Go Back
Gruyere Potatoes Au Gratin Recipe
Ben Carraoli

Gruyere Potatoes Au Gratin Recipe

I have to admit, the first time I made Gruyere Potatoes Au Gratin, 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.
Print Recipe Pin Recipe
Total Time 1 hour 10 minutes
Servings: 8
Ingredients Method Notes

Ingredients
  

  • 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.

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.

Notes

  • 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.