{"id":2080004,"date":"2024-12-07T19:46:22","date_gmt":"2024-12-08T06:46:22","guid":{"rendered":"https:\/\/www.tasteofhome.com\/?post_type=recipe&#038;p=2080004"},"modified":"2024-12-10T08:43:39","modified_gmt":"2024-12-10T14:43:39","slug":"potatoes-au-gratin-gruyere","status":"publish","type":"recipe","link":"https:\/\/www.tasteofhome.com\/recipes\/potatoes-au-gratin-gruyere\/","title":{"rendered":"Potatoes au Gratin Gruyere"},"content":{"rendered":"<p>Despite the fancy French name, potatoes au gratin Gruyere is a comforting, homey dish. Thinly sliced potatoes are baked in a cream sauce under a blanket of savory Gruyere cheese until the cheese lightly browns at the edges, the sauce is thick and velvety, and the potatoes are absolutely tender.<\/p>\n<p>While some of our favorite <a href=\"https:\/\/www.tasteofhome.com\/collection\/potato-recipes-for-people-serious-about-their-spuds\/\" data-name=\"www.tasteofhome.com\/collection\/potato-recipes-for-people-serious-about-their-spuds\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">potato recipes<\/a> are pretty easy, this one is a bit of a labor of love since you&#8217;ll need to slice the potatoes thinly. Once you finish the knife work, simply toss the slices in seasonings and layer them with cream in a casserole pan. <em>Et voil\u00e0<\/em>: a perfect potluck offering or <a href=\"https:\/\/www.tasteofhome.com\/collection\/christmas-side-dish-recipes\/\" data-name=\"www.tasteofhome.com\/collection\/christmas-side-dish-recipes\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">Christmas side dish recipe<\/a>.<\/p>\n<h2>What&#8217;s the difference between scalloped and au gratin potatoes?<\/h2>\n<p>Both scalloped potatoes and au gratin potatoes are thinly sliced and baked in a casserole dish under a rich cream sauce. The difference? Au gratin potatoes usually include cheese, resulting in an ultra-thick, savory sauce and a melty topping. (A gratin\u00a0is any dish covered in bread crumbs or cheese and baked until brown and crispy.) Scalloped potatoes are traditionally made with only cream, but some <a href=\"https:\/\/www.tasteofhome.com\/recipes\/never-fail-scalloped-potatoes\/\" data-name=\"www.tasteofhome.com\/recipes\/never-fail-scalloped-potatoes\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">scalloped potato<\/a> recipes include cheese. Honestly, you can&#8217;t go wrong either way.<\/p>\n<h2>Ingredients for Potatoes au Gratin Gruyere<\/h2>\n<ul>\n<li><strong>Sliced Yukon Gold potatoes:<\/strong> Yukon Golds are one of the most versatile <a href=\"https:\/\/www.tasteofhome.com\/article\/what-types-of-potatoes-are-best-for-which-recipes\/\" data-name=\"www.tasteofhome.com\/article\/what-types-of-potatoes-are-best-for-which-recipes\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">types of potatoes<\/a>. When baked in a gratin, they turn tender yet hold their shape. Slice the potatoes into 1\/8-inch thick slices. Use a knife or a mandoline to achieve thin, uniform slices that cook evenly.<\/li>\n<li><strong>All-purpose flour:<\/strong> Coating the potatoes in a dash of flour helps thicken the cheese sauce, creating a silky, luxe texture.<\/li>\n<li><strong>Seasonings:<\/strong> Salt, pepper and garlic powder add classic savory flavor, while cayenne adds heat and fresh thyme brings its earthy richness. A dash of nutmeg may seem surprising, but the aromatic spice is traditional in many cream sauces and complements the nutty Gruyere.<\/li>\n<li><strong>Shredded Gruyere or Swiss cheese:<\/strong> Mild, rich and a bit smoky, Gruyere cheese melts beautifully into the sauce.<\/li>\n<li><strong>Heavy whipping cream:<\/strong> Some of the water content evaporates as the cream cooks, making for an incomparably rich, buttery sauce.