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. Serves 8 to 10 (depending).
We are in the home stretch my friends! Was it not just Thanksgiving? I feel like I say this every year.
Whether you’re serving ham or turkey, roasting a chicken or prime rib (<— me). Or maybe you’re making a fancy meal or something casual, these cheesy gruyere potatoes are IT!! So versatile and cheesy, yet so simple and incredibly delicious.
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.
To Make This Cheesy Gruyere Potatoes Recipe You Will Need:
- yukon gold potatoes – Once cooked it yields a buttery, creamy texture that’s slightly earthy and sweet.
- butter – Try to use good quality grass-fed butter. We love Kerrygold butter.
- shallots – Lends a delicate sweet onion flavor.
- garlic (fresh) – Adds distinct punchy flavor.
- thyme (fresh) – Lends an earthy, slightly minty and lemony flavor.
- flour – Will thicken the sauce.
- milk – Lends creaminess.
- broth – Adds subtle savory flavor.
- sour cream – Adds delicious tang and creaminess.
- gruyere cheese – Lends a salty, rich and creamy, nutty flavor.
Start by roughly peeling 3 pounds of Yukon gold potatoes. Next, cut them into bite-size pieces and add them to a large pot of cool water, covering them by an inch or two. Then cover and bring to a boil. And then reduce to a simmer for 8 to 10 minutes or until just about fork tender.
Next, drain the potatoes and place in a large bowl and allow to cool slightly.
Meanwhile grate 8 ounces of gruyere cheese and set off to the side.
Then in a medium skillet, melt 4 tablespoons of butter, add in 3/4 cup of diced shallot and a pinch of kosher salt.
Once the shallot is soft and translucent, add in a minced clove of garlic and 1 teaspoon chopped thyme and cook for 1 to 2 minutes.
Then stir in 1/4 cup of flour and cook for 1 to 2 minutes.
Next, while stirring, pour in 1/2 cup of whole milk and 1/2 cup of low-sodium chicken broth.
Then stir until the sauce has thickened.
Lastly, stir in 1 cup of sour cream.
Season with 1 teaspoon kosher salt and 1/4 to 1/2 teaspoon freshly ground black pepper.
Next pour the shallot-thyme sauce in with the potatoes.
Then add in ALL of that wonderful shredded gruyere cheese.
Toss to combine.
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.
Can This Be Made In Advance?
Yes! You can prep all the ingredients and transfer to a casserole dish the day before. Cover with plastic wrap and refrigerate. Remove and let come to room temperature and bake as directed until bubbly and golden on top.
Cheesy Gruyere Potatoes
- 3 pounds Yukon gold potatoes, roughly peeled and diced into 1-inch pieces
- 1/4 cup unsalted butter
- 3/4 cup diced shallot, about 2
- 1 clove garlic, minced
- 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
- 2 cups shredded Gruyere cheese
- 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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