Potato Gruyere Au Gratin

Kathie Carr


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 vote
15 Min
30 Min


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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
green onions, finely sliced

How to Make Potato Gruyere Au Gratin


  • 1Preheat 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.
  • 2Stir 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.
  • 3Bake, uncovered, for about 30 minutes or until potatoes are tender and top is lightly browned.

    Garnish with chopped onion and serve hot.

Printable Recipe Card

About Potato Gruyere Au Gratin

Course/Dish: Potatoes

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