This rich, creamy joanna gaines gruyere potato casserole is made with tender russet potato chunks, a velvety cheese sauce, and plenty of nutty Gruyère, all ready in about 45 minutes. The dish comes together beautifully when the broiler creates a bubbling, golden-brown crust over the soft potatoes. I love how this recipe skips the tedious slicing of traditional gratins for a more rustic, hearty feel.
🧡 Why You Will Love This Gruyere Potato Casserole Recipe:
Sophisticated Flavor: Unlike standard cheddar, Gruyere adds a complex, nutty, and slightly earthy sweetness that elevates the entire dish to restaurant quality.
The Ultimate Melt: Gruyere is famous for its superior melting properties, creating a velvety, gooey sauce that coats every single slice of potato.
Perfect Texture Contrast: You get the best of both worlds—a tender, creamy center and a golden-brown, crispy cheese crust on top.
Incredible Versatility: It’s fancy enough for a holiday roast or Sunday dinner, but simple enough to pair with a roast chicken or steak on a weeknight.
Minimal Effort, Maximum Reward: It’s a “set it and forget it” kind of dish. Once it’s in the oven, your kitchen smells like a French bistro while the casserole does all the work.
❓ What Are The Best Potatoes To Use For Gruyere Potato Casserole?
For the best Gruyere Potato Casserole, you want high-starch or waxy-gold varieties. Yukon Golds are the top choice; they have a buttery flavor and hold their shape while remaining creamy. Russets also work well because their high starch content thickens the sauce into a velvety dream. Avoid very waxy red potatoes, as they won’t absorb that delicious cheesy cream.
6 medium Russet potatoes (about 2.5 lbs), peeled and cut into 1-inch chunks
4 tbsp unsalted butter (plus extra for greasing the dish)
3 cloves garlic, minced
2 tbsp all-purpose flour
For the Sauce:
1 cup heavy cream
1 ½ cups whole milk
2 cups Gruyère cheese, grated and divided (1 cup for sauce, 1 cup for topping)
1 ½ tsp kosher salt
½ tsp freshly ground black pepper
2 tsp paprika
1 tsp onion powder
Optional Garnish:
Extra paprika and cracked black pepper
Joanna Gaines Gruyere Potato Casserole Recipe
🥘 How To Make Joanna Gaines Gruyere Potato Casserole
Prep the Oven and Potatoes: Preheat your oven to 350°F (175°C) and liberally butter an 8×11-inch baking dish. Bring a large pot of generously salted water to a rolling boil. Add the peeled potato chunks and simmer for about 13 minutes, or until they are just tender but still hold their shape. Drain them thoroughly and set aside.
Start the Roux: In a medium saucepan, melt 4 tablespoons of butter over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant but not browned. Whisk in the flour and cook, stirring constantly, for 2 to 3 minutes to cook out the raw flour taste.
Create the Cream Base: Slowly pour in the heavy cream and milk while whisking constantly to prevent lumps. Continue to cook and whisk until the mixture is smooth and begins to thicken slightly.
Finish the Cheese Sauce: Reduce heat to low. Stir in 1 cup of the grated Gruyère cheese, salt, pepper, paprika, and onion powder. Whisk gently until the cheese has completely melted and the sauce is velvety smooth.
Assemble the Casserole: Arrange the drained potato chunks in the prepared baking dish so they cover the bottom evenly. Pour the warm cheese sauce over the potatoes, ensuring they are well-coated. Sprinkle the remaining 1 cup of Gruyère cheese over the top.
Bake and Broil: Place the dish in the oven and bake for 15 minutes. Then, switch your oven to the high broil setting. Broil for 3 to 5 minutes, watching closely, until the cheese is bubbling and deeply golden brown.
Joanna Gaines Gruyere Potato Casserole Recipe
💡 Recipe Tips
Don’t overcook the boil: The potatoes should be tender enough to pierce with a fork but not falling apart. If they are too soft after boiling, they will turn into mashed potatoes when you mix them with the sauce.
Grate your own cheese: Pre-shredded cheese contains anti-caking agents that prevent it from melting smoothly. For a silky sauce and a perfect crust, always buy a block of Gruyère and grate it yourself.
Watch the broiler: The high fat content in the cheese and cream means the top can go from golden to burnt in seconds. Stay by the oven door during the final broil step.
Let it set: Allow the casserole to rest for 10 minutes after taking it out of the oven. This helps the sauce thicken up slightly so it clings better to the potatoes when serving.
🙄 How Do I Prevent The Top From Burning Before The Inside Is Cooked On Gruyere Potato Casserole?
