Print

Creamy Scalloped Potatoes with Gruyere

creamy scalloped potatoes with gruyere - featured image
Print Recipe

A rich and comforting scalloped potatoes recipe featuring tender potatoes layered with a creamy Gruyere cheese sauce, perfect for cozy dinners and special occasions.

Ingredients

Scale
  • 2 pounds Yukon Gold or Russet potatoes, peeled and thinly sliced (about 1/8-inch thick)
  • 1 ½ cups shredded Gruyere cheese (about 150 g)
  • 2 cups heavy cream (480 ml)
  • 3 tablespoons unsalted butter (45 g)
  • 2 cloves garlic, minced
  • 1 small yellow onion, finely chopped (optional)
  • 1 teaspoon fresh thyme, finely chopped (or ½ teaspoon dried)
  • Salt and black pepper, to taste
  • A pinch of freshly grated nutmeg
  • 2 tablespoons all-purpose flour (15 g, optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×13 inch (22×33 cm) baking dish with butter or non-stick spray.
  2. Peel and slice the potatoes into thin, even slices about 1/8-inch thick using a mandoline or sharp knife.
  3. In a medium skillet, melt the butter over medium heat. Add minced garlic and chopped onion and cook for 3–4 minutes until fragrant and softened.
  4. Sprinkle the flour over the garlic and onions, stirring constantly for about 1 minute. Gradually whisk in the heavy cream, stirring until smooth and thickened, about 3 minutes. Add nutmeg, salt, pepper, and thyme. Remove from heat once sauce coats the back of a spoon.
  5. Layer a single layer of potato slices evenly in the baking dish. Pour a thin layer of cream sauce over the potatoes, then sprinkle about ¼ cup (25 g) of shredded Gruyere cheese. Repeat layering until all potatoes, sauce, and cheese are used, finishing with a generous layer of cheese on top.
  6. Bake uncovered for 50–60 minutes, or until potatoes are tender and the top is golden brown and bubbling. Tent with foil if top browns too quickly.
  7. Let the dish rest for 10 minutes before serving to allow the sauce to thicken and for easier slicing.

Notes

Use a mandoline for uniform potato slices to ensure even cooking. If sauce is too thin before baking, add more flour or simmer longer. Tent with foil if top browns too fast. Resting before serving helps sauce thicken and slices hold shape. For gluten-free, substitute flour with cornstarch or gluten-free blend. For dairy-free, use coconut or cashew cream and alternative cheese.

Nutrition

Keywords: scalloped potatoes, Gruyere, creamy potatoes, comfort food, cheesy potatoes, baked potatoes, side dish

Find it online: https://yumyep.com/creamy-scalloped-potatoes-with-gruyere-recipe-perfect-for-comfort-food-lovers/