Gruyere Cheese Skillet Potatoes

These Gruyere cheese skillet potatoes are rich, elegant, and completely comforting all at once. Thinly sliced red potatoes are layered into a skillet with nutty Gruyere, then baked in a creamy garlic-thyme sauce until tender, bubbly, and beautifully golden on top. The texture is exactly what you want; soft and silky inside with a lightly crisp, cheesy finish that feels special without being fussy.

This is the kind of side dish I bring out when I want something that looks impressive but doesn’t require complicated steps. I’ve served these with roast chicken, steak, and holiday dinners, and they’re always the first thing to run low. Letting them rest before serving is key; the layers settle, and every slice holds together perfectly.

If you love classic potato dishes with a slightly elevated twist, this one absolutely deserves a spot on your table. Love this recipe? Pin it to your Cheesy Side Dishes board on Pinterest so you don’t lose it.

Gruyere Cheese Skillet Potatoes

Recipe by CindyCourse: Side DishesCuisine: AmericanDifficulty: Medium

Servings

6

servings

Prep time

20

minutes

Cooking time

1

hour 

10

minutes

Calories

360

kcal

Thinly sliced potatoes layered with Gruyere cheese and baked in a creamy garlic-thyme sauce.

Ingredients

• 6 medium red potatoes, peeled and thinly sliced

• 3 tbsp unsalted butter

• 3 tbsp all-purpose flour

• 1½ cups half-and-half

• 2 cloves garlic, minced

• 1 sprig fresh thyme

• 1½ to 2 cups Gruyere cheese, shredded

• Salt and black pepper, to taste

Directions

• Preheat the oven to 205°C / 400°F.
• Heat a 9-inch oven-safe skillet over medium heat. Add the butter and reduce heat to low once melted. Whisk in the flour and cook for 30 seconds, until smooth.
• Add the garlic, thyme, a pinch of salt, and pepper. Slowly whisk in the half-and-half until smooth. Remove the skillet from the heat and pour the cream mixture into a separate bowl.
• Arrange the sliced potatoes in the skillet in an overlapping spiral pattern. Season lightly with salt and pepper as you layer. Sprinkle a portion of the Gruyere cheese between each layer.
• Pour the reserved cream mixture evenly over the potatoes. Top with the remaining Gruyere cheese.
• Cover the skillet tightly with foil and bake for 60 minutes.
• Remove the foil and bake for an additional 5 to 10 minutes, until the top is golden and bubbly.
• Let rest for 5 to 10 minutes before serving.