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Gruyère Potatoes au Gratin Recipe

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Gruyère Potatoes au Gratin is a rich and savory baked dish featuring layers of thinly sliced Yukon Gold potatoes combined with nutty Gruyère cheese, aromatic fried sage, garlic, and a hint of nutmeg. This classic French-inspired gratin is creamy, golden, and perfectly crispy on top, making it an elegant side dish perfect for holiday meals or comforting family dinners.

Ingredients

Herbs and Oil

  • 2 tablespoons olive oil
  • ¼ cup packed fresh sage leaves

Cheese and Dairy

  • 8 ounces Gruyère cheese, shredded
  • ¾ cup (185g) half-and-half

Vegetables

  • 2 pounds Yukon Gold potatoes, scrubbed clean and thinly sliced (⅛-inch thick)
  • 3 cloves garlic, minced (or ½ teaspoon garlic powder)

Dry Ingredients and Spices

  • ¼ cup whole-wheat flour or all-purpose flour
  • ¼ teaspoon freshly grated nutmeg
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper

Instructions

  1. Preheat the oven: Set your oven to 375ºF (190ºC) and position the oven rack in the middle for even heat distribution during baking.
  2. Prepare sage and infused oil: Heat 2 tablespoons of olive oil in a 10-inch cast iron skillet over medium-high heat until shimmering. Add the fresh sage leaves and fry them until crisp and starting to brown, about 3 to 5 minutes. Carefully transfer the fried sage to a paper-towel-lined plate with a slotted spoon or tweezers, then pour the excess oil from the skillet into a heatproof bowl, leaving the browned bits behind. Set this sage-infused oil aside.
  3. Grate the cheese: Using a large-hole grater, shred 8 ounces of Gruyère cheese and set aside for layering.
  4. Prepare the potatoes: Use a mandoline to slice the Yukon Gold potatoes very thinly, about ⅛-inch thick, then place them in a large mixing bowl. Add the flour, minced garlic, freshly grated nutmeg, kosher salt, and black pepper to the potatoes and toss thoroughly to coat the slices evenly.
  5. Layer the gratin: In the same cast iron skillet, layer one-third of the potato slices evenly, then sprinkle one-third of the shredded Gruyère cheese on top. Repeat layering with the remaining potatoes and cheese in two more layers, finishing with cheese on top.
  6. Add liquids and bake covered: Pour ¾ cup of half-and-half evenly over the layered potatoes. Drizzle the reserved sage oil on top. Cover the skillet tightly with foil to trap moisture and bake for 30 minutes at 375ºF (190ºC).
  7. Finish baking uncovered: Remove the foil, increase the oven temperature to 400ºF (205ºC), and bake for an additional 25 to 30 minutes until the top is deeply golden brown and bubbly.
  8. Serve topped with sage: Sprinkle the crispy fried sage leaves over the gratin just before serving for a fragrant, crispy garnish.

Notes

  • Using a mandoline ensures evenly thin potato slices for consistent cooking.
  • If you don’t have fresh sage, dried sage can be used but won’t be as crispy or aromatic.
  • You can substitute all-purpose flour if whole-wheat flour is not available.
  • Be careful not to scrape the pan clean when pouring off excess oil to retain flavorful browned bits.
  • Cast iron skillets provide even heat that enhances the gratin’s texture, but any oven-safe baking dish can be used.
  • For a richer dish, you can substitute the half-and-half with heavy cream.
  • Adjust salt and pepper to taste depending on dietary preferences.

Find it online: https://justsosavory.com/gruyere-potatoes-au-gratin-recipe/