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Creamy Au Gratin Potatoes with Gruyere

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A rich and velvety au gratin potato dish featuring tender russet potatoes baked in a creamy béchamel sauce blended with cottage cheese and topped with nutty Gruyere and Parmesan cheeses. Perfect for cozy dinners and easy enough for weeknights.

Ingredients

Scale
  • 2 pounds russet potatoes, peeled and thinly sliced (about 1/8-inch thick)
  • 1 ½ cups shredded Gruyere cheese (about 150 g)
  • 1 cup small-curd cottage cheese, blended smooth (240 ml)
  • 1 ½ cups whole milk or 2% milk (360 ml)
  • 3 tablespoons unsalted butter, softened (45 g)
  • 3 tablespoons all-purpose flour (23 g)
  • 2 cloves garlic, minced
  • ½ small onion, finely chopped (optional)
  • 1 teaspoon salt, or to taste
  • ½ teaspoon freshly ground black pepper
  • Pinch of nutmeg
  • 1 teaspoon fresh thyme, chopped (optional)
  • ¼ cup grated Parmesan cheese (25 g)

Instructions

  1. Preheat the oven to 375°F (190°C) and butter a 9×13-inch baking dish to prevent sticking.
  2. Peel and slice the russet potatoes thinly, about 1/8-inch thick. Place sliced potatoes in a large mixing bowl.
  3. In a medium saucepan, melt the butter over medium heat. Add minced garlic and chopped onion if using; sauté for 2-3 minutes until fragrant and translucent.
  4. Stir in the flour and cook for 1-2 minutes, stirring constantly to form a roux.
  5. Slowly whisk in the milk, bringing the sauce to a gentle simmer. Cook until the sauce thickens slightly, about 5 minutes.
  6. Blend the cottage cheese until smooth and stir it into the sauce.
  7. Season the sauce with salt, black pepper, nutmeg, and thyme. Adjust seasoning to taste.
  8. Pour the creamy sauce over the sliced potatoes in the bowl and gently toss to coat evenly.
  9. Transfer the potato and sauce mixture into the prepared baking dish, spreading evenly.
  10. Sprinkle shredded Gruyere cheese over the top, then finish with grated Parmesan cheese.
  11. Cover loosely with foil and bake for 40 minutes. Remove foil and bake for an additional 15-20 minutes until the top is golden brown and bubbly.
  12. Let the dish rest for 10 minutes before serving to allow the sauce to thicken and make slicing easier.

Notes

If the top browns too quickly, tent with foil to prevent burning. Slice potatoes evenly for uniform cooking. Blend cottage cheese for creaminess without heaviness. Let the dish rest before serving to avoid sogginess. Freshly grated cheese melts better than pre-shredded. For dairy-free, substitute almond milk and plant-based cheese, and use coconut yogurt instead of cottage cheese. For gluten-free, replace flour with a gluten-free blend or cornstarch.

Nutrition

Keywords: au gratin potatoes, creamy potatoes, Gruyere, comfort food, cheesy potatoes, easy side dish, baked potatoes, cottage cheese, béchamel sauce

Find it online: https://chrisfeasts.com/creamy-au-gratin-potatoes-with-gruyere-recipe-easy-homemade-comfort-side/