Potatoes Gruyere au Gratin
This Potatoes au Gratin with Gruyere uses both sweet potatoes and Yukon Gold potatoes layered with cheese for the most delicious gratin. With only ten ingredients, it's a simple side dish that is also a showstopper.
Servings: 8 to 10
Calories: 302kcal
Ingredients
- 3 medium sweet potatoes
- 6 small Yukon gold potatoes
- 1 teaspoon kosher salt
- ¼ teaspoon ground black pepper
- ¾ teaspoon garlic powder
- 1½ teaspoon dried parsley
- ½ teaspoon dried thyme
- ½ teaspoon ground sage
- ½ teaspoon dried rosemary
- 8 ounces Gruyère or sharp white cheddar grated (2 cups)
- ½ cup thinly sliced yellow onion chopped
- ½ cup whole milk or half-and-half
- ½ cup low-sodium chicken broth
Instructions
- Heat oven to 375°F. Peel potatoes, and, using a mandolin or vegetable slicer, cut into very thin slices. In a large bowl, gently toss potatoes with salt, pepper, garlic powder, parsley, thyme, sage, rosemary, cheese, and onion, until everything is evenly mixed. Be careful not to break the thin potato slices.
- Working with a small handful of potatoes at a time, gently line up coated slices in a 10-inch cast-iron skillet or 2-quart baking dish. Pour milk and broth over potatoes. Cover pan with foil and seal around edges.
- Bake 50 minutes and remove foil. Continue to bake until potatoes are tender and top is golden, 15 to 20 minutes more. You can test the potatoes with a knife to see if they are tender throughout. Cool slightly and serve hot.
Video
Notes
- This recipe is a great way to use the fresh herbs you have leftover from a holiday meal or the last bits after a week of cooking. I use fresh herbs in the spring and summer when they are plentiful and cheap. I'll use my spice cupboard in the winter months. Use double the amount of fresh as you would dry.
- To make this quick and easy potato gratin recipe even faster, use a mandoline to thinly slice the potatoes. If you don't have a mandoline, consider getting one. This Stainless Steel Mandoline on Amazon is a great one.
-
- With a mandoline, you don't have to fiddle with a big knife and a little potato. All you have to do is run it across the blade and voila! Perfectly sliced potatoes.
-
- You can make this recipe without one, but your slices will be uneven and it will take you FOREVER to cut all the slices.
Nutrition
Calories: 302kcal | Carbohydrates: 42g | Protein: 12g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 31mg | Sodium: 532mg | Potassium: 897mg | Fiber: 6g | Sugar: 6g | Vitamin A: 12332IU | Vitamin C: 28mg | Calcium: 264mg | Iron: 2mg
