These Gruyere Potatoes Au Gratin are deliciously cheesy and so easy to make. You can even make these potatoes ahead of time and then bake ’em up last-minute. You can use Gruyere or Parmesan (but I prefer the salty-nuttiness of Gruyere cheese). A perfect and easy side for busy holiday dinners! Originally published February 28, 2014.
Today, my sister and I took our kids to a children’s museum. Just before you enter, they have these big outdoor xylophones for the kids to play with. We were all playing some tunes, and after a minute, I looked over and saw this post about waist-high that has a wooden casing around it. I thought, “Ooh, percussion!” And proceeded to tap and knock and whistle at it for a good 30 seconds before I realized that it really was just a post.
Um, for real, Karen? Good thing I was stealthy about it, or a crowd might have started to gather. “Let’s watch the idiot investigate the pole.” It reminded me of the time when I was at IKEA and couldn’t find the elevator call button. No, not the elevator, I was standing right next to that, but really just the button. There was an arrow pointing to an empty space on the button panel, so I assumed it was like some new-fangled European sensor thing. I’m like rubbing my fingers on it, trying to tap it, and eventually asked some other customers how to work this crazy Swedish button thing.
So the lady, of course, reaches down and pushes the button. It was like 3 inches from where my hand was. And then I had to ride the elevator with them while they surreptitiously positioned themselves between their children and me, just in case the Crazy Lady tried to bust a move. (Here’s the elevator-button-diagram-for-idiots I drew. Have a look. It will help you feel good about yourself.)
This happened to me again just last Saturday. I was driving across Texas to get from my best friend’s house to my sister’s house (If I’m going to fly all the way to Texas, I’m going to see both of them, dangit, even if it means spending 7 hours crossing one-sixteenth of the state. Texas is so freaking huge.) Anyway, my phone is about to die, so I go to plug it in, but I can’t find the outlet thing in my rental car. I’m pulled over on the side of the road, literally in the middle of nowhere, with zero service, so I can’t even call Eric to make him help me find the outlet in the rental car that he has never before seen. (I guarantee you he would find it.)
I’m on my own, and I’m kinda getting desperate; if my phone dies, I have no GPS, no phone, and most importantly, no way to finish the book I was listening to (The Fault in Our Stars. Have you read it?? Love. NO SPOILERS I HAVEN’T FINISHED!!) I probably pushed and pulled and massaged every square inch of that dashboard, hoping that some secret panel containing the outlet I needed would magically pop out. I even started driving again so that I could clear my head and think of where to push next. (I did find it eventually, when my phone was down to 6%. It was in the backseat. I know, what?)
You’ll love these au gratin potatoes
I feel like these potatoes pretty much scream, Hellooooooo Easter! I know, I know, it’s a little early to be posting Easter recipes. I should be working on dying everything green for St. Patrick’s Day, but I just couldn’t help myself. We made these for Christmas dinner this year, and it was fabuloso. Everyone was talking about them. I didn’t even make it to Valentine’s Day before I made them again. I feel like all I really need to say about this recipe is that it is potatoes boiled in cream, then baked. Yes, straight up cream. No wussy water added, no butter, just heavy cream in all its creamy glory. And then some delicious spices and cheese, of course. It is classic, simple, no fuss.
I love this recipe because it’s soooooo easy. If you have a food processor or mandoline, then it takes 15 minutes to throw together. If you don’t, then I would still say it’s easy, just a bit more time-consuming because you have to slice the potatoes by hand.
Key ingredients
- I really love the flavor the Gruyère cheese adds, but if you’re not into that, fresh Parmesan is a great substitute.
- Use Yukon Gold potatoes because they have a naturally creamy texture and buttery flavor, and just hold together better, without becoming grainy.
- Don´t be scared of how much heavy cream is used in this recipe, and definitely don´t try to substitute it for water, broth, or even milk. The cream is what makes these au gratins stand apart from other recipes. And trust me, it is so worth it.
- A pinch of freshly grated nutmeg brings out the richness of the cheese and dairy and makes the whole dish taste more balanced and complex.
How to make Gruyère au gratin potatoes
Use your food processor to slice up the potatoes. Seriously, it only takes about 2 minutes if you do it this way. And they will be perfectly uniform in thickness.
This is about how thin you want them.
Don’t skip the freshly grated nutmeg. It adds a great twist without being overwhelming.
Pour it in.
Shake it out. Make sure all the potatoes are submerged in the liquid.
