Creamy Gruyere Potato Gratin

Transform the ordinary potato into an extraordinary culinary delight with this irresistible recipe for **Potatoes Au Gratin with Gruyere Cheese**. This classic French-inspired side dish is surprisingly simple to prepare yet delivers a rich, creamy, and undeniably decadent flavor experience that will captivate your taste buds.

Potatoes are a beloved staple in countless kitchens, often prepared in familiar ways like baking, mashing, or roasting. While these methods are quick and comforting, they sometimes overshadow the incredible potential of the humble potato. With just a few select ingredients, you can elevate this everyday vegetable into a show-stopping side dish that rivals any main course.

This Potatoes Au Gratin with Gruyere Cheese recipe is designed to impress, making you wonder why it hasn’t been a regular feature on your dinner table. The harmonious blend of thinly sliced potatoes, luxurious heavy cream, two distinct cheeses – including the star, Gruyere – and subtle notes of fresh thyme transforms a simple side into a culinary masterpiece. This casserole isn’t just good; it truly rocks!

The Irresistible Charm of Potatoes Au Gratin

Potatoes au gratin, a dish with French origins, translates to “with a crust” or “gratinated.” This refers to the signature golden-brown crust formed by baking cheese or breadcrumbs (or both) on top of the dish. While traditional recipes might vary, the core concept remains the same: thinly sliced potatoes baked until tender in a rich, creamy sauce, typically enhanced with cheese.

What makes au gratin so universally appealing? It’s the magical combination of textures and flavors. The potatoes become incredibly tender, almost melting in your mouth, while the creamy sauce infuses every layer with moisture and flavor. And of course, the cheese – especially a robust one like Gruyere – adds a depth of savory, nutty notes and that glorious, bubbly, golden crust that makes every bite utterly satisfying. It’s the ultimate comfort food, perfect for family dinners, holiday feasts, or simply whenever you crave something truly special.

Why Gruyere Cheese is the Secret Ingredient

While many cheeses can be used in au gratin, Gruyere is often considered the gold standard, and for good reason. This semi-hard Swiss cheese boasts a distinctive, complex flavor profile that is both nutty and earthy, with sweet undertones. It’s mature and assertive without being overpowering, making it a perfect complement to the mildness of potatoes.

Beyond its incredible taste, Gruyere excels in baking applications. It melts beautifully and evenly, creating a smooth, luscious sauce that binds the potato layers together. When baked, it develops that characteristic golden-brown, crispy crust (the “gratin”) that is essential to the dish. The subtle savory notes of Gruyere elevate the entire casserole, adding an element of gourmet sophistication that other cheeses might miss. Paired with sharp cheddar, it creates a balanced and deeply flavorful cheese blend that is simply divine.

Mastering the Perfect Potatoes Au Gratin: A Step-by-Step Guide

Creating this decadent side dish is surprisingly straightforward. The key lies in careful preparation and thoughtful layering, ensuring every bite is packed with flavor and creamy texture. Follow these steps to achieve a flawless Potatoes Au Gratin every time.

Ingredients for Decadent Gruyere Au Gratin

To embark on this culinary journey, gather the following high-quality ingredients. Using fresh, good-quality produce and dairy will make a noticeable difference in the final taste:

• 2 1/2 pounds Russet or Yukon Gold potatoes: Approximately 5-6 medium-sized potatoes. These varieties are ideal due to their starch content, which helps absorb the cream and keeps them tender without becoming mushy.
• 1 1/2 cups heavy cream: The foundation of our rich sauce. Do not substitute with milk for the best results, as heavy cream provides the necessary richness and body.
• 2 cloves of garlic, minced: Adds a subtle aromatic depth to the cream mixture.
• 2 tablespoons of melted butter: Enhances the richness of the sauce and helps with browning.
• 1 1/2 cups shredded sharp cheddar cheese: Provides a tangy counterpoint to the Gruyere and a classic cheesy flavor.
• 1 1/2 cups shredded Gruyere cheese: The star cheese, offering nutty, savory notes and exceptional melting qualities.
• 1 teaspoon kosher salt: Essential for seasoning the potatoes and cream.
• 1/2 teaspoon freshly ground black pepper: Adds a fresh, pungent kick.
• 1 1/2 teaspoons of fresh thyme or 1/2 teaspoon dried thyme: Fresh herbs always provide the best flavor, but dried can be used if fresh is unavailable. Thyme pairs wonderfully with potatoes and cheese.

Preparing Your Ingredients for Seamless Assembly

Efficient preparation is crucial for this dish, especially when dealing with sliced potatoes. You want to have everything ready before you start layering to prevent the potatoes from oxidizing and turning brown.

