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+ servings
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!
5 from 12 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)
  • 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
  • 5 ounces gruyere cheese grated into shreds
  • 1 cup half and half


  • Preheat oven to 375 degrees F.
  • Use a mandoline to thinly slice potatoes to 1/8 inch thick. Put into large bowl.
  • 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 7x10 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.
  • Remove from oven and serve warm.