Cheesy Potatoes Au Gratin Gruyere (Printable Version)
Tender potato layers with Gruyère in creamy sauce, baked until golden and bubbling.
# What You 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:
01 - Preheat oven to 375°F. Rub a large baking dish with the cut sides of the garlic clove, then grease with 1 tbsp butter.
02 - Arrange half the sliced potatoes in the dish, overlapping slightly. Top with half the onions if using, and season with salt, pepper, and nutmeg.
03 - Sprinkle half the grated Gruyère evenly over the potatoes.
04 - Repeat layers with remaining potatoes, onions, seasoning, and cheese, ensuring cheese forms the final top layer.
05 - Gently heat cream and milk in a saucepan until just steaming but not boiling. Pour evenly over the layered potatoes. Dot surface with remaining 1 tbsp butter.
06 - Cover dish with aluminum foil and bake for 40 minutes.
07 - Remove foil and continue baking for 20 minutes until potatoes are tender and the top is golden brown and bubbling.
08 - Let rest for 10 minutes before serving. Garnish with chopped chives or parsley if desired.
# Expert Hints:
01 -
- The Gruyère creates this incredible crust that shatters when you scoop it while underneath everything stays impossibly creamy
- Once you master the layering technique you will want to make this for every dinner party and holiday gathering
02 -
- Slicing your potatoes evenly either with a mandoline or very careful knife work is absolutely crucial because uneven slices mean some potatoes will be mushy while others stay crunchy
- Covering the dish for the first 40 minutes prevents the cheese from burning before the potatoes have time to cook through completely
03 -
- If the top is browning too quickly before the potatoes are done simply tent with foil for the remaining baking time
- Warming your cream mixture slightly before pouring helps it absorb into the potatoes more evenly and prevents cold spots