<\/li>\n<li><strong>Butter:<\/strong> For the tastiest gratin, use one of the <a href=\"https:\/\/www.tasteofhome.com\/article\/best-butter-taste-test\/\" data-name=\"www.tasteofhome.com\/article\/best-butter-taste-test\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">best butter brands<\/a>. It really does make a difference.<\/li>\n<\/ul>\n<h2>Directions<\/h2>\n<h3>Step 1: Season the potatoes<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2088562\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/12\/Potatoes-au-Gratin-Gruyere_FT24_278687_EC_1203_1.jpg?fit=700%2C1024\" alt=\"Combined flour, seasonings and sliced potatoes in a large bowl\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">ELLIE CROWLEY FOR TASTE OF HOME<\/span><\/span><\/p>\n<p>Preheat the oven to 325\u00b0F. In a large bowl, combine the sliced potatoes, flour, salt, garlic powder, pepper, nutmeg, cayenne and 1 teaspoon of thyme. Toss until the potatoes are well coated.<\/p>\n<h3>Step 2: Layer into a casserole dish<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2088564\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/12\/Potatoes-au-Gratin-Gruyere_FT24_278687_EC_1203_3.jpg?fit=700%2C1024\" alt=\"Seasoned potato slices spread on greased baking dish \" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">ELLIE CROWLEY FOR TASTE OF HOME<\/span><\/span><\/p>\n<p>Spread half the seasoned potatoes across the bottom of a greased 13&#215;9-inch baking dish.<\/p>\n<h3>Step 3: Sprinkle with cheese<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2088563\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/12\/Potatoes-au-Gratin-Gruyere_FT24_278687_EC_1203_2.jpg?fit=700%2C1024\" alt=\"Grated Gruyere cheese spread on seasoned potatoes layer in a baking dish\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">ELLIE CROWLEY FOR TASTE OF HOME<\/span><\/span><\/p>\n<p>Sprinkle 3\/4 cup of Gruyere cheese over the first potato layer.<\/p>\n<h3>Step 4: Another layer of potatoes<\/h3>\n<p>Layer the remaining potatoes into the casserole dish.<\/p>\n<h3>Step 5: Finish with the cream<\/h3>\n<p>Pour the cream and melted butter evenly over the casserole.<\/p>\n<h3>Step 6: Bake the potatoes<\/h3>\n<p>Cover the dish with aluminum foil and bake for one hour.<\/p>\n<p><em>Editor&#8217;s Tip:<\/em> Cooking the casserole covered ensures the potatoes remain moist while cooking through.<\/p>\n<h3>Step 7: Top with cheese<\/h3>\n<h3><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-2088565 size-large\" style=\"font-size: 16px;\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/12\/Potatoes-au-Gratin-Gruyere_FT24_278687_EC_1203_4.jpg?fit=700%2C1024\" alt=\"Grated Gruyere cheese and thyme sprinkled on casserole\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">ELLIE CROWLEY FOR TASTE OF HOME<\/span><\/span><\/h3>\n<p>Uncover the casserole, and sprinkle it with the remaining 3\/4 cup of Gruyere and 1 teaspoon of thyme. Bake until the potatoes are fork tender and the edges begin to brown, about 20 minutes longer.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2088567\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/12\/Potatoes-au-Gratin-Gruyere_FT24_278687_EC_1203_7.jpg?fit=700%2C1024\" alt=\"Potatoes Au Gratin Gruyere served on a white plate with a fork to eat\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">ELLIE CROWLEY FOR TASTE OF HOME<\/span><\/span><\/p>\n<h2>Potatoes au Gratin Gruyere Variations<\/h2>\n<ul>\n<li><strong>Play with herbs:<\/strong> Swap the fresh thyme for another woody herb, such as rosemary, oregano or marjoram.