Au Gratin Potatoes with Gruyère cheese is a delicious and hearty side dish that's perfect for any occasion. The dish consists of thinly sliced potatoes that are layered in a baking dish with a creamy cheese sauce and then baked until golden and bubbly on top.
Potatoes au gratin is a classic French dish made with thinly sliced potatoes, cream or milk, and cheese. It is typically baked in the oven until the potatoes are tender and the cheese is melted and bubbly.
Gruyère is a type of Swiss cheese that is known for its nutty flavor and melting properties. It is a popular choice for potatoes au gratin because it adds a rich and creamy flavor to the dish.
To make Au Gratin Potatoes Gruyère, start by peeling and thinly slicing the potatoes. Then, in a large bowl, combine the potatoes with cream, cheese, salt, and pepper. Pour the mixture into a baking dish and bake in a preheated oven until the potatoes are tender and the cheese is melted and bubbly.
Potatoes au gratin is a delicious and easy dish to make. It is perfect for a special occasion or a weeknight meal.
Serve it with a green salad or roasted vegetables for a complete meal.
We love it as a side dish to Copycat Cracker Barrel Roast Beef, Instant Pot Whole Chicken, or Breaded Chicken Cutlets.
Why You Should Make This Recipe
- Au gratin potatoes with gruyere cheese is a rich, creamy, and flavorful side dish that can be enjoyed by everyone.
- Although they may seem fancy, gruyere au gratin potatoes are actually quite simple to prepare. You just need a few ingredients and some basic cooking techniques, and you can have a delicious and impressive side dish on your table in no time.
- You can serve this side dish with a wide range of main courses, from roasted meats to fish dishes.
- They are a crowd-pleaser. Almost everyone loves potatoes and cheese, so au gratin potatoes with Gruyere cheese are a dish that is sure to please a crowd. Whether you're feeding your family or hosting a party, you can't go wrong with this classic and delicious side dish.
- Au gratin potatoes with Gruyere cheese can be prepared in advance and baked just before serving, making them a convenient and stress-free side dish option for busy weeknights or special occasions.
Ingredients
- Potatoes: We prefer Russet, Idaho, or Red Potatoes for au gratin.
- Gruyere: This cheese adds a mildly nutty flavor, and melts well.
- Milk: For the sauce. Full fat whole milk is best.
- Butter: For greasing the dish and the base of the sauce.
- Onion: A finely chopped onion adds flavor to the dish.
- Garlic: One clove, crushed.
- Flour: To thicken the cream sauce.
- Salt and Pepper: To season the dish.
See the recipe card for the full method and quantities.
Instructions
If you're wondering how to make this gruyere potatoes au gratin recipe, don't worry, it's easy!
Just follow this step-by-step photo tutorial. Then scroll down to the recipe card for the full ingredients list and recipe method.
Preheat the oven to 375°F (190°C). Grease a large (2 quart) baking dish with butter.
Peel the potatoes and cut them into thin slices.
Melt the butter in a small pot over medium heat. Add the flour and whisk constantly for 1-2 minutes until it turns into a thick paste.
Gradually pour in the milk, whisking constantly to prevent lumps. Add the onion, garlic, salt, and pepper and continue to whisk until the mixture thickens.
Remove the saucepan from heat and add half the grated Gruyere cheese, whisking until melted and combined.
Arrange a layer of sliced potatoes in the prepared baking dish. Pour a layer of the cheese sauce over the potatoes, making sure to cover them completely. Repeat the process, layering the potatoes and cheese sauce until all the potatoes and sauce are used up.
Sprinkle the remaining Gruyere cheese on top.
Bake the dish for 45-50 minutes, until the potatoes are tender and the cheese is golden brown and bubbly on top.
Let the dish cool for a few minutes before serving.
Recipe Tips
- Use starchy potatoes such as russets, as they will hold their shape and texture well when baked.
- Slice the potatoes thinly and evenly, either by hand or using a mandoline.
FAQ
Gruyere is a perfect cheese with a mildly nutty flavor and melts well. You can substitute cheddar.
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📖 Recipe
Au Gratin Potatoes Gruyere
Equipment
- Pot
- 2 quart baking dish
Ingredients
- 2 pounds potatoes (russet, Idaho etc...)
- 4 tablespoons butter
- 4 tablespoons all-purpose flour
- 1 cup milk
- ½ onion (finely chopped)
- 2 cloves garlic (minced)
- ½ teaspoon each salt and pepper
- 1 ½ cups shredded gruyere cheese
Instructions
- Preheat the oven to 375°F (190°C). Grease a large (2 quart) baking dish with butter.
- Peel the potatoes and cut them into thin slices.
- Melt the butter in a small pot over medium heat. Add the flour and whisk constantly for 1-2 minutes until it turns into a thick paste.
- Gradually pour in the milk, whisking constantly to prevent lumps. Add the onion, garlic, salt, and pepper and continue to whisk until the mixture thickens.
- Remove the saucepan from heat and add half the grated Gruyere cheese, whisking until melted and combined.
- Arrange a layer of sliced potatoes in the prepared baking dish. Pour a layer of the cheese sauce over the potatoes, making sure to cover them completely. Repeat the process, layering the potatoes and cheese sauce until all the potatoes and sauce are used up.
- Sprinkle the remaining Gruyere cheese on top.
- Bake the dish for 45-50 minutes, until the potatoes are tender and the cheese is golden brown and bubbly on top.
- Let the dish cool for a few minutes before serving.
Nutrition
The nutritional information provided is approximate and can vary depending on several factors, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.
dina and bruce miller
Making these for next weekend family get together!
Andrea
Oh, my do these au gratin potatoes were marvelous. Love the gruyere. It makes all cheesy dishes amazing!
Tayler
I made these potatoes with dinner last night and they were incredible! Definitely a new go to side dish!
Ali
This is the ultimate comfort food recipe!! A delicious side dish, but also it could just be a meal all on its own. So tasty!
Beth
I love the gruyere as the cheese for these potatoes. It's so extra creamy and delicious.