Gruyere Potato Gratin

Gruyere Potato Gratin

Cindy 1

"This is a traditional Swiss recipe from my Grossmutter."

Ingredients 1 h 55 m {{adjustedServings}} servings 302 cals

Serving size has been adjusted!

Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 302 kcal
  • 15%
  • Fat:
  • 15.7 g
  • 24%
  • Carbs:
  • 29.6g
  • 10%
  • Protein:
  • 7.8 g
  • 16%
  • Cholesterol:
  • 53 mg
  • 18%
  • Sodium:
  • 134 mg
  • 5%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Butter a 9x13 inch baking dish with the softened butter.
  2. Toss the potato slices and chopped onions with salt and pepper, and spread 1/3 of the mixture into the prepared baking dish. Sprinkle half of the Gruyere cheese over the potatoes, then add another layer of potatoes. Sprinkle on the remaining cheese followed by the remaining potatoes. Mix together the water and wine, and pour into dish. Cover the baking dish with aluminum foil.
  3. Bake in preheated oven until the potatoes are tender, about 1 hour 15 minutes. Once tender, remove the foil, and pour the cream evenly over the potatoes. Bake uncovered for an additional 15 minutes to brown the top and thicken the cream.
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Reviews 24

  1. 35 Ratings


This is a great dish! I was looking for a scalloped potato recipe, wanting to get away from the traditional gratins using yellow cheese, and stumbled upon this. It's kind of a cross between a scalloped and a gratin, and is absolutely heavenly. I made it exactly as the recipe says and it came out perfect. I didn't add or change a thing and it was exactly what I was looking for.

indiana aunt

I cooked for a total of two hours and it was still very soupy. If I do it again, I will reduce the liquid and also reduce the onions. The proportion of onions to potatoes left an overwhelming onion flavor that was much too strong for my taste.


After the glowing reviews, I made this for Christmas. I did not care for this recipe. I love wine taste in things, but there was way too much in this that it drowned out the cheese. And the sauce did not thicken up at all and was a watery mess. Nobody ate it.