Potatoes au Gratin with Gruyère

Last updated on March 22nd, 2026

These simple Potatoes au Gratin with Gruyère are equally at home whether served for a cozy weeknight dinner or as a decadent holiday side. Incredibly easy to make, everyone loves them!

Memories of family dinners at Easter and Thanksgiving are the inspiration behind this easy, cheesy pan of potatoes. Thinly sliced potatoes are layered with nutty Gruyère cheese, Parmesan and heavy cream then slowly baked with garlic, a little butter and fresh thyme.

Here’s everything you’ll need to make these Potatoes au Gratin with Gruyère

• 2 lbs (900 grams) Yukon gold or white potatoes (no need to peel them)
• 1 teaspoon (5 grams) butter, softened
• 1 clove garlic, smashed
• 1 teaspoon (3 grams) kosher salt, divided
• Freshly ground black pepper
• 10-12 sprigs fresh thyme plus more for finishing
• 1 cup (250 ml) heavy cream
• 1 heaping cup (about 5 oz) grated Gruyère cheese
• 1/3 cup (45 grams) Parmesan, grated

What kind of potatoes are best for this recipe?

This no-fuss recipe calls for Yukon golds or white potatoes – Russets will also work – all of which are high in starch and hold their shape well. Their naturally produced starches work together with the cream and cheese to create the signature creaminess that comes to mind when we think of traditional creamy, baked potato dishes.

You want the potatoes to be as starchy as possible, so don’t wash them after you slice them!

Made with just a handful of ingredients, I love the simplicity of this Potatoes au Gratin recipe. All you have to do is slice and layer the potatoes, season, add cream and top with melty cheese, then bake until bubbling and golden. The ultimate comforting side dish!

Try these Cheddar Scallion Drop Biscuits or these Overnight Cinnamon Orange Brioche Rolls next.

If you make this recipe, please tag me on Pinterest or Instagram so I can see! 

And of course, feel free to leave any questions, comments or reviews. This is the best place to reach me, and I’d love to hear from you!

Potatoes au Gratin with Gruyère

5 from 2 votes

Thinly sliced potatoes are layered with nutty Gruyère cheese, Parmesan and heavy cream then slowly baked with garlic, a little butter and fresh thyme. Incredibly easy to make, everyone loves them!

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Prep Time:15 minutes mins

Cook Time:1 hour hr

Course: Breakfast, Side Dish

Keyword: au gratin, baked, cheese, gruyère, potatoes

Servings: 6

Equipment

• Chef’s knife
• Cutting board
• Pepper grinder
• Box grater
• 9×13-inch (3 Qt) glass baking dish

Ingredients

• 2 lbs Yukon gold or white potatoes no need to peel them
• 1 teaspoon butter, softened
• 1 clove garlic smashed
• 1 teaspoon kosher salt divided
• Freshly ground black pepper
• 10-12 sprigs fresh thyme plus more for finishing
• 1 cup heavy cream
• 1 heaping cup grated Gruyère cheese about 5 oz
• 1/3 cup Parmesan, grated

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Instructions

• First preheat oven to 375ºF (190ºC). In a small dish, press together softened butter and garlic and rub across the bottom of a 9 x 13-inch (28 x 33 cm) baking dish.
• Using a sharp knife or mandolin, cut potatoes into very thin, 1/8-inch (3 mm) slices. Layer half the potatoes, overlapping, in the prepared pan. Season generously with salt, pepper and half the thyme leaves.
• Next, make a second layer of potatoes and pour cream over the top, distributing evenly. Season once again with salt, pepper and more fresh thyme and sprinkle the grated cheeses across the top.
• Cover with foil and bake for 30 minutes. Remove foil and bake for 20-30 more until the potatoes pierce easily with a fork and everything is golden brown and bubbling. Let rest for at least 15 minutes before serving to allow the sauce to thicken. Enjoy!

Notes

Make ahead: Assemble up to two days in advance, cover well and store them in the refrigerator to bake when ready. Alternatively, you can bake them ahead of time, let cool, then reheat in the oven at meal time.