Go Back
Spoon resting next to Potatoes Au Gratin
Print Pin
5 from 6 votes

Potatoes Au Gratin with Gruyere

These potatoes au gratin with Gruyere and cheddar cheeses will be the winning side dish on your dinner table.
Course Side Dish
Cuisine American
Keyword Potatoes Au Gratin with Gruyere
Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings 8
Author Ali Randall


  • 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
  • Nutmeg


  • 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.


Cover with foil if the dish start to brown too quickly. 
This recipe was originally posted April 1, 2015.