This is another great potato side dish
for any meal. I’m Tess and tonight I’m making creamy Gruyere cheese au gratin
potatoes with meatloaf and the side of Harvard beets.
I’ll show you step-by-step how to make these easy, delicious and comforting
potatoes. With Thanksgiving and the Holiday season here, this creamy au
gratin potatoes is a great side dish that you can stick in the oven along
with your other dishes. This recipe is real easy to make and everyone seems to
love them. I have four large russet potatoes that I peeled and thinly sliced
to about an eighth of an inch thick. I have the potatoes in cold water so they
don’t turn brown and then when I’m ready I will drain them through a colander. Let’s make the cheesy sauce. In my pan on medium heat I’m adding in three
tablespoons of butter, about two to three tablespoons of finely diced onions, one
teaspoon of salt and a quarter teaspoon of black pepper. Bringing that up to a
simmer and cooking for a minute. I’m making a roux so I’m adding in three
tablespoons of all-purpose flour, cooking and stirring for a minute or two. Now I’m
turning my heat up to a medium-high and slowly adding in about one and a half
cups of milk. I’m adding the milk in batches, stirring and bringing up to a
simmer in between. The sauce will thicken. Just a reminder that I will leave the
recipe and the list of ingredients for this creamy Gruyere cheese au gratin
potatoes below this video. Also remember to like and subscribe if you enjoyed
this video recipe and click the bell to make sure you receive notification of
all my future video recipes. Now for the cheese. I’m turning my heat
off and adding in 8 ounces of grated Gruyere Swiss cheese. Giving that a good
stir until all the cheese is melted. This smells so good and this is what you’re
looking for. I have my oven preheated to 350 degrees
Fahrenheit. I’m making meatloaf and I can be baking the potatoes and meatloaf at
the same time which is really convenient. The meatloaf is my copycat
cracker-barrel meatloaf recipe with some hard-boiled eggs stuffed inside. If you
would like to see that video recipe I will leave a link here and in the show
more section below. It is one of my favorite go-to recipes. I have a greased baking dish and I’m
layering with potatoes, seasoning with just a little salt – not much because the
cheese has a lot of salt. I’m grating over some Parmesan cheese and then
pouring over about half of my sauce and spreading out to the edges. And I’m just
going to repeat this layer ending with a sauce on top. This is going into a 350
degree fahrenheit oven for a total of one hour. After 30 minutes of cooking I’m
going to sprinkle the top with a handful or about a quarter cup of grated Gruyere
cheese then I’m popping it back into the oven and baking for another 30 minutes
or until the top is golden brown and bubbly. The meatloaf is coming along nicely. I’m
basting the top with my barbecue sauce and this is going back into the oven. I
started the Harvard beets and they are looking delicious. Everything is smelling
so good. The Gruyere cheese au gratin potatoes are
done and piping hot! I’m decorating the top with some parsley and letting them
cool off for about 15 minutes and that will give me time to get everything
ready. Some would call these scalloped potatoes but to me since they have
cheese they are more au gratin potatoes. I do have plans to make some scalloped
potatoes so please stay tuned for that video recipe. This is such an easy potato
side dish to make. I love the cheesy sauce. Potatoes and
Gruyere cheese are such a great combination. The potatoes are tender and
that sauce is so delicious and comforting. I’m serving with meatloaf and
Harvard beets but these au gratin potatoes would go with any meal. A real
nice addition to the Holiday table. I hope you give these creamy Gruyere
cheese au gratin potatoes a try and enjoy. I’m wishing you all a wonderful
Thanksgiving holiday. And there is truly a lot to be thankful for. If you like this video recipe please hit
the like and subscribe button. Remember to hit the bell next to the subscribe to
make sure that you get my future video recipes. You can also find me on Facebook
and at my website. Feel free to share this recipe and my channel with your
friends and family. And until next time… Much Love!

  1. QueenBee Bargains

    Boy that looks good!! I always share your recipies on my cooking playlist. I like that they are easy because I suffer from chronic pain and can't stand very long,so you are greatly appreciated! Happy Thanksgiving Tess!

  2. Icebrg313

    Looks good Tess. Can't wait to try it. By the way, I've made the ravioli lasagna twice now using Alfredo sauce and chicken and it's amazing! Your Honey Balsamic Beef in the slow cooker is one of my all-time favorites. Thanks Tess! Keep them coming!

  3. Strong's Adventures

    Oh wow these look fantastic. I will have to make them for sure. Now I must have missed that meatloaf so I am off to watch that one it looked delicious as well.

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