Cheesy Au Gratin Potatoes with Gruyere and Cream

When the foil comes off this pan, the potatoes are tender but the top is still pale; the last stretch in the oven gives the Gruyere its browned, bubbling finish.…

By Riley • October 25, 2026 • Reading time: 8 min

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When the foil comes off this pan, the potatoes are tender but the top is still pale; the last stretch in the oven gives the Gruyere its browned, bubbling finish. I like these Cheesy Au Gratin Potatoes with Gruyere and Cream when I want a potato gratin without fussing over a stovetop sauce. The potatoes bake in a 9×13-inch dish, with a warm cream mixture poured over them.

Thin, evenly cut potatoes are what let the cream and cheese bake into a cohesive, tender casserole instead of leaving a few firm slices hidden in the middle. I arrange half the potatoes in the dish, tuck Gruyere between the layers, and pour the seasoned cream over everything. The top layer stays simple until the foil comes off, so the last handful of cheese can melt and turn golden.

Why 1/8-Inch Potato Slices Matter More Than Extra Baking Time

A gratin can look beautifully browned and still have a firm bite in the center if the slices are thick or uneven. Baking longer isn’t a reliable fix: the edges may overcook while the thicker pieces lag behind. Cutting the potatoes to a consistent 1/8 inch gives the whole dish a better chance of becoming tender at the same time.

That evenness also matters for how the cream moves through the layers. Very thin slices can soften quickly, while thicker ones need more time to cook through, so aim for uniform pieces rather than paper-thin ones. A sharp knife works well if you keep your cuts steady; a mandoline is handy if you already use one safely. If a few slices come out thicker, place those pieces toward the bottom of the dish, where they’ll be surrounded by the cream mixture.

Yukon Gold potatoes are a good fit here because they hold their shape while turning creamy inside. Once the slices are arranged in the dish, keep them in an even layer rather than packing one spot high and leaving another sparse. That small bit of care is more useful than trying to rescue uneven cuts with a longer bake.

Why Yukon Golds, Warm Cream, and Gruyere Work So Well Together

• Yukon Gold potatoes — Their creamy texture suits a baked gratin, and they hold together better than a very starchy potato. Peel them before slicing, and keep the pieces even. Russets work as a substitute, but they’re starchier and will give you softer, more fragile layers.
• Gruyere — Freshly grated cheese melts more smoothly across the potatoes than many pre-shredded cheeses, which are often coated to keep the shreds separate. A wedge from the dairy case is fine; there’s no need to seek out an expensive aged version. Swiss cheese can replace it in the same amount for a milder, less nutty taste.
• Heavy cream and whole milk — The cream brings richness, while the milk keeps the mixture pourable and less heavy than cream alone. Store-brand dairy works well. If whole milk isn’t on hand, 2% milk can stand in cup-for-cup, though the finished sauce will taste a little less rich.
• Garlic and nutmeg — Minced fresh garlic gives the cream a savory base, and a small amount of ground nutmeg adds warmth without making the dish taste sweet. Measure the nutmeg carefully; too much can take over the mild potato and cheese flavors.

How to Layer and Bake This Gruyere Potato Gratin

Warm the seasoned cream gently

Combine the heavy cream, whole milk, minced garlic, kosher salt, black pepper, and ground nutmeg in a small saucepan. Set it over medium-low heat for about 3 to 5 minutes, until the mixture is steaming. Don’t let it boil. Gentle warming blends the seasonings into the dairy, and the warm mixture is ready to pour over the potatoes without starting the bake with a cold liquid.

Build two even layers in the baking dish

Heat the oven to 375°F and grease a 9×13-inch baking dish with softened butter. Arrange half of the peeled, 1/8-inch potato slices in the dish, then scatter 1 cup of the freshly grated Gruyere over them. Layer the remaining potatoes on top and pour the warm cream mixture evenly across the dish. If the liquid looks uneven at first, give it a moment to settle between the slices rather than stirring the layers around.

Bake covered, then brown the cheese

Cover the dish tightly with foil and bake for 50 minutes. The covered bake gives the potatoes time to soften in the cream; a loose foil cover won’t hold in as much steam. Remove the foil, sprinkle the remaining Gruyere over the surface, and bake uncovered for 25 to 35 minutes. The gratin is ready when a knife slides easily into the center and the top is golden and bubbling.

Cheese Swaps and Other Ways to Change This Gruyere Gratin

Questions About Baking and Saving Au Gratin Potatoes

Cheesy Au Gratin Potatoes with Gruyere and Cream

Cheesy au gratin potatoes bake in a rich cream mixture with layers of freshly grated Gruyere. The Yukon Gold potatoes turn tender beneath a golden, bubbling cheese topping.

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Prep Time 20 minutes mins

Cook Time 1 hour hr 24 minutes mins

Resting 15 minutes mins

Total Time 1 hour hr 59 minutes mins

Servings: 8 servings

Course: Side Dish

Cuisine: French

Calories: 650

Ingredients Equipment Method Notes

Ingredients

  

For the cream mixture

• 2 cups heavy cream
• 1 cup whole milk
• 2 cloves garlic minced
• 1.5 tsp kosher salt
• 0.5 tsp black pepper
• 0.125 tsp ground nutmeg

For the potatoes

• 1 tbsp unsalted butter softened
• 3 lb Yukon Gold potatoes peeled
• 8 oz Gruyere cheese freshly grated (about 2 cups), divided

Equipment

• 1 9x13-inch baking dish

Method

 

Make the cream mixture

1. Combine the heavy cream, milk, garlic, salt, pepper, and nutmeg in a small saucepan and warm over medium-low heat until steaming, about 3 to 5 minutes; do not let it boil.

Assemble and bake

1. Heat the oven to 375°F.
2. Grease a 9x13-inch baking dish with the butter.
3. Slice the potatoes 1/8 inch thick.
4. Arrange half of the potatoes in the dish and sprinkle with 1 cup of the Gruyere.
5. Arrange the remaining potatoes on top.
6. Pour the warm cream mixture evenly over the potatoes.
7. Cover the dish tightly with foil and bake for 50 minutes.
8. Remove the foil and sprinkle the remaining Gruyere over the potatoes.
9. Bake uncovered for 25 to 35 minutes, until a knife slides easily into the center and the top is golden and bubbling.
10. Let the potatoes rest for 15 minutes before serving.

Notes

For even cooking, slice the potatoes uniformly. Refrigerate leftovers in an airtight container for up to 4 days; freezing is not recommended because the cream sauce may separate. This recipe is naturally gluten-free.