Description
This Cheesy Gruyere Potatoes recipe features tender Yukon gold potatoes combined with a creamy, flavorful shallot and sour cream sauce, enriched with melted Gruyere cheese and baked to a golden bubbly perfection. Ideal as a comforting side dish for holiday meals or weekend dinners, it offers rich cheesy flavors with the subtle aroma of fresh thyme and garlic.
Ingredients
Potatoes
- 3 pounds Yukon gold potatoes, roughly peeled and diced into 1-inch pieces
Sauce and Topping
- 1/4 cup unsalted butter
- 3/4 cup diced shallot (about 2 shallots)
- 1 clove garlic, minced
- 1 teaspoon minced fresh thyme
- 1/4 cup unbleached all-purpose flour
- 1/2 cup low-sodium chicken broth
- 1/2 cup whole milk
- 1 cup full fat sour cream
- 1 teaspoon kosher salt
- 1/4 to 1/2 teaspoon freshly ground black pepper
- 2 cups shredded Gruyere cheese
Instructions
- Boil Potatoes: Place the diced Yukon gold potatoes in a large pot of cold water. Cover and bring to a boil. Once boiling, cook for 8 to 10 minutes until potatoes are just starting to become fork tender. Drain the potatoes in a colander, then transfer to a large mixing bowl to cool.
- Preheat Oven and Prepare Baking Dish: Preheat your oven to 350°F (190℃). Lightly spray a 3½ quart baking dish with olive oil spray or lightly coat with softened butter to prevent sticking.
- Sauté Shallots and Flavorings: Melt the butter in a small skillet over medium heat. Add the diced shallots and a pinch of kosher salt, sautéing until they become tender and translucent, about 5 minutes. Add the minced garlic and fresh thyme, stirring and cooking for 1 to 2 minutes to release their aromas.
- Make Sauce: Sprinkle the flour over the sautéed shallots and stir continuously, cooking for 1 to 2 minutes to eliminate the raw flour taste. Slowly pour in the chicken broth and milk while stirring to avoid lumps. Continue heating on medium-low until the mixture thickens. Remove from heat and stir in 1 cup of full fat sour cream. Season the sauce with kosher salt and freshly ground black pepper to taste.
- Combine Potatoes with Sauce and Cheese: Pour the slightly cooled shallot and sour cream sauce over the cooled potatoes in the mixing bowl. Add the shredded Gruyere cheese and gently toss everything together to evenly coat the potatoes.
- Bake: Transfer the potato mixture into the prepared baking dish, spreading it evenly. Place the dish on the middle rack of the preheated oven and bake uncovered for 45 to 60 minutes, until bubbling and the top is golden brown and slightly crisp.
- Rest and Serve: Remove the dish from the oven and let the cheesy Gruyere potatoes cool for 10 to 15 minutes before serving. This resting time helps the dish set and enhances the flavors.
Notes
- Do not overcook the potatoes during the boiling step; they should be just fork tender to hold their shape during baking.
- For a vegetarian version, substitute chicken broth with vegetable broth.
- Gruyere cheese provides a unique nutty and creamy flavor, but you can substitute with Emmental or Swiss cheese if needed.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven to maintain crispness.
- Ensure the sauce cools slightly before tossing with potatoes to help prevent the cheese from clumping prematurely.
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: French
