Rich, creamy, and golden on top, this Potatoes Au Gratin with Gruyère is everything you want in a comforting, elegant side dish. Layers of thinly sliced potatoes melt into a luxurious cream sauce flavored with garlic and nutmeg, while Gruyère and Parmesan bring the perfect balance of sharpness and savory depth. Finished with aromatic thyme and a bubbling, golden crust, this dish is pure decadence baked into every bite.
Ingredient Breakdown: Creamy, Cheesy, and Richly Layered
This dish begins with a simple foundation: starchy potatoes. Yukon Gold or Russet potatoes work best, as they hold their shape while soaking up all the creamy goodness. Heavy cream and whole milk create the rich sauce base, ensuring it’s smooth without being overly heavy. Fresh garlic adds a mellow bite once simmered, while a hint of nutmeg lends subtle warmth and depth to the cream.
Gruyère is the star cheese here—nutty, melty, and richly complex. Parmesan boosts the umami and adds a touch of salty sharpness. Fresh thyme brings herbal brightness to counterbalance the richness. Each element is essential, working together to build a multi-layered flavor profile that’s both indulgent and well-balanced.
Step-by-Step Preparation Guide: Building Layers of Flavor
Begin by prepping your baking dish—greasing it generously with butter ensures easy serving and prevents sticking. Next, slice the potatoes uniformly thin to promote even cooking and a refined texture. A mandoline can help, but a steady hand with a sharp knife works well too.
Warm the cream mixture gently on the stovetop. This step is more than practical—it allows the garlic and nutmeg to infuse their flavor throughout the liquid. Once warmed, stir in half the thyme for an herbal note that carries through the dish.
Now for the layering: place a single layer of potato slices on the bottom of the dish, slightly overlapping. Season lightly with salt and pepper, then scatter one-third of both cheeses over the top. Ladle over a portion of the warm cream mixture, allowing it to seep between the layers. Repeat this process twice more, finishing with a final pour of the cream and a thick blanket of cheese.
Cover the dish with foil and bake. This ensures the potatoes steam and soften in the creamy base. After 40 minutes, remove the foil to allow the top to brown and the cheeses to bubble into a golden crust. Once tender and richly caramelized, let the gratin rest before serving. This pause allows the sauce to thicken slightly and the layers to set.
Recipe Tips: Secrets to a Perfect Gratin Every Time
Best potatoes to use for tender, structured layers:
Choose starchy varieties like Yukon Gold or Russet, which strike a balance between holding shape and turning silky when baked.
How to achieve even slicing without a mandoline:
Use a sharp chef’s knife and keep your slices as uniform as possible. Aim for about ⅛ inch thick.
Why warming the cream mixture matters:
A warm cream base melds better with the cheeses and starts cooking the garlic, infusing flavor and preventing curdling.
Tips for avoiding a watery or overly greasy gratin:
Use freshly grated cheese for better melting, don’t rinse your potatoes, and avoid over-layering with too much cream between each level.
What to Serve With This Recipe: Ideal Complements to Creamy Richness
A gratin this indulgent begs for bold pairings. Serve it alongside roasted meats like herb-crusted prime rib, honey-glazed ham, or garlic-roasted chicken. Its creamy texture is perfectly balanced by bright, tangy sides—think a crisp arugula salad with lemon vinaigrette or a citrusy fennel slaw.
Seasonal vegetables like caramelized Brussels sprouts, roasted asparagus, or sautéed green beans bring freshness to the plate. And don’t forget warm, crusty bread or sourdough rolls to sop up the creamy goodness left behind.
Frequently Asked Questions: Clarifying the Culinary Details
Can this dish be made ahead of time and reheated?
Yes. Assemble and bake it a day in advance, then reheat at 350°F uncovered for 20–25 minutes until warmed through.
How do I store leftovers without losing texture?
Let it cool completely, cover, and refrigerate. Reheat in a low oven to maintain the creamy interior and crisp top.
Can I substitute other cheeses for Gruyère?
Absolutely. White cheddar, Fontina, or Emmental are excellent alternatives, offering different degrees of creaminess and tang.
What’s the difference between scalloped potatoes and au gratin?
Scalloped potatoes typically use just milk or cream and no cheese between layers, whereas au gratin features layers of cheese and a browned topping.
Creative Variations: Customizing for Personal Taste
For a twist on tradition, layer in caramelized onions or sautéed leeks between the potatoes for extra sweetness and depth. You can infuse the cream with bay leaves or rosemary during warming for subtle background notes. Swap Gruyère for sharp white cheddar or buttery Fontina for a different cheese profile.
