Potatoes Au Gratin With Gruyere Cheese

Shallow baking dish filled with Potato Gratin side dish.

5 from 6 votes

Potatoes Au Gratin With Gruyere Cheese

Potatoes Au Gratin is my family’s go-to holiday side dish. It’s so simple yet decadent and is loved by everyone! Enjoy it alongside your favorite holiday meats for a truly memorable meal!

Prep Time15

Cook Time42

Resting time20

Total Time1 17

Course: casserole, holiday side, Side Dish, vegetable side

Cuisine: American-French

Servings: people

Calories: 268kcal

Author: Marisa Franca @ All Our Way

Equipment

Ingredients

2-½ pounds Yukon gold potatoes peeled and sliced into ⅛-inch rounds
2-½ cups Half and half **See note below for equivalent.
Kosher Salt
Black Pepper
2 Tablespoons butter unsalted
2 cloves garlic minced
3 shallots thinly sliced (may use ½ cup thinly sliced yellow onion)
6 ounces Gruyere cheese grated (or more - I tend to be very generous)
1 teaspoon fresh Rosemary chopped
1 teaspoon fresh Thyme chopped
½ teaspoon smoked paprika
½ cup fresh breadcrumbs from rustic bread such as ciabatta
2 Tablespoons unsalted butter melted
¼ cup Parmigiano-Reggiano finely grated

Instructions

Position rack in center of over and and preheat to 400℉. Butter a 3 quart gratin dish or shallow baking dish; set aside.
If you're including meat, prepare it now and set it aside. See the notes for suggestions.
Mix the ½ cup breadcrumbs with the 2 Tablespoons melted butter and the grated Parmesan cheese. Set aside.
Put the potatoes, cream, ½ teaspoon salt, and a few grinds of pepper i a 12-inch skillet.
Simmer, partially covered over medium-low heat, stirring occasionally and gently with a heat proof rubber or silicone spatula until the potatoes are barely tender when pierced with fork or skewer. About 8-12 minutes.
In a medium skillet heat butter over medium-high heat and sauté garlic until tender, fragrant, and lightly browned. This would be the time when you also sauté the sliced shallots or onions.
Season to taste with salt and pepper.
Transfer half the potato mixture to the prepared gratin dish using a slotted spoon, spreading evenly.
Layer on the minced garlic, Gruyere, chopped fresh rosemary, thyme, and smoked paprika. (The meat also is layered along with these ingredients. )
Top with the remaining potato mixture spreading it evenly and pour over any creamy sauce that remains in the pan.
Evenly scatter the bread topping mixture over the potatoes.
Bake until bubbly and top is brown and the potatoes are tender. 25 to 30 minutes.
Let gratin stand at least 10 to 15 minutes before serving.

Notes

*** half and half: ¾ cups whole milk + ¼ cup heavy cream= 1 cup half and half.

To add meat to the casserole, Pick one and use 4 to 6 ounces of:

Bacon -- cooked and crumbled. Reserve drippings for sautéing vegetables.
Pancetta -- cut in ½-inch dice, sautéed.
Smoked ham -- chopped
Canadian bacon -- chopped
Thinly sliced prosciutto -- coarsely chopped
Hot or sweet Italian sausage -- casings removed, browned, and crumbled.

Nutrition