Potatoes au Gratin with Chives and Gruyère Recipe

This Potatoes au Gratin with Chives and Gruyère is a creamy and cheesy recipe, which is made with nutty Gruyère and fresh chives. It’s the perfect holiday side dish, a rich, decadent, and foolproof crowd-pleaser, ready in about an hour and a half.

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Potatoes au Gratin with Chives and Gruyère Ingredients

A classic combination for the ultimate rich and cheesy potato side dish.

• Salted butter, for the baking dish
• 2 1/2 lb. Russet potatoes (about 4), peeled and cut into 1/4-inch pieces
• 1 1/3 cups heavy cream
• 1/3 cup whole milk
• 2 Tbsp. all-purpose flour
• 1 1/2 tsp. kosher salt
• Black pepper, to taste
• 1 bunch scallions, trimmed and thinly sliced
• 1/3 cup roughly chopped fresh chives, plus more for topping
• 1 tsp. finely chopped fresh thyme
• 1 1/2 cups grated Gruyère cheese

How To Make Potatoes au Gratin with Chives and Gruyère

A step-by-step guide to this classic comfort food dish.

1. Prep the Oven and Sauce: Preheat the oven to 400°F. Butter an 8-inch square baking dish. In a large bowl, whisk the heavy cream, milk, flour, salt, and a few grinds of pepper until the flour is completely incorporated and the mixture is smooth.
2. Combine and Layer: Add the sliced potatoes, scallions, chives, and thyme to the cream mixture and stir gently to coat all the potato slices.
3. First Bake (Covered): Pour the entire mixture into the prepared baking dish and press the potatoes down until they are mostly submerged in the cream. Cover the dish tightly with foil and bake for 40 minutes.
4. Second Bake (Uncovered): Remove the foil and continue baking for about 20 more minutes, until the potatoes are tender and the sauce has reduced and thickened, clinging to the potatoes.
5. Add Cheese and Finish: Sprinkle the grated Gruyère over the top and continue baking for 5 to 7 more minutes, until the cheese is beautifully browned and bubbly. Top with more fresh chives before serving.

Recipe Tips

For the creamiest, most delicious potatoes au gratin.

• How to get the creamiest sauce without lumps? Whisking the flour into the cold cream and milk mixture is the key. This allows the flour to dissolve completely before it ever gets heated, preventing any lumps from forming in your sauce as it bakes.
• What are the best potatoes for gratin? Starchy potatoes like Russets are a great choice because they release starch as they cook, which naturally helps to thicken the cream sauce, making it extra rich and velvety.
• Can I slice the potatoes ahead of time? If you slice the potatoes in advance, be sure to keep them submerged in a bowl of cold water to prevent them from oxidizing and turning brown. Drain and pat them very dry before adding them to the cream mixture.
• Can I make this ahead of time? Yes, this is an excellent make-ahead holiday side dish. You can assemble and bake the casserole completely. Let it cool, then cover and refrigerate for up to 2 days. To serve, let it sit at room temperature for 30 minutes, then reheat, covered, in a 350°F oven until hot and bubbly.

What To Serve With Potatoes au Gratin

Classic main courses that pair perfectly with this rich side dish.

This decadent potato dish is a holiday and steakhouse favorite. It pairs wonderfully with:

• A perfect roast chicken or holiday ham
• Pan-seared steak or a beef roast
• Simple roasted pork loin or lamb chops
• Steamed green beans or a simple green salad to balance the richness

How To Store Potatoes au Gratin

Keeping your leftovers creamy and delicious.

• Refrigerate: Store any leftovers in an airtight container or covered tightly with foil in the refrigerator for up to 4 days.
• Reheat: For the best results, reheat the gratin in a 350°F oven for 20-25 minutes, until warmed through and bubbly.

Potatoes au Gratin with Chives and Gruyère Nutrition Facts

An estimated guide per serving.

• Calories: 480 kcal
• Carbohydrates: 30 g
• Protein: 12 g
• Fat: 34 g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Try More Recipes:

• Instant Pot Potato Leek Soup Recipe
• Potato Slab Pie Recipe
• Steakhouse Mashed Potato Bowls Recipe