • Bringing the cream to a boil will cause it to separate and create an oily layer
  • Cutting into the dish immediately after baking will cause the sauce to run everywhere
03 -
  • Grate your cheese from a block instead of buying pre-shredded
  • Warm your cream mixture slightly so it absorbs into the potatoes better
  • Test potato doneness with a paring knife before removing the foil

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