Gruyere Au Gratin Potatoes is the classic cheesy layered potato casserole with rich Gruyere cheese, creamy bechamel, and onions.
Potatoes au gratin is a classic French dish made with thinly sliced potatoes, cream or milk, and cheese. It is typically baked in the oven until the potatoes are tender and the cheese is melted and bubbly.
Gruyère is a type of Swiss cheese that is known for its nutty flavor and melting properties. It is a popular choice for potatoes au gratin because it adds a rich and creamy flavor to the dish.
I've made a lot of versions of cheesy potatoes, from simple casseroles to more classic gratins. But I keep coming back to this one because it strikes the right balance.
It's indulgent without being over the top. The Gruyere melts beautifully and brings a nuttiness that plain cheddar can't. Garlic and onion round out the flavor without taking over.
There's no need to pre-cook the potatoes in this version. They cook fully in the oven, soaking up all the garlicky sauce. You don't even need a mandoline if you've got a sharp knife and a bit of patience.
This is a reliable side dish that doesn't need fancy plating or extra garnish to impress. It's just solid, delicious food.
These potatoes are:
- Creamy inside with tender layers.
- Boldly flavored with garlic, onion, and nutty Gruyere.
- Comforting and warm.
- Golden and slightly crispy on top.
The Gruyere brings something deeper than cheddar. It melts smooth, with an almost buttery finish. The garlic is mellow once baked. The potatoes soak up the sauce and become silky.
Serve it with a green salad or roasted vegetables for a complete meal.
We love it as a side dish to Baked Beef Meatballs, Breaded Chicken Cutlets, or Garlic Butter Boiled Scallops.
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What Are Au Gratin Potatoes?
Au gratin potatoes are thinly sliced potatoes baked in a creamy garlic cheese sauce and topped with melted cheese. The dish is soft, rich, and comforting, with a crispy cheese crust on top.
Think of it as a slightly fancier version of scalloped potatoes, but with deeper flavor from real Gruyere cheese and a homemade béchamel sauce.
Cuisine & Origins
This dish is rooted in French cuisine, particularly from the Alpine regions where Gruyere is commonly used. "Au gratin" refers to a technique of topping with cheese or breadcrumbs and browning it, typically in the oven.
While similar to American scalloped potatoes, au gratin is usually cheesier and often more structured. The French version leans on fewer, better-quality ingredients.
Why You'll Love This Recipe
- Uses simple pantry ingredients.
- Can be made ahead and reheated.
- Pairs with just about any main dish.
- Feels special, but doesn't take fancy tools.
- Great for holidays, dinners, or potlucks.
- One dish, minimal cleanup.
- Kids and adults both like it.
- Comforting and deeply flavorful.
- Melts beautifully and crisps on top.
- Easy to customize with herbs or other cheeses.
Ingredients
- Potatoes: Use starchy types like russet or Idaho. They absorb sauce well and cook tender. Yukon Golds work too, but won't get quite as soft.
- Butter: Adds richness and forms the base for the roux.
- Flour: Thickens the sauce so it clings to the potatoes.
- Milk: Whole milk is best. You can use 2%, but don't go lower or the sauce will be too thin.
- Onion: Finely chopped to melt into the sauce. Sweet or yellow onions work best.
- Garlic: Fresh is best here. Mellowed out by cooking, it adds depth.
- Salt and Pepper: Start with the recipe amount, then taste and adjust before baking.
- Gruyere Cheese: Nutty and creamy. No exact substitute, but you could mix in Swiss, mozzarella, or sharp white cheddar if needed.
See the recipe card for the full method and quantities.
Instructions
If you're wondering how to make this gruyere potatoes au gratin recipe, don't worry, it's easy!
Just follow this step-by-step photo tutorial. Then scroll down to the recipe card for the full ingredients list and recipe method.
Preheat the oven to 375°F (190°C). Grease a large (2 quart) baking dish with butter.
Peel the potatoes and cut them into thin slices.
Melt the butter in a small pot over medium heat.
Add the flour and whisk constantly for 1-2 minutes until it turns into a thick paste.
