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Creamy Scalloped Potatoes Au Gratin with Gruyere Cheese

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A rich and comforting scalloped potato dish layered with creamy sauce and nutty Gruyere cheese, baked to a golden crust. Perfect for cozy dinners and crowd-pleasing meals.

Ingredients

Scale
  • 2 pounds Yukon Gold or Russet potatoes, peeled and thinly sliced
  • 8 ounces Gruyere cheese, shredded
  • 2 cups heavy cream
  • 1 cup whole milk
  • 3 tablespoons unsalted butter
  • 2 cloves garlic, minced
  • 1 small yellow onion, finely chopped (optional)
  • 2 tablespoons all-purpose flour
  • 1 teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • Pinch of nutmeg (optional)
  • 1 teaspoon fresh thyme or rosemary, finely chopped (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Butter a 9×13-inch baking dish thoroughly.
  2. Slice potatoes into even 1/8-inch (3mm) rounds using a mandoline or sharp knife. Place slices in cold water briefly to remove excess starch, then pat dry.
  3. In a medium saucepan over medium heat, melt butter. Add minced garlic and chopped onion, cooking until fragrant and translucent, about 3 minutes.
  4. Sprinkle in flour and whisk constantly for 1-2 minutes to form a roux.
  5. Slowly pour in heavy cream and milk while whisking vigorously to avoid lumps. Bring to a gentle simmer, stirring until sauce thickens enough to coat the back of a spoon, about 5 minutes.
  6. Season sauce with salt, black pepper, nutmeg, and fresh herbs if using. Remove from heat.
  7. Layer potato slices evenly in the baking dish. Pour some cream sauce over potatoes, then sprinkle with shredded Gruyere cheese. Repeat layers, finishing with a thick cheese layer on top.
  8. Cover dish tightly with aluminum foil and bake for 45 minutes.
  9. Remove foil and bake uncovered for an additional 15-20 minutes until top is golden brown and bubbling. Potatoes should be tender when pierced with a fork.
  10. Let dish rest for 10 minutes before serving to allow sauce to set.

Notes

Use Yukon Gold potatoes for creaminess or Russets for fluffier texture. For gluten-free, substitute flour with gluten-free blend or cornstarch. Cover with foil during initial baking to prevent over-browning. Let rest before slicing for cleaner cuts. If top browns too fast, tent with foil again. Leftovers taste better after a day and reheat gently in oven.

Nutrition

Keywords: scalloped potatoes, au gratin, Gruyere cheese, creamy potatoes, comfort food, baked potatoes, cheesy potatoes

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