This Gruyere Potato Gratin is a creamy, cheesy delight that layers thinly sliced potatoes with rich Gruyere cheese. It’s baked until golden and bubbly—pure comfort food!
Honestly, is there anything better than cheesy potatoes? I like to serve this at family dinners, and it always gets smiles. Plus, the leftovers make for amazing next-day snacks! 😊
Key Ingredients & Substitutions
Yukon Gold Potatoes: These potatoes provide a creamy texture and buttery flavor. If you can’t find them, try Russet potatoes; just note they may be a bit starchier.
Gruyere Cheese: This cheese is key for that rich, nutty flavor. If Gruyere isn’t available, Swiss cheese or a mix of mozzarella and aged cheddar can work as substitutes.
Heavy Cream & Whole Milk: Together, they create a luxurious creaminess. For a lighter option, consider half-and-half or a blend of cream and unsweetened almond milk. Your gratin may be less rich, but it will still be tasty!
Butter: Unsalted butter is ideal for controlling the salt level. You could substitute with olive oil for a dairy-free version, but it may alter the flavor slightly.
Fresh Thyme: Thyme adds a wonderful herbaceous note. If fresh isn’t available, dried thyme works too; just use about one-third of the amount since it’s more concentrated.
How Do I Get the Perfect Creamy and Cheesy Layers?
Layering the potatoes, cream, and cheese is crucial for achieving that perfect gratin. Start by ensuring the potatoes are cut evenly so they cook uniformly. Here are some tips:
- Use a mandolin slicer or sharp knife for thin, consistent slices (1/8 inch is ideal).
- Pour a sufficient amount of the warm cream mixture over each potato layer to ensure they cook evenly.
- Spread the cheese evenly, pressing slightly to help it meld into the layers below.
Finally, dotting with butter on top before baking ensures a beautifully golden and crispy crust! Enjoy your creamy creation!
How to Make Gruyere Potato Gratin
Ingredients You’ll Need:
For the Gratin:
- 2 lbs (900g) Yukon Gold potatoes, peeled and thinly sliced
- 2 cups (480ml) heavy cream
- 1 cup (240ml) whole milk
- 2 cloves garlic, minced
- 1 ½ cups (150g) Gruyere cheese, grated
- ½ cup (50g) Parmesan cheese, grated
- 2 tbsp unsalted butter
- 1 tsp salt, adjust to taste
- ½ tsp freshly ground black pepper
- 1 tsp fresh thyme leaves, plus extra for garnish
- Pinch of ground nutmeg (optional)
How Much Time Will You Need?
This delicious Gruyere Potato Gratin will take you about 15 minutes to prep and roughly 1 hour to bake. After baking, it’s a good idea to let it cool for 10-15 minutes before serving. So, in total, you’re looking at around 1 hour and 30 minutes to make this cheesy delight!
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 350°F (175°C). While it’s warming up, butter a large baking dish or an oven-safe skillet to ensure your gratin doesn’t stick.
2. Heat the Cream Mixture:
In a saucepan, mix together the heavy cream, whole milk, minced garlic, salt, pepper, thyme leaves, and nutmeg (if you’re using it). Warm it up gently over medium heat, being careful not to let it boil.
3. Layer the Potatoes:
Now it’s time to layer! Place a layer of the thinly sliced potatoes evenly on the bottom of your buttered dish. Spread them out nicely so they cook evenly.
4. Add the Cream Mixture:
Pour some of the warm cream mixture over the potatoes. You want to partially submerge them—this is where all that creamy goodness comes from!
5. Sprinkle with Cheese:
Next, sprinkle a portion of the grated Gruyere cheese on top of the potatoes. This is going to be a cheesy sensation!
6. Repeat the Layers:
Keep repeating the process—layering more potatoes, pouring more cream mixture, and adding more Gruyere cheese—until you’ve used up all your ingredients. Make sure to finish with a generous layer of Gruyere on top.
7. Top with Parmesan and Butter:
Sprinkle the grated Parmesan cheese evenly over the top layer. Then, add little dots of butter on top. This helps it get beautifully golden and crispy while baking.
8. Cover and Bake:
Cover the dish loosely with foil and pop it in the oven for about 45 minutes. This will let the potatoes cook through nicely.
9. Finish Baking:
After 45 minutes, carefully remove the foil and continue baking for another 20-30 minutes. You want the top to be golden brown and crispy, and the potatoes should be tender when pierced with a fork.
10. Cool and Serve:
Once done, let the gratin cool for 10-15 minutes before serving. This helps it to set a bit, making serving easier. Finally, garnish with some fresh thyme leaves and enjoy your warm and cheesy potato gratin!
Can I Use Different Types of Potatoes?
Yes, while Yukon Gold potatoes provide a creamy texture, you can use other types like Russet potatoes. Just keep in mind that Russets are starchier and might change the overall texture slightly.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm in the oven at 350°F (175°C) until heated through, or microwave in short intervals until warmed.
Can I Make This Gratin Ahead of Time?
Absolutely! You can prepare the gratin a day in advance, cover it tightly with foil, and store it in the fridge. Just remember to increase baking time slightly if baking from cold.
What Can I Use as a Cheese Substitute?
If Gruyere cheese isn’t available, you can substitute it with Swiss cheese or a mix of mozzarella and aged cheddar for a similar flavor. Just keep in mind that the taste and texture may vary slightly.
