Joanna Gaines Gruyere Potato Casserole​

This delicious Gruyere Potato Casserole by Joanna Gaines is the ultimate creamy and comforting side dish. Perfect for cozy dinners or special gatherings, it’s made with simple, everyday ingredients like potatoes, cheese, and cream.

Recipe Ingredients:

• 2 pounds yukon gold potatoes (you do not have to peel them)
• 5 ounces gruyere cheese
• 1 1/4 teaspoons kosher salt
• 1/2 teaspoon ground black pepper
• 2 1/2 tablespoons all purpose flour or sweet rice flour to make gluten-free
• 3 cloves garlic, minced (preferred) or 1/2 teaspoon garlic powder
• 1 teaspoon chopped fresh thyme, (1/2 teaspoon if using dried)
• 1 cup half-n-half (this year I made it with 1/2 cup heavy cream and 1/2 cup half-n-half and it was even better! so I’ll be making it that way from now on.)

How To Make Gruyere Potato Casserole​?

1. Preheat the oven: Preheat your oven to 190°C / 375°F.
2. Slice and prep the potatoes: Use a mandoline or sharp knife to slice the potatoes into thin, 3mm / 1/8-inch rounds. Place the slices into a large bowl.
3. Season the potatoes: Add kosher salt, black pepper, flour, minced garlic (or garlic powder), and thyme to the bowl. Toss the potatoes to evenly coat them. Mix in half of the grated Gruyere cheese.
4. Assemble the casserole: Butter a 7×10-inch / 18x25cm baking dish. Arrange half of the potato mixture in an even layer, then sprinkle a little more Gruyere cheese over the top. Repeat with the remaining potato slices, layering them neatly. Top with the rest of the Gruyere cheese.
5. Pour the cream: Evenly pour the half-and-half (or the cream mixture) over the potatoes.
6. Bake the casserole: Cover the dish tightly with aluminum foil and bake for 30 minutes. Remove the foil and continue baking for another 20–30 minutes, or until the potatoes are tender and the top is golden brown and bubbling.
7. Serve warm: Remove the casserole from the oven, let it cool slightly, and serve warm.

Recipe Tips:

• Use a mandoline for even slices: Thin and uniform potato slices (about 3mm/1/8-inch thick) cook evenly and give the casserole a smooth, creamy texture.
• Don’t skip tossing the potatoes: Coating the slices with seasoning and cheese ensures every bite is flavorful.
• Layer neatly for the best results: Arrange the potato slices flat in even layers for even cooking and a visually appealing dish.
• Grate cheese fresh: Freshly grated Gruyere melts better and has a stronger flavor than pre-shredded cheese.
• Cover tightly when baking: Wrapping the dish with foil traps steam, cooking the potatoes thoroughly before browning the top.

Check out More Recipes:

• Joanna Gaines Eggs Benedict Casserole​
• Joanna Gaines Biscuits And Gravy​
• Joanna Gaines Breakfast Casserole​
• Joanna Gaines Chicken Enchiladas​

Joanna Gaines Gruyere Potato Casserole​

Author: Mohamed Shili Cooking Method:Baking Cuisine:American Courses:Side Recipe Keys: J Joanna Gaines Gruyere Potato Casserole​

Difficulty:BeginnerPrep time: 20 minutesCook time:1 hour Total time:1 hour 20 minutesServings: 6 minutesCalories:523 kcal

Description

This delicious Gruyere Potato Casserole by Joanna Gaines is the ultimate creamy and comforting side dish. Perfect for cozy dinners or special gatherings, it’s made with simple, everyday ingredients like potatoes, cheese, and cream. Easy to prepare and irresistibly golden and bubbling on top, it’s a flexible recipe you’ll love making again and again!

Ingredients

• 2 pounds yukon gold potatoes (you do not have to peel them)
• 5 ounces gruyere cheese
• 1 1/4 teaspoons kosher salt
• 1/2 teaspoon ground black pepper
• 2 1/2 tablespoons all purpose flour or sweet rice flour to make gluten-free
• 3 cloves garlic, minced (preferred) or 1/2 teaspoon garlic powder
• 1 teaspoon chopped fresh thyme, (1/2 teaspoon if using dried)
• 1 cup half-n-half (this year I made it with 1/2 cup heavy cream and 1/2 cup half-n-half and it was even better! so I’ll be making it that way from now on.)

Instructions

1. Preheat the oven: Preheat your oven to 190°C / 375°F.
2. Slice and prep the potatoes: Use a mandoline or sharp knife to slice the potatoes into thin, 3mm / 1/8-inch rounds. Place the slices into a large bowl.
3. Season the potatoes: Add kosher salt, black pepper, flour, minced garlic (or garlic powder), and thyme to the bowl. Toss the potatoes to evenly coat them. Mix in half of the grated Gruyere cheese.
4. Assemble the casserole: Butter a 7×10-inch / 18x25cm baking dish. Arrange half of the potato mixture in an even layer, then sprinkle a little more Gruyere cheese over the top. Repeat with the remaining potato slices, layering them neatly. Top with the rest of the Gruyere cheese.
5. Pour the cream: Evenly pour the half-and-half (or the cream mixture) over the potatoes.
6. Bake the casserole: Cover the dish tightly with aluminum foil and bake for 30 minutes. Remove the foil and continue baking for another 20–30 minutes, or until the potatoes are tender and the top is golden brown and bubbling.
7. Serve warm: Remove the casserole from the oven, let it cool slightly, and serve warm.

Notes

• Use a mandoline for even slices: Thin and uniform potato slices (about 3mm/1/8-inch thick) cook evenly and give the casserole a smooth, creamy texture.
• Don’t skip tossing the potatoes: Coating the slices with seasoning and cheese ensures every bite is flavorful.
• Layer neatly for the best results: Arrange the potato slices flat in even layers for even cooking and a visually appealing dish.
• Grate cheese fresh: Freshly grated Gruyere melts better and has a stronger flavor than pre-shredded cheese.
• Cover tightly when baking: Wrapping the dish with foil traps steam, cooking the potatoes thoroughly before browning the top.

Keywords:Joanna Gaines Gruyere Potato Casserole​