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Potatoes Au Gratin with Gruyere cheese on a pewter platter.
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4.50 from 30 votes

Potatoes Au Gratin With Gruyere Cheese Recipe

Elevate the humble potato with these amazing Potatoes Au Gratin with Gruyere cheese. Super simple and incredibly delicious!
Prep Time30 minutes
Cook Time1 hour 30 minutes
Rest10 minutes
Course: Side Dish
Cuisine: French
Keyword: cheese, cream, potatoes, scalloped
Servings: 8
Calories: 480kcal
Author: Leigh Harris


  • 2 1/2 lbs Russet potatoes or Yukon Gold
  • 1 1/2 cup Heavy cream
  • 2 cloves Garlic minced
  • 2 tbsp Butter melted
  • 1 1/2 cup Sharp cheddar cheese grated
  • 1 1/2 cup Gruyere cheese grated
  • 1 tsp Kosher salt
  • 1/2 tsp Black pepper freshly ground
  • 1 1/2 tsp Thyme fresh, or 1/2 tsp dried thyme


  • Grate the gruyere and cheddar cheeses and place into the refrigerator until ready.
  • In a bowl, add the heavy cream, the minced garlic, and the melted butter and combine well using a whisk. Set aside
    1 1/2 cup Heavy cream, 2 cloves Garlic, 2 tbsp Butter
  • Preheat the oven to 350 degrees Fahrenheit
  • Peel the potatoes and using a mandoline or knife, slice potatoes 1/8″ thick and place slices into a large pot or large bowl with cold water
    2 1/2 lbs Russet potatoes
  • When all the potatoes are sliced, drain them completely and pat dry
  • Layer 1/3 of the thinly sliced potatoes in a 9×13 inch casserole dish or similar baking dish
  • Pour 1/3 of the heavy cream mixture, 1/3 of the salt and pepper and thyme, and 1/3 of each of cheddar and gruyere cheese over the potatoes
    1 1/2 cup Sharp cheddar cheese, 1 tsp Kosher salt, 1/2 tsp Black pepper, 1 1/2 tsp Thyme, 1 1/2 cup Gruyere cheese
  • Repeat this process for the second and third layer but on the third layer do not add the shredded cheese
  • Cover with aluminum foil and bake for 75 minutes or until the center potatoes are tender (use a knife to test)
  • Remove the au gratin potatoes from the oven and remove foil. On the top layer of potatoes add the remaining cheese and return to the oven
  • Bake for an additional 15 minutes or until the cheeses are golden brown and the dish is bubbling
  • Remove from the oven and allow to rest for at least 10 to 15 minutes before serving to allow to set up
  • Serve. Salt and pepper to taste


Be sure to let the dish rest for at least 10 minutes before serving. The sauce will thicken and set as it cools.
Make Ahead - These au gratin potatoes can be prepared (unbaked) up to 24 hours ahead. Let them cool to room temperature,  cover tightly with aluminum foil, and refrigerate until ready to bake. Remove them from the fridge at least 1 hour before baking as instructed.
Storing Leftovers - Let it cool completely, cover tightly with plastic wrap or place in an air-tight container, and refrigerate for up to 4 days. We don't recommend freezing this dish, the potatoes and sauce change texture and become grainy.
Reheating - Bake covered with aluminum foil at 350 degrees F until heated all the way through 25-30 minutes.


Calories: 480kcal | Carbohydrates: 28g | Protein: 17g | Fat: 35g | Saturated Fat: 21g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 118mg | Sodium: 555mg | Potassium: 673mg | Fiber: 2g | Sugar: 1g | Vitamin A: 1210IU | Vitamin C: 9mg | Calcium: 455mg | Iron: 2mg