For an even richer flavor, try using a combination of Gruyere and Emmental cheese. A mandoline can be used to achieve uniformly thin potato slices, ensuring even cooking. If the top of the gratin begins to brown too quickly, cover it loosely with foil during the final baking stage. Fresh thyme or rosemary sprigs can be added to the cream for an herbaceous infusion. The gratin can be assembled ahead of time and refrigerated for up to 24 hours before baking. Add an extra 15-20 minutes to the baking time if starting with a cold gratin.
Gruyere Potato Gratin
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PREP TIME25 mins
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COOK TIME1 hrs 30 mins
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TOTAL TIME1 hrs 55 mins
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SERVING8 People
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VIEWS162
A timeless classic, this Gruyere Potato Gratin boasts layers of thinly sliced potatoes, sweet onions, and nutty Gruyere cheese, all bathed in a luscious cream sauce. A comforting and elegant dish, perfect for any occasion.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate30 g
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Cholesterol53 mg
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Fiber4 g
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Protein8 g
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Saturated Fat10 g
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Sodium86 mg
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Sugar3 g
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Fat16 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
5 mins
Preheat oven to 350 degrees F (175 degrees C). Generously butter a 9x13-inch baking dish. (5 minutes)
02
Step
5 mins
In a large bowl, gently toss the potato slices and sliced onions with salt and pepper to taste. (5 minutes)
03
Step
5 mins
Spread one-third of the potato mixture evenly into the prepared baking dish. Sprinkle half of the Gruyère cheese over the potatoes, creating an even layer. Add another layer of the potato mixture, followed by the remaining Gruyère cheese. Top with the remaining potato mixture. (15 minutes)
04
Step
5 mins
In a separate bowl, combine the white wine and water. Pour this mixture evenly over the potatoes in the dish. Cover the dish tightly with aluminum foil. (5 minutes)
05
Step
2 mins
Bake in the preheated oven for 1 hour 15 minutes, or until the potatoes are easily pierced with a fork and are tender. (75 minutes)
06
Step
2 mins
Remove the foil and pour the heavy cream evenly over the potatoes. (2 minutes)
07
Step
1 hrs 15 mins
Return the dish to the oven and bake, uncovered, for an additional 15 minutes, or until the cream has thickened and the top is golden brown and bubbly. (15 minutes)
08
Step
1 mins
Let the gratin rest for 10 minutes before serving. This allows the sauce to set slightly and makes it easier to slice. (10 minutes)
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Aurelie Torphy
Jun 26, 2025This was amazing! My family devoured it. I added a pinch of nutmeg to the cream, which was a nice touch.
Kallie Hellerrippin
Aug 15, 2024I found the wine flavor a bit strong, so next time, I'll use half wine and half chicken broth.
Berneice Skiles
Aug 10, 2024I used Emmental cheese because I couldn't find Gruyère, and it was still delicious!
Hermina Wintheiser
May 6, 2024This is a great make-ahead dish. I assembled it the day before and baked it the day of. It was a lifesaver!
Kody Treutel
May 2, 2024My gratin didn't get as brown on top as I would have liked. I think I'll try broiling it for a minute or two at the end next time.
Jennyfer Weimann
Apr 23, 2024The potatoes were perfectly tender, and the Gruyère was so flavorful. I used a mandoline, which made slicing the potatoes so much easier.