Print

Creamy Gruyere Scalloped Potatoes

creamy Gruyere scalloped potatoes - featured image
Print Recipe

Layers of tender Yukon Gold potatoes baked in a rich, creamy Gruyere cheese sauce with hints of garlic and thyme, finished with a golden, bubbly cheese crust. The ultimate comfort side dish for holidays, potlucks, or cozy family dinners.

Ingredients

Scale
  • 2 lbs Yukon Gold potatoes, peeled and thinly sliced (about 6 medium potatoes)
  • 1 1/2 cups Gruyere cheese, shredded (about 6 oz)
  • 2 cups heavy cream
  • 1 cup whole milk
  • 2 tablespoons unsalted butter, plus extra for greasing pan
  • 2 tablespoons all-purpose flour
  • 2 cloves fresh garlic, minced
  • 1 tablespoon fresh thyme, chopped (or 1 teaspoon dried thyme)
  • 1 1/2 teaspoons salt
  • 3/4 teaspoon freshly ground black pepper
  • Pinch ground nutmeg (optional)
  • 1/2 cup Gruyere cheese, shredded (for topping)
  • 1/4 cup Parmesan cheese, grated (for topping)

Instructions

  1. Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish with butter.
  2. Peel and thinly slice potatoes (about 1/8 inch thick) using a mandoline or sharp knife.
  3. In a medium saucepan, melt 2 tablespoons butter over medium heat. Add minced garlic and cook for 30 seconds until fragrant.
  4. Whisk in flour and cook for 1 minute to form a paste.
  5. Slowly pour in heavy cream and milk, whisking constantly to keep the sauce smooth.
  6. Bring to a gentle simmer, then add 1 1/2 cups shredded Gruyere cheese. Stir until melted and sauce thickens (about 3-5 minutes).
  7. Season sauce with salt, pepper, nutmeg, and thyme. Taste and adjust seasoning as needed. Remove from heat.
  8. Arrange half the sliced potatoes in an even layer in the baking dish. Pour half the Gruyere sauce over potatoes and spread gently.
  9. Repeat with remaining potatoes and sauce.
  10. Sprinkle 1/2 cup Gruyere and 1/4 cup Parmesan cheese over the top.
  11. Cover dish loosely with aluminum foil and bake for 30 minutes.
  12. Remove foil and bake another 20-25 minutes, until potatoes are tender and top is golden and bubbly.
  13. Let cool for at least 10 minutes before serving to allow sauce to set.
  14. Serve hot, scooping all the way to the bottom for creamy layers.

Notes

For gluten-free, substitute all-purpose flour with a gluten-free blend. Let dairy come to room temperature before making the sauce to prevent curdling. Slice potatoes evenly for best texture. Rest the dish before serving for creamier layers. Store leftovers in the fridge for up to 3 days; reheat in oven for best results.

Nutrition

Keywords: scalloped potatoes, Gruyere, comfort food, holiday side, creamy potatoes, casserole, easy side dish, cheesy potatoes

Find it online: https://yumyep.com/creamy-gruyere-scalloped-potatoes-recipe-easy-ultimate-comfort-side/