Cheesy Potatoes Au Gratin Gruyere (Printable)

Tender potatoes baked with Gruyère in 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

# Steps:

01 - Preheat oven to 375°F. Rub baking dish with cut sides of garlic clove, then butter with 1 tbsp butter.
02 - Arrange half the sliced potatoes in 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 with remaining potatoes, onions, seasoning, and cheese, finishing with cheese on top.
05 - Gently heat cream and milk in saucepan until steaming but not boiling. Pour evenly over potatoes. Dot with remaining 1 tbsp butter.
06 - Cover with foil and bake for 40 minutes until potatoes begin to soften.
07 - Remove foil and bake additional 20 minutes until potatoes are tender and top is golden brown and bubbling.
08 - Let rest 10 minutes before serving to set. Garnish with chopped chives or parsley if desired.

# Expert Advice:

01 -
  • The Gruyère creates this incredible nutty richness that you just cannot get from other cheeses
  • Yukon Golds hold their shape beautifully while becoming melt in your mouth tender
  • This dish tastes even better the next day, if you somehow manage to have leftovers
02 -
  • Slice your potatoes as evenly as possible, ideally about 3mm thick, because uneven slices mean some pieces will be undercooked while others turn to mush
  • Do not skip the resting period or your sauce will be too runny and the layers will slide apart when you try to serve it
  • If the top is browning too quickly before the potatoes are tender, tent it loosely with foil
03 -
  • Use a mandoline if you have one because it makes perfectly even slices in seconds
  • Warm your baking dish in the oven while you prep ingredients so the cream starts cooking immediately
  • Grate your cheese from a block rather than buying it pre shredded for the best melt

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