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Gruyere Potatoes Au Gratin Recipe

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4.8 from 147 reviews

This Gruyere Potatoes Au Gratin recipe features thinly sliced russet potatoes layered with a creamy, cheesy sauce made from gruyere cheese, garlic, onions, and a seasoned béchamel sauce. Baked to golden perfection, it’s a classic French-inspired side dish that offers a rich, comforting flavor perfect for holiday dinners or weeknight meals.

Ingredients

Scale

Potatoes

  • 3 pounds russet potatoes (or Yukon gold)

Vegetables and Aromatics

  • 1 small onion, diced
  • 4 cloves garlic, minced

Sauce

  • 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

Cheese

  • 2 cups freshly shredded Gruyere cheese

Instructions

  1. Preheat and Prepare Dish: Preheat your oven to 350℉ (175℃). Lightly grease a 9×13 inch casserole dish with butter or non-stick spray and set it aside.
  2. Slice Potatoes: Peel the potatoes and rinse them thoroughly. Using a mandoline slicer or a sharp knife, slice the potatoes to about 1/8 inch thickness for even cooking.
  3. Cook Onions and Garlic: In a saucepan over medium heat, melt the unsalted butter. Add the diced onions and cook, stirring occasionally, until they become translucent and start to brown, about 4-5 minutes. Then add minced garlic and sauté for an additional 30 seconds until fragrant.
  4. Make the Sauce: Sprinkle the flour over the cooked onions and garlic, stirring constantly to form a paste. Cook this roux for about 1 minute to remove the raw flour taste. Gradually whisk in the chicken broth and whole milk, making sure to whisk until smooth and no lumps remain. Continue cooking and stirring the sauce for 3-4 minutes until it thickly coats the back of a spoon. Remove from heat and stir in salt, pepper, and dried thyme to season the sauce evenly.
  5. Assemble Layers: In the prepared casserole dish, arrange a quarter of the sliced potatoes to cover the bottom, overlapping slightly. Pour a quarter of the sauce over the potatoes. Repeat this layering once more with potatoes and sauce. Then evenly spread half of the shredded Gruyere cheese over the layers. Add two more layers of potatoes and sauce (for a total of four layers of potato and sauce), finishing by topping with the remaining Gruyere cheese.
  6. Bake: Cover the casserole dish tightly with aluminum foil and bake in the preheated oven for 45 minutes. Remove the foil and continue baking uncovered for an additional 15-20 minutes, or until the potatoes are tender and can be pierced easily with a fork. The top should be bubbly and golden brown.

Notes

  • Using a mandoline slicer ensures uniform potato slices and even cooking.
  • Russet potatoes are recommended for their starchy texture, but Yukon golds offer a creamier bite.
  • You can substitute chicken broth with vegetable broth for a lighter flavor or to make the dish suitable for vegetarians if you replace chicken broth with vegetarian option and use vegetable broth.
  • For a crispier top, broil uncovered for the last 2-3 minutes, watching closely to avoid burning.
  • This dish can be made ahead and reheated covered with foil in a 350℉ oven until warmed through.
  • The cooking time may vary depending on your oven and thickness of potato slices.

Keywords: potatoes au gratin, gruyere potatoes, cheesy potatoes, baked potato casserole, french side dish, creamy potatoes

Find it online: https://amayaharis.com/gruyere-potatoes-au-gratin-recipe/