Gruyere Potatoes Au Gratin
Elevate your side dish game with this luscious Gruyere Potatoes Au Gratin recipe, a true showstopper perfect for holiday feasts or cozy family dinners. Featuring tender Yukon gold potatoes layered with rich, nutty Gruyere cheese and a creamy garlic-infused sauce, this dish is a symphony of indulgent flavors. A touch of fresh thyme adds an herby brightness, while a golden, bubbly crust delivers a satisfying crunch. With its effortless elegance and comforting appeal, this gratin is an irresistible blend of decadence and simplicity. Ready in just 20 minutes of prep and perfect for serving six, it’s an easy yet sophisticated addition to any table! Keywords: Gruyere Potatoes Au Gratin, creamy potatoes, cheesy side dish, holiday recipes, potato gratin recipe, comfort food.
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Recipe Information
Ingredients
- 2 pounds Yukon gold potatoes
- 2 cups Gruyere cheese
- 2 cups Heavy cream
- 2 cloves Garlic
- 1 tablespoon Unsalted butter
- 1 teaspoon Fresh thyme, chopped
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Preheat the oven to 375°F (190°C).
Grease a 9x13-inch baking dish with the unsalted butter and set aside.
Peel the Yukon gold potatoes and slice them into thin rounds, about 1/8-inch thick. Use a mandoline slicer for uniform thickness, if available.
Grate the Gruyere cheese and mince the garlic cloves.
In a medium saucepan, combine the heavy cream, minced garlic, fresh thyme, salt, and black pepper. Heat over medium-low until warm, stirring occasionally, but do not let it boil. Remove from heat.
Layer one-third of the potato slices evenly on the bottom of the prepared baking dish, slightly overlapping each slice.
Sprinkle one-third of the grated Gruyere cheese over the potatoes.
Pour about one-third of the warm cream mixture evenly over the cheese and potatoes.
Repeat the layering process two more times with the remaining potatoes, Gruyere cheese, and cream mixture, finishing with a layer of Gruyere cheese on top.
Cover the baking dish with aluminum foil and bake in the preheated oven for 40 minutes.
Remove the foil and bake for an additional 20 minutes, or until the top is golden and bubbly and the potatoes are tender when pierced with a fork.
Let the gratin rest for 10 minutes before serving to allow the layers to set. Serve warm and enjoy!
Nutrition Facts
Calories |
3406 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 250.9 g | 322% | |
| Saturated Fat | 149.1 g | 746% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 781 mg | 260% | |
| Sodium | 3401 mg | 148% | |
| Total Carbohydrate | 162.8 g | 59% | |
| Dietary Fiber | 12.8 g | 46% | |
| Total Sugars | 6.2 g | ||
| Protein | 92.9 g | 186% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2638 mg | 203% | |
| Iron | 7.2 mg | 40% | |
| Potassium | 3842 mg | 82% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
