Au Gratin Potatoes with Gruyere Cheese make the perfect side to impress your dinner guests. These potatoes are baked until tender and coated in a creamy golden brown cheese topping.
If you love potato sides, try my spicy potato wedges or my smashed roast potatoes.
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Why this Scalloped Gruyere Potatoes Recipe is a Keeper
Potatoes au gratin with gruyère are a great recipe to make for a gathering or an average family dinner. This recipe looks delicious, with creamy potatoes and grated gruyere cheese on top. Here are a few reasons why you’ll love this recipe for thinly sliced potatoes baked in a rich cheesy sauce:
- Easy Ingredients: All of the ingredients in these gruyere scalloped potatoes can be found in your kitchen or local grocery store.
- Family Favorite: These easy scalloped potatoes are a great way to upgrade your next family meal.
- Adaptable Potato Dish: Easily adjust the ingredients in these cheesy scalloped potatoes to your tastes and dietary needs.
What Kind Of Potatoes for Au Gratin Should I Use?
This recipe is made with russet potatoes, as they’re large and starchy. Any waxy potato variety is good in this recipe, like Yukon gold potatoes.
Potatoes Au Gratin with Gruyere Ingredient Notes
- Yukon Potatoes: This cheesy potato gratin recipe uses Yukon gold potatoes or russet potatoes. You can also try yellow potatoes or red potatoes.
- Gruyère cheese: This recipe calls for freshly grated gruyere cheese. Take an extra minute to shred your own gruyere cheese.
See the recipe card below for a complete list of the ingredients with measurements.
Gruyere Potatoes Au Gratin Prep Ahead Suggestions
- Thinly slice the potatoes in advance. Store in water for up to 24 hours ahead of time.
- Assemble this potatoes au gratin recipe up to a day in advance and refrigerate.
Special Equipment Needed to Make Potatoes Au Gratin
- Mandoline: Use a mandoline to slice the potatoes.
Pro Tip for Cheesy Scalloped Potatoes
Arrange the potato slices in overlapping layers for a more elegant presentation.
How to Make Au Gratin Potatoes with Gruyère
These are the basic steps for making the best potatoes au gratin using russet potatoes. Refer to the full, printable recipe card below for detailed instructions.
1. Cut the Potatoes Thin
Preheat the oven to 375 degrees F. Peel potatoes, then use a mandolin or sharp knife to cut them into 1/4 inch thick slices. Then, chop the onions.
2. Transfer Potatoes to Dish
Spray an 8×8 baking dish with nonstick cooking spray. Alternate layers of potatoes, onions, flour, salt and pepper, starting with potatoes first and ending with flour mixture on top. Toss potatoes to evenly coat. Place the remaining potatoes on top. Once you add the rest of the potatoes, you should have 3 layers. Top with cubed butter.
3. Layer Potatoes and Pour Cream and Cheese Topping
Heat the milk until just before it boils. Pour over the sliced potato layers and sprinkle the pan of potatoes with gruyere.
4. Bake the Potatoes
Cover with foil and bake for 50 minutes, or until the potatoes are tender. Once the potatoes are cooked, remove foil and bake until the cheese on top of the potatoes bubbles and browns, then broil for 2 minutes. Remove from the oven and let stand for 15-20 minutes.
How to Store, Reheat and Use this Potato Dish
- Storing: Store leftover potatoes in an airtight container in the refrigerator.
- Reheating: Reheat in the microwave until warmed through, or reheat in the oven for 30 minutes at 350 degrees.
- Using Leftovers: Potatoes should be good for up to 3-5 days.
Potato Recipe Variations and Substitutions
- Flour: To make this recipe without gluten, replace the flour with a cornstarch slurry.
- Cheese: You can replace the gruyere with another melting cheese, like cheddar or fontina.
Side Dish Recipe FAQs
Serve this recipe with Balsamic Glazed Meatloaf, Beef Tenderloin with Port Wine Cranberry Sauce, or Pineapple Glazed Ham.
This potato recipe uses cheese, and the potatoes are sliced more thinly.
Make sure to pat your potatoes dry after washing to prevent them from releasing water into the sauce.
Expert Tips for Making the Best Au Gratin Potatoes
- Add Different Flavors: Add fresh garlic, fresh thyme, rosemary, or other herbs.
- Protein: Add diced ham or your favorite protein to the dish.
- Variation tip: For a Keto version, try using heavy cream in your cream mixture and use cauliflower in place of the potatoes.
- Alternate ingredient: Add different vegetables such as mushrooms, broccoli, or carrots to the gratin.
- Pattern: Feel free to lay out the potatoes for your potatoes gruyere dish. Make spirals or overlap them for a fancy presentation.
- More Cheese: Whisk in more cheese, such as parmesan cheese, to make it even more flavorful.
Au Gratin Potatoes with Gruyere Cheese
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Ingredients
- 3 cups Yellow or White Potatoes, sliced
- ½ Onion, chopped
- 4 tablespoons All Purpose Flour
- 1 teaspoon Salt and Pepper
- 2 cups Whole Milk
- 3 tablespoons Butter, cubed
- 1 cup Gruyere cheese
- 1 tablespoon Parsley, chopped, for garnish
Instructions
- Preheat the oven to 375 degrees.
- Peel the potatoes, then use a mandolin, or sharp knife for a thin slice about to ¼ inches thick.
- Finely chop the onions.
- Spray the bottoms and sides of an 8 x 8 baking dish with non-stick cooking spray.
- Alternate layers of potatoes, onions, flour, salt and pepper, starting with potatoes first and ending with flour mixture on top. You should have 3 layers.
- Top with cubed butter.
- Heat the milk until just before boiling.
- Pour the milk over the layers in the baking dish.
- Top with gruyere.
- Bake covered until the potatoes are fork tender (approx 50 minutes).
- Uncover and bake until the cheese bubbles and browns. (approx 15 minutes).
- Broil for 2 minutes to get a nice golden brown top.
- Remove the dish from the oven, and let it stand for 15 – 20 minutes or until the sauce thickens.
Christina’s Notes
- Add Different Flavors: Add fresh garlic, fresh thyme, rosemary, or other herbs.
- Protein: Add diced ham or your favorite protein to the dish.
- Variation tip: For a Keto version, try using heavy cream in your cream mixture and use cauliflower in place of the potatoes.
- Alternate ingredient: Add different vegetables such as mushrooms, broccoli, or carrots to the gratin.
- Pattern: Feel free to lay out the potatoes for your potatoes gruyere dish. Make spirals or overlap them for a fancy presentation.
- More Cheese: Whisk in more cheese, such as parmesan cheese, to make it even more flavorful.
- Scale the recipe: Simply adjust the serving size in the recipe card and the ingredients will update automatically.
- Make your own All Purpose Seasoning: When a recipe calls for All Purpose Seasoning, you can use my homemade All Purpose Seasoning recipe or substitute salt and pepper to taste.
- Meat doneness: I always use a meat thermometer to test for doneness when cooking meat.
- Use unsalted butter: I use unsalted butter so I can control the salt level in the recipe.
- Preheat the oven: Unless otherwise noted, always preheat your oven before baking.
For more helpful information about this recipe, such as variations, substitutions and other pro-tips, check out the blog post.
This is such a big hit in my house. The flavor is perfection.
Made this recipe to go with meatloaf and it was delicious. I won’t use any other cheese now that I’ve tried au gratin with gruyere cheese. Rich and delicious.
These were delicious! The Gruyere really elevates these potatoes!
I love au gratin taters and the Gruyere cheese gave it a great depth of flavor. Delish!
My kiddos loved this! Such an easy side dish