1. **Grate the Cheeses:** Begin by grating both the Gruyere and sharp cheddar cheeses. Once grated, place them in separate bowls and refrigerate them. Keeping them cold helps them melt more evenly when layered.
2. **Prepare the Cream Mixture:** In a medium-sized bowl, combine the heavy cream, finely minced garlic, and melted butter. Whisk these ingredients together until well combined. Set this flavorful mixture aside.
3. **Preheat Your Oven:** At this point, turn on your oven and preheat it to 350 degrees Fahrenheit (175 degrees Celsius). This ensures the oven is at the correct temperature when your dish is ready to go in.

4. **Slice the Potatoes:** Peel the potatoes thoroughly. Using a mandoline slicer is highly recommended for achieving uniform 1/8-inch thick slices, which ensures even cooking. If you don’t have a mandoline, a sharp chef’s knife can also work, but strive for consistency. As you slice the potatoes, immediately place them into a large bowl or pot filled with cold water. This step is vital to prevent oxidation, which causes potatoes to turn an unappetizing brown color.
5. **Dry the Potatoes:** Once all potatoes are sliced, thoroughly drain them from the cold water. It’s crucial to pat them completely dry with paper towels or a clean kitchen towel. Excess moisture can dilute your creamy sauce and prevent proper browning.

Assembling Your Layers of Flavor

The beauty of Potatoes Au Gratin lies in its simple yet effective layering. This method ensures that every part of the dish is infused with rich cream and delicious cheese.

6. **First Layer of Potatoes:** Arrange 1/3 of the thinly sliced and dried potatoes evenly in the bottom of a 9×13 inch casserole dish or a similar oven-safe baking dish. Try to overlap them slightly to create a solid base.

7. **First Layer of Cream and Cheese:** Evenly pour 1/3 of your prepared heavy cream mixture over the potato layer. Then, sprinkle 1/3 of the salt, pepper, and fresh (or dried) thyme. Finish by scattering 1/3 of both the shredded sharp cheddar and Gruyere cheeses over this layer.

8. **Repeat Layers:** Repeat the exact same process for the second layer of potatoes, cream, seasonings, and cheese.
9. **Third Layer (without final cheese):** For the third and final layer of potatoes, arrange them as before. Pour the remaining 1/3 of the cream mixture and sprinkle the last 1/3 of the salt, pepper, and thyme. However, at this stage, **do not add the shredded cheese**. This cheese will be added later to create that beautiful golden crust.

Baking to Golden Perfection

The baking process is where the magic truly happens, transforming raw ingredients into a tender, bubbly, and cheesy masterpiece.

9. **Initial Bake (Covered):** Tightly cover your casserole dish with aluminum foil. Place it into the preheated oven and bake for 75 minutes. The foil helps to steam the potatoes, ensuring they become perfectly tender without drying out. To test for doneness, carefully insert a knife into the center of the dish – it should slide in easily with minimal resistance.
10. **Final Bake (Uncovered with Cheese):** Carefully remove the au gratin potatoes from the oven and discard the aluminum foil. Now, evenly sprinkle the remaining shredded cheddar and Gruyere cheeses over the top potato layer. Return the dish to the oven, uncovered.

11. **Achieving the Golden Crust:** Continue to bake for an additional 15 minutes, or until the cheeses on top are beautifully golden brown and bubbly, creating that signature “gratin” crust. Keep an eye on it to prevent burning.

12. **Rest Before Serving:** Once baked to perfection, remove the dish from the oven. It’s crucial to allow the Potatoes Au Gratin to rest for at least 10 to 15 minutes before serving. This resting period allows the creamy sauce to set up properly, preventing it from being too runny when you spoon it out. It also helps the flavors meld together beautifully.
13. **Serve and Enjoy!** Taste and adjust seasoning with additional salt and pepper if desired.

Tips for the Best Potatoes Au Gratin

• **Uniform Slices:** The most critical tip for even cooking is to slice your potatoes uniformly. A mandoline is invaluable here, ensuring every slice is 1/8-inch thick. Inconsistent slices will lead to some potatoes being undercooked and others overcooked.
• **Dry Potatoes are Key:** After rinsing, thoroughly pat your potato slices dry. Excess water will dilute the rich cream sauce, making it thin and less flavorful.
• **Don’t Rush the Rest:** The resting period after baking is non-negotiable. It allows the starches to settle and the sauce to thicken, ensuring a perfectly set and scoopable dish.
• **Cheese Quality Matters:** Since cheese is a prominent flavor, use good quality sharp cheddar and a true Gruyere for the best results. Pre-shredded cheeses often contain anti-caking agents that can affect melting. Freshly grated cheese melts smoother and tastes better.
• **Season Every Layer:** Don’t just season the cream mixture. A light sprinkle of salt and pepper on each potato layer ensures even seasoning throughout the dish, preventing bland spots.
• **Fresh Herbs:** While dried thyme works, fresh thyme offers a brighter, more aromatic flavor that truly elevates the dish.

