The Creamiest Gruyere Potatoes Au Gratin Recipe You’ll Love

Gruyere potatoes au gratin revolutionize ordinary side dishes into luxurious comfort food with rich, creamy elegance.

Cheese lovers recognize this classic French-inspired casserole as a decadent culinary masterpiece that elevates simple ingredients.

Delicate potato slices nestled between layers of velvety, melted Gruyere create a mouthwatering texture that promises pure satisfaction.

Robust and nutty Gruyere provides complex flavor dimensions that complement the tender potato base.

Each carefully arranged layer builds depth and intensity, promising a sensational dining experience that feels both rustic and refined.

Professional and home cooks alike appreciate how minimal ingredients can produce such spectacular results.

Warm, golden-topped potato gratins invite family and friends to gather around the table with anticipation.

What Makes Gruyere Potatoes Au Gratin Rich and Elegant

• Elevate Comfort Food: Transform ordinary potatoes into a luxurious, creamy dish that feels like a warm hug with its rich, cheesy layers and perfectly melted Gruyere cheese.
• Master Foolproof Technique: The step-by-step method ensures even cooking and guarantees a consistently delicious result, making it accessible for home cooks of all skill levels.
• Quick Weeknight Wonder: From prep to table in under an hour, this recipe delivers gourmet flavors without demanding extensive time in the kitchen, perfect for busy families craving a satisfying side dish.
• Versatile Crowd-Pleaser: Works brilliantly as a standalone vegetarian meal, a complementary side for roasted meats, or a show-stopping addition to holiday gatherings and potlucks.

Ingredients for Cheesy Gruyere Potatoes Au Gratin

• Yukon Gold Potatoes: Starchy potatoes with a buttery flavor, perfect for creamy and tender au gratin dish. Choose firm potatoes without sprouts or green spots.
• Gruyere Cheese: Rich, nutty Swiss cheese that melts beautifully and provides a deep, complex flavor. Select a high-quality, aged Gruyere for best results.
• Parmesan Cheese: Sharp, salty cheese that adds depth and a crispy golden crust. Freshly grated Parmesan offers the most robust taste.

• Milk: Creamy base for the sauce that helps bind ingredients. Whole milk provides the richest texture.
• Unsalted Butter: Creates a smooth roux and adds richness to the dish. Room temperature butter blends more easily.

• All-Purpose Flour: Thickens the sauce and creates a smooth, creamy texture. Sifted flour prevents lumps.
• Salt, Garlic Powder, Onion Powder, Dried Oregano, Dried Thyme, Black Pepper: Classic herb and spice blend that enhances the overall flavor profile. Use fresh dried herbs for maximum taste.

How to Make Gruyere Potatoes Au Gratin Step-by-Step

Step 1: Warm Up the Oven

Crank your oven to a toasty 400°F (200°C). Grab a 9×13-inch baking dish and give it a generous coating of cooking spray or butter.

Step 2: Prep the Potato Canvas

Wash and peel potatoes. Slice them super thin using a mandoline slicer- aim for whisper-thin, uniform pieces that will melt in your mouth.

Step 3: Craft the Creamy Sauce Base

In a medium saucepan, melt butter over medium heat. Whisk in flour until smooth and golden.

Slowly pour in milk, stirring constantly to create a silky smooth base.

• Salt
• Garlic powder
• Onion powder
• Oregano
• Thyme
• Black pepper

Simmer and stir for about 10 minutes until the sauce thickens like a luxurious blanket.

Step 4: Cheese Magic

• Gruyere cheese
• Parmesan cheese

Blend until melted and gloriously smooth.

Step 5: Layer Like a Pro

• First layer of potato slices
• Half the cheesy sauce
• Another layer of potato slices
• Remaining cheesy sauce

Ensure every potato slice gets a sauce hug.

Step 6: Cheese Crown

• Gruyere cheese
• Parmesan cheese

Step 7: Bake to Perfection

Cover with foil and bake for 25 minutes. Remove foil and continue baking 20-25 minutes until potatoes are tender and cheese turns golden and bubbly.

Step 8: Rest and Serve

Let the dish sit for 10 minutes. This allows the sauce to set and flavors to mingle. Serve hot and watch everyone swoon!

Pro Tips for Creamy Gruyere Potatoes Au Gratin

• Slice Potatoes Precisely: Use a mandoline for uniform, paper-thin potato slices that cook evenly and create a beautiful layered texture.
• Prevent Sauce Lumps: Whisk continuously while adding milk to the roux, ensuring a smooth, creamy sauce without any unwanted clumps.
• Enhance Cheese Flavor: Grate Gruyere and Parmesan fresh for maximum melting potential and a more intense, rich cheese profile.
• Cover and Uncover Strategically: Baking with foil initially prevents burning, then removing it creates a perfectly golden, crispy cheese topping.
• Rest for Perfect Binding: Letting the dish sit for 10 minutes after baking allows the sauce to set, making each serving hold together beautifully.

Storing Gruyere Potatoes Au Gratin Without Losing Flavor

• Refrigeration: Store leftover Gruyere Potatoes Au Gratin in an airtight container within 2 hours of cooking, keeping them fresh in the refrigerator for up to 3-4 days.
• Reheating Oven Method: Preheat the oven to 350°F, place potatoes in a baking dish, cover with foil to prevent drying, and warm for 15-20 minutes until heated through.
• Microwave Option: Reheat individual portions in the microwave for 1-2 minutes, stirring halfway to ensure even heating, adding a splash of milk to maintain moisture and creamy texture.