To prevent the top from burning while the inside remains firm, start by covering the dish tightly with foil for the first 45–50 minutes of baking. This traps steam to cook the potatoes through. Once they are tender, remove the foil for the final 15 minutes to achieve that golden, bubbly Gruyere crust. If it still browns too quickly, move the oven rack to a lower position.
Joanna Gaines Gruyere Potato Casserole Recipe
🍖 What To Serve With Gruyere Potato Casserole?
This rich side dish pairs beautifully with a simple roast chicken or a seared steak, where the creaminess balances the savory meat. It also works exceptionally well alongside a holiday glazed ham or roast beef tenderloin. For a balanced meal, add a crisp green salad with a vinaigrette or roasted green beans to cut through the richness of the cheese sauce.
👉 Why Is My Gruyere Potato Casserole Watery?
A watery casserole usually happens if the potatoes weren’t sliced thinly enough or if they weren’t dried thoroughly after rinsing. Excess moisture prevents the sauce from thickening. Additionally, using low-fat milk instead of heavy cream can cause the sauce to break and turn runny. For a velvety finish, ensure your cream is high-fat and the potatoes are starch-heavy varieties like Yukon Golds, which help bind the sauce as they bake.
Joanna Gaines Gruyere Potato Casserole Recipe
🎚 How To Store Leftovers Gruyere Potato Casserole?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or, for best results, in a 350°F oven covered with foil until warmed through (about 20 minutes). This dish does not freeze well, as the cream sauce may separate and the potatoes can become grainy upon thawing.
Can I Freeze Gruyere Potato Casserole?
Yes, you can freeze Gruyere Potato Casserole, but it’s best done before the final bake. Assemble the dish, wrap it tightly in foil and plastic wrap, and freeze for up to three months. When ready to eat, thaw it overnight in the fridge before baking. This helps maintain that signature velvety texture and prevents the cream sauce from separating.
FAQs
Can I use Yukon Gold potatoes instead of Russets? Yes, Yukon Golds work great and are naturally creamier and hold their shape better. If you use them, you might not need to peel them as their skin is thin and tender.
Can I make this ahead of time? You can boil the potatoes and make the sauce a day ahead, storing them separately in the fridge. Assemble and bake just before serving, though you may need to add a few extra minutes to the baking time if the ingredients are cold.
What if I don’t have Gruyère cheese? Gruyère offers a specific nutty flavor that defines this dish, but you can substitute it with a sharp white cheddar or Swiss cheese (Emmental) if needed. A mix of Parmesan and mozzarella can also work for a different flavor profile.
Is this recipe gluten-free? As written, it contains flour in the roux. To make it gluten-free, use a 1:1 gluten-free all-purpose flour blend to thicken the sauce, as the rest of the ingredients are naturally gluten-free.
Recipe by Imen DridiCourse: Sides, Dinner, LunchCuisine: AmericanDifficulty: Medium
Servings
6
servings
Prep time
20
minutes
Cooking time
25
minutes
Total time
45
minutes
This rustic joanna gaines gruyere potato casserole features tender russet chunks smothered in a rich garlic-cheese sauce and broiled to golden perfection. Ready in just 45 minutes, this creamy side dish is easier than a traditional gratin and perfect for holiday dinners.
Ingredients
6 medium Russet potatoes (about 2.5 lbs), peeled and cut into 1-inch chunks
4 tbsp unsalted butter (plus extra for greasing)
3 cloves garlic, minced
2 tbsp all-purpose flour
1 cup heavy cream
1 1/2 cups whole milk
2 cups Gruyère cheese, grated and divided
1 1/2 tsp kosher salt
1/2 tsp freshly ground black pepper
2 tsp paprika
1 tsp onion powder
Directions
Preheat oven to 350°F (175°C) and butter an 8×11-inch baking dish.
Boil peeled potato chunks in salted water for 13 minutes until just tender. Drain and set aside.
In a saucepan, melt butter and sauté garlic for 30 seconds. Whisk in flour and cook for 2 minutes.
Slowly whisk in heavy cream and milk until smooth and slightly thickened.
Reduce heat and stir in 1 cup Gruyère, salt, pepper, paprika, and onion powder until melted.
Arrange potatoes in the baking dish, pour sauce over them, and top with remaining 1 cup Gruyère.
Bake for 15 minutes, then broil on high for 3-5 minutes until golden and bubbling.
AboutImen Dridi
I’m Imen, a home cook and recipe tester who loves recreating the world’s favorite chef-inspired dishes in a simple, real-kitchen way.
