Potatoes in Gruyere Sauce

Kathie Carr


I learned about Gruyere from a boyfriend who was a great cook. This was one of his special recipes.


★★★★★ 1 vote

20 Min


  • 2 lb
    potatoes, either small new potatoes or other potatoes cut in bite sized pieces
  • 1 small
    onion, sliced into thin rings
  • 1 Tbsp
    all purpose flour
  • 1/4 tsp
    garlic powder
  • 1/4 tsp
  • 1/4 tsp
    white pepper
  • 1/2 c
    cream or half and half
  • 1/4 c
    chicken broth
  • 3/4 c
    shredded gruyere cheese
  • 1
    green onion chopped fine

How to Make Potatoes in Gruyere Sauce


  1. Cook potatoes and onions in a small amount of boiling water until tender. Drain. Cover. Set aside.
  2. In a small saucepan stir together flour, garlic powder, salt and pepper. Stir in cream and broth and cook over medium heat until thick and bubbly. Continue cooking for 1 more minute. Reduce heat to a simmer and add cheese. Cook just until cheese melts.

    Pour sauce over potatoes. Continue cooking until potatoes are hot and ready to serve. Sprinkle with chopped onion and serve.

Printable Recipe Card

About Potatoes in Gruyere Sauce

Course/Dish: Potatoes

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