Is there anything better than a cheesy, bubbly, hot-out-of-the-oven plate full of carbs? No. No there is not. These Potatoes Au Gratin with Corn and Gruyere hit on every cylinder. Buttery Yukon Gold potatoes, aged Gruyere cheese and sweet corn, baked in a creamy, garlicky sauce. The ultimate side dish for the holidays and beyond!
What does Au Gratin mean?
The term Au Gratin refers to anything that’s topped with breadcrumbs, cheese or both, and then baked until bubbling. This recipe skips the breadcrumbs and goes straight for the extra handfuls of glorious Gruyere cheese. We’ll use it to make the creamy bechamel sauce and then we’ll sprinkle more on top before baking.
What’s the difference between Au Gratin and Scalloped Potatoes?
Potatoes Au Gratin and Scalloped Potatoes are similar dishes. Both contain thinly sliced, starchy potatoes that are baked with a rich, creamy sauce. The main difference between these dishes is that Au Gratin Potatoes are made with cheese while Scalloped Potatoes are not.
Instead, Scalloped Potatoes are baked in a sauce made with heavy cream or whole milk, lots of garlic and herbs. Au Gratin potatoes do all of that, and then some.
So when given the choice between cheese or no cheese, the answer is obvious. Are you with me?
What’s in these Potatoes Au Gratin with Corn and Gruyere
There’s really not much to these potatoes. But the flavor that comes from just a few simple ingredients is massive! Here’s all you’ll need:
- Yukon Gold potatoes
- Corn (either canned kernels or shaved off the cob)
- Gruyere cheese
- Heavy Cream
The potatoes are starchy enough that you won’t need any flour to thicken this dish. So it makes a great gluten free side dish.
When shopping for Gruyere cheese, buy the most aged kind that you can find. Yes, it will cost more. But it does make a difference in the flavor. The older the cheese, the bolder the flavor.
How to make Potatoes Au Gratin with Corn and Gruyere
You won’t believe how easy it is to make such an elegant dish! Just follow these simple steps:
- Thinly slice the potatoes. If you have a mandoline, now is the time to use it. It’s okay if you don’t have one. Just slice the potatoes as thin as you can.
- Make the sauce by sauteing the butter and garlic together, then stirring in the cream and most of the cheese.
- Then, layer the potatoes inside a baking dish or cast iron skillet. Sprinkle them with cheese and bake.
These Potatoes Au Gratin with Corn and Gruyere make a delicious side dish for a main course of turkey, chicken or roast. They remind me of what you’d get in a steakhouse – a totally indulgent side dish for a totally indulgent main course.
And why not indulge sometimes? When you make these potatoes, I’d love to hear about it! Drop a rating or leave a comment below. Enjoy!
For more potato-based dishes, try these:
For more holiday sides, try these:
Potatoes Au Gratin with Corn and Gruyere
- 3 lbs. Yukon Gold potatoes
- 3 cups corn kernels about 5 ears of corn, or canned
- 1 3/4 cups heavy cream
- 3 1/2 cups Gruyere cheese grated
- 3 Tbsp. butter
- 3 cloves garlic
- chives garnish, optional
- Preheat oven to 375 degrees.
- Wash and dry the potatoes. Using a mandoline or sharp knife, thinly slice the potatoes. Set aside.
- Saute the butter and garlic over medium heat until fragrant, and the garlic starts to sizzle. Stir in the cream and 1/2 of the grated cheese. Bring to a boil, stirring. Then remove from heat.
- Pour a little bit of the cheese sauce onto the bottom of a round baking dish or cast iron pan. Layer the potatoes and corn.
- Pour the cheese sauce over the potatoes and corn. Top with the remaining grated cheese. Cover. Bake for 1 hour. Uncover and bake another 15 minutes.