Potatoes au Gratin with Gruyère
Published: March 23, 2024.
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These simple Potatoes au Gratin with Gruyère are equally at home whether served as part of a cozy weeknight dinner or as a decadent holiday side. Incredibly easy to make, everyone loves them!
This easy, cheesy pan of potatoes au gratin was inspired by memories of family dinners at Easter and Thanksgiving.
Thinly sliced potatoes are layered with nutty Gruyère cheese, Parmesan and heavy cream then slowly baked with garlic, a little butter and fresh thyme.
This no-fuss recipe calls for Yukon golds or white potatoes – Russets will also work – all of which are high in starch and hold their shape well. Their naturally produced starches work together with the cream and cheese to create that signature creaminess that comes to mind when we think of traditional creamy, baked potato dishes.
You want the potatoes to be as starchy as possible, so don’t wash them after you slice them!
Made with just a handful of ingredients, I love the simplicity of this potatoes au gratin recipe. All you have to do is slice and layer the potatoes, season, add cream and top with melty cheese, then bake until bubbling and golden. The ultimate comforting side dish!
Potatoes au Gratin with Gruyère
Serves 6; Prep time 15 minutes, cook time 1 hour.
Ingredients:
2 lbs (900 grams) Yukon gold or white potatoes (no need to peel them)
1 teaspoon (5 grams) butter, softened
1 clove garlic, smashed
1 teaspoon (3 grams) kosher or fine sea salt, divided
Freshly ground black pepper
10-12 sprigs fresh thyme plus more for finishing
1 cup (250 ml) heavy cream
1 heaping cup (about 5 oz) Gruyère, grated
1/3 cup (45 grams) Parmesan, grated
Instructions:
Preheat oven to 375ºF (190ºC). In a small dish, press together softened butter and garlic and rub across the bottom of a 9 x 13-inch (28 x 33 cm) baking dish.
Using a sharp knife or mandolin, cut potatoes into very thin, 1/8-inch (3 mm) slices. Layer half the potatoes, overlapping, in the prepared pan. Season generously with salt, pepper and half the thyme leaves.
Make a second layer of potatoes and pour cream over the top, distributing evenly. Season once again with salt, pepper and more fresh thyme and sprinkle the grated cheeses across the top.
Cover with foil and bake for 30 minutes. Remove foil and bake for 20-30 more until the potatoes pierce easily with a fork and everything is golden brown and bubbling. Let rest for at least 15 minutes before serving to allow the sauce to thicken. Enjoy!
