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Gruyere Potatoes Au Gratin

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Gruyere Potatoes Au Gratin is a luxurious, creamy side dish featuring tender layers of thinly sliced potatoes baked in a savory homemade sauce and finished with melty, nutty gruyere cheese. Golden and bubbling at the top, soft in the center, and crispy around the edges, it's a perfect crowd-pleaser for holiday dinners or special gatherings. Make-ahead friendly and impressive on any table.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 485
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the potatoes and assembly
  • 3 pounds russet potatoes or Yukon gold
  • 2 cups Gruyere cheese freshly shredded
For the sauce
  • 1 small onion diced
  • 4 cloves garlic minced
  • 1/4 cup unsalted butter
  • 1/4 cup all-purpose flour
  • 8 ounces chicken broth
  • 16 ounces whole milk
  • 1 1/2 teaspoons salt
  • 3/4 teaspoon black pepper
  • 1/2 teaspoon dried thyme

Equipment

  • 9x13-inch casserole dish
  • Mandoline slicer or sharp knife
  • Large saucepan
  • Whisk
  • Measuring cups and spoons
  • Cutting board
  • Aluminum foil

Method
 

  1. Preheat the oven to 350°F (175°C). Lightly coat a 9x13-inch casserole dish with nonstick spray or butter and set aside.
  2. Peel the potatoes and rinse them well. Slice them into 1/8-inch thick rounds, ideally using a mandoline for uniform slices.
  3. Set a saucepan over medium heat and melt the butter. Add the diced onion and sauté until translucent and just starting to brown, about 4 to 5 minutes. Add in the minced garlic and cook for 30 seconds until fragrant.
  4. Sprinkle in the flour, stirring to form a paste. Let this roux cook for about 1 minute, stirring constantly.
  5. Gradually whisk in the chicken broth, followed by the whole milk, whisking until smooth and no lumps remain. Continue to cook, stirring regularly, for another 3 to 4 minutes, or until the sauce thickens enough to coat the back of a spoon. Take the pan off the heat. Stir in the salt, pepper, and dried thyme until well combined.
  6. Layer one-fourth of the sliced potatoes in the bottom of the prepared baking dish, overlapping slightly. Spoon over one-fourth of the sauce to cover the potato layer. Repeat this process for a second layer, then spread half of the shredded gruyere cheese over the top.
  7. Add two more alternating layers of potatoes and sauce, for a total of four layers of each, then finish by sprinkling the remaining gruyere cheese evenly over the top.
  8. Cover the casserole with aluminum foil. Bake in the preheated oven for 45 minutes. Remove the foil and bake for 15 to 20 minutes more, until the potatoes are tender in the center and the cheese is melted and golden.

Nutrition

Calories: 485kcal

Notes

Uniform potato slices ensure even cooking and a creamy texture, so a mandoline is very helpful if you have one. For make-ahead preparation, assemble the casserole up to a day ahead, refrigerate tightly wrapped, and let it come to room temperature for 20 minutes before baking. Swiss cheese works well as a substitute for gruyere if needed. Store leftovers in an airtight container in the fridge for up to 4 days; reheat covered in a 325°F oven until warmed through. Freezing is not recommended due to changes in texture after thawing.

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