Name: Gruyère Potato au Gratin with Crispy Sage
Prep time: 15 min
Cook time: 1 h 5 min
Total time: 1 h 20 min
Cuisine: French
Ingredients: 2 large russet potatoes, thinly sliced; 1 ½ cups Gruyère cheese, shredded; 1 cup heavy cream; 2 cloves garlic, minced; 1/4 tsp salt; 1/4 tsp black pepper; 2 tbsp butter (plus more for greasing); Fresh sage leaves (about 15–20); Olive oil (for crisping sage)

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This indulgent Gruyère Potato au Gratin combines layers of tender, thinly sliced russet potatoes with a rich garlic cream sauce and melted Gruyère cheese, all crowned with fragrant, crispy sage leaves. It’s an elevated take on a classic side dish, perfect for holiday dinners, family gatherings, or cozy nights at home.

Why You’ll Love This Recipe

This dish is the perfect balance of creamy and crispy, with the richness of Gruyère cheese enhancing every bite. The crisp sage leaves offer a sophisticated, aromatic touch that elevates the entire gratin. It’s easy to prepare, incredibly comforting, and versatile enough to serve as a decadent side or a hearty vegetarian main. Ideal for festive occasions or as a way to bring restaurant-quality flair to a weeknight meal.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Russet potatoes, thinly sliced
Gruyère cheese, shredded
Heavy cream
Garlic, minced
Salt
Black pepper
Butter
Fresh sage leaves
Olive oil

Directions

Preheat the oven to 375°F (190°C). Grease a baking dish or cast iron skillet with butter.
In a saucepan over medium heat, melt butter and sauté garlic for one minute. Add the heavy cream, salt, and pepper. Heat gently until warm (do not boil), then remove from heat.
Arrange half of the sliced potatoes in the baking dish, overlapping them slightly. Pour over half of the warm cream mixture and sprinkle with half of the shredded Gruyère.
Repeat with the remaining potatoes, cream, and cheese. Cover the dish with foil and bake for 45 minutes.
While the gratin bakes, heat a few teaspoons of olive oil in a small pan. Fry the sage leaves for about 30 seconds or until crispy. Remove and drain on paper towels.
Remove the foil and continue baking uncovered for an additional 20 minutes, or until the top is golden and bubbling.
Garnish with crispy sage leaves before serving.

Servings and timing

Servings: 6 servings
Prep Time: 15 minutes
Cook Time: 65 minutes
Total Time: 1 hour 20 minutes
Calories: 380 kcal per serving

Variations

Cheese swap: Try mixing in Parmesan or Fontina with the Gruyère for added depth.
Add onions: Thinly sliced caramelized onions between the potato layers add a touch of sweetness.
Spice it up: A pinch of nutmeg or cayenne in the cream adds a subtle layer of warmth.
Vegetable mix: Incorporate thinly sliced sweet potatoes or turnips for a twist on the classic.
Make it meatier: Add cooked bacon or pancetta between the layers for a more robust flavor.

Storage/reheating

To store, allow the gratin to cool completely. Cover and refrigerate for up to 4 days. To reheat, place in a 350°F (175°C) oven covered with foil until warmed through (about 15–20 minutes). For a crisper top, uncover during the last 5 minutes. You can also microwave individual portions on medium power until heated evenly.

FAQs

How thin should the potatoes be sliced?

Aim for slices about 1/8 inch thick. Using a mandoline helps ensure even cooking and a consistent texture.

Can I use another type of potato?

Yes, Yukon Golds work well too. They’re creamy and hold their shape, making them a great alternative.

Can I prepare this ahead of time?

Absolutely. Assemble the dish up to the baking step and refrigerate for up to 24 hours. Let it come to room temperature before baking.

Is Gruyère necessary, or can I use another cheese?

Gruyère provides a nutty, rich flavor that’s ideal, but you can substitute with Emmental, Fontina, or a sharp white cheddar.

How do I keep the gratin from being watery?

Use starchy potatoes like russets and avoid soaking them in water after slicing. This helps the dish remain creamy rather than watery.

Do I need to peel the potatoes?

It’s optional. For a more rustic texture, leave the skins on. For a smoother gratin, peel the potatoes before slicing.

What type of cream is best for this recipe?

Heavy cream (or double cream) provides the richest, most luxurious texture. Half-and-half can be used, but the dish may be less creamy.

Can I freeze leftovers?

While possible, the texture of potatoes may become grainy after freezing. For best results, consume fresh or refrigerated.

What size baking dish should I use?

An 8×8-inch or equivalent-sized dish works well. A cast iron skillet is also a great choice for even heating and presentation.

Can I use dried sage instead of fresh?

Fresh sage is preferred, especially for crisping as a garnish. Dried sage won’t provide the same flavor or texture.

Conclusion

Gruyère Potato au Gratin with Crispy Sage is a refined yet comforting dish that blends creamy, cheesy richness with a savory, herbaceous finish. Whether served as an indulgent side or the star of your meal, it’s a guaranteed crowd-pleaser that elevates any occasion. Try it once, and it may just become a staple in your recipe rotation.

Gruyère Potato au Gratin with Crispy Sage

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This indulgent Gruyère Potato au Gratin is made with thinly sliced potatoes baked in a creamy, cheesy sauce and topped with crispy sage—perfect for an elevated side dish or a comforting main course.

Author: Asma
Prep Time: 15 minutes
Cook Time: 65 minutes
Total Time: 1 hour 20 minutes
Yield: 6 servings 1x
Category: Side Dish
Method: Baking
Cuisine: French
Diet: Vegetarian

Instructions

Preheat oven to 375°F (190°C) and grease a baking dish or cast iron skillet with butter.
In a saucepan, melt 2 tbsp butter over medium heat and sauté minced garlic for 1 minute.
Add heavy cream, salt, and pepper. Heat until warm (not boiling), then remove from heat.
Layer half of the sliced potatoes in the dish, slightly overlapping. Pour half the cream mixture over them and sprinkle with half the Gruyère cheese.
Repeat layering with remaining potatoes, cream, and cheese.
Cover with foil and bake for 45 minutes.
While baking, heat a few teaspoons of olive oil in a small pan. Fry sage leaves for about 30 seconds until crisp. Drain on paper towels.
Remove foil from the baking dish and continue baking uncovered for another 20 minutes, or until the top is golden and bubbly.
Top with crispy sage leaves just before serving.