Potatoes Au Gratin with Chives and Gruyère: A Classic Comfort Recipe

A cheesy, herb-infused twist turns a classic into an elegant, crowd-pleasing side dish.

By Medha deb

Created on Sep 17, 2025

A cheesy, herb-infused twist turns a classic into an elegant, crowd-pleasing side dish.

There’s something magical about potatoes au gratin—tender, creamy potatoes with a golden, cheesy crust. Add fragrant chives and nutty Gruyère cheese, and you have a side dish that demands to be the star of the table. This recipe is inspired by the Pioneer Woman Ree Drummond’s take on the classic, designed for home cooks who want to wow guests without spending hours in the kitchen.

Why you’ll love this dish

Potatoes au gratin is universally beloved for a reason. It’s luxuriously creamy, thanks to a rich béchamel sauce, and the addition of Gruyère cheese lends a sophisticated, savory finish that’s a step above traditional cheddar. The freshness of chives cuts through the richness, balancing every delicious, gooey bite. Whether you’re serving it at a holiday dinner or a cozy Sunday night supper, this dish is a guaranteed crowd-pleaser.

Ingredients

Here’s what you’ll need to make this classic, elevated version:

4 large russet potatoes, peeled (or use Yukon Gold for a slightly different texture)
4 tablespoons unsalted butter, divided
1/4 cup all-purpose flour
2 cups whole milk
1 cup heavy cream
1 tablespoon Dijon mustard (optional, but recommended for tang)
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon freshly ground nutmeg
2 cups freshly grated Gruyère cheese, divided
1/2 cup freshly grated Parmesan cheese, divided
1/2 cup chopped fresh chives, divided
1 teaspoon garlic powder
1 medium yellow onion, thinly sliced (optional, for extra flavor)

Equipment needed

To make this recipe as simple as possible, gather these tools before you start:

A 9×13-inch baking dish
A mandoline or sharp chef’s knife for slicing potatoes
A medium saucepan for the sauce
Measuring cups and spoons
A whisk
A cheese grater

Step-by-step instructions

1. Prep the potatoes

Preheat your oven to 375°F. Grease your baking dish with a bit of softened butter. Slice the potatoes thinly (about 1/8-inch thick) using a mandoline for even slices, which ensures uniform cooking. Place the slices in cold water until ready to use to avoid oxidation (browning).

2. Make the creamy béchamel sauce

Melt 4 tablespoons butter in a saucepan over medium heat. Once melted and bubbling, whisk in the flour and cook for about 1 minute, stirring constantly, to form a roux. Slowly whisk in the milk and heavy cream, stirring continuously to avoid lumps. Cook for about 5–7 minutes, stirring often, until the sauce thickens enough to coat the back of a spoon.

Season the sauce with kosher salt, black pepper, and nutmeg. Add the Dijon mustard and half of the chopped chives. Set aside.

3. Layer and assemble

Drain the sliced potatoes and pat them dry with a kitchen towel. Arrange a third of the potato slices in a single layer in the bottom of the baking dish. Sprinkle lightly with garlic powder and a handful of Gruyère and Parmesan. Drizzle a third of the béchamel sauce over the potatoes.

Repeat the layering process two more times, finishing with the béchamel sauce and a generous sprinkle of both cheeses on top.

4. Bake your potatoes au gratin

Cover the baking dish with aluminum foil and bake in the preheated oven for 45 minutes. Remove the foil, sprinkle the remaining Gruyère and Parmesan cheese, and bake uncovered for another 25–30 minutes, or until the top is golden brown and bubbling, and the potatoes are tender.

5. Garnish and serve

Remove from the oven and let cool for 10 minutes. Garnish with the remaining fresh chives and a few additional grinds of black pepper. Serve warm, straight from the dish.

Variations and substitutions

While the classic recipe is delicious as is, there are plenty of ways to make it your own.

Ingredient	Substitution	Flavor/Texture Change
Gruyère cheese	Cheddar, Monterey Jack, Swiss, or a mix	Classic, sharper, or milder cheese profiles
Heavy cream	Half-and-half or whole milk only	Lighter or richer
Chives	Green onions, leeks, or fresh parsley	Fresh flavor with some subtle changes
Potatoes	Yukon Gold, red potatoes, or sweet potatoes	Softer, creamier, or sweeter results

Tips for the best potatoes au gratin

Slice potatoes uniformly for even cooking—no raw or mushy spots.
Soak potato slices in water briefly to rinse off excess starch, preventing gummy texture.
Let the dish rest for 10 minutes before serving; it sets and makes for cleaner slices.
For a golden, extra-crispy top, broil for the last 1–2 minutes.
Add caramelized onions, mushrooms, or bacon between layers for a heartier dish.

Nutritional information and serving suggestions

One serving (of approximately eight servings) contains approximately:

Calories: ~400
Fat: 25g
Carbohydrates: 30g
Protein: 15g

Serve alongside roasted meats, poultry, or as a vegetarian main course with a crisp, green salad. It’s also perfect for holiday meals, potlucks, or special gatherings.

FAQs

Q: Can I make potatoes au gratin ahead of time?

A: Yes, you can assemble the dish (without the final layer of cheese) up to 24 hours in advance. Cover and refrigerate. Add cheese just before baking, increasing baking time by 10–15 minutes.

Q: How do I store and reheat leftovers?

A: Store covered in the refrigerator for up to 4 days. Reheat in the oven (covered for the first 10 minutes, then uncovered) or microwave individual servings.

Q: Is this recipe suitable for freezing?

A: You can freeze assembled but unbaked potatoes au gratin (cover tightly). Thaw overnight in the refrigerator before baking as directed. Freezing after baking is possible, but the texture may change.

Q: What’s the difference between potatoes au gratin and scalloped potatoes?

A: Potatoes au gratin always include cheese in the layers and on top, while scalloped potatoes are baked in cream without cheese.

Q: Can I make this recipe gluten-free?

A: Yes, use cornstarch or a gluten-free flour blend in place of all-purpose flour in equal amounts.

Final thoughts

Potatoes au gratin with chives and Gruyère is a side dish that’s both comforting and impressive. It balances creamy, cheesy goodness with the subtle bite of fresh herbs, making it ideal for holidays or any occasion when you want something a little special. With a few simple techniques and quality ingredients, you can bring restaurant-quality comfort food to your own table.

Try this recipe the next time you want to elevate your meal, and watch as everyone at your table begs for seconds—and the recipe!

References

Author

medha deb

Medha Deb is an editor with a master's degree in Applied Linguistics from the University of Hyderabad. She believes that her qualification has helped her develop a deep understanding of language and its application in various contexts.

Read full bio of medha deb