These Classic Au Gratin Potatoes with Gruyere Cheese are so indulgent and savory! Thinly sliced potatoes are baked in a cheesy cream sauce.
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Au Gratin Potatoes
There are two words that when spoken together elicit an emotional response for many: cheesy potatoes. Immediately inducing salivation, these two words represent the gooey, delectable side dish that’s often reserved for special occasions and holidays. There are countless recipes out there that could be titled as such, but I maintain that these Au Gratin Potatoes with Gruyere Cheese are the best of the best. Read on to learn how to make them yourself!
What Are Au Gratin Potatoes?
Au gratin potatoes are a dish comprised of thinly sliced potatoes that are cooked in a cheesy cream sauce. The type of cheese used can vary, and is used both in the sauce that the potatoes are baked in as well as sprinkled on top for a cheesy “crust”.
Au Gratin Versus Scalloped Potatoes
There’s much confusion about the difference between Au Gratin Potatoes and Scalloped Potatoes. Resembling each other closely, these two dishes are very similar. The main difference is that Au Gratin Potatoes include cheese, which Scalloped potatoes do not. So, in other words, Scalloped Potatoes are simply thinly sliced potatoes that are cooked in a cream sauce. That’s it!
How To Make Au Gratin Potatoes with Gruyere Cheese
Making Au Gratin Potatoes is oddly satisfying, in my opinion! All cooking is, really, but there’s something about slicing potatoes in uniform pieces, arranging them artfully in a baking dish, baking them to perfection, and then enjoying that first tasty bite.
To make Au Gratin potatoes, you’ll need:
- Yukon Gold Potatoes
- Yellow Onion
- Butter
- Flour
- Milk
- Heavy Cream
- Gruyere Cheese
- Garlic Powder
- Salt and Pepper
The Process
- You’ll first uniformly slice the potatoes: I find using a handheld Mandolin slicer makes this task quick and fun (just be sure to use the safety stop and mind your fingers!).
- Layer the potato slices with thinly sliced yellow onion, tucking the onion slices in randomly in between the potato slices.
- Make a roux using butter and flour, whisking over medium heat in a saucepan util a paste forms. As you continue to whisk, add milk and heavy cream to form a thick sauce.
- Add shredded gruyere cheese, garlic powder, salt, and pepper, continuing to whisk until the mixture is combined and thick.
- Pour over the potatoes and onions, and top with remaining gruyere cheese. Cover with foil and bake at 400 degrees for 60 minutes.
- Remove foil and bake for an additional 15 minutes, or until the cheese is lightly golden brown.
Tools To Make Au Gratin Potatoes
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Au Gratin Potatoes With Gruyere Cheese
Ingredients
- 10 Yukon Gold Potatoes, scrubbed and thinly sliced with a handheld mandolin
- 1 yellow onion, thinly sliced
- 3 Tbsp butter
- 1/4 cup flour
- 1 cup whole milk
- 1 cup heavy cream
- 8 oz Gruyere cheese, shredded
- 1 tsp garlic powder
- 1/2 tsp salt
- 1/2 tsp pepper
Instructions
- Preheat oven to 400 degrees. Spray a large baking dish or 3 quart casserole dish with cooking spray.
- Using a handheld mandolin, thinly slice the potatoes into uniform slices, about 1/8 inch thick. Layer the potatoes and onion slices in the baking dish and set aside.
- In a large sauce or saute pan, melt the butter. Sprinkle in the flour as you whisk the mixture, forming a paste. Pour in the whole milk and heavy cream, constantly whisking until the mixture is combined and thickened.
- Sprinkle in all but 1/2 cup of the gruyere cheese, whisking until it melts. Add garlic powder, salt, and pepper.
- Pour mixture over potatoes and top with remaining gruyere cheese. Cover with foil and bake for 60 minutes. Remove the foil and bake for an additional 15 minutes, or until the top is golden brown and bubbling. Allow to cool slightly before serving!
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