potato gruyere au gratin

★★★★★ 1 Review
kathiecc avatar
By Kathie Carr
from North Liberty, IN

I got this recipe from a friend at work. Its rich and delicious. I like it so much better than other potato au gratin recipes. I leave the peels on the potatoes but, of course that is your choice. You can substitute Swiss cheese for the Gruyere if you like. I prefer the Gruyere. Picture is of unbaked sliced potatoes. I did not get a picture of this dish the last time I made it.

★★★★★ 1 Review
serves 4-6
prep time 15 Min
cook time 30 Min

Ingredients For potato gruyere au gratin

  • 2 lb
    potatoes, leave skins on or peel, and slice
  • 6 oz
    gruyere cheese, shredded and divided
  • sea salt and freshly ground black pepper to taste
  • 1 c
  • 1 c
    heavy cream
  • 1/4 tsp
    nutmeg or more to taste
  • 2
    green onions, finely sliced

How To Make potato gruyere au gratin

  • 1
    Preheat oven to 400 degrees. Cook sliced potatoes in boiling water for about 5 minutes. Drain. Arrange 1/3 of the potatoes in a well buttered casserole dish. Sprinkle with 1/3 of cheese. Sprinkle with salt and pepper. Repeat with second 1/3 of potatoes, second 1/3 of cheese, salt and pepper. Add a top layer of potatoes. Set casserole aside.
  • 2
    Stir together milk and cream in a medium saucepan. Heat just until mixture barely begins to boil. Remove from heat and whisk in nutmeg. Pour over potato mixture in casserole. Sprinkle with remaining cheese.
  • 3
    Bake, uncovered, for about 30 minutes or until potatoes are tender and top is lightly browned. Garnish with chopped onion and serve hot.

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