There is no doubt these Potatoes au Gratin with Gruyere and Blue Cheese is an indulgent creamy dish, but it's just so good that it's worth putting on a table for special occasions or family gatherings.
The potatoes with gruyere, thyme, and nutmeg give you that classic potato gratin (or gratin dauphinois) flavor, and the added blue cheese gives it a fun kick - making this a big crowd pleaser and the perfect side dish. Alternatively, you can do this with sweet potatoes with this sweet potato gratin.
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Originally a French dish from the south east Dauphiné region (hence the French name gratin dauphinois), au gratin refers to how the dish is cooked giving the browned cheesy crust, which in my opinion is the best part.
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Ingredients
- Potatoes: You want a starchy potato for this dish which will help thicken the cream. I use russet but you can use Idaho or Yukon gold. I also leave the skin on to hold the potato together.
- Cheese: I use Gruyere for the classic potato gratin flavor and blue cheese like gorgonzola cheese for the bold flavor.
- Chives: This is optional but chives give a nice color and freshness to the dish.
- Nutmeg: This spice adds a nice kick and nutty flavor, which pairs perfectly with the cream sauce.
* see full list of ingredients and quantities in recipe card
How to Make This Recipe
- Preheat oven to 400F
- Slice potatoes with the mandoline slicer with ⅛ inch thickness.
2. In a small saucepan, add the heavy cream, thyme leaves, grated garlic and nutmeg on medium heat until it simmers.
3. Add one even layer of potatoes on the baking dish, season the layer with salt, pepper and the 2 cheeses. Repeat 3-4 more times. Pour the cream mixture and add the remaining cheese.
4. Bake for 30-40 mins using the middle rack until you have tender potatoes (you can check this with a fork). Then turn on your broiler and broil for 5 minutes until the top layer becomes golden brown. Let it cool for 10 mins before serving.
How to Reheat the Potato Gratin
- You can make this dish a day ahead. Bring it to room temperature and set the oven temperature to 350F, bake for about 20 minutes or until it's hot.
- To store, cover the baking dish in foil and store in the refrigerator for up to 4 days.
What Goes Well with this Side Dish
- This side dish would go well with a main like this pistachio crusted lamb or this duck confit.
- Because this dish is on the heavy side, I would pair it with a nice tart and citrus salad.
Variations of Potatoes au Gratin
- Cheese: If blue cheese is not your thing, you can omit it and use parmesan cheese instead. If you don't have Gruyere, any swiss cheese will do. Sharp cheddar is also another variation.
- Herbs: I use Thyme in this recipe but you can use fresh rosemary if you prefer.
- Potatoes: as mentioned above, you want a starchy potato for this dish which will help thicken the cream. I use russet but you can use Idaho or Yukon gold. If you want to use sweet potatoes, that's an option too!
FAQ
Potatoes au gratin are normally topped with cheese and/or bread crumbs and baked until you get the brown cheesy crust whereas scalloped potatoes don't and tend to have thicker sliced potatoes.
You should use an oven safe dish, skillet, or cast iron that's at lest 2 inches deep.
If you tried this Potatoes au Gratin With Gruyere and Blue Cheese, please leave a 🌟 star rating and let me know what you think in the📝 comments below. I'd love to hear from you!
Potatoes Au Gratin With Gruyere And Blue Cheese
Equipment
- 1 Baking dish, oven safe skillet, or cast iron
- 1 grater
Ingredients
- 2-2.5 lbs russet potatoes
- 2 cups heavy cream
- kosher salt
- black pepper
- 1 cup blue cheese crumbled or cut into pieces
- 2 cup gruyere grated
- pinch nutmeg grated with a microplane
- 2 cloves garlic grated with microplane
- 2 teaspoons fresh thyme leaves
- 1 tablespoon chives chopped
Instructions
- Preheat oven to 400F.
- Slice potatoes with the mandoline slicer with ⅛ inch thickness.
- In a small saucepan, add the heavy cream, thyme leaves, grated garlic and nutmeg on medium heat until it simmers.
- Add one even layer of potatoes on the baking dish, season the layer with salt, pepper and the 2 cheeses. Repeat 4-5 more times. Pour the cream mixture and add the remaining cheese.
- Bake for 30-40 mins using the middle rack until you have tender potatoes (you can check this with a fork). Then turn on your broiler and broil for 5 minutes until the top layer becomes golden brown. Let it cool for 10 mins before serving.
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