Cheesy Potatoes Au Gratin Gruyere (Printable)

Tender potato layers with Gruyère in a rich creamy sauce, baked until golden and bubbling.

# Ingredient List:

→ 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:

01 - Preheat oven to 375°F. Rub a large 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 potato layer.
04 - Repeat layering with remaining potatoes, onions, seasoning, and cheese, ensuring cheese forms the final top layer.
05 - Gently heat cream and milk in saucepan until just steaming but not boiling. Pour evenly over layered potatoes.
06 - Dot surface with remaining 1 tbsp butter, distributing evenly across top.
07 - Cover dish with foil and bake for 40 minutes until potatoes begin to soften.
08 - Remove foil and bake additional 20 minutes until potatoes are tender and top is golden brown with bubbling cheese.
09 - Allow dish to rest 10 minutes before serving to set. Garnish with chopped chives or parsley if desired.

# Helpful Tips:

01 -
  • The layers of tender potatoes and creamy sauce create the most comforting texture imaginable
  • It's the kind of side dish that somehow manages to steal the spotlight from whatever main you serve it with
  • The leftovers, if you somehow have any, reheat beautifully for lunch the next day
02 -
  • Slicing potatoes uniformly on a mandoline is the difference between perfectly cooked layers and some pieces still being crunchy while others are mushy
  • Don't rush heating the cream mixture. Bringing it just to steaming helps it absorb into the potatoes better than cold liquid would
03 -
  • Adding minced garlic between the layers takes this from good to absolutely unforgettable
  • Grate your own cheese rather than buying pre shredded which has anti caking agents that prevent smooth melting

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