These potatoes au gratin with Gruyere and cheddar cheeses will be the winning side dish on your dinner table.
I like to make these scalloped potatoes any time of the year.
This rich and creamy potato dish bakes up in about an hour and is absolute cheesy goodness. I serve this dish at Christmas with a Honeybaked Ham or at Easter with lamb. You just can’t go wrong because everyone loves potatoes!
What goes well with au gratin potatoes with Gruyere?
This crowd pleaser is an easy and simple holiday side dish. It’s also great for weeknight dinners accompanying anything off the grill, and the leftovers are just as delicious.
Can you reheat potatoes au gratin?
This dish is easy to reheat on the stove, in the oven or in the microwave. I will heat this slowly in the oven covered with foil as to not burn the already melted cheese on top. The microwave is easy for reheating single portions. About a minute will do.
What’s the difference between scalloped potatoes and potatoes au gratin?
The key ingredient that differentiates these two types of potato dishes is cheese. Scalloped potatoes consist of thinly layered sliced potatoes baked with cream or milk while potatoes au gratin are layered with cheese.
How to make potatoes au gratin with Gruyere
I prefer to use Yukon Gold potatoes sliced into thin discs that I have been pre-boiled for about 10 minutes. The potatoes are buttery to begin with so this flavor is accentuated in this dish.
The mixture of cheddar and Gruyere cheeses melt beautifully together and complement these golden potatoes without being overpowering.
Milk or cream?
I like to use a combination of both. The cream adds richness to the dish while the milk balances the texture of the sauce. Just be sure to heat up the milk and cream ahead of time since you are using it on hot potatoes.
Can I make these potatoes the night before?
The scalloped potatoes can be prepared ahead of time and stored in the fridge until ready to bake.
Allow the dish to come to room temperature before putting the dish in the oven.
What to serve with au gratin potatoes:
- Ancho Chile Pork Chops
- Cilantro Lime Grilled Chicken
- Easy Marinated Flank Steak
- Chargrilled Lemon Garlic Chicken
- Salt Seared Lamb Chops
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Potatoes Au Gratin with Gruyere
- 3 pound bag of Yukon Gold potatoes, peeled and sliced into 1/8-inch rounds
- 1 teaspoon salt
- 2-3 cloves of garlic, minced
- 2 cups Gruyere cheese, shredded
- 1 cup mild cheddar cheese, shredded
- 3/4 cup heavy cream
- 1/4 cup whole milk
- Salt and pepper to taste
- Preheat the oven to 350°F. On the stove top, place the potatoes, salt and garlic in a large pot and cover with water. Bring to a boil then reduce the heat to medium and cook for 8 to 10 minutes.
- Drain the potatoes and place half in a buttered dish. Heat the cream and milk on the stove top or microwave until just warm.
- Cover the potatoes with 1/2 cup cream mixture, a half cup of the cheddar cheese and one cup of the Gruyere cheese and sprinkle with salt, pepper and nutmeg.
- Then add the rest of the potatoes to the dish, the remaining 1/2 cup cream mixture, sprinkle with pepper and nutmeg. Finally add the rest of cheddar and Gruyere cheese.
- Bake the dish for one hour or until the cheese is bubbly and brown on top.
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