Au Gratin Potatoes with Gruyere is bound to be your new favorite scalloped potato dish! This easy dish idea will have dinner on your table in no time.
If you love potato-styled dinner dishes then au gratin potatoes with gruyere is the perfect dish for you and your family. It has all the goods such as potatoes, cheese, and a taste of parsley. Gruyere scalloped potatoes is so delicious and your family will beg for you to make it again!
Did you know that Au Gratin loosely translates to “give a dish a golden brown top?” You’ll definitely enjoy scalloped potatoes vs au gratin and the delicious, golden crust it has on top! Learn more here.
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What We Love About This Recipe
What makes this recipe great? Scalloped vs au gratin potatoes is a delicious and cheesy dish that will leave your family full and satisfied.
- Easy Ingredients: You can find all the ingredients for au gratin potatoes with gruyere in your local grocery store!
- Family Friendly: Kids will absolutely love this combination of potatoes and cheese.
- Meat Free: This dish is made entirely without meat and it perfect for those who don’t like it.
- Makes Great Leftovers: Au gratin vs scalloped potatoes is freezable and can be pulled out for another dinner night!
Ingredient Notes
- Onion: The onions in gruyere scalloped potatoes help give the dish a distinct flavor and texture.
- Gruyere: The best cheese for au gratin potatoes is gruyere. Other cheeses make the dish too oily.
- Flour: Flour helps to thicken the contents of the dish so that it does not come out runny.
- Parsley: This herb adds a complimentary taste to au gratin potatoes with gruyere.
Equipment Needed
- Potato Peeler
- Mandolin
- Baking Sheet
- Non-Stick Cooking Oil Spray
How to Make Au Gratin Potatoes with Gruyere
These are the basic steps for making scalloped potatoes vs au gratin. Please refer to the recipe card below for more detailed instructions.
STEP 1: Preheat and Peel
Preheat the oven to 375 degrees F, peel the potatoes, slice them thin with a mandolin, and finely chop the onions.
STEP 2: Spray and Top
Spray the baking dish with cooking spray and alternate layers of potatoes, onions, flour, salt and pepper. Top with cubed butter.
STEP 3: Heat and Pour
Heat the milk until almost boiling. Pour the milk into the baking dish.
STEP 4: Top and Bake
Top the dish with shredded cheese and bake until the potatoes are tender.
STEP 5: Uncover and Broil
Uncover and bake the dish until the cheese browns. Then, broil for two minutes.
STEP 6: Remove
Remove the dish from the oven and let it stand for 20 minutes.
Prep and Storage Tips
HOW TO MAKE THIS RECIPE AHEAD OF TIME
Prepare the dish as instructed and wrap tightly in plastic wrap. Keep refrigerated, unbaked, for up to three days before serving.
HOW TO STORE THIS RECIPE
Place gruyere scalloped potatoes in portions in an airtight container and place in the fridge for three to five days .
HOW TO FREEZE THIS RECIPE
Store the dish in an airtight container for up to two weeks in the freezer.
HOW TO REHEAT THIS RECIPE
Preheat the oven to 350 degrees F and reheat the dish for 30 minutes.
Frequently Asked Questions
Substitute the flour for sweet rice flour to make this dish gluten free.
Yes, but the dish will come out more oily if you choose to use other cheeses.
Yes, depending on how much of the dish you would like to make, double or divide the required ingredients listed in this recipe.
Au gratin potatoes are much thinner than scalloped potatoes. They allow for the cheese and cream to soak through the potatoes.
Expert Tips for Making This Recipe
- This Recipe Can be Doubled: If you’re looking to feed many, then gruyere scalloped potatoes are perfect to fill hungry bellies.
- Alternate ingredient: If gruyere really isn’t your favorite cheese then you can substitute it for parmesan Reggiano. This cheese will bake without making the dish oily.
- Cooking method tip: Pat your potatoes dry with a paper towel before placing them in the baking sheet to prevent the potato gratin sauce from becoming too watery.
What to Serve with Au Gratin Potatoes with Gruyere
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Au Gratin Potatoes with Gruyere
Equipment
- Potato Peeler
- Mandolin
- Non-Stick Cooking Oil Spray
Ingredients
- 1 ½ lbs yellow or white potatoes. You will need around 5 medium size potatoes to get the three cups of sliced potatoes needed for the recipe.
- 1/2 medium onion chopped
- 4 Tbsp all purpose flour
- Salt and pepper to taste
- 2 cups whole milk
- 3 Tbsp butter cubed
- 1 cup gruyere
- 1 Tbsp chopped parsley 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.*See recipe notes
- 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.
Expert Tips
- A mandolin will help you get even thickness of slices. If you don’t have one, you will need a very sharp knife.
Put potatoes in a single layer, minimally overlapping but fit larger pieces together with smaller pieces to form a sort of puzzle, to cover as much space as possible.
Place a cookie sheet or drip pan under the dish while baking to catch anything that bubbles over. - This Recipe Can be Doubled: If you’re looking to feed many, then gruyere scalloped potatoes are perfect to fill hungry bellies.
- Alternate ingredient: If gruyere really isn’t your favorite cheese then you can substitute it for parmesan Reggiano. This cheese will bake without making the dish oily.
- Cooking method tip: Pat your potatoes dry with a paper towel before placing them in the baking sheet to prevent the potato gratin sauce from becoming too watery.
Estimated Nutritional Information
The nutritional information provided are estimates. To learn more about how I calculate this information go to www.itisakeeper.com/about-its-a-keeper/privacy-disclosure-policies/
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