Joanna Gaines Gruyere Potato Casserole​

This Joanna Gaines Gruyere Potato Casserole​ is a refined, French-inspired version of classic scalloped potatoes. By using Yukon Gold potatoes—which have a naturally buttery, creamy texture—and pairing them with the nutty, sophisticated flavor of Gruyere cheese, you get a dish that feels elegant enough for a holiday table but comforting enough for a Sunday dinner.

The first time I made this, I sliced the potatoes with a knife, and they were uneven, causing some to turn to mush while others stayed raw. Now, I use a mandoline to get that precise 3mm (1/8-inch) thickness. That consistent slice is the secret to a perfectly even bake where every bite has the same tender, velvety texture.

If you do nothing else, use the heavy cream/half-and-half blend mentioned in the notes. That extra touch of fat from the heavy cream creates a much richer, more luxurious sauce that clings to the potatoes rather than just pooling at the bottom of the dish.

Joanna Gaines Gruyere Potato Casserole Ingredients

• 2 lbs (900g) Yukon Gold potatoes (unpeeled is fine)
• 5 oz (140g) Gruyere cheese, grated
• 1 1/4 tsp kosher salt
• 1/2 tsp ground black pepper
• 2 1/2 tbsp all-purpose flour (or sweet rice flour for GF)
• 3 cloves garlic, minced
• 1 tsp fresh thyme (or 1/2 tsp dried)
• 1 cup liquid dairy (use 1/2 cup heavy cream + 1/2 cup half-and-half for best results)

How To Make Joanna Gaines Gruyere Potato Casserole

• 1. Prep the Potatoes: Preheat your oven to 190°C (375°F). Slice your potatoes into thin 3mm (1/8-inch) rounds using a mandoline or a very sharp chef’s knife.
• 2. Season: In a large bowl, toss the potato slices with the salt, pepper, flour, minced garlic, and thyme until evenly coated. Fold in half of the grated Gruyere cheese.
• 3. Assemble: Butter a 7×10-inch (18x25cm) baking dish. Layer half of the potato mixture into the dish, sprinkle a bit of extra cheese over that layer, then repeat with the remaining potatoes. Finish by topping with the remaining Gruyere.
• 4. Add Cream: Evenly pour your cream mixture over the top of the potatoes.
• 5. Bake: Cover the dish tightly with aluminum foil and bake for 30 minutes. Remove the foil and bake for another 20–30 minutes, or until the potatoes are fork-tender and the top is beautifully golden brown and bubbling.
• 6. Rest and Serve: Let the casserole sit for 5–10 minutes before serving. This resting period allows the sauce to thicken and “set” so it isn’t too runny on the plate.

Recipe Tips

• Don’t rinse the potatoes: After slicing, do not rinse your potato rounds. You want the natural starch on the surface of the potatoes to help thicken the cream sauce as it bakes.
• The “Al Dente” check: When removing the foil, test the center with a knife. If there is significant resistance, keep the foil on for another 10 minutes—it’s better to ensure they are soft before the top gets too brown.
• Garlic tip: If you are sensitive to raw garlic, make sure it is minced very finely so it distributes evenly and infuses the cream rather than leaving “hot spots” of garlic flavor.
• Cheese quality: Gruyere can be expensive, but it is the soul of this dish. If you absolutely need a substitute, use a high-quality Swiss or a mild Emmental, but avoid the pre-shredded bags, which don’t melt as smoothly.

What To Serve With Joanna Gaines Gruyere Potato Casserole​

• Pan-Seared Steak or Filet Mignon: The classic “steakhouse” combination. A simple, herb-crusted steak allows the Gruyere to shine.
• Herb-Roasted Chicken: A simple roasted bird with crispy skin is the perfect companion. The mildness of the chicken complements the complexity of the potatoes.
• Glazed Ham or Pork Loin: If you are serving this for a holiday, a slightly sweet ham glaze (like brown sugar or maple) works wonderfully with the savory, nutty Gruyere.

Storage & Reheating

• Fridge: Store covered for up to 3 days.
• Reheat: Reheat individual portions in the microwave, or cover the whole dish with foil and heat in a 350°F (175°C) oven until hot throughout.
• Freeze: Because this is a cream-based dish, it does not freeze well; the dairy will likely separate and become grainy once thawed. It is best enjoyed fresh or from the fridge.

Joanna Gaines Gruyere Potato Casserole Nutrition Facts

Per serving (estimated for 8 servings):

Nutrient	Amount
Calories	315 kcal
Protein	9g
Fat	18g
Carbohydrates	32g
Sugar	3g
Sodium	480mg

FAQs

Can I use Russet potatoes in my Joanna Gaines Gruyere Potato Casserole​?

I don’t recommend it. Russets are very starchy and will fall apart during the long bake time. Yukon Golds hold their shape beautifully while still becoming creamy.

Why is my sauce curdled?

This usually happens if the oven temp is too high or the dairy was cold. Make sure your cream/half-and-half is at room temperature before pouring, and keep that heat at 375°F (190°C).

Can I add onions to Joanna Gaines Gruyere Potato Casserole​?

Yes! Thinly sliced shallots or a very finely diced white onion added to the potato layers provide a lovely, sweet flavor that complements the earthy thyme.

Check out More Recipes:

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