Cheesy Potatoes Au Gratin Gruyere (Print View)

Tender sliced potatoes baked with Gruyère in a rich cream 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 (optional)

→ 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 (optional garnish)

# Step-by-Step Directions:

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 (if using), 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 Suggestions:

01 -
  • The way the cream gets absorbed into each potato layer while the top forms this ridiculous golden crust that makes people lean over the dish the second it comes out of the oven
  • How something so simple and honest—potatoes, cream, cheese—can taste like the kind of comfort food that fixes bad days without you even realizing it
02 -
  • Slice your potatoes as thinly and uniformly as possible—thick spots will stay crunchy while thin ones turn to mush, and nobody wants inconsistent texture in a gratin
  • The cream mixture should be hot but never boiling when you pour it, because boiling cream can separate and turn grainy instead of staying silky smooth
03 -
  • Skip the food processor for slicing potatoes—it cuts too unevenly and you'll end up with layers that cook at different speeds, making some pieces mushy while others stay underdone
  • If the top browns too quickly before the potatoes are tender, loosely tent with foil for the rest of the baking time

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