The Best Cheesy Gruyere Potatoes Au Gratin Recipe Ever Made

Bubbling with golden, cheesy goodness, these gruyere potatoes au gratin will transport you straight to comfort food heaven.

Layers of thinly sliced potatoes meld perfectly with rich, nutty gruyere cheese in every decadent bite.

The creamy sauce cascades through tender potato slices, creating a luxurious side dish that screams indulgence.

Sharp gruyere adds a distinctive, sophisticated flavor that turns ordinary potatoes into something extraordinary.

Each forkful promises a delightful combination of crispy edges and silky, melted cheese.

Perfectly seasoned and baked until beautifully golden, this dish promises to steal the spotlight at any meal.

So roll up your sleeves and get ready to impress with this irresistible potato masterpiece.

Quick Recipe Overview

Prep Time: 20 minutes

Cook Time: 55-60 minutes

Total Time: 75-80 minutes

Calories: 400 kcal

Servings: 5

Ingredient Essentials for Gruyere Potatoes Au Gratin

• Yukon Gold Potatoes: Creamy and buttery potatoes perfect for achieving a silky texture, select firm potatoes without sprouts or green patches.
• Unsalted Butter: Creates rich foundation for sauce and adds luxurious flavor, choose high-quality butter for best results.

• All-Purpose Flour: Helps thicken sauce and create smooth consistency, ensure fresh and clump-free.
• Milk: Provides creamy base for sauce, whole milk works best for maximum richness.
• Salt: Enhances overall flavor profile, use fine sea salt for even distribution.
• Garlic Powder, Onion Powder: Delivers subtle depth and aromatic undertones, look for freshly ground spices.
• Dried Oregano, Dried Thyme: Introduces herbaceous complexity, choose fragrant dried herbs from recent harvest.
• Black Pepper: Adds gentle warmth and slight kick, freshly ground gives most vibrant taste.

• Gruyere Cheese, Parmesan Cheese: Melt beautifully and create golden, crispy top layer, select aged varieties for intense flavor complexity.

Baking Tools for Gruyere Potatoes Au Gratin

• Mandoline: Essential for slicing potatoes into uniform, thin pieces quickly and evenly.
• Large saucepan: Perfect for making the creamy, smooth cheese sauce.
• 9×13-inch baking pan: Key for layering and baking the potatoes au gratin.
• Whisk: Crucial for blending flour, creating smooth sauce without lumps.
• Cheese grater: Needed to grate Gruyere and Parmesan cheeses precisely.
• Large mixing spoon: Helps fold cheese into sauce and layer potatoes evenly.
• Aluminum foil: Used to cover dish during initial baking, preventing burning.
• Sharp knife: Useful for peeling potatoes before slicing.
• Measuring cups: Ensures accurate ingredient quantities for consistent results.

How to Layer Gruyere Potatoes Au Gratin

• Kitchen Preparation Cozy Setup

Create a warm cooking space with clean surfaces and all necessary cooking tools within reach. Warm up your oven to a toasty 400 degrees, ensuring a perfect environment for your cheesy potato adventure.

• Potato Magic

Wash and gently slice potatoes into delicate, paper-thin rounds using a sharp knife or mandoline. The thinner the slice, the more luxurious the texture will be in your final dish.

• Creamy Cheese Sauce Creation

In a medium saucepan, dance some butter around until it melts smoothly. Sprinkle flour and whisk with passion, creating a silky base. Slowly pour milk, stirring constantly to prevent any lumpy surprises. Season with aromatic herbs and spices that whisper comfort.

• Cheese Lover's Dream

Remove sauce from heat and fold in Gruyere and Parmesan cheeses. Watch them melt into a decadent, golden pool of deliciousness that will make your taste buds dance.

• Layering Symphony

Arrange potato slices in a beautiful, overlapping pattern in your baking dish. Pour the cheese sauce between layers, ensuring every potato slice gets a loving coating of creamy goodness.

• Golden Transformation

Sprinkle extra cheese on top for a crispy, bubbly finish. Bake covered, then uncovered, until potatoes are tender and cheese turns a gorgeous golden brown.

• Resting Moment

Let your masterpiece rest briefly after baking, allowing flavors to mingle and sauce to set into a perfect, creamy embrace.

Seasoning Ideas for Gruyere Potatoes Au Gratin

• Cheese Swap Magic: Experiment with different cheese combinations like sharp cheddar, fontina, or Swiss to create unique flavor profiles that match your taste preferences.
• Make-Ahead Mastermind: Prepare the entire dish up to the baking stage, cover, and refrigerate for up to 24 hours. Simply add an extra 10-15 minutes to the baking time when ready to serve.
• Herb Garden Boost: Elevate the dish by adding fresh chopped herbs like rosemary, chives, or parsley just before serving for a burst of fresh flavor and aromatic complexity.
• Crispy Topping Trick: For an extra crunchy top layer, sprinkle some breadcrumbs mixed with a little melted butter over the cheese before the final baking stage to create a golden, crisp texture.
• Veggie Power-Up: Incorporate thinly sliced onions, leeks, or caramelized garlic between potato layers to add depth and additional flavor dimensions to the classic gratin recipe.

