This Gruyere Potato Gratin is all about cheesy goodness! Layers of tender potatoes smothered in creamy cheese sauce make it a perfect side dish for any meal.
I love how the melted Gruyere cheese gets all bubbly and golden on top. It’s like a cozy hug on a plate! Don’t be surprised if you find yourself going back for seconds! 🥔❤️
Ingredients & Substitutions
Yukon Gold Potatoes: They’re great for this dish because they’re creamy and hold their shape well. If you can’t find Yukon Gold, Russet potatoes would work too, but they might be a bit more starchy.
Heavy Cream: This is essential for that rich, custardy texture. If you’re looking to lighten it up, you can use half-and-half or even a milk alternative, but the creaminess will change.
Gruyère Cheese: This cheese adds a lovely nutty flavor. If Gruyère is hard to find, Swiss cheese is a solid substitute, though it may have a milder taste. A mix of cheddar can also work for a sharper flavor.
Garlic: Fresh garlic gives the best flavor, but garlic powder can be used in a pinch. Just use about 1/4 teaspoon for each clove.
Thyme: Fresh thyme offers a wonderful aroma, but dried thyme can be used if fresh isn’t available. Just use about one-third of the amount for dried.
How Do You Get That Perfectly Creamy and Flavorful Gratin?
Getting that richness and flavor in your gratin comes down to layering and cooking correctly. Here’s the breakdown:
- Preheat your oven. A steady temperature ensures even cooking.
- Layer the potatoes tightly. This helps create a more uniform texture as they cook.
- The cream mixture should be warm but not boiling; this helps the potatoes cook through.
- Cover your dish with foil initially to steam the potatoes and then uncover for browning. This is key for getting that great crust!
- If you want extra browning, broil at the end, but keep a close eye on it to prevent burning.
With these tips, you’ll have a creamy and comforting gratin that everyone will love. Enjoy your cooking!
Delicious Gruyere Potato Gratin
Ingredients You’ll Need:
For the Gratin:
- 2 lbs (about 900g) Yukon Gold potatoes, peeled and thinly sliced
- 2 cups heavy cream
- 1 cup whole milk
- 2 cups Gruyere cheese, grated
- 2 cloves garlic, minced or smashed
- 2 tbsp unsalted butter (for greasing)
- 1 tsp fresh thyme leaves (plus extra sprigs for garnish)
- Salt and freshly ground black pepper, to taste
- A pinch of nutmeg (optional)
How Much Time Will You Need?
You’ll need about 15 minutes for preparation and approximately 1 hour to bake. So, in total, around 1 hour and 15 minutes from start to finish for a cheesy and comforting potato gratin!
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 350°F (175°C). While it heats up, generously butter a large baking dish or an oven-safe skillet. This will help the gratin cook evenly and prevent sticking.
2. Make the Cream Mixture:
In a medium saucepan, mix together the heavy cream, whole milk, minced garlic, thyme leaves, salt, black pepper, and nutmeg if you’re using it. Heat this mixture over medium-low heat just until it starts to simmer, then take it off the heat. It’s going to give your gratin such a lovely flavor!
3. Layer the Potatoes:
Now, let’s layer that gratin! Start by arranging a layer of your thinly sliced potatoes on the bottom of the prepared dish, slightly overlapping them. This helps them cook evenly.
4. Add Cream and Cheese:
Pour a small amount of your warm cream mixture over the potatoes, followed by a sprinkle of the grated Gruyere cheese. This will build that rich, cheesy goodness!
5. Repeat the Layers:
Keep repeating this process—more layers of potatoes, cream, and cheese—until all your ingredients are used up. Make sure to finish with a nice layer of Gruyere cheese on top for a beautiful, bubbly finish!
6. Baking Time:
Cover your dish with foil and place it in the preheated oven for about 45 minutes. This will help the potatoes steam and cook through.
7. Golden Brown Finish:
After 45 minutes, carefully remove the foil and let the gratin bake for another 20-30 minutes. You’re looking for a lovely golden brown top and tender potatoes when you poke them with a fork.
8. Optional Broiling:
If you want an extra crispy top, you can put the gratin under the broiler for just 2-3 minutes. Keep a close eye on it, as it can burn quickly!
9. Let It Rest and Serve:
Once it’s done, take your gratin out of the oven and let it rest for about 10 minutes. This helps it set a bit. Finally, garnish with fresh thyme sprigs before serving.
Your Gruyere Potato Gratin is now ready to enjoy! This rich and cheesy side dish is perfect alongside just about anything. Enjoy every comforting bite!
Can I Use Different Types of Potatoes?
Yes! While Yukon Gold potatoes are ideal for their creamy texture, you can also use Russet potatoes. Just know that they may result in a slightly different texture since they’re starchier.
Can I Make This Dish Ahead of Time?
Absolutely! You can prepare the gratin a day in advance. Just cover it tightly with foil and store it in the refrigerator. When you’re ready to bake, let it sit at room temperature for about 30 minutes before cooking to ensure even heating.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it in the oven at 350°F (175°C) until heated through, or microwave individual portions on low power.
What Can I Serve With Gruyere Potato Gratin?
This gratin pairs wonderfully with roasted meats, such as chicken or beef, and is also delicious alongside a fresh green salad for a lighter meal. Enjoy it as a comforting side or even as a hearty main dish!