And cover with cheese. Mmm.
Bake for about 40 minutes, or until they are extremely fork-tender. You will know it is done when the cream is thickened and the top is dark brown. The sauce will continue to thicken as it cools, so don’t worry if you think it looks overly-liquidy.
Let the potatoes stand for about 15 minutes before serving.
What to serve with potatoes au gratin
These potatoes go great with MEAT. Ham, steak, chicken, take your pick.
- It would be pretty amazing with this Raspberry Chipotle Glazed Ham that I posted a million years ago.
- Or try these with my version of the classic Honey Baked Ham for the holidays
- I love to serve it with Prime Rib for a truly impressive dinner
- Mix up your Thanksgiving menu and try it with Herb Roasted Turkey
How to store leftovers
You can store your leftover au gratin potatoes in an airtight container in the refrigerator for up to 4 days. Let them cool completely before storing to prevent excess moisture buildup.
How to reheat
For best results, reheat in the oven at 350, covered with foil, until warmed through (about 20–25 minutes). You can remove the foil for the last few minutes to bring back that golden top. Microwave reheating works in a pinch, but the texture may be softer.
Can I freeze these?
Yes, but with some caveats. Au gratin potatoes can be frozen, but keep in mind the creamy sauce may separate slightly upon thawing. To freeze, cool completely, then wrap tightly or store in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating in the oven until hot and bubbly.
More cheesy potatoes recipes
Side Dish Recipes (& Veggies)
Funeral Potatoes (Cheesy Potato Casserole)
Casseroles
Cheesy Scalloped Potatoes Recipe
Christmas Recipes
Make Ahead Creamy Italian Mashed Potatoes
Recipes for Dinner
Reuben-Stuffed Twice Baked Potatoes
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Gruyère-Crisped Potatoes Au Gratin
Ingredients
- 2 pounds Yukon Gold potatoes
- 3 cups heavy cream
- 1 teaspoon kosher salt
- 1/8 teaspoon black pepper, freshly ground
- nutmeg, generous pinch, freshly grated
- 1/4 teaspoon cayenne pepper
- 2 cloves garlic, smashed and minced
- 3/4 cup Gruyere cheese, freshly shredded
- basil, fresh, to garnish
Instructions
- Heat the oven to 400°F. Wash and scrub your potatoes. Fix the slicer blade onto your food processor. Feed the potatoes in 1 or 2 at a time until they are all sliced. If you don’t have a food processor, just use a very sharp knife to slice them into 1/8 inch slices. (A mandoline works great too.)
- In a large pot add the sliced potatoes, cream, salt, pepper, nutmeg, cayenne pepper, and minced garlic. Set the heat to medium high and cook, stirring occasionally until the cream boils. (Stir gently so that you don’t break up the potatoes.)
- Pour the mixture into a 2.5 or 3 quart baking dish. Shake it around to settle the potatoes, then sprinkle with the shredded cheese.
- Bake in the oven at 400 F for about 40 minutes, or until they are extremely fork-tender. You will know it is done when the cream is thickened and the top is dark brown. The sauce will continue to thicken as it cools, so don’t worry if you think it looks overly-liquidy.
- Let the potatoes stand for about 15 minutes before serving with fresh chopped basil.
We’ve all been in a situation (or three) like these. I especially love the pole as a percussion instrument. Loved The Fault in our Stars! Oh my, these potatoes look amazing.
Looks amazing! The next time I make a fancy dinner-ish thing for Josh and I, this will be our side dish.
Let me know how it goes Chels! You won’t regret it :)
I love doing scalloped potatoes like this! I recently made a similar dish but I used different cheese and didn’t cook in the cream first. I did do a cheese sauce though and used that to bake the potatoes with. In any case, this dish is one of my faves – a real indulgent, heavenly dish to eat. Yours looks absolutely beautiful and delicious! :)
Yes, it is VERY indulgent. Delicious! You could totally skip the boiling step in this recipe. It just helps cook it faster. Thanks Beeta!
This is such a great recipe! I love au gratin potatoes and with gruyere cheese? I am seriously craving these now!!
Thanks Chelsea! Now you’ve got me craving these too :)
Oh my gosh these potatoes!! So creamy and cheesy and ugh they sound amazing!! haha
At my old job no one (and I mean no one) could find the elevator button (there was a second set of doors and it was on the other side of wall) but it used to always make me smile – because I would also be the person that wouldn’t see it even if it was right in front of me!