<\/li>\n<li><strong>Change the cheese:<\/strong> While au gratin potatoes with Gruyere cheese is made with alpine-style Gruyere, other <a href=\"https:\/\/www.tasteofhome.com\/recipes\/simple-au-gratin-potatoes\/\" data-name=\"www.tasteofhome.com\/recipes\/simple-au-gratin-potatoes\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">potato gratin recipes<\/a> call for cheddar, Provolone and other flavorful <a href=\"https:\/\/www.tasteofhome.com\/collection\/best-melting-cheeses\/\" data-name=\"www.tasteofhome.com\/collection\/best-melting-cheeses\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">melting cheeses<\/a>.<\/li>\n<li><strong>Add aromatics:<\/strong> Minced onions or garlic would add an aromatic punch to this rich dish.<\/li>\n<\/ul>\n<h2>How to Store Potatoes au Gratin Gruyere<\/h2>\n<p>Leftover potatoes au gratin can be stored in the refrigerator. Transfer them to an airtight container or cover the casserole dish with foil or storage wrap. The au gratin potatoes with Gruyere cheese will last up to four days when refrigerated.<\/p>\n<h3>Can you freeze potatoes au gratin Gruyere?<\/h3>\n<p>Because they contain dairy, potatoes au gratin don&#8217;t freeze well. The sauce may curdle or separate.<\/p>\n<h3>How do you reheat potatoes au gratin Gruyere?<\/h3>\n<p>Reheat Gruyere cheese potatoes au gratin in the oven at 325\u00b0 until the casserole is bubbly and heated through. The sauce may separate or look a bit oily, but it will still taste delicious.<\/p>\n<h2>Potatoes au Gratin Gruyere Tips<\/h2>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2088566\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/12\/Potatoes-au-Gratin-Gruyere_FT24_278687_EC_1203_6.jpg?fit=700%2C1024\" alt=\"Potatoes Au Gratin Gruyere in a dish with a serving spoon\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">ELLIE CROWLEY FOR TASTE OF HOME<\/span><\/span><\/p>\n<h3>Do you need to peel potatoes for potatoes au gratin Gruyere?<\/h3>\n<p>There&#8217;s no need to peel the potatoes for gratin. Yukon Golds have pretty thin skin, so the texture will still be quite tender.<\/p>\n<h3>What&#8217;s the best way to slice potatoes for potatoes au gratin Gruyere?<\/h3>\n<p>The best gratin potatoes are sliced thinly and evenly, ensuring that they cook at the same rate as the sauce. Use a chef&#8217;s knife to slice them. Make the task easier by cutting a narrow strip off the bottom of the potato to make a flat edge that won&#8217;t roll on the cutting board. As you go, pop the sliced potatoes in a bowl of cold water to <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-keep-potatoes-from-turning-brown\/\" data-name=\"www.tasteofhome.com\/article\/how-to-keep-potatoes-from-turning-brown\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">prevent them from browning<\/a>. You can also use a <a href=\"https:\/\/www.tasteofhome.com\/collection\/best-mandoline-slicer\/\" data-name=\"www.tasteofhome.com\/collection\/best-mandoline-slicer\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">mandoline<\/a>, which would ensure perfectly uniform slices.<\/p>\n<h3>How do you keep au gratin potatoes from curdling?<\/h3>\n<p>There are a few steps this recipe takes to prevent the au gratin potatoes from curdling. Cooking at a high heat can cause the dairy to curdle, so our recipe sticks with a lower, slower cooking time. Covering the dish during some cooking also helps protect the cream from the heat, making it less likely to curdle. Finally, use starchy potatoes here, like Yukon Gold or russets. The starch will release into the sauce while cooking, making it thick and smooth.<\/p>\n<h3>What can you serve with potatoes au gratin Gruyere?