Herbed Gruyere Potato Casserole
Herbed Gruyere Potato Casserole layers tender potatoes with fresh chervil and chives, then bakes them under a blanket of melted Gruyere for a rich, aromatic finish. The balance of buttery notes and bright herbs makes it a standout side for roast meats or holiday spreads, yet it’s comforting enough for a cozy weeknight dinner.
- Prep20 min
- Cook55 min
- Serves4
- DifficultyEasy
- 1
Put the potatoes in a large pot, cover with salted water, and bring to a boil. Lower the heat to medium-low and simmer until tender, about 20 minutes. Drain.
- 2
Preheat the oven to 400 degrees F (200 degrees C). Grease a baking dish with 1 teaspoon butter.
- 3
Peel the potatoes and slice them in half lengthwise. Set them in the prepared baking dish. Drizzle with melted butter and season with coarse salt. Sprinkle with chervil and chives. Top with Gruyere cheese.
- 4
Bake in the preheated oven until the cheese is melted and lightly browned, about 30 minutes.
- Calories 454.86 kcal High
- Protein 24.85 g Good Source
- Carbs 40.47 g Moderate
- Total Fat 23.49 g High
- Saturated Fat 13.12 g High
- Trans Fat 0.0 g Low Source
- Cholesterol 64.45 mg High
- Sodium 424.29 mg Moderate
- Fiber 3.47 g Moderate
- Sugar 1.79 g Low Source
- Added Sugar 0.0 g Low Source
- Calcium 662.4 mg Good Source
- Iron 2.07 mg Moderate
- Potassium 1033.77 mg Good Source
- Vitamin A 22.96 mcg_rae Low Source
- Vitamin C 47.4 mg Good Source
- Vitamin D 0.68 mcg Low Source
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
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