Dishes That Pair Well with Gruyere Potatoes Au Gratin

• Pair with Roasted Chicken: The creamy, cheesy potatoes complement the crispy, savory flavors of roasted chicken, creating a balanced and satisfying meal that brings warmth and comfort to your dinner table.
• Match with Crisp Green Salad: Cut through the richness of the gratin with a light, tangy green salad dressed in a zesty vinaigrette, adding freshness and balancing the heavy, cheesy potato dish.
• Serve with Pinot Noir: The medium-bodied red wine's subtle earthiness and bright acidity perfectly harmonize with the nutty Gruyere cheese, enhancing the dish's complex flavor profile and providing a delightful dining experience.
• Finish with Herb-Crusted Salmon: The delicate, flaky salmon with a herbal crust creates a delicious contrast to the creamy, cheesy potatoes, offering a sophisticated and elegant meal that surprises and delights the palate.

Variations to Transform Gruyere Potatoes Au Gratin

• Alpine Herb Mix: Enhance the classic recipe by adding fresh rosemary, sage, and chopped chives to the cheese sauce for an earthy mountain-inspired flavor profile.
• Smoky Bacon Infusion: Crisp and crumble bacon between potato layers, introducing a rich, savory dimension that complements the Gruyere cheese's nutty taste.
• Caramelized Onion Layer: Incorporate thinly sliced caramelized onions between potato layers to provide a sweet and complex undertone that elevates the entire dish's depth.
• Spicy Pepper Kick: Sprinkle diced jalapeños or red pepper flakes throughout the layers for those who enjoy a subtle heat that dances alongside the creamy cheese sauce.

Gruyere Potatoes Au Gratin Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.7 from 10 reviews

• Total Time: 1 hour 15 minutes
• Yield: 4 1x

Print Recipe

Pin Recipe

Description

Luxurious gruyere potatoes au gratin bring French countryside comfort to dinner tables. Creamy layers of golden cheese-kissed potatoes promise rich, indulgent flavor that welcomes hungry guests to savor each delectable bite.

---

Ingredients

Scale 1x2x3x

Dairy:

• 2 cups Gruyere cheese, grated
• ½ cup Parmesan cheese, grated
• 3 tablespoons (45 milliliters) unsalted butter
• 2 cups (480 milliliters) milk

Main Ingredients:

• 5–6 large Yukon gold potatoes, peeled and thinly sliced

Seasonings and Thickeners:

• 3 tablespoons (45 milliliters) all-purpose flour
• 1 teaspoon salt
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon dried oregano
• ½ teaspoon dried thyme
• ¼ teaspoon black pepper

Cook Mode Prevent your screen from going dark

---

Instructions

1. Prepare the oven environment by heating to 400°F (200°C) and coating a 9×13-inch baking vessel with a light grease layer.
2. Using a mandoline, carefully slice potatoes into uniform, translucent rounds, ensuring consistent thickness for even cooking.
3. Craft a velvety base sauce by melting butter in a saucepan, then incorporating flour and whisking until the mixture becomes smooth and fragrant.
4. Introduce milk gradually, stirring continuously to prevent lump formation, creating a silky foundation for the sauce.
5. Enhance the sauce with aromatic seasonings: salt, garlic powder, onion powder, oregano, thyme, and black pepper, allowing flavors to meld together.
6. Simmer the sauce, stirring attentively until it reaches a luxurious, coating consistency that clings elegantly to a spoon.
7. Remove sauce from heat and fold in Gruyere and Parmesan cheeses, creating a rich, creamy mixture that promises decadent flavor.
8. Construct the first potato layer in the prepared baking dish, spreading half the cheese sauce to ensure complete potato coverage.
9. Repeat the layering process with remaining potato slices and sauce, guaranteeing each potato piece is generously coated.
10. Crown the dish with a final sprinkle of Gruyere and Parmesan cheeses, creating a potential golden, crispy surface.
11. Shield the creation with foil and bake for 25 minutes, allowing potatoes to soften beneath a protective cover.
12. Uncover the dish, returning it to the oven to achieve a beautifully bronzed, bubbling cheese topping over tender potatoes.
13. After removing from the oven, allow the gratin to rest for 10 minutes, permitting the sauce to set and flavors to harmonize.

Notes

• Cheese transforms ordinary potatoes into a luxurious, creamy masterpiece that melts in your mouth with rich, nutty Gruyere flavors.
• Layering potatoes carefully ensures every bite delivers a perfect balance of tender potato and silky cheese sauce.
• Resting the dish after baking allows the sauce to set, creating a stunning presentation and intensifying the overall taste experience.

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

Nutrition

• Serving Size: 4
• Calories: 420
• Sugar: 3 g
• Sodium: 540 mg
• Fat: 24 g
• Saturated Fat: 15 g
• Unsaturated Fat: 8 g
• Trans Fat: 0 g
• Carbohydrates: 37 g
• Fiber: 3 g
• Protein: 16 g
• Cholesterol: 70 mg