Easy Potatoes Au Gratin with Gruyere

By Amanda Paa – Updated February 5, 2023
4.94 from 32 votes
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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!

au gratin potatoes being scooped with a spoon

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:

  • yukon gold potatoes
  • heavy cream
  • gruyere cheese
  • garlic powder
grating gruyere cheese on a box grater
a pan of au gratin potatoes, unbaked.

How to Make Potatoes Au Gratin Gruyere:

  1. Butter your baking dish.
  2. Use a mandoline to thinly slice your potatoes.
  3. Toss the potatoes with flour (or sweet rice flour to make gluten-free), salt, and garlic powder.
  4. Distribute half of the potatoes into the bottom of the pan.
  5. Pour half of liquid over potatoes, then sprinkle half the cheese.
  6. Follow up with remaining potatoes and remaining cheese. Pour liquid evenly over all of the potatoes.
  7. Cover with aluminum foil and bake!
pan of au gratin potatoes with small bowl of salt and pepper to the left.

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.

More Potato Recipes:

au gratin potatoes in an oval dish with a spoon on the right side of the dish
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au gratin potatoes in an oval metal pan

Easy Potatoes Au Gratin with Gruyere

Thinly sliced potatoes are baked with gruyere cheese and half and half to make a tasty pan of au gratin potatoes. Quick to prepare!
4.94 from 32 votes
Prep Time :10 minutes
Cook Time :1 hour
Total Time :1 hour 10 minutes
Yield: 6 servings
Author: Amanda Paa



  • 2 pounds yukon gold potatoes (you do not have to peel them)
  • 5 ounces gruyere cheese
  • 1 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper
  • 3 tablespoons all purpose flour or sweet rice flour to make gluten-free
  • 1/2 teaspoon garlic powder or 3 cloves garlic, minced
  • 1/2 teaspoon thyme, fresh or dried
  • 1 cup half-n-half (this year I made it with 1/2 cup heavy cream and 1/2 cup half-n-half and it was even better! so I'll be making it that way from now on.)


  • Preheat oven to 375 degrees F.
  • 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 potatoes 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-n-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 bake for 20-30 more minutes more, until potatoes are cooked through, and can be pierced easily with a fork and everything is golden brown and bubbling.
  • Remove from oven and serve warm.

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April 5, 2021


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Recipe Rating

4.94 from 32 votes (19 ratings without comment)

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  1. Casey

    If I use russet potatoes, should I peel and slice thinner ?

    • Amanda Paa

      Slice them the same thickness, but yes, peel the skins since that of russets is not as thin as yukon gold potatoes.

  2. Megan Coats

    5 stars
    This was absolutely delicious and easy to make!!

  3. Alyssa

    5 stars
    Delicious! Loved the ease of not making a traditional roux/bechamel. I found mine required about 20 more minutes of baking time and was best after sitting for another 20 after baking— this helped the cheese set up. Will definitely make again with more herbs and garlic!

    • Amanda Paa

      I’m so glad you liked the potatoes! You may have sliced your potatoes thicker than mine and that could have increased the bake time, or your oven may run lower in temperature than it actually says. I find that using a mandoline really helps to get thin slices!

  4. Rebecca Dragoo

    5 stars
    Delish! Will make again☺️

  5. Liz

    5 stars
    Love the ease of this and how flavorful/ unique it was! Will make again!

    • Amanda Paa

      Yay, so glad you enjoyed the recipe!

  6. Lorena

    5 stars
    Omg these were a hit at Friendsgiving so I made them again at thanksgiving and will never make mashed potatoes again. So yummy!

    • Amanda Paa

      So glad you enjoyed them, thanks for making the recipe!

  7. sera

    5 stars
    I couldn’t wait for thanksgiving so I made this for dinner. I did half yellow potatoes and half sweet potatoes and it was divine! I admit, I read the other comments so I decided to make a roux with the flour, half and half, pepper, and thyme (and a touch of butter). The smell was incredible! The only thing I would change in the future was to add a touch of gorgonzola if I do the sweet potatoes again, but either way it was amazing. Thanks for another great recipe!

    • Amanda Paa

      oh, a touch of Gorgonzola with the sweet potatoes would be a great match. thank you for all these notes and making the recipe!

  8. Joanne

    Could you use sweet potatoes in place of white?

    • Amanda Paa

      I think that would be delicious!

    • sera

      I just did half sweet potatoes and half yellow potatoes and it was incredible! Do it!

      • Amanda Paa

        oh yay! i’m going to try it this way, thank you for the note!

      • Joanne Shelton

        Fantastic! Thank you

  9. JoAnn

    5 stars
    The gruyere potatoes are waiting their turn in the oven. One thing I would do differently is put the flour mixture in a large dish and put the potatoes in a few at a time as I slice them, coating each piece. Otherwise their starchy juice keeps them stuck together in stacks.

  10. Laurie Ryan

    5 stars
    Easy to make, comforting and delicious!

    • Amanda Paa

      So glad you like the potatoes! Your photo on instagram of them looked so cheesy and delish.

  11. Diane

    3 stars
    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!

  12. VB

    Do you think this could be made the night before and then take out of the fridge to bake in the oven?

    • Amanda Paa

      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.

      • Tracey

        Can I add yellow onion?

        • Amanda Paa

          I think that would be delicious! I would use a 1/2 onion, thinly sliced.

  13. Deb

    5 stars
    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.

    • Amanda Paa

      Yay! So glad you liked that. Never a bad idea to use some heavy cream. :)

  14. Suzanne

    5 stars
    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

    • Amanda Paa

      wonderful, so glad ya’ll liked them!

  15. Kathy

    5 stars
    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.

    • Amanda Paa

      so glad you enjoyed these potatoes, Kathy!

  16. Tina bauer

    Can this be made before and reheated?

    • Amanda Paa

      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).

  17. mickee brown

    5 stars
    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.

    • Amanda Paa

      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).

  18. Rhea

    How many servings does this make?

    • Amanda Paa

      serves 6!