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Creamy Cheesy Scalloped Potatoes with Gruyere

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Velvety layers of thinly sliced potatoes coated in melted Gruyere cheese and cream, baked to a golden bubbly perfection. This dish balances richness and texture for a comforting yet elegant side.

Ingredients

Scale
  • 3 pounds Yukon Gold potatoes, thinly sliced (about 1/8 inch thick)
  • 2 cups shredded Gruyere cheese (about 200 g)
  • 2 cups heavy cream (480 ml)
  • 1 cup whole milk (240 ml)
  • 4 tablespoons unsalted butter (60 g), plus extra for greasing
  • 1/2 cup finely chopped onion (about 80 g)
  • 2 cloves garlic, minced
  • 1/4 cup all-purpose flour (30 g)
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • 1 teaspoon fresh thyme leaves (optional)

Instructions

  1. Preheat the oven to 350°F (175°C). Butter a 9×13-inch baking dish generously.
  2. Slice the Yukon Gold potatoes into 1/8-inch thin rounds using a mandoline or sharp knife. Place in a large bowl and season lightly with salt and pepper.
  3. In a medium saucepan, melt 4 tablespoons unsalted butter over medium heat. Add chopped onion and minced garlic; sauté for 3-4 minutes until softened and fragrant.
  4. Whisk in the flour and cook for 1 minute, stirring constantly to remove raw flour taste.
  5. Gradually whisk in heavy cream and whole milk. Bring to a gentle simmer (do not boil) and cook for 5-7 minutes until sauce thickens and coats the back of a spoon.
  6. Remove from heat and stir in shredded Gruyere cheese until melted and smooth. Season with salt, pepper, and thyme if using.
  7. Layer a single layer of potato slices in the prepared baking dish. Pour a portion of the cheese sauce over the potatoes, spreading evenly. Repeat layering potatoes and sauce until all are used, finishing with sauce on top.
  8. Cover the dish with aluminum foil and bake for 50 minutes.
  9. Remove the foil and bake uncovered for an additional 20-25 minutes until the top is golden and bubbling and potatoes are tender when pierced with a fork.
  10. Let the scalloped potatoes rest for 10 minutes before serving to set the layers.

Notes

If sauce is too thick before layering, stir in a splash more milk to loosen it. Cover with foil while baking to retain moisture and remove foil near the end to develop a golden crust. Let rest before serving to avoid a soupy texture. For gluten-free, substitute flour with gluten-free blend or cornstarch. For dairy-free, use coconut cream, almond milk, and dairy-free cheese alternatives.

Nutrition

Keywords: scalloped potatoes, Gruyere cheese, creamy potatoes, cheesy potatoes, holiday side dish, comfort food, easy potato recipe

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