Potatoes au Gratin Gruyere

Despite the fancy French name, potatoes au gratin Gruyere is a comforting, homey dish. Thinly sliced potatoes are baked in a cream sauce under a blanket of savory Gruyere cheese until the cheese lightly browns at the edges, the sauce is thick and velvety, and the potatoes are absolutely tender.

While some of our favorite potato recipes are pretty easy, this one is a bit of a labor of love since you’ll need to slice the potatoes thinly. Once you finish the knife work, simply toss the slices in seasonings and layer them with cream in a casserole pan. Et voilà: a perfect potluck offering or Christmas side dish recipe.

What’s the difference between scalloped and au gratin potatoes?

Both scalloped potatoes and au gratin potatoes are thinly sliced and baked in a casserole dish under a rich cream sauce. The difference? Au gratin potatoes usually include cheese, resulting in an ultra-thick, savory sauce and a melty topping. (A gratin is any dish covered in bread crumbs or cheese and baked until brown and crispy.) Scalloped potatoes are traditionally made with only cream, but some scalloped potato recipes include cheese. Honestly, you can’t go wrong either way.

Ingredients for Potatoes au Gratin Gruyere

• Sliced Yukon Gold potatoes: Yukon Golds are one of the most versatile types of potatoes. When baked in a gratin, they turn tender yet hold their shape. Slice the potatoes into 1/8-inch thick slices. Use a knife or a mandoline to achieve thin, uniform slices that cook evenly.
• All-purpose flour: Coating the potatoes in a dash of flour helps thicken the cheese sauce, creating a silky, luxe texture.
• Seasonings: Salt, pepper and garlic powder add classic savory flavor, while cayenne adds heat and fresh thyme brings its earthy richness. A dash of nutmeg may seem surprising, but the aromatic spice is traditional in many cream sauces and complements the nutty Gruyere.
• Shredded Gruyere or Swiss cheese: Mild, rich and a bit smoky, Gruyere cheese melts beautifully into the sauce.
• Heavy whipping cream: Some of the water content evaporates as the cream cooks, making for an incomparably rich, buttery sauce.
• Butter: For the tastiest gratin, use one of the best butter brands. It really does make a difference.

Directions

Step 1: Season the potatoes

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Preheat the oven to 325°F. In a large bowl, combine the sliced potatoes, flour, salt, garlic powder, pepper, nutmeg, cayenne and 1 teaspoon of thyme. Toss until the potatoes are well coated.

Step 2: Layer into a casserole dish

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Spread half the seasoned potatoes across the bottom of a greased 13×9-inch baking dish.

Step 3: Sprinkle with cheese

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Sprinkle 3/4 cup of Gruyere cheese over the first potato layer.

Step 4: Another layer of potatoes

Layer the remaining potatoes into the casserole dish.

Step 5: Finish with the cream

Pour the cream and melted butter evenly over the casserole.

Step 6: Bake the potatoes

Cover the dish with aluminum foil and bake for one hour.

Editor’s Tip: Cooking the casserole covered ensures the potatoes remain moist while cooking through.

Step 7: Top with cheese

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Uncover the casserole, and sprinkle it with the remaining 3/4 cup of Gruyere and 1 teaspoon of thyme. Bake until the potatoes are fork tender and the edges begin to brown, about 20 minutes longer.

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Potatoes au Gratin Gruyere Variations

• Play with herbs: Swap the fresh thyme for another woody herb, such as rosemary, oregano or marjoram.
• Change the cheese: While au gratin potatoes with Gruyere cheese is made with alpine-style Gruyere, other potato gratin recipes call for cheddar, Provolone and other flavorful melting cheeses.
• Add aromatics: Minced onions or garlic would add an aromatic punch to this rich dish.

How to Store Potatoes au Gratin Gruyere

Leftover potatoes au gratin can be stored in the refrigerator. Transfer them to an airtight container or cover the casserole dish with foil or storage wrap. The au gratin potatoes with Gruyere cheese will last up to four days when refrigerated.

Can you freeze potatoes au gratin Gruyere?

Because they contain dairy, potatoes au gratin don’t freeze well. The sauce may curdle or separate.

How do you reheat potatoes au gratin Gruyere?

Reheat Gruyere cheese potatoes au gratin in the oven at 325° until the casserole is bubbly and heated through. The sauce may separate or look a bit oily, but it will still taste delicious.

Potatoes au Gratin Gruyere Tips

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Do you need to peel potatoes for potatoes au gratin Gruyere?

There’s no need to peel the potatoes for gratin. Yukon Golds have pretty thin skin, so the texture will still be quite tender.

What’s the best way to slice potatoes for potatoes au gratin Gruyere?

The best gratin potatoes are sliced thinly and evenly, ensuring that they cook at the same rate as the sauce. Use a chef’s knife to slice them. Make the task easier by cutting a narrow strip off the bottom of the potato to make a flat edge that won’t roll on the cutting board. As you go, pop the sliced potatoes in a bowl of cold water to prevent them from browning. You can also use a mandoline, which would ensure perfectly uniform slices.

How do you keep au gratin potatoes from curdling?

There are a few steps this recipe takes to prevent the au gratin potatoes from curdling. Cooking at a high heat can cause the dairy to curdle, so our recipe sticks with a lower, slower cooking time. Covering the dish during some cooking also helps protect the cream from the heat, making it less likely to curdle. Finally, use starchy potatoes here, like Yukon Gold or russets. The starch will release into the sauce while cooking, making it thick and smooth.

What can you serve with potatoes au gratin Gruyere?

Creamy, cheesy gratin potatoes taste delicious (and decadent) with any meal. Of course, you can be fancy and serve them with other holiday recipes or pair them with classic French recipes, like beef burgundy or herb-crusted rack of lamb. But there’s no need to reserve these comforting, creamy potatoes for a special occasion. Serve them on an icy winter evening with roast chicken or pork tenderloin. Be sure to slip a vegetable side dish onto the table, like green beans, broccoli or a simple green salad.