Name: Gruyere Potatoes Au Gratin Recipe
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Cuisine: French
Ingredients: 3 pounds russet potatoes (or Yukon gold); 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 pepper; 1/2 teaspoon dried thyme; 2 cups freshly shredded Gruyere cheese

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Introduction

Gruyere Potatoes Au Gratin is a rich and creamy classic side dish featuring tender layers of sliced potatoes baked in a savory cheese sauce. The combination of melted gruyere and aromatic herbs makes it an irresistible comfort food perfect for any occasion.

The image shows a white rectangular baking dish filled with creamy scalloped potatoes. The top layer is golden-brown melted cheese with small browned spots and scattered green chive pieces. Beneath the cheese layer, there are tender, thinly sliced potatoes in a creamy white sauce, visible where a wooden spoon lifts a portion. The lifted slice reveals multiple soft potato layers, slightly browned and covered in sauce. The dish rests on a white marbled surface, and a cream textured cloth is partly visible at the top left corner. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 pounds russet potatoes (or Yukon gold)
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 pepper
1/2 teaspoon dried thyme
2 cups freshly shredded gruyere cheese

Instructions

Step 1: Preheat your oven to 350℉. Lightly grease a 9×13-inch casserole dish and set it aside.
Step 2: Peel the potatoes, rinse them, and slice to about ⅛-inch thickness. A mandoline slicer works best for even slices.
Step 3: In a saucepan over medium heat, melt the butter. Add the diced onions and cook until translucent and slightly browned, about 4-5 minutes. Stir in the minced garlic and cook for another 30 seconds.
Step 4: Sprinkle the flour over the onions and garlic, stirring constantly to form a paste. Cook for one minute.
Step 5: Slowly whisk in the chicken broth and whole milk, ensuring there are no lumps. Continue cooking the sauce for 3-4 minutes until it thickly coats the back of a spoon. Remove from heat and stir in the salt, pepper, and dried thyme.
Step 6: In the prepared casserole dish, arrange a quarter of the sliced potatoes in a single layer, slightly overlapping. Pour a quarter of the sauce over them. Repeat layering once more, then sprinkle half of the shredded gruyere evenly on top.
Step 7: Add two more layers of potatoes and sauce (totaling four layers each), and finish with the remaining shredded gruyere cheese on top.
Step 8: Cover the casserole with foil and bake for 45 minutes. Remove the foil and bake an additional 15-20 minutes, or until the potatoes are tender when pierced with a fork. Thicker slices may require longer baking time.

Tips & Variations

Using Yukon gold potatoes can provide a creamier texture and slightly sweeter flavor compared to russets.
For a vegetarian version, substitute vegetable broth for chicken broth without sacrificing flavor.
Add a pinch of nutmeg to the sauce for a warm, aromatic twist.
Feel free to mix in chopped fresh herbs like rosemary or parsley for added freshness.
Let the casserole rest for 10 minutes after baking to set and make serving easier.

Storage

Store leftover potatoes au gratin in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and warm in a 350℉ oven until heated through, or microwave in short intervals, stirring gently between sessions.

How to Serve

The image shows a white rectangular baking dish filled with creamy scalloped potatoes. The dish has about three visible layers of thinly sliced potatoes in a rich, cheesy white sauce, topped with a golden-brown, melted cheese layer that has a slightly crispy texture in spots. Small chopped green herbs are sprinkled evenly over the cheese topping. A dark wooden spoon is scooping out a serving from the right side, revealing the soft, creamy potato layers underneath. The dish sits on a white marbled surface, with a light beige textured cloth in the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make Gruyere Potatoes Au Gratin ahead of time?

Yes, you can assemble the casserole up to a day in advance. Cover and refrigerate it, then bake it as directed when ready to serve. You might need to add a few extra minutes to the baking time if baking cold from the fridge.

What can I substitute for Gruyere cheese?

If Gruyere is not available, Swiss cheese or a good-quality aged cheddar makes a great substitute. These cheeses melt well and offer a similar nutty flavor.