Au Gratin Potatoes With Gruyere Cheese
Creamy, cheesy Au Gratin Potatoes with Gruyère are the ultimate comfort food—perfect for holidays, dinner parties, or indulgent nights in.
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Equipment
- 2-3 qt baking dish
Ingredients
- 2 pounds Yukon gold potatoes (thinly sliced, like 1/8 inch)
- 3/4 cup 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
Instructions
- Preheat oven to 400°F (204°C). Grease a baking dish with butter.
- Prepare the potatoes. Using a sharp knife or mandoline, slice potatoes into thin slices, about 1/8-inch thickness.
- 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.
- Pour the mixture into a 2-3 qt. baking dish, arranging the potatoes evenly around the dish.
- Top with the cheese.
- Bake uncovered for 40 minutes. Until the top is golden and you can easily pierce the potatoes with a fork.
- Let it rest for 10–15 minutes. Resting allows the mixture to thicken. Serve warm or at room temperature for the ultimate flavor and texture.
Notes
*Calories approximate per 1 cup serving.
Servings: 8 servings
Calories: 340kcal
