Our rich and creamy Potatoes au Gratin Gruyere make the perfect side dish recipe! Made with all the best simple ingredients and can be served with just about anything. Perfect for your next special occasion or holiday meal!
The Best Potatoes au Gratin Gruyére
During this time of year, we have friends and family gatherings to celebrate the holiday season and love making all our favorite recipes! That includes our easy potatoes au gratin gruyere. We have been loving our Goat Cheese Potatoes au Gratin, Delicata Squash au Gratin, and Brussel Sprouts au Gratin for years.
Basically, if you cover anything in a delicious creamy sauce and lots of melty cheese, we are there for it! So we knew we had to create a more traditional potatoes au gratin, but use one of our all-time favorite cheeses – Gruyére Cheese!
Looking for More au Gratin Recipes?
If you love au gratin potatoes as much as we do, you definitely need to try our Sweet Potato au Gratin!
What You Will Need
- butter – a little bit in the pan to sauté the aromatic ingredients and to create a roux with the flour.
- fresh garlic & yellow onion – classic ingredients that start all the best flavor!
- flour – option to use a regular all-purpose flour or 1-to-1 gluten-free flour, if you want.
- cream – we love to lighten things up with our favorite NutPods creamer, but you can also use half and half or heavy cream.
- chicken broth – just pick-up your favorite store-bought version at your local grocery store or use a homemade chicken broth.
- kosher salt & black pepper – simple seasonings that are always a must!
- whole potatoes – our personal preference is to use Yukon Gold potatoes, but russet potatoes would work too.
- gruyère cheese, monterey jack cheese, & parmesan cheese – a combination of cheeses that bring all that melty goodness and rich flavor!
How To Make Potatoes au Gratin Gruyere
The first steps to making this easy potato recipe are to bring a skillet to a medium high heat. Add 2 tablespoons of butter to melt and the garlic and onion to cook until fragrant. Now add the rest of the butter and sprinkle in the flour.
Use a whisk to combine the butter and flour into a roux. Then gradually pour in your cream of choice and broth, while whisking continuously. As it starts to thicken, add the onions back in along with the salt and pepper.
Remove the hot pan from the heat and mix in half of the gruyere and monterey jack cheese and all of the parmesan.
Next, in an oven-safe cast iron skillet, baking dish, or casserole dish, add in half of the thinly sliced potatoes. Now pour half of the cream sauce on top of the potatoes, add the rest of the potato slices, the rest of the cream mixture, and then sprinkle the remaining cheese on top.
Cover with aluminum foil and bake at 375 degrees F for about 1 hour. Once the potatoes are fork tender, remove the foil and return to the oven for about 10 minutes to make that cheese bubbly and golden brown.
Let the entire pan rest for about 15 minutes at room temperature before serving. Garnish with fresh thyme or other fresh herbs.
Best Way To Serve Potatoes au Gratin Gruyere
These decadent, cheesy potatoes can be served as a delicious side dish with just about anything! We have dressed them up for Christmas Dinner with Smoked Beef Tenderloin and Candied Carrots. And we have also served them for a Sunday supper with a whole roasted chicken and garlic green beans. Choose any of you favorite main dish recipes!
Recipe FAQ
Typically, scalloped potatoes have been served without cheese and au gratin potatoes with cheese. But, over the years everyone has discovered that they are all better with cheese so now they are very similar.
In the recipe card below, we have already provided the option of using NutPods creamer that is dairy-free. Next, you would swap out all the shredded cheese for dairy-free cheese options and switch the butter to plant-based butter.
A combination of cheeses is the way to go! Our favorites are shredded monterey jack, parmesan, and the absolute best – Gruyere Cheese!
Absolutely! Simply follow the recipe the exact same, until it is time to put it in the oven. Instead, cover with aluminum foil and place in the fridge. When you are ready to serve, preheat the oven, and bake according the the directions. Depending on how cold they are, you may need to bake for a little longer.
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Potatoes au Gratin Gruyere
- Prep Time: 20 minutes
- Cook Time: 1 hour 30 minutes
- Total Time: 1 hour 50 minutes
- Yield: 24 servings 1x
- Category: Side Dish
- Method: Stove Top + Oven
- Cuisine: American
Description
The BEST Potatoes au Gratin Gruyere! This is the perfect holiday side dish recipe – it’s packed with flavor and sure to be a family favorite!
Ingredients
- 4 tablespoons butter, divided (reg. or dairy-free)
- 1 teaspoon garlic, minced
- 1 small yellow onion, halved and thinly sliced
- 1/3 cup all-purpose flour OR gluten-free flour
- 1 1/2 cup Nutpods Original (unsweetened/unflavored) creamer OR half-and-half*
- 1/2 cup chicken broth
- 1 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 4–5 cups yukon gold potatoes, sliced to 1/8 inch
- 1 1/2 cups Gruyére cheese, freshly grated
- 1 cup monterey jack cheese, freshly grated
- 1/2 cup parmesan cheese, grated
Instructions
- Preheat oven to 375 degrees F.
- Bring a medium-sized skillet to medium-high heat. Add 2 tablespoons butter and let melt. Swirl to coat the pan. Add garlic and onion. Move around pan until garlic becomes fragrant and onions soften a bit, approx. 2-3 minutes. Remove onions and place on a small plate; set aside.
- Add the other 2 tablespoons butter and let melt. Add flour and use a whisk to combine with melted butter to create a paste (aka a roux). Whisk continually and slowly add the creamer about 1/4 cup at a time. Continue adding and whisking as the liquid combines with the roux. Once you have added the creamer, add the broth the same way. Continue whisking and ensure the mixture is simmering gently as it continues to thicken. Add salt, pepper, and onions back in, stir to combine.
- Remove from heat and add in 1/2 the Gruyere, 1/2 the monterey jack and all of the parmesan cheese. Stir to combine as it melts.
- Use a large 12inch cast iron skillet (approx. 2 inches deep) and layer half of the thin slices of potato on the bottom. Top with half the cheese sauce then layer the remaining potatoes, the remaining sauce and the rest of the Gruyere and monterey jack cheeses (use more cheese, as desired on top).
- Cover with aluminum foil and place in oven, middle rack, for 1 hour.
- Remove and test the potatoes ensuring they are soft, but still a bit firm. If they need longer, cover again continue cooking in 10 minute increments until they are fully cooked. Otherwise, uncover, and return to oven for 10 minutes to really make sure the cheese is bubbly.
- Remove from oven and let cool at least 15 minutes (otherwise it will fall apart if you try and scoop it up) before serving.
Notes
- Gruyere Cheese: instead of the monterey jack cheese you can use all Gruyere (so 1 1/2 cups total) but I like to mix it up a bit – I feel like using both results in a better depth of flavor – but totally personal preference.
- *Creamer: I love using Nutpods (ensure it is unsweetened and unflavored) – you can’t tell the difference and it just lightens up this otherwise heavier (but delicious) holiday side dish! Use what works best for you, but I highly recommend you try it!
- Potatoes: I recommend using a mandoline slicer so you get uniform, thin slices. You could use russet but for best results use Yukon golds.
- Storage: store leftovers in an airtight container in the refrigerator for up to 5 days.
- Gluten-Free: to make this gluten-free use a 1-to-1 gluten-free flour.
Nutrition
- Serving Size: 6oz
- Calories: 97
- Sugar: 0.4 g
- Sodium: 185 mg
- Fat: 6.1 g
- Carbohydrates: 6.3 g
- Protein: 4.5 g
- Cholesterol: 17.3 mg
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