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Creamy Au Gratin Potatoes with Gruyere

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A comforting and creamy au gratin potatoes recipe featuring melted Gruyere and sharp cheddar cheeses, perfect for cozy dinners and holiday gatherings.

Ingredients

Scale
  • 2 pounds (900 g) russet potatoes, peeled and thinly sliced
  • 2 cups (200 g) Gruyere cheese, shredded
  • 1/2 cup (50 g) sharp cheddar cheese, shredded
  • 3 tablespoons (45 g) unsalted butter, softened
  • 3 tablespoons (24 g) all-purpose flour
  • 2 cups (480 ml) half-and-half
  • 1 cup (240 ml) heavy cream
  • 2 cloves garlic, minced
  • 1 teaspoon salt (adjust to taste)
  • 1/2 teaspoon freshly ground black pepper
  • 1 teaspoon fresh thyme, chopped (optional)
  • A pinch of nutmeg

Instructions

  1. Preheat your oven to 350°F (175°C) and generously butter a 9×13-inch (23×33 cm) baking dish.
  2. Peel the potatoes and slice them thinly, about 1/8 inch (3 mm) thick. Rinse the slices under cold water to remove excess starch, then pat dry with a clean towel.
  3. In a medium saucepan, melt the butter over medium heat. Add minced garlic and cook for about 30 seconds until fragrant, without browning.
  4. Stir in the flour, whisking constantly to form a smooth roux. Cook for 2 minutes to remove the raw flour taste.
  5. Gradually whisk in half-and-half and heavy cream (about 2 ½ cups / 600 ml total) slowly to avoid lumps. Continue whisking until the mixture thickens and coats the back of a spoon, about 5-7 minutes.
  6. Stir in salt, pepper, nutmeg, and chopped thyme (if using). Remove the sauce from heat and stir in the shredded Gruyere and cheddar cheeses until melted and smooth. Taste and adjust seasoning as needed.
  7. Layer the potatoes in the prepared baking dish in overlapping rows. Pour a third of the cheese sauce over the first layer, gently spreading it with a spoon. Repeat layering potatoes and sauce until all are used, finishing with sauce on top.
  8. Cover the dish tightly with aluminum foil and bake in the preheated oven for 45 minutes.
  9. Remove the foil and bake uncovered for another 20-30 minutes until the top is golden brown and bubbly, and the potatoes are tender when pierced with a fork.
  10. Let the dish rest for 10 minutes before serving to allow the sauce to thicken and make slicing easier.

Notes

Use a mandoline slicer for uniform potato slices to ensure even cooking. Rinse and dry potato slices to prevent a gluey texture. Cover with foil during initial baking to steam potatoes, then remove foil to brown the top. Let the dish rest before serving for easier slicing and better sauce consistency. For gluten-free, substitute flour with cornstarch. For dairy-free, use plant-based milk and cheese alternatives.

Nutrition

Keywords: au gratin potatoes, creamy potatoes, Gruyere cheese, comfort food, cheesy potatoes, holiday side dish

Find it online: https://prismtaste.com/creamy-au-gratin-potatoes-with-gruyere-easy-recipe-for-cozy-comfort/