Cheesy Potatoes Au Gratin Gruyere (Print View)

Tender sliced potatoes baked with Gruyère cheese in a creamy sauce until golden and bubbly.

# Ingredient List:

01 - 3.3 lbs Yukon Gold potatoes, peeled and thinly sliced

02 - 1 medium yellow onion, finely sliced

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

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

01 - Preheat oven to 375°F. Rub a large baking dish with cut sides of garlic clove, then butter with 1 tbsp butter.

02 - Arrange half the sliced potatoes in dish, overlapping slightly. Top with half the onions and season with salt, pepper, and nutmeg.

03 - Sprinkle half the grated Gruyère evenly over the potatoes.

04 - Repeat layers with remaining potatoes, onions, seasoning, and cheese, finishing with cheese on top.

05 - Gently heat cream and milk in saucepan until just steaming but not boiling. Pour evenly over potatoes. Dot with remaining 1 tbsp butter.

06 - Cover dish with foil and bake for 40 minutes until potatoes begin to soften.

07 - Remove foil and bake uncovered for 20 additional minutes until potatoes are tender and top is golden and bubbling.

08 - Allow to rest for 10 minutes before serving. Garnish with chopped chives or parsley if desired.

01 -

The way the Gruyère forms this incredible golden crust while staying creamy underneath is pure magic
It transforms humble ingredients into something that feels like a special occasion

02 -

Slice your potatoes as thin and uniform as possible or you will have some pieces undercooked while others turn to mush
Do not let the cream mixture boil or it might separate and create an unappealing texture

03 -

Grate your own cheese instead of buying pre shredded which contains anti caking agents that prevent proper melting
Place your baking dish on a rimmed baking sheet to catch any potential bubble overs