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Creamy Scalloped Potatoes with Gruyere

creamy scalloped potatoes with gruyere - featured image
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A comforting and easy side dish featuring thinly sliced potatoes baked in a velvety Gruyere cheese sauce. Perfect for cozy dinners and family gatherings.

Ingredients

Scale
  • 2 pounds Yukon Gold or Russet potatoes, peeled and thinly sliced (about 1/8 inch thick)
  • 8 ounces Gruyere cheese, grated
  • 1 ½ cups heavy cream
  • ½ cup whole milk
  • 3 tablespoons unsalted butter, melted
  • 2 cloves garlic, minced
  • 2 tablespoons all-purpose flour
  • 1 teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • A pinch of freshly grated nutmeg
  • 1 teaspoon fresh thyme leaves (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Lightly butter your baking dish to prevent sticking and help with browning.
  2. Peel and slice 2 pounds of Yukon Gold or Russet potatoes into thin, even slices about 1/8 inch thick. Set aside in a bowl of cold water to prevent browning.
  3. In a medium saucepan, melt 3 tablespoons of unsalted butter over medium heat. Add 2 tablespoons of all-purpose flour and whisk continuously for 1-2 minutes until smooth and slightly nutty.
  4. Slowly whisk in 1 ½ cups heavy cream and ½ cup whole milk, stirring constantly to avoid lumps. Bring to a gentle simmer and cook until thickened, about 4-5 minutes.
  5. Stir in 2 cloves minced garlic, 1 teaspoon salt, ½ teaspoon black pepper, and a pinch of nutmeg. Remove from heat and fold in 8 ounces grated Gruyere cheese until melted and smooth. Add a splash more milk if sauce is too thick.
  6. Drain and pat dry the potatoes. Arrange a layer of potato slices in the bottom of the buttered baking dish, overlapping slightly.
  7. Pour one-third of the cheese sauce evenly over the potatoes. Repeat layering potatoes and sauce two more times, finishing with sauce on top.
  8. Cover the dish tightly with aluminum foil.
  9. Bake covered for 45 minutes. Remove foil and bake uncovered for an additional 20-25 minutes until top is golden brown and bubbly and potatoes are tender.
  10. Let the scalloped potatoes rest for about 10 minutes before serving to allow the sauce to thicken and flavors to meld.

Notes

Slice potatoes evenly to ensure uniform cooking. Rinse sliced potatoes to remove excess starch and prevent gluey sauce. Use freshly grated Gruyere for best melt and flavor. Tent with foil if top browns too quickly during baking. Let dish rest before serving for better sauce consistency.

Nutrition

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

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