Gruyere Potatoes, Cheesy Style

We are in the holiday home stretch my friends!

Seriously, was it not simply Thanksgiving? I feel like I say this every year.

Whether you’re serving ham or turkey, roasting a whole 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 satisfying.

I made a cranberry 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 reliable with your holiday dinner or potluck.

For this Cheesy Gruyere Potatoes Recipe Gather:

• 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. This earns a repeat 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 flavor-packed tang and creaminess.
• gruyere cheese – Lends a salty, rich and creamy, nutty flavor.

Prep the Potatoes:

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 simply about fork tender.

Next, drain the potatoes and place in a large bowl and allow to cool slightly.

Build the Casserole:

Preheat your oven to 350°F (or 190℃).

Lightly spray a 3½ quart baking dish with olive oil spray or lightly coat with softened butter. Then 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 pleasing shredded gruyere cheese.

Toss to combine.

Spray an oven-safe casserole with olive oil spray or spread with softened butter. Transfer and spread the cheesy gruyere potato mixture evenly into the prepared dish. Bake the casserole uncovered in your preheated oven 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.

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!