Potatoes Au Gratin Gruyere

By Jeri Mobley-Arias
November 23, 2021 | Updated on December 13, 2023

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! For another potato dish, try Fondant Potatoes.

Potatoes Au Gratin Gruyere

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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.

Potatoes Au Gratin Gruyere closeup

Tools You’ll Need

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:

Potatoes Au Gratin Gruyere process shot 1
  1. Preheat oven to 350°F.
  2. Add thinly sliced potatoes to a large mixing bowl. Generously season with kosher salt and freshly cracked pepper.
  3. Combine cream and melted butter. Whisk until well combined. Set aside.
  4. 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. 
  5. Layer remaining potatoes, pour remaining cream mixture and thyme, BUT DO NOT TOP WITH CHEESE. Remaining ½ cup will be added later. 
  6. Cover with aluminum foil and bake for 50 minutes or until potatoes are fork tender. 
  7. Remove foil and top with remaining gruyere. Bake for an additional 15 minutes or until golden. 
  8. Remove from oven and let stand a few minutes before serving. 
potato au gratin gruyere process shot 2

Looking for More Good Eats?

These are a few of my favorites:

Potatoes Au Gratin Gruyere side

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

Potatoes Au Gratin Gruyere

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.
Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 20 minutes
Servings 6 people
Author Jeri Mobley-Arias
Course Side Dish
Cuisine French, Vegetarian

Ingredients

  • 3 pounds yukon gold potatoes, sliced ⅛ inch thick using a mandoline
  • cups heavy cream
  • tablespoons garlic, finely minced
  • tablespoons salted butter, melted
  • tablespoons fresh thyme, stems removed, roughly chopped
  • 1 tablespoon plus 1 teaspoon kosher salt, Diamond Crystal 
  • teaspoons Freshly cracked black pepper
  • 2 cups gruyere cheese, grated, do not use pre-shredded
  • cup white cheddar, grated, do not use pre-shredded
  • cup parmigiano reggiano, grated, do not use pre-shredded

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 gruyere and cheddar and reserved parmesan will be added later. 
  • Cover with aluminum foil and bake for 60-70 minutes or until potatoes are fork tender; checking potatoes at the 60-minute mark.
  • Once potatoes are tender remove foil and top with remaining gruyere and cheddar mixture, then the parmesan.
    Change oven setting to BROIL then return to the oven for 5-6 minutes or until cheese is golden.
  • Remove from oven and top with fresh thyme. Let stand for a few minutes before serving. Enjoy!
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jeri-mobley

Hey, I'm Jeri!

At Whisper of Yum, we explore ALL cuisines - comfort foods, classics, elevated originals. If you love food like me, I invite you to settle in to this place, where swoon-worthy food is attainable + inspo for your next meal awaits.

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