This Gruyere Potato Gratin is a cozy dish made with layers of creamy potatoes and rich Gruyere cheese. It’s baked until golden and bubbly, making it simply irresistible!
Every bite feels like a warm hug! I love to serve it at gatherings—it vanishes quickly! Plus, who can say no to gooey cheese? It’s comfort food at its finest.
Key Ingredients & Substitutions
Potatoes: Yukon Gold are great for their buttery flavor and creamy texture, but Russet potatoes work well, too. If you’re looking for a lower carb option, try cauliflower, sliced thinly, for a different take on this dish.
Gruyere Cheese: This cheese adds a nutty flavor and melts beautifully. If you can’t find Gruyere, substitute with Emmental or a blend of mozzarella and Parmesan for a similar effect.
Heavy Cream and Milk: The combination gives rich creaminess. You can replace heavy cream with half-and-half or even whole milk for a lighter version, though it might be less rich.
Garlic: Fresh garlic is preferred for a stronger flavor. If you have garlic powder or garlic salt on hand, those work in a pinch, but reduce the amount to taste.
How Do You Ensure the Potatoes Are Tender Yet Firm?
The secret to perfectly cooked potatoes is layering and baking correctly. Start with thinly sliced potatoes to ensure they cook evenly. Use a sharp knife or a mandoline for best results.
- Layer your potatoes slightly overlapping to create a uniform cooking surface.
- Pour the warm cream mixture slowly, allowing it to seep through, which helps cook the potatoes from the bottom up.
By covering the dish with foil initially, you steam the potatoes, making them tender. Remove the foil later to achieve that beautiful golden-brown top.
How to Make Gruyere Potato Gratin
Ingredients You’ll Need:
For the Gratin:
- 2 lbs (900g) Yukon Gold or Russet potatoes, peeled and thinly sliced
- 2 cups (200g) Gruyere cheese, grated
- 2 cups (480ml) heavy cream
- 1 cup (240ml) whole milk
- 3 cloves garlic, minced
- 2 tbsp unsalted butter, plus extra for greasing
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp ground nutmeg
- Fresh thyme or parsley, finely chopped for garnish (optional)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and around 1 hour to bake, plus an additional 10 minutes to rest before serving. So, set aside about 1 hour and 25 minutes from start to finish for this delicious side dish!
Step-by-Step Instructions:
1. Preheat and Prepare:
First, preheat your oven to 350°F (175°C). While that’s warming up, lightly butter a 9-inch (23cm) oven-safe skillet or baking dish to prevent sticking later on.
2. Make the Cream Mixture:
In a medium saucepan, combine the heavy cream, whole milk, minced garlic, salt, black pepper, and nutmeg. Heat this mixture over medium heat until it’s just about to simmer, then take it off the heat. This will help to infuse the flavors together!
3. Layer the Potatoes:
Start layering! Place a layer of the thinly sliced potatoes in the bottom of your prepared dish, making sure to overlap them slightly so you cover the base well. This is key for a nice, unified texture!
4. Add Cheese:
Next, sprinkle a portion of the grated Gruyere cheese evenly over the potato layer. Yum!
5. Repeat Layers:
Keep repeating the layering process with the remaining potato slices and Gruyere cheese, making sure to finish with a generous top layer of cheese for that perfect golden crust.
6. Pour Cream Mixture:
Now, carefully pour the warm cream mixture over all the layers you’ve built. Make sure to cover the potatoes evenly, so the cream seeps through the slices and brings everything together as it cooks.
7. Butter the Top:
Dot the top of the gratin with small pieces of butter. This will add extra flavor and help create that delicious crust!
8. Bake Covered:
Cover the dish with foil and pop it into the oven. Bake for about 45 minutes. This steaming helps cook the potatoes until they’re tender.
9. Bake Until Golden:
After 45 minutes, remove the foil and let it bake for an additional 20-30 minutes. You want the top to be golden brown and the potatoes tender enough to pierce with a fork. Your kitchen will start to smell amazing!
10. Serve and Enjoy:
When it’s done, let the gratin rest for about 10 minutes before serving. This gives the flavors a chance to mingle. If you’d like, sprinkle chopped fresh thyme or parsley on top for a lovely finishing touch.
This creamy and cheesy potato gratin, with a golden crust and tender inside, makes a perfect side dish for any meal. Enjoy your delicious creation!
Can I Use Different Types of Cheese?
Absolutely! While Gruyere gives a distinctive flavor, you can substitute it with Emmental, Fontina, or even a blend of mozzarella and Parmesan for a different taste. Just ensure the cheese melts well.
Can I Prepare This Ahead of Time?
Yes, you can prepare the dish a day in advance! Simply assemble all the layers, cover with foil, and refrigerate. When you’re ready to bake, allow it to come to room temperature for about 30 minutes, then bake as directed.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, place it in the oven at 350°F (175°C) until warmed through, sprinkling a bit of cheese on top if desired for that melty goodness!
What Can I Serve This Gratin With?
This gratin pairs wonderfully with roasted meats, poultry, or as a hearty side for a vegetarian meal. It’s also delicious alongside a simple green salad for balance!
