Go Back
–+ servings
Potatoes Au Gratin Gruyere

Creamy Potatoes Au Gratin Gruyere for Cozy Gatherings

Creamy Potatoes Au Gratin Gruyere are individual-sized gems of cheesy comfort, perfect for gatherings, gluten-free, and quick to prepare.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Cooling Time 5 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Course: Dinner
Cuisine: French
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Potatoes
  • 6 medium Russet Potatoes 1-2 potatoes per person depending on size
For the Creamy Base
  • 1 cup Half and Half Cream Can substitute with heavy cream or dairy-free alternative
  • 2 tablespoons Butter For greasing the muffin pan
For the Cheese
  • 2 cups Gruyere Cheese Can be swapped with Swiss or Gouda
For Flavoring
  • 1 bunch Green Onion Optional, for extra flavor
  • 1 teaspoon Salt Adjust to taste
  • 1 teaspoon Pepper Adjust to taste

Equipment

  • Jumbo Muffin Pan
  • Mandolin Slicer
  • Baking Sheet

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (204°C) and grease each cup of a jumbo muffin pan with butter.
  2. Peel and thinly slice the russet potatoes into ⅛-inch rounds, keeping them in cold water to avoid browning.
  3. Melt a tablespoon of butter and spread it evenly across the bottom and sides of the muffin cups.
  4. Layer the potato slices into the muffin cups, sprinkling each layer with green onion, salt, and pepper.
  5. Pour about 2 tablespoons of half and half cream into each cup and top with Gruyere cheese.
  6. Continue layering with more potato slices, cream, and cheese, finishing with a sprinkle of salt, pepper, and cheese.
  7. Bake for 35-40 minutes until golden, then allow to cool for 5 minutes before serving.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 30gProtein: 10gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 0.5gCholesterol: 60mgSodium: 500mgPotassium: 700mgFiber: 3gSugar: 2gVitamin A: 500IUVitamin C: 20mgCalcium: 200mgIron: 2mg

Notes

Best enjoyed fresh after baking; freezing is not recommended due to texture changes.

Tried this recipe?

Let us know how it was!