Creamy Au Gratin Potatoes with Gruyère

Every Christmas, without fail, my sister Lori brings the dish we all secretly (okay, not-so-secretly) wait for: her legendary Au Gratin Potatoes with Gruyère. Forget the roast, skip the salad—this is what we’re here for. Layered with love (and an ungodly amount of cheese), these golden, bubbly potatoes are the soul of our holiday table.

They’re creamy, crispy, and just bougie enough to make it feel like a special occasion—but comforting enough that you’ll want them year-round. So naturally, I begged her for the recipe. And now, I’m passing it on to you.

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What Is “Au Gratin,” Anyway?

“Au gratin” is French for “with a crispy, golden top,” which basically means we’re baking this baby until the top layer is browned, bubbly, and begging to be stolen by impatient dinner guests.

Think of it like mac and cheese’s elegant cousin who studied abroad and wears really good shoes.

Why Gruyère?

Glad you asked. Gruyère is:

• Nutty
• Melty in a dreamy, gooey way
• Slightly fancy, but still friendly
• Basically born to be with potatoes

It gives your gratin depth and flavor—no bland cheese vibes here. Pair it with a little garlic, cream, and thyme, and you’re well on your way to potato greatness.

What You’ll Need to Make Au Gratin Potatoes with Gruyère

Ingredients:

• 2 lbs Yukon gold potatoes (thinly sliced, like 1/8 inch)
• 3/4 cups grated Gruyère cheese (Emmental or Comte will work well also)
• 3 cups heavy cream
• 2 cloves garlic, peeled and smashed
• 1 tsp salt
• 1/2 tsp black pepper
• A generous pinch of freshly grated nutmeg
• A few sprigs of thyme (or a good pinch dried)
• Butter for greasing
• Optional: a bit of Parmesan on top for extra crisp factor

How to Make the Magic Happen

1. Preheat oven to 400°F (204°C).
   Grease a baking dish with butter like it’s your love language.
2. Prepare the potatoes.
   Using a sharp knife or mandoline, slice potatoes into thin slices, about 1/8-inch thickness.
3. Heat it up.
   Place the potatoes, cream, salt, pepper, nutmeg and garlic into a heavy-bottom saucepan. Over medium heat, bring the mixture to a boil, stirring occasionally (and carefully). Avoid breaking up the potatoes as much as possible.
4. Pour it out into a 2-3 qt. baking dish, arranging the potatoes evenly around the dish.
5. Top with the cheese.
   Bonus points if you sprinkle a little Parmesan for that iconic golden top.
6. Bake uncovered for 40 minutes.
   Until the top is golden and you can easily pierce the potatoes with a fork.
7. Let it rest for 10–15 minutes.
   (This is the hardest part. You’re doing amazing!) Resting allows the mixture to thicken. Serve warm or at room temperature for the ultimate flavor and texture.

Serving Tips for Au Gratin Potatoes with Gruyère

• Pairs beautifully with my ROTISSERIE BEEF TENDERLOIN, roast chicken, steak, or a leafy green salad if you’re trying to pretend you’re being healthy.
• Reheats like a dream—just cover in foil and pop in the oven at 350°F until warm.
• Tastes even better the next day. If there is a next day. There are no leftovers when my family devours it.

These Au Gratin Potatoes with Gruyère are rich, cozy, and totally over-the-top in the best way. They’re perfect for holidays, dinner parties, or just random Tuesdays when only cheesy carbs will do.

So slice up those spuds, grab your fanciest cheese, and prepare to impress your family or guests—or just yourself. You deserve it.