Cheesy Potatoes Au Gratin Gruyere (Printer-friendly)

Tender sliced potatoes baked with Gruyère in a rich, creamy sauce until bubbling and golden.

# What You'll Need:

01 - 3.3 lbs Yukon Gold potatoes, peeled and thinly sliced

02 - 1 medium yellow onion, finely sliced

03 - 10 oz Gruyère cheese, grated

04 - 1 1/4 cups heavy cream

05 - 1 cup whole milk

06 - 2 tbsp unsalted butter

07 - 1 garlic clove, halved

08 - 1 tsp sea salt

09 - 1/2 tsp black pepper

10 - 1/4 tsp freshly grated nutmeg

11 - 2 tbsp fresh chives or parsley, chopped

01 - Preheat oven to 375°F. Rub a large baking dish with cut sides of garlic clove, then butter with 1 tbsp butter.

02 - Arrange half the sliced potatoes in dish, overlapping slightly. Top with half the onions. Season with salt, pepper, and nutmeg.

03 - Sprinkle half the grated Gruyère evenly over the potatoes.

04 - Repeat layers with remaining potatoes, onions, seasoning, and cheese, finishing with cheese on top.

05 - Gently heat cream and milk in saucepan until steaming but not boiling. Pour evenly over potatoes. Dot with remaining 1 tbsp butter.

06 - Cover dish with foil and bake for 40 minutes until potatoes begin to soften.

07 - Remove foil and bake uncovered for 20 minutes until potatoes are tender and top is golden brown and bubbling.

08 - Allow to rest for 10 minutes before serving. Garnish with chopped chives or parsley if desired.

01 -

Everything comes together in one dish and the oven does most of the work for you
That moment when you pull back the foil and the cheese is bubbling like golden lava is pure kitchen magic

02 -

Slice your potatoes as uniformly as possible. Thicker slices won't cook through before the cheese burns.
The cream mixture should be hot, not boiling, when you pour it. Cold cream can cause curdling.

03 -

Use a mandoline if you have one. Consistent thickness is the difference between good and great.
Letting it rest is not optional. Cutting too soon makes the sauce runny and the layers collapse.