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Creamy Gruyere Potatoes au Gratin

A square slice of creamy potatoes au gratin with a deeply browned, bubbly cheese crust on a white plate.
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Make restaurant-style Potatoes au Gratin at home with this recipe featuring layers of thinly sliced potatoes baked in a rich, cheesy Gruyere cream sauce. This is the best potato gratin for any holiday side dish or dinner party.

Ingredients

Scale
  • 3 pounds Russet potatoes, peeled and thinly sliced
  • 1 tablespoon butter, softened
  • 2 cloves garlic, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 1/2 cups heavy cream
  • 1 cup whole milk
  • 1 cup shredded Gruyere cheese
  • 1/2 cup shredded Parmesan cheese
  • 1/4 cup shredded sharp Cheddar cheese

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Grease a 9×13 inch baking dish with the softened butter. Rub the minced garlic over the bottom and sides of the dish.
  2. Arrange half of the thinly sliced potatoes in an even layer in the prepared dish. Sprinkle evenly with half of the salt and pepper.
  3. In a medium bowl, whisk together the heavy cream and whole milk. Pour half of the cream mixture over the potatoes.
  4. Sprinkle half of the Gruyere and Parmesan cheese over the cream layer.
  5. Arrange the remaining potatoes in a second layer. Sprinkle with the remaining salt and pepper. Pour the remaining cream mixture over the top.
  6. Cover the baking dish tightly with aluminum foil. Bake for 45 minutes.
  7. Remove the foil. Sprinkle the remaining Gruyere, Parmesan, and all of the Cheddar cheese evenly over the top.
  8. Return the dish to the oven, uncovered, and bake for an additional 20 to 25 minutes, or until the top is golden brown and bubbly and the potatoes are tender when pierced with a fork.
  9. Let the potatoes rest for 10 minutes before slicing and serving.

Notes

  • For a copycat Ruth’s Chris Potatoes au Gratin flavor, you can add 1/4 teaspoon of nutmeg to the cream mixture.
  • If you prefer a sharper flavor, substitute half of the Gruyere with aged white Cheddar.
  • If your potatoes are not tender after the initial covered baking time, cover them again and bake for another 10 to 15 minutes before adding the cheese topping.

Nutrition

Find it online: https://mdlatdmm.com/potatoes-au-gratin-creamy-gruyere-recipe/