Try these foolproof Gruyere Potatoes Au Gratin! They’re thin sliced potatoes baked in rich cheesy sauce until perfection. This is a classic side dish recipe and will be a prefect compliment for a simple family meal or a fancy holiday dinner.
If you are hosting a dinner and want to impress your guests with a delicious side dish, try making this amazing Gruyere Potatoes Au Gratin. These are thin sliced Golden Yukon potatoes, baked in a rich cheesy sauce until perfectly tender and melting in your mouth.
This recipe is surprisingly easy to make and comes out perfect every single time. All you need is to slice the potatoes, prepare the sauce, assemble, and let it bake while you are working on the rest of the dinner.
I love making this recipe for the holiday season along with some other side dishes, like Green Beans Amandine, Roasted Cherry Tomatoes, and Roasted Broccoli with Parmesan. And, of course, I always serve it with some homemade bread, like Potato Rolls Recipe or Easy Dinner Rolls.
If you want more potato side dishes, check out my Loaded Mashed Potatoes Recipe, Crispy Smashed Potatoes, Roasted Potatoes and Broccoli, and Instant Pot Mashed Potatoes Recipe.
Potatoes Au Gratin vs Scalloped Potatoes
A lot of people substitute the names “potatoes au gratin” and “scalloped potatoes”. While these two recipes are quite similar, there is a difference.
Scalloped potatoes are traditional baked in a creamy sauce with no cheese. Potatoes au gratin, on the other hand, are made with cheese to provide extra richness.
Why you will love this recipe
Easy to make. While this recipe looks fancy, it’s really simple and easy to make. Once the sauce is done and you assemble the layers, it will slowly bake in the oven until tender.
No-fail recipe. These are foolproof potatoes au gratin and they always come out perfect! Just follow the recipe and you won’t have any issues with the recipe!
Works with any meal. This is a perfect side dish as it pairs well with pretty much any main meal, like Baked Whole Chicken, Oven Baked Meatballs, Red Wine Braised Short Ribs, Oven Roasted Turkey Breast Recipe, Instant Pot Lamb Shanks, and many more.
How to make it
Preheat the oven to 400˚F, grease a 9×13-inch baking pan and set aside.
Prep the potatoes.
Peel the potatoes and thinly slice them using a mandoline. Then set aside.
Make the cheesy sauce.
In a saucepan, melt 3 tbsp butter on a medium heat. Add 3 tbsp all-purpose flour and whisk for one minute until well combined. Then add 2 cups milk and whisk until all the ingredients are well combined and there are no clumps.
Then add the seasoning (1 tsp salt, ½ tsp garlic powder, ½ tsp onion powder, ½ tsp dried oregano, ½ tsp dried thyme, ¼ tsp black pepper).
Bring the mixture to simmer and continue cooking constantly stirring for about 10 minutes or until the sauce thickens and coats a spoon.
When done, remove from the heat and add 1 ½ cups shredded gruyere cheese and ¼ cup shredded Parmesan cheese. Fold it in until the cheese is melted and well combined.
Assemble.
Take the prepared pre-greased baking pan. Evenly layer half of the sliced potatoes and pour over half of the cheesy sauce. Then layer the rest of the potatoes over and pour the rest of the cheesy sauce on top, making sure it’s all evenly spread and covers the potatoes.
Sprinkle over the rest of the cheese (½ cup shredded gruyere cheese and ¼ cup shredded Parmesan cheese).
Bake.
Cover with foil and bake for 25 minutes. Then uncover and continue baking for another 20-25 minutes or until the potatoes are tender and the cheese gets golden/brown color.
When done, take the baking pan out of the oven. At first, it might look like the sauce it too liquid and the butter separates. Just let it sit on the counter for 10 minutes, until the sauce sets and binds everything together.
Serve and enjoy!
Tips for best results
- Slicing the potatoes. To have evenly sliced potatoes, I prefer to use a mandoline slicer. If you don’t have one, you can do it with a sharp knife. Just try to cut the potatoes thin and evenly.
- Sauce. This recipe is all about sauce! It’s rich, creamy, and flavorful. When you make it, just make sure you simmer it enough to get the right consistency, so it won’t be too liquid or thick. It should be thick enough to coat a spoon but not too thick to create a “ribbon”.
Frequently Asked Questions
I always like to use Golden Yukon potatoes as they become more tender while cooking. Although, you can also use Russet variety as well.
Yes. It will be better if you peel them, so they all will the creamy when cooked. If you use fresh Golden Yukon potatoes and the skin is thin, you can keep the skin on.
While this recipe is made with Gruyere and Parmesan cheeses, you can also use some sharp cheddar or Colby Jack cheeses. Although, if you add other cheeses, your flavors might be slightly different from this recipe.
If you have any leftovers (I doubt you will!), you can transfer them to an air-tight container and keep in the fridge for 2-3 days.
Hungry for more?
