Do Share Recipe

Gruyere Potatoes Au Gratin Recipe | Creamy, Cheesy & Comforting

I have to admit, the first time I made Gruyere Potatoes Au Gratin Recipe, I was blown away by how indulgent yet comforting this dish felt. There’s something magical about thinly sliced potatoes baked in a creamy, cheesy sauce until golden and bubbly. It’s one of those recipes that feels fancy but is surprisingly simple to make.

Every bite is rich, velvety, and melts in your mouth. I love serving it alongside roasted meats or even as a stand-alone indulgence for special occasions. You can also enjoy similar comfort with a creamy chicken with corn and chorizo recipe for a hearty meal.

Ingredients

Here’s what you’ll need to make this dreamy side dish:

2 pounds Golden Yukon potatoes, peeled and thinly sliced. These become tender and creamy when baked.
3 tablespoons unsalted butter, for a rich base in the sauce.
3 tablespoons all-purpose flour, to thicken the cheesy sauce perfectly.
2 cups whole milk, for creaminess and smooth texture.
1 ½ cups shredded Gruyere cheese, freshly grated for optimal melt and flavor.
½ cup shredded Parmesan cheese, to add a nutty, savory depth.
1 teaspoon salt, to enhance all the flavors.
½ teaspoon garlic powder, for a subtle aromatic boost.
½ teaspoon onion powder, adds a gentle sweetness to the sauce.
½ teaspoon dried oregano, for an earthy, herbal note.
½ teaspoon dried thyme, complements the cheese perfectly.
¼ teaspoon black pepper, for a light touch of heat.

Note: This recipe serves 6-8 people generously.

Variations

You can easily tweak this recipe to suit different dietary needs or flavor preferences:

For a dairy-free version, swap the butter and milk with plant-based alternatives like olive oil and oat milk, and use dairy-free cheeses.
Add a pinch of nutmeg for a warm, cozy flavor that pairs beautifully with the cheese.
Swap Gruyere for sharp cheddar or Colby Jack if you want a slightly different taste.
Incorporate cooked bacon bits, caramelized onions, or sautéed mushrooms for extra richness. You might also enjoy the flavors in a green bean casserole with crispy fried shallots recipe alongside this dish for a complete festive spread.

Cooking Time

Here’s the total time you’ll need to make this dish:

Prep Time: 20 minutes
Cooking Time: 50 minutes
Total Time: 1 hour 10 minutes

Equipment You Need

9×13-inch baking dish – for layering and baking the potatoes evenly.
Mandoline slicer – to get thin, uniform slices quickly.
Medium saucepan – for making the creamy cheese sauce.
Whisk – ensures a smooth sauce without lumps.
Aluminum foil – to cover the dish during the initial baking phase for even cooking.

How to Make Gruyere Potatoes Au Gratin

Prep the Potatoes

Peel the potatoes and slice them thinly using a mandoline for even cooking. If you don’t have one, a sharp knife works too—just try to keep slices uniform. Set aside the slices in a bowl while you prepare the sauce.

Make the Cheesy Sauce

Melt butter in a medium saucepan over medium heat, then whisk in flour until combined. Slowly add milk while whisking constantly, then stir in salt, garlic powder, onion powder, oregano, thyme, and pepper. Simmer for about 10 minutes until thickened, then fold in Gruyere and Parmesan until smooth.

Assemble the Dish

Grease your baking dish and layer half the potato slices. Pour over half of the cheesy sauce, then repeat with the remaining potatoes and sauce. Top with extra Gruyere and Parmesan for a beautifully golden crust.

Bake

Cover the dish with foil and bake at 400˚F for 25 minutes. Remove the foil and bake for an additional 20-25 minutes until the potatoes are tender and the top is golden brown. Let it sit for 10 minutes before serving to let the sauce set.

Additional Tips for Making this Recipe Better

Here are some tricks I’ve learned while making this dish multiple times:

I always use a mandoline to ensure evenly sliced potatoes—it makes a huge difference in texture.
Let the sauce simmer until it coats the back of a spoon; undercooked sauce can be too runny.
Allow the dish to rest after baking. I promise, the sauce firms up and everything binds beautifully.
For extra flavor, I sometimes sprinkle a little smoked paprika on top before the final bake.

How to Serve Gruyere Potatoes Au Gratin

This dish is a showstopper when presented nicely. Serve it straight from the baking dish or transfer to a warm serving platter. Garnish with fresh thyme or parsley for a pop of color. It pairs perfectly with roasted meats, grilled chicken, or even a simple green salad for a lighter contrast.

Nutritional Information

Here’s a rough estimate per serving:

Calories: 350
Protein: 12g
Carbohydrates: 35g
Fat: 18g

This gives you a rich, filling dish that’s perfect for special dinners or holiday feasts.

Make Ahead and Storage

Storing Leftovers

I like to cover any leftovers tightly and store them in the fridge for up to 2-3 days.

Freezing

This dish freezes well if you want to prepare in advance. I recommend assembling it, baking partially, then cooling completely before wrapping tightly in foil and freezing.

Reheating

Reheat in the oven at 350˚F for 15-20 minutes until warmed through. Avoid microwaving if possible, as the top won’t stay crispy.

Why You’ll Love This Recipe

Here’s why I can’t get enough of this classic side dish:

Easy to make: Even though it looks fancy, it’s a simple, step-by-step recipe.
Foolproof results: Follow the instructions and it comes out perfectly every time.
Versatile pairing: Works with almost any main dish, from roasted meats to vegetables.
Customizable: You can swap cheeses, herbs, or add extras like bacon or mushrooms.
Comfort food at its best: Creamy, cheesy, and golden brown—pure indulgence in every bite.

Gruyere Potatoes Au Gratin is truly one of those recipes that feels luxurious yet homey. Whether it’s a weeknight dinner or a holiday feast, it never fails to impress. I hope you enjoy making—and eating—it as much as I do!

Ben Carraoli