Print

Creamy Au Gratin Potatoes with Gruyere

creamy au gratin potatoes with gruyere - featured image
Print Recipe

A rich and comforting side dish featuring tender layers of potatoes baked in a creamy garlic-thyme sauce with nutty Gruyere cheese and a crispy golden crust.

Ingredients

Scale
  • 2 pounds Yukon Gold or Russet potatoes, peeled and thinly sliced (about 1/8 inch or 3 mm thick)
  • 8 ounces Gruyere cheese, grated
  • 2 cups heavy cream
  • 1 cup whole milk
  • 2 cloves garlic, minced
  • 3 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 1 teaspoon fresh thyme, chopped (or 1/2 teaspoon dried, optional)
  • Salt and freshly ground black pepper, to taste
  • Pinch of nutmeg (about 1/8 teaspoon)

Instructions

  1. Preheat your oven to 375°F (190°C). Butter your baking dish generously to prevent sticking and add flavor.
  2. Peel and slice your potatoes into 1/8 inch (3 mm) thick rounds. Toss the slices in a bowl with a pinch of salt and pepper to season evenly.
  3. In a medium saucepan, melt the butter over medium heat. Add minced garlic and cook for about 30 seconds until fragrant, but do not brown.
  4. Whisk in the flour and stir continuously for about 1 minute to cook out the raw flour taste, creating a roux.
  5. Gradually add the heavy cream and milk while whisking to avoid lumps. Add chopped thyme, nutmeg, and additional salt and pepper. Simmer gently for 5 minutes, stirring often, until the sauce thickens enough to coat the back of a spoon. Add a splash of milk if too thick.
  6. Layer a single layer of potato slices in the bottom of the baking dish. Pour a bit of the cream sauce over the layer, then sprinkle a handful of grated Gruyere evenly. Repeat layering until all potatoes, sauce, and cheese are used, finishing with a generous layer of Gruyere on top.
  7. Bake uncovered for 50–60 minutes until the top is golden and crispy and the potatoes are tender when pierced with a fork.
  8. Let the au gratin rest for 10–15 minutes after baking to set up and make slicing easier.

Notes

If the top browns too fast, tent with foil halfway through baking. Add a splash of cream before baking if potatoes seem dry. Use fresh Gruyere cheese for best melting and flavor. Resting the dish after baking helps the sauce thicken and flavors meld.

Nutrition

Keywords: au gratin potatoes, creamy potatoes, Gruyere cheese, cheesy potatoes, comfort food, side dish, holiday recipe

Find it online: https://bitefuljoy.com/creamy-au-gratin-potatoes-with-gruyere-recipe-easy-crispy-layers/