Serving Tips for Gruyere Potatoes Au Gratin

• Gourmet Side Kick: Pair this creamy Gruyere Potatoes Au Gratin with a crisp green salad dressed in a light vinaigrette to balance the rich, cheesy flavors and add a fresh contrast.
• Protein Partner: Serve alongside roasted chicken, grilled steak, or herb-crusted salmon to create a complete and satisfying meal that highlights the potatoes' luxurious texture.
• Elegant Brunch Star: Transform this dish into a showstopping brunch centerpiece by adding some crispy bacon bits on top and serving with a poached egg for extra indulgence.
• Wine Companion: Complement the nutty Gruyere cheese with a medium-bodied white wine like Chardonnay or a light Pinot Noir to enhance the dish's sophisticated flavor profile.

Gruyere Potatoes Au Gratin: Plan & Store

• Smart Refrigeration Strategy: Store leftover Gruyere Potatoes Au Gratin in an airtight container within the refrigerator for up to 4 days. Seal tightly to maintain moisture and prevent absorption of other food odors.
• Reheating Magic: Warm individual portions in the microwave for 1-2 minutes, or restore original crispy texture by placing in a preheated 350°F oven for 10-15 minutes. Add a tiny splash of milk to prevent drying out during reheating.
• Freezer-Friendly Option: Wrap the entire dish securely in plastic wrap and aluminum foil before freezing. Frozen potatoes au gratin can maintain quality for up to 2 months. Thaw overnight in the refrigerator before reheating.
• Portion Control Hack: Divide remaining casserole into single-serving containers for quick grab-and-go lunches or effortless meal prep. Label containers with date and contents to track freshness and usage.

Creamy Gruyere Potatoes Au Gratin

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4.6 from 22 reviews

• Total Time: 75-80 minutes
• Yield: 5 1x

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Description

Simmering with comfort, this gruyere potatoes au gratin recipe delivers rich, creamy layers of sliced potatoes and melted cheese. Diners will savor each golden, crisp-edged bite with pure culinary satisfaction.

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Ingredients

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• 2 cups gruyere cheese, grated
• 5–6 large yukon gold potatoes, peeled and thinly sliced
• 3 tbsps (45 mL) unsalted butter
• ½ cup parmesan cheese, grated
• 2 cups (480 mL) milk
• 3 tbsps (45 mL) all-purpose flour
• 1 tsp salt
• ½ tsp garlic powder
• ½ tsp onion powder
• ½ tsp dried oregano
• ½ tsp dried thyme
• ¼ tsp black pepper

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Instructions

1. Preheat Preparation: Warm the oven to 400°F (200°C) and lightly grease a 9×13-inch baking dish to create an ideal cooking environment.
2. Potato Transformation: Utilize a mandoline to slice potatoes into delicate, uniform rounds, ensuring precise and consistent thickness for optimal cooking performance.
3. Sauce Foundation: Melt butter in a saucepan, whisk in flour until a smooth, fragrant roux develops, creating a robust base for the creamy sauce.
4. Liquid Integration: Gradually pour milk into the roux, stirring continuously to prevent lumps and develop a silky, luxurious sauce texture.
5. Flavor Infusion: Incorporate seasonings including salt, garlic powder, onion powder, oregano, thyme, and black pepper, allowing the aromatics to blend seamlessly.
6. Sauce Refinement: Simmer the mixture, stirring attentively until it reaches a perfect, velvety consistency that coats the back of a spoon with elegant precision.
7. Cheese Amalgamation: Remove from heat and fold in Gruyere and Parmesan cheeses, transforming the sauce into a rich, decadent coating.
8. Layering Technique: Construct alternating layers of potato slices and cheese sauce in the prepared baking dish, ensuring complete and thorough coverage of each potato round.
9. Final Embellishment: Generously sprinkle additional Gruyere and Parmesan over the top, creating a promise of golden, crispy perfection.
10. Baking Process: Cover with foil and bake for 25 minutes, then uncover to allow the surface to bronze and bubble, revealing a magnificent gratin with tender potatoes and a crisp cheese crust.
11. Resting Period: After removing from the oven, let the gratin rest for 10 minutes, allowing the sauce to set and flavors to meld into a harmonious culinary masterpiece.

Notes

• Slice Precisely: Use a mandoline for ultra-thin, uniform potato rounds to guarantee even cooking and a professional texture.
• Sauce Technique: Whisk flour and butter slowly to prevent lumps, creating a smooth base that ensures silky sauce consistency.
• Cheese Melting Tip: Remove sauce from heat before adding cheese to prevent separation and maintain a creamy, luxurious blend.
• Resting Rule: Let gratin sit 10 minutes after baking to allow sauce to set and flavors to merge, improving overall taste and presentation.

• Prep Time: 20 minutes
• Cook Time: 55-60 minutes
• Category: Dinner, Side Dish
• Method: Baking
• Cuisine: French

Nutrition

• Serving Size: 5
• Calories: 400
• Sugar: 3 g
• Sodium: 600 mg
• Fat: 24 g
• Saturated Fat: 15 g
• Unsaturated Fat: 7 g
• Trans Fat: 0 g
• Carbohydrates: 35 g
• Fiber: 3 g
• Protein: 16 g
• Cholesterol: 70 mg