Cheesy Potatoes Au Gratin Gruyere (Print Version)
Tender potatoes layered 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 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 Tips:
01 -
- That moment when you slide the fork through layers and the cheese stretches in that ridiculous, gorgeous way that makes everyone gasp
- The way your house smells while this bakes, like someone knowledgeable and European has been cooking all day
- How something so seemingly fancy is actually just patience and layers, not complicated technique
02 -
- Thin, even potato slices are nonnegotiable. A mandoline changed my life here, but a sharp knife and patience work too.
- Do not skip the garlic rubbing step. It seems fussy until you taste the difference.
- The cream mixture should be warm, not hot, when you pour it. Hot cream can curdle and ruin the silky texture.
03 -
- Grating your own cheese makes a huge difference in how smoothly it melts, and those pre-shredded bags often contain anti-caking agents that can affect the sauce
- Place your baking dish on a lined baking sheet to catch any bubbling over, which saves you from oven cleaning duty later