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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.

Ingredients

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  • 2 large russet potatoes, thinly sliced
  • 1 1/2 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)

Instructions

  1. Preheat oven to 375°F (190°C) and grease a baking dish or cast iron skillet with butter.
  2. In a saucepan, melt 2 tbsp butter over medium heat and sauté minced garlic for 1 minute.
  3. Add heavy cream, salt, and pepper. Heat until warm (not boiling), then remove from heat.
  4. 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.
  5. Repeat layering with remaining potatoes, cream, and cheese.
  6. Cover with foil and bake for 45 minutes.
  7. 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.
  8. Remove foil from the baking dish and continue baking uncovered for another 20 minutes, or until the top is golden and bubbly.
  9. Top with crispy sage leaves just before serving.

Notes

  • Use a mandoline for evenly sliced potatoes and consistent cooking.
  • Gruyère can be swapped with Comté or Emmental for a milder flavor.
  • Allow the gratin to rest for 10 minutes after baking for cleaner slicing.
  • Crispy sage adds a fragrant crunch—don’t skip it!

Nutrition

Find it online: https://yumfoodusa.com/gruyere-potato-au-gratin/