Easy Potatoes Au Gratin with Gruyere
By Amanda Paa – Updated February 5, 2023
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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!
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
How to Make Potatoes Au Gratin Gruyere:
- Butter your baking dish.
- Use a mandoline to thinly slice your potatoes.
- 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.
More Potato Recipes:
- Extra Crispy Potato Wedges
- Vegetarian Potato Tacos with Garlic Yogurt Sauce
- Pumpkin Swirled Mashed Potatoes
Yield: 6 servings
Ingredients
- 2 pounds yukon gold potatoes (you do not have to peel them)
- 5 ounces gruyere cheese
- 1 1/4 teaspoons kosher salt
- 1/2 teaspoon ground black pepper
- 2 1/2 tablespoons all purpose flour or sweet rice flour to make gluten-free
- 3 cloves garlic, minced (preferred) or 1/2 teaspoon garlic powder
- 1 teaspoon chopped fresh thyme, (1/2 teaspoon if using 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.)
Equipment
Instructions
- 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 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/cream 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.
Did you make this?
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April 5, 2021
Bari Jo
April 21, 2025
Girl!!! I made your au gratin potatoes with gruyere yesterday. Oh. My. Goodness. So good. I finally have a recipe to make on repeat. Best ever. THANK YOU! 🤌🏼
Amanda Paa
April 21, 2025
So glad you enjoyed them! They’re our favorite too. :) Thanks for making the recipe!
Laura
February 14, 2025
This recipe was easy to follow and absolutely delicious. So glad I tried it. Will definitely make it again and again.
Amanda Paa
February 15, 2025
Yay, glad to hear the potatoes were enjoyed! Thanks for making the recipe.
Lili
February 5, 2025
I just watched you and Elizabeth make a dill pickle dip. Looked great. Can’t find the recipe on your site…please post or send thanks
Amanda Paa
February 5, 2025
Hi Lili! Here is that dill pickle dip!
Kathy
January 19, 2025
A real crowd pleaser! So simple and delicious!!
Jerome Flynn
September 7, 2024
I just made these today, using russet potatoes that had been soaked overnight to remove the excess starch. I used Italian herb seasoning instead of time, because of Individual preference. I did slice my potatoes, a little thicker, and have to adjust the cook time, I also added a little extra pepper and I’m considering garnish with Parmesan cheese on top.
Overall, these were great, I will be making them again and continue to tinker and personalize the recipe
Maya
August 11, 2024
This is such an easy but rewarding dish! Can it be frozen??
Amanda Paa
August 12, 2024
Hi Maya! I’m so glad you like the potatoes. Freezing is a good question. I would think that would work just fine, and reheat at 325 degrees F.
Casey
April 2, 2024
If I use russet potatoes, should I peel and slice thinner ?
Amanda Paa
April 2, 2024
Slice them the same thickness, but yes, peel the skins since that of russets is not as thin as yukon gold potatoes.
Megan Coats
December 9, 2023
This was absolutely delicious and easy to make!!
Alyssa
December 1, 2023
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
December 2, 2023
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!
Rebecca Dragoo
November 28, 2023
Delish! Will make again☺️
Liz
November 26, 2023
Love the ease of this and how flavorful/ unique it was! Will make again!
Amanda Paa
November 27, 2023
Yay, so glad you enjoyed the recipe!
Lorena
November 24, 2023
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
November 24, 2023
So glad you enjoyed them, thanks for making the recipe!
sera
November 19, 2023
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
November 20, 2023
oh, a touch of Gorgonzola with the sweet potatoes would be a great match. thank you for all these notes and making the recipe!
Joanne
November 18, 2023
Could you use sweet potatoes in place of white?
Amanda Paa
November 19, 2023
I think that would be delicious!
sera
November 19, 2023
I just did half sweet potatoes and half yellow potatoes and it was incredible! Do it!
Amanda Paa
November 20, 2023
oh yay! i’m going to try it this way, thank you for the note!
Joanne Shelton
November 20, 2023
Fantastic! Thank you
JoAnn
April 9, 2023
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.
Laurie Ryan
December 30, 2022
Easy to make, comforting and delicious!
Amanda Paa
December 30, 2022
So glad you like the potatoes! Your photo on instagram of them looked so cheesy and delish.
Diane
December 30, 2022
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!
VB
December 26, 2022
Do you think this could be made the night before and then take out of the fridge to bake in the oven?
Amanda Paa
December 26, 2022
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
December 26, 2022
Can I add yellow onion?
Amanda Paa
December 26, 2022
I think that would be delicious! I would use a 1/2 onion, thinly sliced.
Deb
February 1, 2022
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
February 2, 2022
Yay! So glad you liked that. Never a bad idea to use some heavy cream. :)
Suzanne
January 7, 2022
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
January 8, 2022
wonderful, so glad ya’ll liked them!
Kathy
January 3, 2022
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
January 3, 2022
so glad you enjoyed these potatoes, Kathy!
Tina bauer
November 22, 2021
Can this be made before and reheated?
Amanda Paa
November 22, 2021
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).
mickee brown
November 2, 2021
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
November 22, 2021
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).
Rhea
August 16, 2021
How many servings does this make?
Amanda Paa
August 17, 2021
serves 6!