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Cheesy Gruyere and Sage Potatoes

Cheesy Gruyere and Sage Potatoes

  • Author: Emily Wilson
  • Prep Time: 15 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 15 minutes
  • Yield: 6-8 1x
  • Category: Side Dish


Cheesy, creamy, tender potatoes layered and baked to holiday perfection!


  • 2 tablespoons butter, unsalted
  • 1 shallot, sliced into thin rounds
  • 2 tablespoons flour
  • 2 cups whole milk
  • 1 pinch nutmeg, if you have it
  • 1 1/2 cups Gruyere cheese, shredded (about 6 ounces)
  • 1/3 + 1/2 cup Parmesan cheese, grated
  • 2 1/2 pounds baking potatoes, peeled and sliced
  • 1 + 1 tablespoon fresh parsley, finely chopped
  • 1 tablespoon fresh sage, finely chopped
  • Kosher salt and black pepper, to taste


  1. Preheat oven to 400 degrees.
  2. Melt butter in a medium saucepan over medium heat. Lower heat, add shallot, and sweat for 1-2 minutes to soften. Stir in flour and cook for 1-2 minutes, stirring continuously.
  3. Slowly whisk in milk, being sure to scrape up any of the flour mixture from the bottom and edges of the pan. If you have nutmeg, add a pinch, then increase heat back to medium and allow mixture to come to a simmer to thicken, about 5-8 minutes. Continue to stir often.
  4. Once thickened, slowly whisk or stir in the grated Gruyere and 1/3 cup of grated Parmesan cheese. Stir until melted and smooth, then stir in 1 tablespoon each of chopped parsley and chopped sage. Season with salt and pepper to taste. Remove from heat.
  5. Use a mandoline to cut the potatoes into 1/8 thick slices. Pour some of the cheese sauce in the bottom of a 2-quart baking dish. Shingle the potato slices around the edges, then fill in the center. Pour the remaining sauce over the potatoes. Sprinkle 1/2 cup of grated Parmesan evenly over the top.
  6. Cover with foil and bake for 40-45 minutes until potatoes are tender. Test for desired doneness by piercing with a fork. Remove foil and bake another 10 minutes uncovered, then turn the broiler on high and broil for 3-5 minutes to brown the top.
  7. Once potatoes are out of the oven, sprinkle with one tablespoon of chopped parsley. Let cool for about 10 minutes before scooping and serving.


Nutmeg is a classic addition to béchamel and mornay sauces. However, it only requires a pinch, so I understand that you might not want to buy a whole thing of nutmeg for one holiday recipe. If it’s something you have already or are willing to invest in, then add it in.