Cheesy Potatoes Au Gratin Gruyere (Print Version)

Tender potatoes in creamy Gruyère sauce, baked until golden and bubbling for a rich French-inspired side dish.

# Recipe Ingredients:

→ 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 Advice:

01 -
  • The Gruyère creates these incredible salty pools of melted cheese between each potato layer
  • It actually tastes better after resting, making it perfect for dinner parties
  • The sauce is so rich and velvety that people always ask what your secret ingredient is
02 -
  • Thin, even potato slices are non-negotiable. A mandoline saves your sanity and ensures everything cooks at the same rate.
  • Letting the cream mixture cool slightly before pouring prevents it from curdling on contact with the raw potatoes.
  • The resting period transforms the texture from loose to perfectly sliceable.
03 -
  • Use the largest hole on your box grater for the cheese. Too fine and it disappears, too thick and it wont melt evenly.
  • Place your baking dish on a sheet pan in the oven. The butter inevitably bubbles over and saves you from cleaning burnt cheese off your oven floor.

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