<\/h3>\n<p>Creamy, cheesy gratin potatoes taste delicious (and decadent) with any meal. Of course, you can be fancy and serve them with other <a href=\"https:\/\/www.tasteofhome.com\/collection\/holiday-recipes-passed-down-for-generations\/\" data-name=\"www.tasteofhome.com\/collection\/holiday-recipes-passed-down-for-generations\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">holiday recipes<\/a> or pair them with classic <a href=\"https:\/\/www.tasteofhome.com\/collection\/favorite-french-recipes\/\" data-name=\"www.tasteofhome.com\/collection\/favorite-french-recipes\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">French recipes<\/a>, like <a href=\"https:\/\/www.tasteofhome.com\/recipes\/slow-cooker-beef-burgundy\/\" data-name=\"www.tasteofhome.com\/recipes\/slow-cooker-beef-burgundy\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">beef burgundy<\/a> or <a href=\"https:\/\/www.tasteofhome.com\/recipes\/herb-crusted-rack-of-lamb-with-mushroom-sauce\/\" data-name=\"www.tasteofhome.com\/recipes\/herb-crusted-rack-of-lamb-with-mushroom-sauce\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">herb-crusted rack of lamb<\/a>. But there&#8217;s no need to reserve these comforting, creamy potatoes for a special occasion. Serve them on an icy winter evening with <a href=\"https:\/\/www.tasteofhome.com\/collection\/roast-chicken-recipes\/\" data-name=\"www.tasteofhome.com\/collection\/roast-chicken-recipes\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">roast chicken<\/a> or <a href=\"https:\/\/www.tasteofhome.com\/collection\/top-rated-pork-tenderloin-recipes\/\" data-name=\"www.tasteofhome.com\/collection\/top-rated-pork-tenderloin-recipes\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">pork tenderloin<\/a>. Be sure to slip a <a href=\"https:\/\/www.tasteofhome.com\/collection\/garden-produce-side-dishes\/\" data-name=\"www.tasteofhome.com\/collection\/garden-produce-side-dishes\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">vegetable side dish<\/a> onto the table, like green beans, broccoli or a simple <a href=\"https:\/\/www.tasteofhome.com\/collection\/side-salad-recipes\/\" data-name=\"www.tasteofhome.com\/collection\/side-salad-recipes\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">green salad<\/a>.<\/p>\n\n","protected":false},"excerpt":{"rendered":"<p>This foolproof recipe for potatoes au gratin Gruyere layers sliced potatoes in a savory, velvet-smooth cream sauce under a lid of lightly bronzed cheese.<\/p>\n","protected":false},"author":7022,"featured_media":2087712,"comment_status":"closed","ping_status":"closed","template":"","meta":{"ep_exclude_from_search":false},"tags":[305915,304162,305883,306910,304423,305487,304430,304515,304433,303966,306954,304988,304408,304368,303887,306848,304128,304268,307739,304558,324623,304313,306976,304150,303883,304117,307614,305031],"categories-v2":[339861,309439,311532,309906,308821,308988,308481,310796,308830,308880,308833,308495,309950,308935,308813,308745,308478,309603,340685,259483,311599,310706,308910,309177,308313,309975,309434,308476,308705,310591,308975],"coauthors":[152278],"recommended_recipes":[{"post_title":"Simple au Gratin Potatoes","post_link":"\/recipes\/simple-au-gratin-potatoes\/","post_image":"\/wp-content\/uploads\/2018\/01\/Simple-au-Gratin-Potatoes_EXPS_FT24_18345_JR_0215_1.jpg"},{"post_title":"Ham and Potatoes Au Gratin","post_link":"\/recipes\/ham-and-potatoes-au-gratin\/","post_image":"\/wp-content\/uploads\/2018\/01\/Ham-and-Potatoes-Au-Gratin_EXPS_TOHVP23_4218_MF_12_11_HamAndPotatoesAuGratin_2.jpg"},{"post_title":"Bacon-Gruyere Smashed Potatoes","post_link":"\/recipes\/bacon-gruyere-smashed-potatoes\/","post_image":"\/wp-content\/uploads\/2017\/09\/exps159793_HC173837B03_04_5b.jpg"},{"post_title":"Au Gratin Peas and Potatoes","post_link":"\/recipes\/au-gratin-peas-and-potatoes\/","post_image":"\/wp-content\/uploads\/2018\/01\/Au-Gratin-Peas-and-Potatoes_EXPS_GHBZ18_11524_E08_08_5b.jpg"},{"post_title":"Mushroom-Gruyere Scalloped