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Irresistible Scalloped Potatoes with Gruyere

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A creamy, comforting scalloped potatoes recipe featuring nutty Gruyere cheese melted into tender potato layers, perfect for holidays or cozy family meals.

Ingredients

Scale
  • 3 pounds Yukon Gold or Russet potatoes, peeled and thinly sliced
  • 2 cups shredded Gruyere cheese (about 200g)
  • 2 cups heavy cream (480 ml)
  • 1 cup whole milk (240 ml)
  • 4 tablespoons unsalted butter, melted (about 56g)
  • 2 cloves garlic, minced
  • 1 small onion, finely chopped (optional)
  • 3 tablespoons all-purpose flour
  • 1½ teaspoons salt
  • 1 teaspoon freshly ground black pepper
  • A pinch of nutmeg (optional)
  • 1 teaspoon fresh thyme, finely chopped (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Lightly butter your 9×13-inch baking dish to prevent sticking.
  2. Peel and thinly slice the potatoes about 1/8 inch (3 mm) thick. Use a mandoline or sharp knife carefully.
  3. In a medium saucepan, melt the 4 tablespoons of butter over medium heat. Add minced garlic and chopped onion, sauté until fragrant and soft, about 3 minutes.
  4. Sprinkle the 3 tablespoons of flour over the butter, garlic, and onion mixture. Stir constantly for 1-2 minutes to cook out the raw flour taste, making a roux.
  5. Slowly whisk in the 2 cups heavy cream and 1 cup whole milk, stirring constantly to avoid lumps. Continue stirring until the sauce thickens and coats the back of a spoon, about 5-7 minutes.
  6. Remove the sauce from heat. Stir in salt, pepper, nutmeg (if using), thyme, and 1½ cups of shredded Gruyere cheese. Mix until the cheese melts completely and the sauce is smooth.
  7. Arrange a layer of potato slices on the bottom of the baking dish. Pour about a third of the cheese sauce over the potatoes, spreading evenly. Repeat two more times, finishing with the remaining ½ cup of Gruyere cheese on top.
  8. Bake uncovered for 55-65 minutes until potatoes are tender when pierced with a fork and the top is golden and bubbling. If the top browns too fast, loosely cover with foil for the last 15 minutes.
  9. Let the scalloped potatoes rest for 10 minutes before serving to set up and allow flavors to meld.

Notes

Use a mandoline for even thin slices to ensure uniform cooking. If sauce is too thick before layering, whisk in a splash more milk. Resting after baking helps the dish set and flavors deepen. Cover with foil if top browns too quickly. Freshly shred Gruyere for best melt and flavor.

Nutrition

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

Find it online: https://pokirecipes.com/irresistible-scalloped-potatoes-with-gruyere-recipe-easy-creamy-comfort-food/