Thanks Ashley! On the other side of the wall??? I swear there must be like conspiring elevator construction jokesters out there.
These potatoes look amazing! I love a good au gratin potato. Don’t feel bad, I bet things like not finding elevator buttons and outlets happen even more frequently to me. I’m a dunce ;)
Thanks Kayley! Can’t beat the cheese :)
Whoa! Those look out out-of-control amazing! Pinning for sure. Thanks so much for your comment on my blog. I LOVED the fault in the stars. Have a great weekend!
Thanks for stopping by Erica! And thanks for pinning :)
Oh you crack me up!!! And I feel your pain, I do questionable stuff like that all the time. Yesterday, at the grocery store I was looking for a specific brand of turkey italian sausage, searched high and low, and was positive they stopped carrying it. I went to the butcher, annoyingly asked where all the turkey italian sausage was, he walked me over to the exact spot I was in before and pointed at the bazillion packages of turkey italian sausage. Wow. I pretty much felt like the dumbest person alive.
It would be nice to make myself feel better with this pool of deliciousness. Cheesy gratins are like my crack!
HAHA! This ALWAYS happens to me! I always break down and ask someone and they point directly in front of me and say, it’s right there. You’re not an idiot Nicole. At least as long as I’m not one :)
You are so funny. I love your stories. And potatoes boiled in cream?? Yes, I love that, too! Plus gruyere? I am sold! Mmmm!
Haha thanks Erin! I seriously am wondering what else I can boil in cream now…
I have that issue with the gas tank on rental cars. I can never find the lever thing. I have even resorted to asking strangers. If you owned this car where would you look for the gas cap lever.
bahahahaha I would pay to see you ask strangers their guess on your rental car’s gas cap lever. I love you.
I’m pretty sure this recipe just screams “delicious melt-in-your-mouth potatoes!!” so you’re fine. ;) You are also the second blogger that I read to mention “The Fault in Our Stars” today. It must be a sign.
It IS a sign!! Who was it Claire? I need to go bond with them :)
I read too many blogs too Claire. I’m always like I read this great thing…somewhere…
Haha, all your foibles had me cracking up! I’m picturing you banging away on a fence post looking block of wood like crazy, and everyone is too polite to tell you it’s not an instrument. And being in other cars is so confusing! I am driving a different car this week while mine is being worked on, and I’m going thru the starbucks drivethru and I CANNOT find the window roll down button! It was hilarious. It was in the middle of the console by the drive shaft thingy, not on the side of the door. Weird.
These potatoes look amazing. Oh how I love potatoes au gratin. So creamy and delicious.
Update! Just came back to print this out because I am for real making this for dinner. I may even snap a pic of it and twitter it to you. Thanks for the inspiration!
You are going to love these Natalie! I am seriously dying thinking about you sweating at the Starbucks drive thru and imagining yourself having to open your car door to get your latte. And even then you would probably be too close to the window to get out so you would have to snake your hand out the crack of the door. Hahaha!! I’m glad you found the right button :)
These are going on my Easter menu NOW. I should cook more vegetables in straight cream. And it’s definitely not too early for Easter – I asked Hyrum what he wanted to be when he grew up this morning and he said “An Easter giver who holds a bowl of candy and gives it to people.” Sweet gig.
Right Sarah? Like, what WOULDN’T be good in cream and garlic? asparagus, green beans, broccoli? Yes. And I love Hyrum’s Easter aspirations. Only Hyrum, haha. That does sound like a sweet gig.
Au Gratin Potatoes have to have heavy cream and none of the “skinny” stuff. And I can’t even tell you how thrilled I am that you used Gruyere… seriously love. Oh, your stories are always the best, btw :)
Thank you Kathi!! So glad I’m not the only one who is an au-gratin purest. Go big or go home right? Die young or…don’t. Wait. Hang on.
:) :)
Ha! I’ve had my food processor for two years. I use it a couple times a week. And yet about half the time I change the blade and have to call my husband in to put the thing back together because the pieces just don’t fit. He’s way too nice to laugh at me. Luckily.
HA! I love this. I’m not even kidding, my mother-in-law and I were making this batch that I photographed for this post together, and the two of us spent AT LEAST 5 minutes trying to figure out how to get all the attachments on the right way. And yes, we’ve both used food processors for years. So glad I’m not the only one Ali! I’m about to go check out your boots…