Potatoes","post_link":"\/recipes\/mushroom-gruyere-scalloped-potatoes\/","post_image":"\/wp-content\/uploads\/2017\/09\/Mushroom-Gruyere-Scalloped-Potatoes_exps141445_THCA143053D08_30__5b.jpg"},{"post_title":"Carrots Au Gratin","post_link":"\/recipes\/carrots-au-gratin\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps30624_CB50843D255.jpg"},{"post_title":"Gruyere Mashed Potatoes","post_link":"\/recipes\/gruyere-mashed-potatoes\/","post_image":"\/wp-content\/uploads\/2018\/01\/Gruyere-Mashed-Potatoes_EXPS_HCA18_46032_D08_25_2b-7.jpg"},{"post_title":"Sweet Potatoes au Gratin","post_link":"\/recipes\/sweet-potatoes-au-gratin\/","post_image":"\/wp-content\/uploads\/2025\/01\/Sweet-Potatoes-au-Gratin_EXPS_TOHD24_9239_AlejandroMonfort_3.jpg"},{"post_title":"Vegetarian Potatoes au Gratin","post_link":"\/recipes\/vegetarian-potato-au-gratin\/","post_image":"\/wp-content\/uploads\/2018\/01\/Vegetarian-Potato-au-Gratin_EXPS_13x9BZ21_140675_E10_08_1b.jpg"},{"post_title":"Scalloped Potatoes au Gratin","post_link":"\/recipes\/scalloped-potatoes-au-gratin\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps39866_REM1193486C10_29_4b.jpg"},{"post_title":"Squash au Gratin","post_link":"\/recipes\/squash-au-gratin\/","post_image":"\/wp-content\/uploads\/2017\/09\/Squash-au-Gratin_exps79021_HCA2081250C01_12_2bC_RMS.jpg"},{"post_title":"Swiss Potato Gratin","post_link":"\/recipes\/swiss-potato-gratin\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps25745_CFT943311D37A.jpg"},{"post_title":"Au Gratin Cheesy Potatoes","post_link":"\/recipes\/au-gratin-cheesy-potatoes\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps13885_QC10151C60.jpg"},{"post_title":"Au Gratin Potatoes with Squash","post_link":"\/recipes\/au-gratin-potatoes-with-squash\/","post_image":"\/wp-content\/uploads\/2017\/09\/Au-Gratin-Potatoes-with-Squash_exps57211_TH132104D06_27_6bC_RMS.jpg"},{"post_title":"Mustard Potatoes Au Gratin","post_link":"\/recipes\/mustard-potatoes-au-gratin\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps20704_HC50844D164.jpg"},{"post_title":"Au Gratin Potatoes 'n' Leeks","post_link":"\/recipes\/au-gratin-potatoes-n-leeks\/","post_image":"\/wp-content\/uploads\/2018\/01\/Au-Gratin-Potatoes-and-Leeks_EXPS_HCA23_37978_DR_06_17_7b.jpg"},{"post_title":"Fontina Potatoes Au Gratin","post_link":"\/recipes\/fontina-potatoes-au-gratin\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps40854_HCA1383857D184.jpg"}],"acf":{"long_pin":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/Potatoes-au-Gratin-Gruyere_EXPS_FT24_278687_EC_1203_5.jpg","long_pin_file":false,"ncv_override_generic_settings_option":false,"ncv_autoplay_option":"","ncv_stickyplay_option":"","ncv_ads_option":"","ncv_mute_option":"","ncv_comscore_option":"","ncv_autoplay_mobile_option":"","ncv_viewable_threshold_option":"","ncv_sticky_offset_option":"","ncv_autopause_option":"","ncv_sticky_offset_mobile_option":"","ncv_autopause_mobile_option":"","ncv_sticky_mobile_option":"","ncv_remove_player_option":false,"ncv_moat_option":""},"recipe_schema":{"@context":"https:\/\/schema.org","@type":"Recipe","@id":"https:\/\/www.tasteofhome.com\/recipes\/potatoes-au-gratin-gruyere\/","name":"Potatoes au Gratin Gruyere","datePublished":"2024-12-07","dateModified":"2024-12-07","prepTime":"PT15M","cookTime":"PT01H20M","totalTime":"PT01H35M","image":{"@type":"ImageObject","url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/12\/Potatoes-au-Gratin-Gruyere_EXPS_FT24_278687_EC_1203_5.jpg","height":1200,"width":1200},"recipeCategory":["Side Dishes"],"description":"Creamy, cheesy and cozy\u2014what's not to love about potatoes au gratin Gruyere? This decadent potato casserole will make any dinner feel like a special occasion.","recipeIngredient":["8 cups sliced Yukon gold