Cheesy Potatoes Au Gratin Gruyere (Printable version)
Tender potatoes in creamy sauce with melted Gruyère, baked until golden and bubbly.
# Ingredient List:
→ 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 Make It:
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 tablespoon 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 seasoned potatoes.
04 - Repeat layers with remaining potatoes, onions, seasoning, and cheese, ensuring the top layer is covered with cheese.
05 - In a saucepan, gently heat cream and milk until just steaming but not boiling. Pour evenly over the layered potatoes.
06 - Dot the top with remaining 1 tablespoon butter. Cover with foil and bake for 40 minutes. Remove foil and bake uncovered for 20 minutes until potatoes are tender and top is golden and bubbling.
07 - Allow the dish to rest for 10 minutes before serving. Garnish with chopped chives or parsley if desired.
# Expert Suggestions:
01 -
- That moment when you slide the foil off and the cheese has turned into a golden blistered crust that makes everyone lean in closer
- The way the cream transforms into something silky and luxurious while you do almost nothing but wait
02 -
- Cutting potatoes unevenly means some will turn to mush while others stay crunchy, so take your time with the knife or invest in a mandoline
- Letting it rest for 10 minutes feels impossible when everyone is hungry, but this is when the sauce sets and you get clean servings instead of a sloppy mess
03 -
- Grate your own cheese because the pre-shredded stuff is coated in cellulose that prevents it from melting into that silky cohesive sauce you want
- Thinly slicing your potatoes to about an eighth of an inch is the sweet spot between structure and tenderness