Can You Make Potatoes Au Gratin Ahead?

Absolutely! Potatoes Au Gratin is an excellent make-ahead dish, which is perfect for holiday entertaining or busy weeknights. You have a couple of options:

• **Unbaked Make-Ahead (up to 24 hours):** Prepare the entire dish right up to the point of baking (before adding the final layer of cheese). Let it cool to room temperature, then cover it tightly with aluminum foil and refrigerate for up to 24 hours. When you’re ready to bake, remove the dish from the fridge at least 1 hour before baking to allow it to come closer to room temperature. Then, proceed with the baking instructions as written. You may need to add an extra 10-15 minutes to the initial covered baking time.
• **Baked Make-Ahead (up to 4 days):** Bake the au gratin completely as directed. Allow it to cool thoroughly at room temperature. Once cooled, cover it tightly with aluminum foil or transfer it to an airtight container and refrigerate for up to 4 days.

Dairy-Free Alternatives for Au Gratin Lovers

For those with dietary restrictions or preferences, it’s still possible to enjoy a creamy, cheesy potato gratin. While the flavor profile will differ from the traditional version, these substitutions can yield a delicious result:

• **Unsweetened Almond Milk (or other plant-based milk):** For the heavy cream, unsweetened almond milk, cashew milk, or even a full-fat coconut milk (for a slightly different flavor profile) can be used. You might need to add a tablespoon of cornstarch or flour to the cold milk before heating to help it thicken.
• **Dairy-Free Cheese Alternatives:** Many brands now offer excellent dairy-free shredded cheeses that melt well. Look for varieties designed for melting, and consider using a blend of dairy-free cheddar and a nut-based cheese for a more complex flavor.
• **Vegan Butter:** Easily substitute regular butter with a good quality vegan butter alternative.

Experimentation is key when using dairy-free options, as different brands and types of plant-based ingredients can behave differently in recipes. Start with small adjustments and taste as you go!

Scalloped vs. Au Gratin Potatoes: Understanding the Differences

Often, “scalloped potatoes” and “potatoes au gratin” are used interchangeably, and while they are very similar, there are subtle distinctions that set them apart:

• **Cheese:** The most significant difference lies in the cheese. Au gratin potatoes traditionally include cheese (and often breadcrumbs) baked on top, creating a crust. Scalloped potatoes, on the other hand, are typically made without cheese, relying solely on a creamy sauce (often a white sauce or béchamel) to bind the layers.
• **Sauce:** While both use a creamy sauce, scalloped potatoes often feature a thicker, flour-based white sauce (béchamel) that is poured over the potatoes. Au gratin can use a simpler cream-based sauce, with the richness coming more from the added cheese.
• **Thickness of Slices:** Both dishes typically use thinly sliced potatoes, but some traditional scalloped potato recipes might call for slightly thicker slices.

However, the lines have blurred over time, and many modern recipes for “scalloped potatoes” now include cheese, making them almost identical to au gratin. So, if someone calls this dish scalloped potatoes, they wouldn’t be entirely wrong – but the addition of Gruyere cheese firmly places it in the au gratin category.

Serving Suggestions & Perfect Pairings

This Potatoes Au Gratin with Gruyere Cheese is incredibly versatile and makes a fantastic side dish for a wide array of main courses. Its rich and comforting profile complements both simple and elaborate meals:

• **Roast Meats:** It’s a classic pairing with roast chicken, turkey, beef tenderloin, or ham. The creamy potatoes provide a wonderful counterpoint to the savory meats.
• **Steak or Pork Chops:** For a hearty dinner, serve it alongside a perfectly seared steak or juicy pork chops.
• **Fish:** While rich, it can also pair well with heartier fish dishes like baked salmon or cod.
• **Vegetarian Mains:** It can be a substantial side for vegetarian main courses like lentil loaf, mushroom Wellington, or a large green salad for a lighter meal.
• **Holiday Feasts:** A guaranteed hit for Thanksgiving, Christmas, or any special occasion, adding a touch of elegance to your spread.

Garnish with a sprinkle of fresh chopped parsley or chives before serving for an extra pop of color and freshness.

