These au gratin potatoes with gruyere cheese are easy to make because you don’t have to make a cheese sauce! Just thinly slice the potatoes, toss with cheese, and pour half and half over the top. Then bake into a pan of bubbling, golden brown potatoes. Perfect for any holiday or dinner at home!
Nothing reminds me of my grandmothers more than au gratin and scalloped potatoes. One made Betty Crocker au gratin potatoes from the box, and the other made creamy, homemade scalloped potatoes.
I loved both versions, mostly because I loved the women who made them.
This easy, cheesy, bronzed pan of potatoes au gratin was inspired by those memories, and is my ideal side dish for holidays like Easter and Thanksgiving. Thinly sliced potatoes soak up the garlic and cream and rich flavors are layered upon each other – a fancy without the fuss kind of dish!
The 4 main ingredients for simple Au Gratin Potatoes are:
Toss the potatoes with flour (or sweet rice flour to make gluten-free), salt, and garlic powder.
Distribute half of the potatoes into the bottom of the pan.
Pour half of liquid over potatoes, then sprinkle half the cheese.
Follow up with remaining potatoes and remaining cheese. Pour liquid evenly over all of the potatoes.
Cover with aluminum foil and bake!
What You’ll Love About This Recipe:
Potatoes are comfort food at its finest. When combined with gruyere cheese, a nutty and delicious melting cheese, you’ve got the perfect side dish. (I also love this Hot Gruyere Chicken Dip!) When you pull this bubbling, cheesy pan of goodness out of the oven, you’ll win over everyone.
Use a mandoline to thinly slice potatoes to 1/8 inch thick. Put into large bowl. Then grate gruyere cheese and set aside.
Add salt, black pepper to bowl and toss to coat as evenly as possible. Then add flour, thyme, garlic powder to the potatoes and toss again to distribute. Add 1/2 of cheese to potatoes and toss.
Butter a 7×10 baking dish and put half of potatoes into the dish, laying them flat. Add a little bit more cheese over the top of them. Then place remaining potatoes on top of the others, in a flat and organized manner. Sprinkle with remaining cheese.
Pour half and half over the potatoes, distributing evenly. Cover the top of the pan with aluminum foil and secure it tightly.
Bake for 30 minutes covered, then remove foil and increase temperature to 385 degrees F. Bake for 20-30 more minutes, until potatoes are cooked through, and can be pierced easily with a fork.
Easy to make, comforting and delicious!
So glad you like the potatoes! Your photo on instagram of them looked so cheesy and delish.
Not sure what I did wrong! This dish was delicious for our Christmas dinner table, but very unpleasant looking. I didn’t know if the cream curdled or what but realized it was the way the flour was mixed in Vs making a roux and adding it that way! Yikes!
Do you think this could be made the night before and then take out of the fridge to bake in the oven?
Yes, definitely! When ready to bake, I’d pour another 1/4 cup of half and half over the top to account for the potatoes soaking up some of the liquid while overnight in the fridge.
Can I add yellow onion?
I think that would be delicious! I would use a 1/2 onion, thinly sliced.
Best au gratin potatoes I’ve ever made! I’ve made a lot of gruyere potatoes, so that’s sayin’ somethin! Variation can include heavy cream along with extra seasonings for a richer flavor.
Yay! So glad you liked that. Never a bad idea to use some heavy cream. :)
Made these tonight and they were delicious and devoured. Super creamy and tasty. I feel like the addition of flour really helped thicken the sauce. Absolutely delicious another stellar recipe by Amanda
wonderful, so glad ya’ll liked them!
Delicious!! No picture because we devoured before I remembered!! I used red potatoes because there were in the house – peeled most of the way – then used Cuisinart with 3mm slicing disk for ease of slicing. Fresh Garlic (always), fresh thyme because I had some and the last of the 1/2 and 1/2 from holiday meals. Super easy to make, probably took me 20 minutes to prep.
so glad you enjoyed these potatoes, Kathy!
Can this be made before and reheated?
Yes! You could fully make ahead, then refrigerate. Reheat at 350 degrees F, covered with foil for probably 30-35 minutes (best if they are at room temp when reheating).
To manage Thanksgiving meal prep should this dish be put together in advance, refrigerated, then baked -OR- made, baked ahead, refrigerated and reheated? Thank you.
Hello! You could fully make ahead, then refrigerate. Reheat at 350 degrees F, covered with foil for probably 30-35 minutes (best if they are at room temp when reheating).
How many servings does this make?