Cheesy Gruyere Potatoes

This holiday season, step up your side dish game by making these Cheesy Gruyere Potatoes! Yukon gold potatoes are tossed in a homemade sauce of shallots, garlic and thyme and LOTS of gruyere cheese. Baked until golden and delicious!

Cheesy Gruyere Potatoes l SimplyScratch.com

We are in the home stretch my friends! Was it not just Thanksgiving? Do I not say this every year?

Whether you’re serving ham or turkey, roasting a chicken or prime rib (<— me). Whether you’re making a fancy meal or something casual, these cheesy gruyere potatoes are IT!! So cheesy, so simple and SO incredibly delicious.

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I made a glazed ham a few weekends ago and to go with it, I whipped up these gloriously cheesy potatoes. Similar to my original recipe, yet I used buttery Yukon gold potatoes and threw in some shallots, thyme and a whole lot of gruyere.

These potatoes are epic and will be perfect with your holiday dinner or potluck.

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The ingredients are simple; Yukon potatoes, butter, shallots, garlic, thyme, flour, milk, broth, sour cream and gruyere cheese.

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Start by roughly peeling 3 pounds of Yukon gold potatoes.  Cut them into bite-size pieces and add them to a large pot of cool water, covering them by an inch or two. Cover and bring to a boil. Then reduce  to a simmer for 8 to 10 minutes or until just fork tender.

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Drain the potatoes and place in a large bowl to cool slightly.

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Grate 8 ounces of gruyere cheese and set off to the side.

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In a medium skillet, melt 4 tablespoons of butter, add in 3/4 cup of  diced shallot and a pinch of kosher salt.

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Once the shallot is soft and translucent, add in garlic and chopped thyme and cook for 1 to 2 minutes. Then stir in 1/4 cup of flour and cook for 1 to 2 minutes.

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While stirring, pour in 1/2 cup of whole milk and 1/2 cup of low-sodium chicken broth. Stir until the sauce has thickened.

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Lastly, stir in 1 cup of sour cream and season with 1 teaspoon kosher salt and 1/4 to 1/2 teaspoon freshly ground black pepper.

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Pour the shallot-thyme sauce in with the potatoes, then add in ALL of that wonderful shredded gruyere cheese. Toss to combine.

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Spray a oven-safe casserole with olive oil spray and spread the cheesy gruyere potato mixture into the prepared dish. Bake the casserole in a preheated 350° for 45 to 60 minutes or until the cheesy gruyere potatoes are bubbling and golden brown.

I live for those golden brown crispy edges. You know I do!

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Enjoy! And if you give this Cheesy Gruyere Potatoes recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

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My cookbook Simply Scratch : 120 Wholesome Homemade Recipes Made Easy is now available! CLICK HERE for details and THANK YOU in advance!

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Cheesy Gruyere Potatoes

This holiday season, step up your side dish game by making these Cheesy Golden Gruyere Potatoes! Yukon gold potatoes are tossed in a homemade sauce of shallots, garlic and thyme and LOTS of gruyere cheese. Baked until golden and delicious!

Yield: 6 to 8 depending

Prep Time: 20 minutes

Cook Time: 40 to 60 minutes

Total Time: about 1 hour 30 minutes

Ingredients:

3 pounds Yukon gold potatoes, roughly peeled and diced into 1-inch pieces

1/4 cup (4 tablespoons or 1/2 a stick) unsalted butter

3/4 cup diced shallot (about 2)

1 clove minced fresh garlic

1 teaspoon minced fresh thyme

1/4 cup unbleached all-purpose flour

1/2 cup low-sodium chicken broth

1/2 cup whole milk

1 cup (full fat) sour cream

1 teaspoon kosher salt

1/4 to 1/2 teaspoon freshly ground black pepper

1 (8 ounce) wedge or 2 cups shredded Gruyere cheese

Directions:

Add diced potatoes to a large pot of cold water. Cover and bring to a boil. Once boiling cook for 8 to 10 minutes, or until the potatoes are just starting to be fork tender. Drain, transfer to a large mixing bowl and let cool.

Meanwhile, melt 4 tablespoons of butter in a small skillet. Add the shallots and a pinch of kosher salt, sauté until tender and translucent. About 5 minutes. Then add in the garlic and thyme, stir and cook for 1 to 2 minutes.

Sprinkle in the flour, stir and cook 1 to 2 minutes. While stirring, pour in the broth and milk. Heat on medium-low, stirring until thickened. Remove off of the heat and stir in 1 cup sour cream and season with salt and pepper.

Preheat your oven to 350° and lightly spray a 3-1/2 quart baking dish with olive oil spray.

Pour the slightly cooled shallot/sour cream mixture over the cooled potatoes. Add in the grated gruyere and gently toss to coat.

Transfer the potato mixture to your prepared baking dish. Spread evenly and bake on the middle rack of your preheated oven for 45 to 60 minutes or until bubbly and the top is golden brown.

Let the gruyere potatoes cool for 10 to 15 minutes before serving.

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10 Responses to “Cheesy Gruyere Potatoes”

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    1
    Blair B. — December 20, 2017 at 10:44 am

    We are having ham for Christmas and this will be the perfect side dish- can’t wait to try it!

    • Laurie McNamara replied: — December 21st, 2017 @ 11:03 am

      Enjoy, Blair and Merry Christmas!❤️

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    2
    E — December 20, 2017 at 4:16 pm

    Are you going to post a prime rib recipe or will you do your Dijon-Rosemary Crusted Prime Rib Roast with Pinot Noir Au jus?

    • Laurie McNamara replied: — December 21st, 2017 @ 11:02 am

      I’m making the Dijon Crusted Prime Rib. It’s my go-to recipe 🙂

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    3
    E — December 21, 2017 at 5:02 pm

    Is it super difficult/ tricky to make? I’m scared to try as I never cooked beef before and it tends to be on the expensive side…

    • Laurie McNamara replied: — December 21st, 2017 @ 5:05 pm

      I honestly don’t think so. Having an oven-safe digital thermometer is key to not over or under cooking. You can do it!

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    4
    Katie — December 22, 2017 at 9:19 am

    Any tips on making this ahead? Hoping to make this for a side for Christmas but need to make before and bring to my sister’s-in-law home to cook!

    • Laurie McNamara replied: — December 26th, 2017 @ 11:30 am

      I’m sorry I missed your question, Katie. I know this reply is late, but next time you could definitely make this ahead up until the point of baking. Just cover and refrigerate. I would just keep in mind that it may take longer in the oven if it’s coming out of the fridge. Maybe even set it out for 30 to 40 minutes before baking to take the chill off.

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    Kathie — February 20, 2018 at 9:06 pm

    Looks delicious! Can you use a little white wine when after sautéing the shallots?

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