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Potato-and-Gruyère Casserole

Potato-and-Gruyère Casserole

Gruyère cheese is known for its rich, nutty flavor. Some would call it a stinky cheese. You can also substitute Swiss or Cheddar cheese.

Southern Living NOVEMBER 2005

  • Yield: Makes 10 to 12 servings
  • Cook time: 30 Minutes
  • Prep time: 20 Minutes
  • Bake: 1 Hour, 15 Minutes


  • 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


Peel and thinly slice potatoes.

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.

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

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.

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

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


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Potato-and-Gruyère Casserole Recipe