Cheesy Potatoes Au Gratin Gruyere (Printable)

Tender sliced potatoes baked with Gruyère in a rich, 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

# How To Make It:

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 Tips:

01 -
  • The Gruyère creates this incredible caramelized crust that makes the first scoop absolutely irresistible
  • Yukon Golds hold their shape beautifully while becoming melt-in-your-mouth tender
  • This dish somehow manages to feel fancy enough for dinner guests yet cozy enough for Tuesday nights
02 -
  • Slice your potatoes as uniformly as possible, or use a mandoline, because uneven slices mean some potatoes turn to mush while others stay crunch
  • Let the dish rest for 10 minutes before serving or the cream will be too runny and the layers will slide apart
  • The cream should come almost to the top layer but not completely submerge it, or the top cheese will not get properly golden
03 -
  • Grate your cheese on the larger holes of a box grater for the best melting texture
  • Warm your cream and milk mixture slightly before pouring to help it absorb faster
  • Place your baking dish on a rimmed baking sheet to catch any bubble-overs

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