- Chicken Broccoli Ziti
- Taco Zucchini Boats
- Turkey Zucchini Meatballs
- Baked Chicken Cutlets
- Buttermilk Chicken Tenders
- Tortellini in Tomato Sauce
- Easy Shepherd’s Pie
- Broccoli Chicken Rice Casserole
- One Pot Chicken and Rice
Gruyere Potatoes Au Gratin
Ingredients
- 5-6 large Yukon gold potatoes peeled and thinly sliced
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups milk
- 1 teaspoon salt
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon dried oregano
- ½ teaspoon dried thyme
- ¼ teaspoon black pepper
- 2 cups Gruyere cheese grated
- ½ cup Parmesan cheese grated
Instructions
- Preheat the oven to 400˚F, grease a 9×13-inch baking pan and set aside.
- Peel the potatoes and thinly slice them using a mandoline. Then set aside.
- In a saucepan, melt 3 tbsp butter on a medium heat. Add 3 tbsp all-purpose flour and whisk for one minute until well combined. Then add 2 cups milk and whisk until all the ingredients are well combined and there are no clumps.
- Then add the seasoning (1 tsp salt, ½ tsp garlic powder, ½ tsp onion powder, ½ tsp dried oregano, ½ tsp dried thyme, ¼ tsp black pepper).
- Bring the mixture to simmer and continue cooking constantly stirring for about 10 minutes or until the sauce thickens and coats a spoon.
- When done, remove from the heat and add 1 ½ cups grated Gruyere cheese and ¼ cup grated Parmesan cheese. Fold it in until the cheese is melted and well combined.
- Take the prepared pre-greased baking pan. Evenly layer half of the sliced potatoes and pour over half of the cheesy sauce. Then layer the rest of the potatoes over and pour the rest of the cheesy sauce on top, making sure it’s all evenly spread and covers the potatoes.
- Sprinkle over the rest of the cheese (½ cup grated Gruyere cheese and ¼ cup grated Parmesan cheese).
- Cover with foil and bake at 400˚F for 25 minutes. Then uncover and continue baking for another 20-25 minutes or until the potatoes are tender andthe cheese gets golden/brown color.
- When done, take the baking pan out of the oven. At first, it might look like the sauce it too liquid and the butter separates. Just let it sit on the counter for 10 minutes, until the sauce sets and binds everything together.
- Serve and enjoy!
Notes
- To have evenly sliced potatoes, I prefer to use a mandoline slicer. If you don’t have one, you can do it with a sharp knife. Just try to cut the potatoes thin and evenly.
- This recipe is all about sauce! It’s rich, creamy, and flavorful. When you make it, just make sure you simmer it enough to get the right consistency, so it won’t be too liquid or thick. It should be thick enough to coat a spoon but not too thick to create a “ribbon”.
- If you have any leftovers (I doubt you will!), you can transfer them to an air-tight container and keep in the fridge for 2-3 days.
Can you double this recipe and still keep it in the 9×13 dish? And if so, do you need up the cooking time or anything like that?
Hi Adam! If you want to double this recipe, I would suggest to use two separate baking dishes. If you put everything in one dish, the layers will be too think and might not bake evenly.
Can I prepare these in the morning, keep in the fridge and then bake right before dinner?
Hi Kate! Yes, you can prep everything a few hours earlier, refrigerate, and bake before dinner 😉
This was sooooo good, perfect. Thanks for this recipe.
Thank you so much, Jill! I’m so happy you liked the recipe 😉
Hi! Can I make these in advance?
Hi Stefanie! It’s best served right out of the oven, when the sauce is just set but still creamy consistency. You can make it earlier in the morning or a night before and refrigerate, then reheat before ready to serve, but it won’t be as good as freshly baked.
I can almost taste the creamy potatoes and crispy crust through the screen! I gotta make these asap!
This is a mouth-watering side dish! It was so easy to make and absolutely delicious. My family loved it, so I will definitely make it again.
This cheese potato au gratin was hit in my family, such a comforting and easy dish for those cold and wet days.
This dish has my mouth watering and looks especially decadent and tasty.
My mouth waters just from thinking about these potatoes.. Can’t wait to actually have them on my table! 🙂
Oooh my gosh it’s been ages since I’ve had au gratin. This looks phenomenal! You’ve inspired me to make this over the weekend…perfect with gruyere!
These potatoes were out of this world delicious! And gruyere is one of my favorite cheeses. I love all the creamy, cheesy richness and they definitely are going to be on my table for holiday dinner.
Oh hello!! (insert heart eyes here) This au gratin is baked perfection. I loved all the cheesy comforting goodness and it has the perfect amount of moisture. Not too watery or too dry.
Seriously this could easily be a meal for me. Skip the ham, chicken, turkey and I’ve me all the taters! I positively LOVE this! Thank you so much for sharing!!!
These cheesy potatoes were so delicious! My family loves ham in potatoes like this so I added a cup of leftover diced ham!