Gradually pour in the milk, whisking constantly to prevent lumps. Add the onion, garlic, salt, and pepper and continue to whisk until the mixture thickens.
Remove the saucepan from heat and add half the grated Gruyere cheese, whisking until melted and combined.
Arrange a layer of sliced potatoes in the prepared baking dish.
Pour a layer of the cheese sauce over the potatoes, making sure to cover them completely.
Repeat the process, layering the potatoes and cheese sauce until all the potatoes and sauce are used up.
Sprinkle the remaining Gruyere cheese on top.
Bake the dish for 45-50 minutes, until the potatoes are tender and the cheese is golden brown and bubbly on top.
Let the dish cool for a few minutes before serving.
Recipe Variations
- Swap Gruyere with sharp cheddar or white cheddar.
- Add crispy bacon bits between the layers.
- Sprinkle breadcrumbs on top for extra crunch.
- Stir in fresh thyme or rosemary to the sauce.
- Use half cream and half milk for a richer sauce.
- Add a layer of sautéed mushrooms for earthiness.
- Use half sweet potatoes for a twist.
- Layer in cooked spinach or kale.
- Top with caramelized onions before baking.
- Use a mix of cheeses: Gruyere + Parmesan + fontina.
- Add a pinch of nutmeg to the béchamel for warmth.
Serving Suggestions
- Roast chicken or turkey. Try it with Oven Roasted Turkey Breast or Instant Pot Whole Chicken.
- Grilled steak or pork chops.
- Glazed ham.
- Seared salmon.
- As a vegetarian main with a green salad.
- Alongside a holiday spread.
- With braised short ribs.
- With a simple green vegetable like steamed broccoli.
- Part of a brunch with eggs and sausage.
- Served cold the next day, reheated in a skillet.
Recipe Tips
- Use starchy potatoes such as russets, as they will hold their shape and texture well when baked.
- Slice the potatoes thinly and evenly, either by hand or using a mandoline.
FAQ
Gruyere is a perfect cheese with a mildly nutty flavor and melts well. You can substitute cheddar.
📖 Recipe
Gruyere Au Gratin Potatoes
Equipment
- Casserole Dish
- Pot
Ingredients
- 2 pounds potatoes russet, Idaho etc...
- 4 tablespoons butter
- 4 tablespoons all-purpose flour
- 1 cup milk
- ½ onion finely chopped
- 2 cloves garlic minced
- ½ teaspoon each salt and pepper
- 1 ½ cups shredded gruyere cheese
Instructions
- Preheat the oven to 375°F (190°C). Grease a large (2 quart) baking dish with butter.
- Peel the potatoes and cut them into thin slices.
- Melt the butter in a small pot over medium heat. Add the flour and whisk constantly for 1-2 minutes until it turns into a thick paste.
- Gradually pour in the milk, whisking constantly to prevent lumps. Add the onion, garlic, salt, and pepper and continue to whisk until the mixture thickens.
- Remove the saucepan from heat and add half the grated Gruyere cheese, whisking until melted and combined.
- Arrange a layer of sliced potatoes in the prepared baking dish. Pour a layer of the cheese sauce over the potatoes, making sure to cover them completely. Repeat the process, layering the potatoes and cheese sauce until all the potatoes and sauce are used up.
- Sprinkle the remaining Gruyere cheese on top.
- Bake the dish for 45-50 minutes, until the potatoes are tender and the cheese is golden brown and bubbly on top.
- Let the dish cool for a few minutes before serving.
Nutrition
The nutritional information provided is approximate and can vary depending on several factors, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.
dina and bruce miller says
Making these for next weekend family get together!
Andrea says
Oh, my do these au gratin potatoes were marvelous. Love the gruyere. It makes all cheesy dishes amazing!
Tayler says
I made these potatoes with dinner last night and they were incredible! Definitely a new go to side dish!
Ali says
This is the ultimate comfort food recipe!! A delicious side dish, but also it could just be a meal all on its own. So tasty!
Beth says
I love the gruyere as the cheese for these potatoes. It's so extra creamy and delicious.