Sandra Joanna Gaines Gruyere Potato Casserole Recipe is a masterclass in rustic elegance. Known for her ability to transform humble ingredients into showstopping sides, Joanna Gaines combines thinly sliced Yukon Gold potatoes with the nutty, melting richness of Gruyère and the sharp bite of Parmesan. Infused with fresh thyme and rosemary, this dish bakes into a bubbling, golden gratin that offers perfectly tender layers and a crisp, savory crust. It is a sophisticated alternative to mashed potatoes, ideal for holiday tables or Sunday roasts.
Joanna Gaines Gruyere Potato Casserole Recipe Ingredients
- 1 1/2 pounds white or Yukon Gold potatoes, unpeeled and sliced 1/8-inch thick
- 2 medium shallots, thinly sliced
- 2 tablespoons extra-virgin olive oil
- 2 teaspoons fresh thyme leaves (plus more for garnish)
- 1 teaspoon finely chopped fresh rosemary (plus more for garnish)
- 1/2 teaspoon ground pepper
- 1/4 teaspoon salt
- 1 1/2 cups shredded Gruyère cheese (divided)
- 3/4 cup finely grated Parmesan cheese (divided)
- 1/3 cup reduced-sodium vegetable broth
How To Make Joanna Gaines Gruyere Potato Casserole Recipe
- Prep the oven and dish: Preheat your oven to 400°F (200°C). Coat a 9×13-inch casserole dish thoroughly with cooking spray.
- Toss the mixture: In a large bowl, combine the sliced potatoes, sliced shallots, olive oil, fresh thyme, rosemary, pepper, and salt. Add 3/4 cup of the Gruyère cheese and 1/3 cup of the Parmesan cheese. Toss everything gently with your hands until the potatoes are evenly coated with the oil, herbs, and cheese.
- Assemble the layers: Arrange the potato mixture in a decorative layer in the prepared casserole dish. It doesn’t have to be perfect, but spreading it evenly ensures consistent cooking.
- Add liquid and topping: Pour the vegetable broth evenly over the potato mixture. Sprinkle the remaining 3/4 cup of Gruyère and remaining Parmesan cheese evenly over the top.
- Bake covered: Cover the dish tightly with aluminum foil. Bake for about 40 minutes, or until the potatoes are tender and the liquid is bubbling.
- Brown the crust: Remove the foil and continue to bake for another 15 minutes, or until the cheese is browned and crispy on top.
- Rest and serve: Let the casserole stand for 10 minutes before serving. This allows the liquids to set. Sprinkle with extra thyme and rosemary if desired.
Recipe Tips
- The Mandoline Mandate: You must slice the potatoes to exactly 1/8-inch thick. If they are uneven, the thick slices will remain raw while the thin ones turn to mush. A mandoline slicer is the only way to get this right.
- The Cheese Shred: Never buy pre-shredded Gruyère. It contains anti-caking agents that prevent it from melting into that signature silky, stringy texture. Buy a block and grate it yourself.
- The Resting Rule: You must let the casserole stand for 10 full minutes after taking it out of the oven. This allows the boiling juices to thicken and redistribute; if you cut into it too soon, the layers will slide apart.
- Foil Seal: Ensure the foil is wrapped tightly around the edges during the first bake. This traps the steam, which is essential for cooking the potatoes through before the cheese burns.
What To Serve With Joanna Gaines Gruyere Potato Casserole Recipe
This Joanna Gaines Gruyere Potato Casserole Recipe is an earthy, savory side that pairs beautifully with roasted meats. It is the perfect accompaniment to a classic Roast Chicken or a juicy Grilled Ribeye Steak, as the nutty Gruyère complements the savory proteins. For a holiday spread, serve it alongside Glazed Ham or Roast Turkey. To balance the richness of the cheese and potatoes, a side of crisp Green Beans Almondine or a simple Arugula Salad with Lemon Vinaigrette provides a necessary fresh, acidic contrast.
How To Store Joanna Gaines Gruyere Potato Casserole Recipe
- Refrigerate: Allow the casserole to cool completely, then cover tightly or transfer to an airtight container. Store in the refrigerator for 3 to 4 days. Reheat in the oven at 350°F until warm.
- Freeze: You can freeze this casserole for up to 2 months. Bake it fully, let it cool, then wrap it in plastic wrap and foil. Thaw in the refrigerator overnight before reheating. Note that the texture of the potatoes may become slightly softer upon reheating.
Joanna Gaines Gruyere Potato Casserole Recipe Nutrition Facts
- Calories: 280 kcal
- Fat: 14g
- Carbohydrates: 22g
- Protein: 12g
Nutrition information is estimated per serving.
FAQs
You can, but Yukon Gold (or white potatoes) are superior for this recipe because they have a waxy texture that holds its shape better during baking. Russets tend to fall apart and become mealy.
No, the recipe calls for unpeeled potatoes. The skins add a nice rustic texture and earthy flavor, plus they save you prep time. Just scrub them well.
Yes, if you don’t have fresh herbs, use 1/3 of the amount in dried herbs (e.g., about 3/4 teaspoon dried thyme). However, fresh herbs provide a much brighter flavor that cuts through the rich cheese.
Try More Recipes:
- Joanna Gaines Eggs Benedict Casserole Recipe
- Joanna Gaines Chicken Casserole Recipe
- Joanna Gaines French Toast Casserole Recipe
Joanna Gaines Gruyere Potato Casserole Recipe
Description
Joanna Gaines Gruyere Potato Casserole Recipe features thinly sliced Yukon Gold potatoes layered with shallots, fresh thyme, and rosemary. It is baked with nutty Gruyère and Parmesan cheese for a sophisticated, golden gratin.
Ingredients
Instructions
- Preheat oven to 400°F and grease a 9×13 dish.
- Toss potatoes, shallots, oil, herbs, salt, pepper, 3/4 cup Gruyère, and 1/3 cup Parmesan in a bowl.
- Arrange mixture in the prepared dish.
- Pour broth over potatoes and top with remaining cheeses.
- Cover tightly with foil and bake for 40 minutes.
- Uncover and bake for 15 minutes until browned.
- Let stand for 10 minutes before serving.
Notes
- You must slice the shallots as thinly as the potatoes so they melt into the casserole rather than leaving crunchy onion bits in the finished dish.
- Using vegetable broth instead of heavy cream makes this lighter than a traditional dauphinoise, but you must ensure the foil seal is tight so the potatoes steam in the small amount of liquid.
- The unpeeled potatoes are key to the “rustic” look and feel that Joanna Gaines is known for; do not peel them unless the skins are very tough or blemished.
