Cheesy Potatoes Au Gratin Gruyere (Printable)

Tender potato slices layered with Gruyère, baked in creamy sauce until golden brown

# What You'll Need:

→ 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 Steps:

01 - Preheat the oven to 375°F. Rub a large baking dish with the cut sides of the garlic clove, then butter it with 1 tbsp butter.
02 - Arrange half the sliced potatoes in the dish, overlapping slightly. Top with half the onions and season with salt, pepper, and nutmeg.
03 - Sprinkle half the grated Gruyère over the potatoes.
04 - Repeat layers with remaining potatoes, onions, seasoning, and cheese, finishing with the cheese on top.
05 - In a saucepan, gently heat cream and milk until just steaming but not boiling. Pour evenly over the potatoes. Dot with the remaining 1 tbsp butter.
06 - Cover the dish with foil and bake for 40 minutes.
07 - Remove the foil, bake uncovered for an additional 20 minutes, or until the potatoes are tender and the top is golden and bubbling.
08 - Allow to rest for 10 minutes before serving. Garnish with chopped chives or parsley if desired.

# Expert Advice:

01 -
  • The layers of tender potatoes and melted Gruyère create the most incredible creamy texture that feels fancy but comes together with simple ingredients
  • Unlike heavy restaurant versions, this homemade version lets you control the richness while still delivering that golden, bubbling top everyone fights over
  • It reheats beautifully for breakfast the next morning, if there's any left
02 -
  • Slicing your potatoes evenly, about 1/8 inch thick, is the difference between perfectly tender layers and some pieces staying crunchy while others turn to mush
  • Pouring the hot cream mixture over the raw potatoes before baking cuts down on cooking time and helps the potatoes absorb all that creamy goodness
  • The resting period is absolutely essential—I learned this the hard way when I served it too soon and watched the sauce spread across the entire platter
03 -
  • A mandoline makes perfectly even slices, but a sharp knife and patience work just fine—just take your time and aim for consistency
  • Adding minced garlic between layers instead of just rubbing the dish gives you a more pronounced garlic flavor throughout
  • For extra crispy bits, run the dish under the broiler for the last 2-3 minutes, but watch it constantly because that cheese goes from golden to burned faster than you'd believe

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