Rich Potato Gratin with Gruyère and Herb Cheese Sauce Recipe
This Rich Potato Gratin recipe features thinly sliced potatoes layered with a luscious béchamel cheese sauce made from gruyere, butter, and aromatic herbs, then baked until tender and golden brown. The dish offers a decadent, creamy texture and a nutty cheese crust, perfect as a comforting side for any meal.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes
- Yield: 8 servings 1x
- Category: Side Dish
- Method: Baking
- Cuisine: French
- Diet: Vegetarian
Ingredients
Scale
For the Cheese Sauce:
- 3 tbsp all-purpose flour (or gluten-free flour)
- 1 1/2 cups milk (or heavy cream for extra richness)
- 1/2 cup shredded gruyere cheese (freshly grated)
- 1 pinch ground nutmeg (optional)
- 1 tsp fresh thyme, chopped (or 1/2 tsp dried)
- 3 tbsp unsalted butter (such as Kerrygold)
- 1 small onion, minced
- 1 garlic clove, grated
- Salt and black pepper, to taste
For the Potato Base:
- 1 cup shredded gruyere cheese (freshly grated)
- 4 lb potatoes, sliced thin (about 1/8-inch thickness)
Instructions
- Prepare Mise en Place and Preheat Oven: Preheat the oven to 350°F. Slice the potatoes thinly using a mandoline or slicer, mince the onion, grate the garlic, chop the thyme, and freshly grate the gruyere cheese. Having all ingredients prepared ahead ensures a smooth cooking process.
- Build the Béchamel Base with Aromatics: Melt the butter in a saucepan over medium heat. Add the minced onion, grated garlic, and thyme, gently sautéing for 3-5 minutes until the onion is translucent and soft, building a flavorful foundation for the sauce without browning.
- Make the Cream Sauce: Sprinkle the flour into the aromatic butter mixture and cook, stirring constantly, for 1 minute to form a roux. Slowly whisk in the milk to avoid lumps, continuing to whisk for 1-2 minutes until the sauce thickens enough to coat the back of a spoon. Remove from heat and stir in the 1/2 cup gruyere cheese, nutmeg, salt, and pepper until smooth and creamy.
- Layer the Potatoes with Sauce: Butter a baking dish and pour a thin layer of the cream sauce on the bottom. Layer half of the sliced potatoes, overlapping them evenly, then spread half of the remaining sauce on top. Repeat with the remaining potatoes and sauce, ensuring an even distribution.
- Bake and Finish the Gratin: Sprinkle the 1 cup of shredded gruyere cheese evenly over the top. Bake in the preheated oven for 45-60 minutes until the potatoes are tender and the top is lightly golden. For an extra caramelized crust, broil the gratin for 2-3 minutes at the end, watching carefully. Allow the gratin to rest for 10 minutes before serving to set the layers.
Notes
- Use a mandoline slicer for uniformly thin potato slices to ensure even cooking.
- The nutmeg adds a subtle depth—do not skip if possible.
- Heavy cream can replace milk for a richer sauce.
- Resting the gratin after baking helps it set for cleaner slices.
- Broiling at the end creates a beautifully caramelized cheese crust but watch carefully to avoid burning.
- Gruyere cheese is preferred for its melting quality and nutty flavor; substitute with similar cheeses like Emmental if needed.
Keywords: potato gratin, scalloped potatoes, cheesy potato bake, gruyere, French cuisine, creamy gratin, baked potatoes
