Love the look and flavor of au gratin potatoes but want to change them up a bit? Check out these individual Potatoes au Gratin Gruyere with oozy melty cheese and pops of flavor throughout!
Hungry for something delicious? Let’s get started!
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I’ve been making these individual-size au gratin potatoes for a billion years, and used to make them for my catering clients for fancy schmancy dinner parties.
These may not be low fat, but these are gluten free au gratin potatoes, and they’re impressive looking and tasting but not that hard to make!
Ingredients to Make Gluten-Free Au Gratin Potatoes
- Potatoes – russet work well or red skinned potatoes are another good pick
- Cream – half and half is fine
- Gruyere cheese – or use Swiss, gouda, or another creamy white cheese
- Green onion
- Salt and pepper
Special Equipment to Make Individual Size Au Gratin Potatoes
How to Make Easy Au Gratin Potatoes
- Use a mandolin to get thin and evenly sliced potatoes – peel and slice the potatoes and set them aside.
- Preheat the oven to 400-F and melt the butter in the muffin cups.
- Fill the muffin cup halfway with potato slices, overlapping them and keeping them as flat as possible.
- Top with some of the cream, green onion, cheese, salt and pepper.
- Add the potatoes filling the muffin cup slightly up and over the top of the cup. Add cream, salt and pepper, and top with the remaining cheese.
- Bake until bubbly and tender and serve!
Chef Jenn’s Tips to Make Potatoes Au Gratin Gruyere
- Gruyere can be expensive! It does add a unique flavor, but I’ve made this dish a bazillion times with Swiss, Parmesan, and even plain old gouda cheese. Use what you’ve got!
- Use good, firm potatoes. Russet work well but waxy red skinned potatoes are my favorite in this recipe.
- You need 1-2 potatoes per person, depending on the size of the potato.
- Slice the potatoes starting with the small end of the potato so that the slices fit better in the muffin cup. Don’t be afraid to trim the potato slices if they don’t fit well.
- The green onion adds so much lovely flavor but you can skip it if you like.
- Use a jumbo muffin tin – the regular size ones don’t hold enough to make a reasonable serving.
- Put the muffin tin on a sheet pan in case the cups bubble over and try to make a mess in your oven.
What To Serve with Easy Au Gratin Potatoes
Steaks, chops, and roasts all pair fabulously with this easy potato side dish recipe.
I love making something simple, like these Garlic Chicken & Asparagus Skillet with these simple au gratin potato stacks.
Are Au Gratin Potatoes Freezer Friendly?
No, not really.
While you CAN technically freeze potatoes, they won’t ever be the same. This dish is best enjoyed fresh.
To store them, wrap them tightly and pop them in the fridge for up to 4 days.
A sheet pan typically has raised sides so that juices and whatnot don’t slip off. A cookie sheet is usually flat with no raised sides.
Au gratin means with cheese! So, anything baked with a cheesy finish could be said to be au gratin. Onion soup au gratin, asparagus au gratin, and more are all tasty examples.
While the potatoes in both kinds of recipes are sliced thinly, scalloped potatoes usually don’t include a baked cheesy topping. Many scalloped potato recipes also call for the use of flour which when cooked, mixes with the cream or milk to thicken into a sauce.
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Step By Step Process
Potatoes au Gratin Gruyere
- 6 russet potatoes about 1 pound
- 1 cup half and half cream
- 1 1/2 cups gruyere cheese shredded
- 2 tbsp butter divided
- 1 cup green onion sliced thinly
- 1 1/2 tsp salt
- 1/2 tsp pepper
- Preheat the oven to 400-F.
- Peel the potatoes and slice them using the mandolin. They should be about 1/8-inch thick but not paper thin.
- Divide the butter between the cups of the muffin pan. Pop the pan in the warming oven for a minute to melt the butter.
- Begin to layer the au gratin stacks. Fill the cups about halfway with layered and overlapping potato slices. Top the potato slices with the green onion, evenly distributed between the six muffin cups.Add about 2 tbsp of cream to the top of each potato stack. Sprinkle with salt and pepper and add half of the cheese between the six cups.
- Fill the cups the rest of the way with potato slices, filling the cups just barely up and over the edge. They'll settle down when cooked.Add the remaining cream, sprinkle with the remaining salt and pepper, and top with remaining cheese.
- Put the muffin pan on a sheet pan to catch any spill-over and bake at 400-F for about 35-40 minutes or until a knife passes through easily without resistance.
- Pop them out of the muffin tin with a large spoon and serve!
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.