Cheesy Potatoes Au Gratin Gruyere (Print Version)
Tender Yukon Gold potatoes layered with Gruyère in creamy sauce, baked until golden and bubbling.
# What You Need:
→ 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
# Directions:
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 tbsp 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 potatoes.
04 - Repeat layers with remaining potatoes, onions, seasoning, and cheese, finishing with the cheese on top.
05 - In a saucepan, gently heat cream and milk until just steaming but not boiling. Pour evenly over the potatoes. Dot with the remaining 1 tbsp butter.
06 - Cover the dish with foil and bake for 40 minutes.
07 - Remove the foil, bake uncovered for an additional 20 minutes, or until the potatoes are tender and the top is golden and bubbling.
08 - Allow to rest for 10 minutes before serving. Garnish with chopped chives or parsley if desired.
# Insider Tips:
01 -
- The combination of heavy cream and whole milk creates an impossibly velvety sauce without weighing down the delicate potato layers
- Yukon Golds hold their shape beautifully while becoming meltingly tender, no mealy textures here
02 -
- Mandoline slices should be about 3mm thick, too thin and they dissolve, too thick and they stay crunchy
- Pour the hot cream slowly around the edges first, it prevents disturbing your careful layers
03 -
- Place your baking dish on a sheet pan to catch any potential bubble-overs, because creamy spills in the oven are no fun to clean
- If the top browns too quickly, tent loosely with foil while the interior finishes cooking