potatoes (1\/8-inch slices)","3 tablespoons all-purpose flour","2 teaspoons minced fresh thyme, divided","1 teaspoon salt","1\/2 teaspoon garlic powder","1\/4 teaspoon pepper","1\/8 teaspoon ground nutmeg","1\/8 teaspoon cayenne pepper, optional","1-1\/2 cups (6 ounces) shredded Gruyere or Swiss cheese, divided","1-1\/3 cups heavy whipping cream","2 tablespoons melted butter"],"recipeInstructions":[{"@type":"HowToStep","name":"Season the potatoes","text":"Preheat the oven to 325\u00b0F. In a large bowl, combine the sliced potatoes, flour, salt, garlic powder, pepper, nutmeg, cayenne and 1 teaspoon of thyme. Toss until the potatoes are well coated.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/12\/Potatoes-au-Gratin-Gruyere_FT24_278687_EC_1203_1.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Layer into a casserole dish","text":"Spread half the seasoned potatoes across the bottom of a greased 13x9-inch baking dish.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/12\/Potatoes-au-Gratin-Gruyere_FT24_278687_EC_1203_3.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Sprinkle with cheese","text":"Sprinkle 3\/4 cup of Gruyere cheese over the first potato layer.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/12\/Potatoes-au-Gratin-Gruyere_FT24_278687_EC_1203_2.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Another layer of potatoes","text":"Layer the remaining potatoes into the casserole dish."},{"@type":"HowToStep","name":"Finish with the cream","text":"Pour the cream and melted butter evenly over the casserole."},{"@type":"HowToStep","name":"Bake the potatoes","text":"Cover the dish with aluminum foil and bake for one hour. Editor's Tip: Cooking the casserole covered ensures the potatoes remain moist while cooking through."},{"@type":"HowToStep","name":"Top with cheese"},{"@type":"HowToStep","text":"Uncover the casserole, and sprinkle it with the remaining 3\/4 cup of Gruyere and 1 teaspoon of thyme. Bake until the potatoes are fork tender and the edges begin to brown, about 20 minutes longer.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/12\/Potatoes-au-Gratin-Gruyere_FT24_278687_EC_1203_7.jpg?fit=700,1024"}],"recipeYield":"12 servings","author":[{"@type":"Person","name":"Kelsey Dimberg"}],"nutrition":{"@type":"NutritionInformation","calories":" 294 calories","fatContent":"18g fat (11g saturated fat)","cholesterolContent":"55mg cholesterol","sodiumContent":"266mg sodium","carbohydrateContent":"24g carbohydrate (2g sugars","fiberContent":"3g fiber)","proteinContent":"9g protein."},"aggregateRating":{"@context":"http:\/\/schema.org\/","@type":"AggregateRating","ratingValue":5,"reviewCount":2,"worstRating":1,"bestRating":5},"review":[{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2025-01-24","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"ms11145"},"reviewBody":"<p>tasty potato recipe.  I did leave out the nutmeg because I'm not a fan of it.  And I added a heaping teaspoon of a garlic herb mixture that I had.  <\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2025-02-02","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"slfish68"},"reviewBody":"<p>I had some cheeses to use up from the TOH Soup Mix Pasta recipe, used 1 c Gruy\u00e8re and 1\/2 c Swiss.  I also used gluten free flour.  I baked in my 12 X 8 casserole, so I baked 15 minutes longer without foil until edges were golden.  I really liked the seasonings and herb in recipe, very delicious.<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}}]},"video":{"data":{"status":204},"message":"No shortcode found in recipe"},"rms_legacy_id":"278687","romance_copy_dek":"Creamy, cheesy and cozy\u2014what's not to love about potatoes au gratin Gruyere? 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