Conclusion

Whether you call them scalloped or au gratin, these cheesy, creamy potatoes are undeniably delicious. The tender, thinly sliced potatoes, bathed in a rich garlic-infused cream and baked with the exquisite nutty flavor of Gruyere and sharp cheddar, create a hearty and satisfying side dish that is truly extraordinary.

Moving beyond the usual mashed or roasted potatoes, this Potatoes Au Gratin with Gruyere Cheese offers a delightful step up in elegance and flavor. It’s a testament to how simple ingredients can create something truly special with a little love and the right technique. Give this recipe a try; it’s sure to become a cherished addition to your recipe collection and a favorite at your dining table.

The Ultimate Potatoes Au Gratin With Gruyere Cheese Recipe

Potatoes Au Gratin With Gruyere Cheese Recipe

Elevate the humble potato with these amazing Potatoes Au Gratin with Gruyere cheese. Super simple and incredibly delicious!

Rated: 4.52 out of 5 stars from 31 votes

Print Recipe | Pin Recipe

Course: Side Dish | Cuisine: French

Prep Time: 30 minutes | Cook Time: 1 hour 30 minutes | Rest: 10 minutes

Servings: 8 | Calories: 480kcal | Author: Leigh Harris

Ingredients

• 2 1/2 lbs Russet or Yukon Gold potatoes
• 1 1/2 cup Heavy cream
• 2 cloves Garlic, minced
• 2 tbsp Butter, melted
• 1 1/2 cup Sharp cheddar cheese, grated
• 1 1/2 cup Gruyere cheese, grated
• 1 tsp Kosher salt
• 1/2 tsp Black pepper, freshly ground
• 1 1/2 tsp Thyme, fresh (or 1/2 tsp dried thyme)

Instructions

1. Grate the Gruyere and cheddar cheeses and place them into the refrigerator until ready.
2. In a bowl, add the heavy cream, the minced garlic, and the melted butter and combine well using a whisk. Set aside.
3. Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius).
4. Peel the potatoes and, using a mandoline or knife, slice them 1/8″ thick. Place slices into a large pot or large bowl with cold water to prevent browning.
5. When all the potatoes are sliced, drain them completely and pat dry with a clean towel.
6. Layer 1/3 of the thinly sliced potatoes in a 9×13 inch casserole dish or similar baking dish.
7. Pour 1/3 of the heavy cream mixture, 1/3 of the salt, pepper, and thyme, and 1/3 of each of the cheddar and Gruyere cheese over the potatoes.
8. Repeat this process for the second layer of potatoes, cream mixture, seasonings, and cheese.
9. For the third layer of potatoes, arrange them as before. Pour the remaining 1/3 of the heavy cream mixture, and sprinkle the last 1/3 of the salt, pepper, and thyme. **Do not add the shredded cheese on this layer yet.**
10. Cover the dish tightly with aluminum foil and bake for 75 minutes, or until the center potatoes are tender (use a knife to test).
11. Remove the au gratin potatoes from the oven and carefully remove the foil. On the top layer of potatoes, add the remaining cheese (the 1/3 portion that was held back) and return to the oven.
12. Bake for an additional 15 minutes, or until the cheeses are golden brown and the dish is bubbling.
13. Remove from the oven and allow to rest for at least 10 to 15 minutes before serving to allow the sauce to set up.
14. Serve hot, seasoned with salt and pepper to taste.

Notes

• Be sure to let the dish rest for at least 10 minutes before serving. The sauce will thicken and set as it cools, making it easier to serve.
• Make Ahead: These au gratin potatoes can be prepared (unbaked) up to 24 hours ahead. Let them cool to room temperature, cover tightly with aluminum foil, and refrigerate until ready to bake. Remove them from the fridge at least 1 hour before baking as instructed.
• Storing Leftovers: Let it cool completely, cover tightly with plastic wrap or place in an airtight container, and refrigerate for up to 4 days. We do not recommend freezing this dish, as the potatoes and sauce can change texture and become grainy upon thawing.
• Reheating: Bake covered with aluminum foil at 350 degrees F (175 degrees C) until heated all the way through, typically 25-30 minutes.

Nutrition (per serving)

• Calories: 480kcal
• Carbohydrates: 28g
• Protein: 17g
• Fat: 35g
• Saturated Fat: 21g
• Polyunsaturated Fat: 1g
• Monounsaturated Fat: 10g
• Trans Fat: 1g
• Cholesterol: 118mg
• Sodium: 555mg
• Potassium: 673mg
• Fiber: 2g
• Sugar: 1g
• Vitamin A: 1210IU
• Vitamin C: 9mg
• Calcium: 455mg
• Iron: 2mg