Description

These Cheesy Gruyere Potatoes are the ultimate creamy potato casserole, layered with tender thin-sliced potatoes, rich heavy cream, and nutty Gruyere cheese. Baked until golden and bubbly with perfectly crispy edges, this elegant yet comforting potato gratin is perfect for holidays, potlucks, or cozy family dinners.

Ingredients

2 ½ pounds russet or Yukon Gold potatoes, thinly sliced
2 cups Gruyere cheese, freshly grated
1 cup heavy cream
1 cup whole milk
2 tablespoons unsalted butter
3 cloves garlic, minced
1 ½ teaspoons salt
½ teaspoon black pepper
1 teaspoon fresh thyme (optional)
¼ cup grated Parmesan cheese (optional, for topping)

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Instructions

Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with butter.
In a saucepan over medium heat, melt the butter. Add minced garlic and sauté until fragrant, about 1 minute.
Pour in heavy cream and milk. Season with salt and pepper. Heat gently without bringing to a boil. Remove from heat.
Arrange a layer of thinly sliced potatoes in the prepared baking dish.
Spoon some of the cream mixture over the potatoes, then sprinkle with grated Gruyere.
Repeat layers of potatoes, cream, and cheese until all ingredients are used, finishing with cheese on top.
Sprinkle Parmesan and fresh thyme over the final layer if desired.
Cover with foil and bake for 45 minutes.
Remove foil and bake an additional 20–30 minutes, until golden brown and fork-tender.
Let rest for 10–15 minutes before serving to allow the sauce to thicken.

Notes

Slice potatoes very thinly (about 1/8 inch) for even cooking.Freshly grated Gruyere melts more smoothly than pre-shredded cheese.For extra crispiness, broil for 2–3 minutes at the end of baking.Add a pinch of nutmeg to the cream for classic depth of flavor.Substitute sweet potatoes for a slightly sweeter variation.