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Scalloped Potatoes with Gruyere

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A creamy, cheesy scalloped potatoes recipe featuring Gruyere cheese for a rich, nutty flavor and a golden crust. Perfect comfort food for family dinners and gatherings.

Ingredients

Scale
  • 3 pounds Yukon Gold or Russet potatoes, peeled and thinly sliced (about 1/8 inch or 3mm thick)
  • 2 cups (200g) shredded Gruyere cheese
  • 4 tablespoons (56g) unsalted butter, divided
  • 3 tablespoons (25g) all-purpose flour
  • 2 cups (480ml) whole milk
  • 1 cup (240ml) heavy cream
  • 2 cloves garlic, minced
  • 1 small yellow onion, finely chopped (optional)
  • 1 teaspoon salt, or to taste
  • 1/2 teaspoon freshly ground black pepper
  • A pinch of freshly grated nutmeg (optional)
  • 1 teaspoon fresh thyme, finely chopped (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Peel and slice potatoes thinly (about 1/8 inch or 3mm). Rinse slices in cold water and pat dry.
  2. In a medium saucepan, melt 2 tablespoons butter over medium heat. Add minced garlic and chopped onion; sauté until fragrant and translucent, about 3-4 minutes.
  3. Whisk in flour and cook for 1 minute to remove raw flour taste.
  4. Slowly pour in milk and heavy cream, whisking constantly to avoid lumps. Bring to a simmer and cook until thickened, about 5-7 minutes.
  5. Remove from heat and stir in 1 ½ cups shredded Gruyere cheese until melted and smooth. Add salt, pepper, nutmeg, and thyme if using. Adjust seasoning to taste.
  6. Butter a 9×13-inch baking dish with remaining 2 tablespoons butter. Layer half the potato slices evenly, slightly overlapping.
  7. Pour half the cheese sauce over the potatoes.
  8. Repeat layering with remaining potatoes and pour remaining sauce on top. Sprinkle remaining ½ cup Gruyere cheese evenly over the top.
  9. Cover dish tightly with aluminum foil and bake for 45 minutes.
  10. Remove foil and bake for an additional 20-25 minutes until top is bubbly and golden and potatoes are tender.
  11. Let rest for 10 minutes before serving to allow sauce to thicken and flavors to meld.

Notes

Slice potatoes uniformly for even cooking. Whisk sauce constantly to avoid lumps. Cover with foil during initial baking to trap steam, then remove foil to brown the top. Let rest 10-15 minutes before serving for best texture. For gluten-free, substitute flour with cornstarch or gluten-free flour. For dairy-free, use plant-based milk and vegan cheese alternatives.

Nutrition

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

Find it online: https://tessierecipes.com/scalloped-potatoes-with-gruyere-recipe-easy-homemade-comfort-food/