Gruyère Pommes de Terre Au Gratin

Gruyère Pommes de Terre Au Gratin

Thinly sliced potatoes layered vertically and baked in a rich cream infusion with nutty Gruyère until bubbling and golden. Crisp edges, tender centers, and a deeply savory finish make this French-inspired classic equal parts elegant and indulgent. Structured in presentation, layered in flavor, and unapologetically rich.

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Category: SAVOR

Cuisine: French

Course: Side Dish

Keyword: Au Gratin, Cheese, Gruyère, Potatoes, Roasted

Prep: 30

Cook: 1 20

Resting Time: 10

Total: 2

Servings: servings

Calories: 352kcal

Author: TastyDaddy

Equipment

Ingredients

Potatoes

6 whole large Yukon gold potatoes (peeled, cut into ⅛" slices)
1 tsp salt
½ tsp black pepper (ground)
1 tsp onion powder
½ tsp thyme (ground)

Sauce

4 tbsp unsalted butter
4 tbsp all-purpose flour
½ tsp garlic powder
½ tsp paprika
2 cups milk (or half and half)
2 cups Gruyère cheese (grated)
½ cup parmesan cheese (grated)

Instructions

Potatoes

Wash and peel potatoes, making sure to re-rinse each potato after peeling, drying each with a paper towel.
Pre-heat oven to 400℉
Using a kitchen mandoline, slice each potato into ⅛" or 3mm slices. Once all the potatoes are sliced, use paper towel to soak up excess water from slices, and place in a mixing bowl.
Sprinkle 1 tsp salt, ½ tsp pepper, 1 tsp onion powder, ½ tsp thyme onto potato slices and mix in bowl until all the slices are coated with the seasoning blend.

Sauce

In a medium sauce pan, melt 4 tbsp butter on medium heat.
Once butter is melted, add 4 tbsp flour, ½ tsp garlic powder, ½ tsp paprika and whisk until combined; heat until mixture has a nice golden color.
Add 2 cups milk (or half and half) and whisk until the milk, butter, and flour are nice and creamy smooth (no clumps); bring the sauce to a simmer.
Constantly stirring, continue to cook for about 10 minutes or until sauce thickens and coats the whisk; remove from heat.
Add 1½ cups of the grated Gruyère and ¼ cup of the grated Parmesan, folding it into the sauce until melted and thoroughly incorporated.

Assembly

Grease casserole dish and load in potato slices standing vertically in about three rows (much how you would arrange the veggies in a ratatouille); be sure not to pack the slices too tightly, as you want the sauce to be able to work its way between the slices as it cooks.
Pour half the sauce over the potatoes, taking a fork to ensure the sauce works its way between the slices; top with remaining sauce, spreading evenly and making sure the potatoes are completely covered.
Top with remaining ½ cup Gruyère and ¼ cup Parmesan cheeses, spreading evenly.
Cover with lid (or foil if dish doesn't have a lid) and bake for 45 minutes.
Uncover and continue baking for another 35 minutes or until the potatoes are tender (when fork is inserted) and the cheese has a golden brown color.
Remove from oven and let rest on the counter for about 10 minutes before serving. This gives the sauce time to cool and bind.

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