Gruyère Potato Gratin
This is a dish of thin potato slices layered with heavy cream, garlic, and shredded Gruyère, baked until the top is deeply bronzed and the center is tender enough to cut with a spoon. The secret is patience with the oven heat and ensuring the potatoes are sliced uniformly thin enough to absorb the cream without falling apart.
Uniformity is your best friend here.
If the slices are uneven, some will turn to mush while others remain raw. Use a mandoline if you have one to ensure every piece is exactly the same thickness.
- Mandoline or sharp chef's knife
- 9x13 baking dish
- Large mixing bowl
- Aluminum foil
What goes in.
- 3 lbYukon Gold potatoes, peeled and sliced 1/8 inch thick
- 2 cupsheavy cream
- 1 cupwhole milk
- 2 clovesgarlic, smashed and minced
- 8 ozGruyère cheese, freshly grated
- 1 tspkosher salt
- 1/2 tspfreshly ground black pepper
- 2 tbspunsalted butter, softened
Managing the Liquid
By covering the dish for the first half of the bake, you steam the potatoes in the cream and aromatics. Removing the foil allows the surface sugars and fats to caramelize into a firm, salty crust.
The method.
Preheat and prepare
Heat your oven to 375°F. Rub the inside of the baking dish generously with the softened butter.
Season the liquid
In a bowl, whisk together the cream, milk, garlic, salt, and pepper. Do not over-salt; the cheese adds significant saltiness later.
Layer the potatoes
Place a third of the potatoes in the dish. Sprinkle with a third of the cheese. Repeat until all ingredients are used, finishing with a final layer of cheese on top.
Pour and cover
Pour the cream mixture evenly over the layers. Cover the dish tightly with foil.
First bake
Bake for 45 minutes. The potatoes should be softened and the cream beginning to bubble up the sides.
Brown and finish
Remove the foil. Bake for another 20 to 25 minutes until the top is golden-brown and bubbling vigorously. Let it rest for 15 minutes before serving to let the sauce set.
Other turns to take.
Herb-Infused
Add a tablespoon of fresh thyme leaves to the cream mixture for an earthier finish.
Crispy Topping
Mix the final layer of cheese with a handful of panko breadcrumbs for extra crunch.
When it doesn't go to plan.
Never rinse the potato slices after cutting; the natural starch on the surface is essential to thicken the cream sauce.
Grate your own cheese. Pre-shredded bags contain anti-caking agents that prevent the cheese from melting into a cohesive, creamy layer.
If the top browns too quickly before the center is tender, tent a piece of foil loosely over the top for the remaining time.
The ones that keep coming up.
Can I assemble this ahead of time?
Yes, but keep it in the refrigerator. If baking cold, add 10-15 minutes to the initial covered baking time.
Why did my sauce curdle?
High heat usually causes this. Ensure your oven isn't running too hot and that you are using heavy cream mixed with milk rather than just milk, which is prone to separating.
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