This Garlic Gruyere Potato Gratin is an ideal side for ham, steak, roast beef, or roasted chicken. Rich, savory, and creamy, it combines tender Yukon Gold potatoes with plenty of garlic and nutty Gruyère cheese. Below you’ll find the recipe, clear tips, and a printable-style recipe card so you can make this in a conventional oven or on a pellet grill like a Traeger.
Garlic Gruyere Gratin Recipe
Potatoes are one of the most versatile and satisfying ingredients in any kitchen. This gratin is a flavorful twist on classic potatoes au gratin: thinly sliced Yukon Gold potatoes layered with minced garlic, fresh thyme, shredded Gruyère, and a creamy half-and-half pour. The result is a golden, bubbling dish that slices nicely and pairs beautifully with roasted meats or holiday mains.
Whether you roast it in the oven or finish it on a pellet grill, the technique is the same: layer, season, cover to steam, then uncover to brown. Use a mandoline for even 1/8-inch slices, and don’t skimp on the cheese for the best texture and flavor.
Recipe Shopping List
If you need to run to the store, pick up these essentials. Full amounts are in the recipe card below.
- Yukon Gold potatoes
- Sea salt
- Black pepper
- Garlic
- Fresh thyme
- Shredded Gruyère cheese
- Half and half
- Unsalted butter (to grease the dish)
How To Make This Recipe
This short overview explains the main steps. Follow the complete instructions in the recipe card below while cooking.
- Preheat: Heat your oven or pellet grill to 375°F (190°C).
- Prep: Butter a 9×13-inch baking dish. Slice potatoes thinly (about 1/8 inch) with a mandoline or very sharp knife. Grate the Gruyère if not pre-shredded.
- Season & Layer: Toss potato slices with salt, pepper, minced garlic, and thyme. Arrange half the slices in the dish, sprinkle half the cheese, then add the remaining potato slices and pour the half-and-half over everything. Top with remaining cheese.
- Cover & Cook: Cover with foil and bake for about 25–30 minutes to steam the potatoes. Remove foil and continue baking another 20–30 minutes until the potatoes are tender and the top is golden.
- Rest & Serve: Let rest 5–10 minutes so the gratin sets, then slice and serve hot alongside your main course.
Recipe FAQ
What’s the best way to store leftovers?
Cover leftovers tightly and refrigerate for 2–3 days. Reheat portions in the microwave, oven, or air fryer until warmed through.
How should I reheat the gratin?
Microwave works fast for single servings. For even reheating and a crisp top, warm in a 350°F oven for 10–15 minutes or use an air fryer for a few minutes to restore crispness.
Substitutes for Gruyère?
Gruyère has a nutty, slightly sweet flavor and melts well. Good substitutes include Emmental, Comté, Jarlsberg, or a blend of sharp cheddar with a milder Swiss-style cheese.
More Potato Recipes
- Smoked Potato Stacks with Parmesan Cream Sauce
- Smoked Loaded Potato Skins
- Traeger Poutine with Beef Tips
- Simple Pellet Grill Potatoes
- Loaded Smoked Baked Potato
- Traeger Funeral Potatoes
- Smoked Au Gratin Potatoes
- Traeger Roasted Garlic Mashed Potatoes
- Traeger Mini Hasselback Potatoes
- Smoked Potato Salad
Garlic Gruyere Potato Gratin
A creamy, garlicky gratin layered with shredded Gruyère and baked until golden. Great as a holiday side or a comforting weeknight accompaniment to roasted meats.
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
Ingredients
- 2 pounds Yukon Gold potatoes
- ½ teaspoon sea salt
- ½ teaspoon ground black pepper
- 3 garlic cloves, minced
- 1 teaspoon fresh thyme
- 3 cups shredded Gruyère cheese
- 1 cup half and half
- Butter to grease the baking dish
Instructions
- Preheat your oven or pellet grill to 375°F. Grease a 9×13-inch baking dish with butter and set aside.
- Slice the potatoes 1/8 inch thick using a mandoline or a sharp knife for even layers.
- In a large bowl, combine sliced potatoes, sea salt, black pepper, minced garlic, and fresh thyme. Toss gently to distribute seasoning.
- Layer half the potato slices in the prepared baking dish. Sprinkle half of the shredded Gruyère over the potatoes. Add the remaining potato slices in an even layer.
- Pour the half and half evenly over the assembled potatoes. Finish by sprinkling the remaining Gruyère on top.
- Cover the dish tightly with aluminum foil. Bake in the center of the oven or pellet grill for 25–30 minutes to steam the potatoes.
- Remove the foil and bake an additional 20–30 minutes until the potatoes are tender in the center and the top is golden and bubbly. Test doneness by piercing through the center with a fork.
- Remove from heat and let rest 5–10 minutes before slicing and serving hot.
Nutrition Information (per serving)
Calories: 213 • Total Fat: 11g • Saturated Fat: 7g • Cholesterol: 38mg • Sodium: 310mg • Carbohydrates: 17g • Fiber: 2g • Sugar: 2g • Protein: 11g
Nutrition data provided here is an estimate.