Potatoes au gratin gruyere is creamy, cheesy, savory and rich and flavor. Made with gruyere and parmesan cheese, yukon gold potatoes, cream, and thmye–perfect for holiday gatherings or a hearty fall or winter feast.
If you are looking for the perfect pairing, than check out my Balsamic Glazed Cipollini Onions, Southern Collard Greens and Brown Butter Sage Butternut Squash recipes, next!
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Potatoes Au Gratin Gruyere
It’s amazing how just a handful of ingredients can turn into an incredibly delicious, cheesy and savory dish. If you are not familiar with potatoes au gratin, it is a classic french potato dish–otherwise known as Dauphinoise–made with potatoes, cream, butter, cheese, and herbs. Once prepared, it is placed in an oven where the spuds have a chance to hang and marry with all the cheesy, creamy flavors. The result: pure indulgence.
Tools You’ll Need
- Mixing Bowl
- Mandoline
- 11×8 Oval Baking Dish
Ingredients for Potatoes Au Gratin Gruyere
- Yukon gold potatoes
- Garlic
- Gruyere
- Parmesan
- Fresh Thyme
- Unsalted Butter
- Heavy Cream
- Kosher Salt
- Freshly Cracked Pepper
What Type of Potato Should You Use?
Typically, potatoes au gratin is made with a starchy potato, think russet potatoes. Personally, for a creamy, buttery mouthfeel, I always go for yukon gold potatoes as I feel they’re ideal for baking with the cheese and cream layers.
How to Make Potatoes Au Gratin Gruyere
Steps to make potatoes au gratin are pretty straightforward. The key is to make sure you have thinly sliced potatoes. You can slice them by hand or use this mandoline to get thin ⅛ inch slices.
While some choose to peel potatoes when making potato au gratin, I prefer to keep the skin on as I feel it add to the texture. If you’re keeping the skins, go for organic potatoes.
Another thing to keep in mind is the top layer of cheese is reserved for the last few minutes of baking (details below). Alright, let’s breakdown the steps:
- Preheat oven to 350°F.
- Add thinly sliced potatoes to a large mixing bowl. Generously season with kosher salt and freshly cracked pepper.
- Combine cream and melted butter. Whisk until well combined. Set aside.
- Grease 9×13 baking dish. Evenly spread half of potatoes in the dish, pour half cream mixture, then layer with 1½ cups gruyere cheese, ¼ cup parmesan, and half thyme.
- Layer remaining potatoes, pour remaining cream mixture and thyme, BUT DO NOT TOP WITH CHEESE. Remaining ½ cup will be added later.
- Cover with aluminum foil and bake for 50 minutes or until potatoes are fork tender.
- Remove foil and top with remaining gruyere. Bake for an additional 15 minutes or until golden.
- Remove from oven and let stand a few minutes before serving.
Looking for More Good Eats?
These are a few of my favorites:
Creamy, Cheesy Potatoes Au Gratin
We hope you love this classic potato dish! Leave a comment below and share your love for this recipe on Instagram and Pinterest. We love to see you get down in the kitchen. Happy eating!
Potatoes Au Gratin Gruyere
Ingredients
- 3 pounds yukon gold potatoes, sliced ⅛ inch thick using a mandoline
- 2½ teaspoons fresh thyme, stems removed, roughly chopped
- 2 cups gruyere cheese, grated
- ¼ cup parmesan, freshly grated
- 2 tablespoons garlic, finely minced
- 1½ tablespoons butter, melted
- 1 cup heavy cream
- Kosher salt, I use Diamond Crystal brand
- Freshly cracked pepper
Instructions
- Preheat oven to 350°F.
- Add thinly sliced potatoes to a large mixing bowl. Generously season with kosher salt and freshly cracked pepper. These potatoes tend to stick together, so be sure to separate to ensure evenly seasoned potatoes.
- Combine cream and melted butter in a small bowl. Whisk until well combined. Set aside.
- Grease 8×11 baking dish. Evenly spread half of potatoes in the dish, pour half cream mixture, then layer with 1½ cups gruyere, ¼ cup parmesan, half minced garlic, and half thyme.
- Layer remaining potatoes, pour remaining cream mixture, garlic, and thyme, BUT DO NOT TOP WITH CHEESE. Remaining ½ cup of cheese will be added later.
- Cover with aluminum foil and bake for 50 minutes or until potatoes are fork tender.
- Remove foil and top with remaining gruyere. Bake for an additional 15 minutes or until golden.
- Remove from oven and let stand for a few minutes before serving.