Crispy bacon bits or pancetta scattered between layers bring a salty crunch that pairs beautifully with the richness. For spice lovers, a pinch of cayenne or a thin smear of Dijon mustard in the cream adds a zesty kick.
Potatoes Au Gratin with Gruyère is more than a side dish—it’s a showstopper that brings comfort and elegance to the table in equal measure. With creamy layers, melted cheese, and golden crisp edges, it’s a dish you’ll turn to for holidays, dinner parties, or when only the coziest kind of cooking will do.
Ingredients
2½ pounds Yukon Gold or Russet potatoes, thinly sliced (*see notes)
2 cups heavy cream
1 cup whole milk
3 cloves garlic, minced
1½ cups Gruyère cheese, freshly grated
½ cup Parmesan cheese, finely grated
2 tablespoons fresh thyme leaves, finely chopped
¼ teaspoon freshly grated nutmeg
Salt and freshly ground black pepper, to taste
Butter, for greasing the baking dish
Instructions
Preheat and Prepare:
Set your oven to preheat at 375°F (190°C). Generously butter a 9×13-inch baking dish to ensure the potatoes don’t stick and the gratin slides out smoothly.
Potato Layering:
Start by arranging a single layer of thinly sliced potatoes across the base of the prepared dish. Slightly overlap each slice for even coverage. Lightly season with salt and freshly ground black pepper to enhance flavor.
Creating the Cream Mixture:
In a medium saucepan, combine the heavy cream, whole milk, minced garlic, and nutmeg. Warm over medium heat until the mixture is steaming but not boiling. Remove from the heat and stir in half of the chopped thyme for an aromatic infusion.
Adding Cheese:
Evenly scatter one-third of both the Gruyère and Parmesan cheeses over the seasoned potato layer. Pour one-third of the warm cream mixture over the top, allowing it to seep between the slices.
Repeat Layers:
Continue layering potatoes, seasoning, cheeses, and cream mixture two more times, ending with a final pour of the cream mixture and a generous topping of cheese to create a bubbling golden crust as it bakes.
Baking the Dish:
Cover the baking dish with foil and bake in the preheated oven for 40 minutes. Then, remove the foil and continue baking for an additional 20 to 30 minutes. The gratin is ready when the top is deeply golden, the cheese is bubbling, and a knife slides easily through the tender potatoes.
Finishing Touches:
Sprinkle the remaining thyme leaves over the top just before serving to add a fresh, herby finish. Allow the gratin to rest for 10 minutes so the layers set and flavors meld before slicing and serving.
Potatoes Au Gratin with Gruyere Recipe
Ingredients
- 2½ pounds Yukon Gold or Russet potatoes thinly sliced (*see notes)
- 2 cups heavy cream
- 1 cup whole milk
- 3 cloves garlic minced
- 1½ cups Gruyère cheese freshly grated
- ½ cup Parmesan cheese finely grated
- 2 tablespoons fresh thyme leaves finely chopped
- ¼ teaspoon freshly grated nutmeg
- Salt and freshly ground black pepper to taste
- Butter for greasing the baking dish
Instructions
Preheat and Prepare:
- Set your oven to preheat at 375°F (190°C). Generously butter a 9×13-inch baking dish to ensure the potatoes don’t stick and the gratin slides out smoothly.
Potato Layering:
- Start by arranging a single layer of thinly sliced potatoes across the base of the prepared dish. Slightly overlap each slice for even coverage. Lightly season with salt and freshly ground black pepper to enhance flavor.
Creating the Cream Mixture:
- In a medium saucepan, combine the heavy cream, whole milk, minced garlic, and nutmeg. Warm over medium heat until the mixture is steaming but not boiling. Remove from the heat and stir in half of the chopped thyme for an aromatic infusion.
Adding Cheese:
- Evenly scatter one-third of both the Gruyère and Parmesan cheeses over the seasoned potato layer. Pour one-third of the warm cream mixture over the top, allowing it to seep between the slices.
Repeat Layers:
- Continue layering potatoes, seasoning, cheeses, and cream mixture two more times, ending with a final pour of the cream mixture and a generous topping of cheese to create a bubbling golden crust as it bakes.
Baking the Dish:
- Cover the baking dish with foil and bake in the preheated oven for 40 minutes. Then, remove the foil and continue baking for an additional 20 to 30 minutes. The gratin is ready when the top is deeply golden, the cheese is bubbling, and a knife slides easily through the tender potatoes.
Finishing Touches:
- Sprinkle the remaining thyme leaves over the top just before serving to add a fresh, herby finish. Allow the gratin to rest for 10 minutes so the layers set and flavors meld before slicing and serving.
