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Potato-and-Gruyère Casserole

Prep time 20 mins
Cook time 30 mins
Bake time 1 hr, 15 mins
Yield Makes 10 to 12 servings
Gruyère cheese is known for its rich, nutty flavor. Some would call it a stinky cheese. You can also substitute Swiss or Cheddar cheese.


  • 12 medium Yukon gold potatoes (about 4 pounds)
  • 2 teaspoons salt, divided
  • 2 tablespoons butter or margarine
  • 1 large sweet onion, chopped
  • 1/2 teaspoon pepper
  • 2 cups (8 ounces) shredded Gruyère cheese*
  • Cream Sauce

How to Make It

  1. Peel and thinly slice potatoes.

  2. Bring potatoes, 1 teaspoon salt, and water to cover to a boil in a Dutch oven; cook 8 to 10 minutes. Remove from heat; drain and set aside.

  3. Melt butter in a large skillet over medium-high heat; add chopped onion, and sauté 12 to 15 minutes or until golden brown.

  4. Layer half of potatoes in a lightly greased 13- x 9-inch baking dish or 2 (8-inch) square baking dishes; sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Top with half each of onions, Gruyère cheese, and Cream Sauce. Repeat layers once, ending with Cream Sauce.

  5. Bake at 350° for 1 hour and 15 minutes or until golden brown.

  6. *1 (8-ounce) block Swiss cheese, shredded, or 1 (8-ounce) block sharp white Cheddar cheese, shredded, may be substituted.