There’s something undeniably comforting about a dish of rich, creamy scalloped potatoes bubbling away in the oven. This version, featuring nutty, melty Gruyère cheese, takes the classic to the next level. The layers of tender potatoes, infused with a garlic-kissed cream sauce, create the ultimate cozy side dish for any occasion.
If you love dishes that are both luxurious and effortless, these Scalloped Potatoes with Gruyère belong on your table!
Why You’ll Love This Recipe
- Rich and Creamy: The combination of heavy cream and Gruyère creates an irresistibly silky texture.
- Easy Yet Elegant: This dish feels special but is simple enough for a weeknight side.
- Perfect for Entertaining: Make it ahead and pop it in the oven when guests arrive.
- Pairs with Everything: Serve alongside roast chicken, steak, or a festive holiday meal.
Ingredients Breakdown
Essentials:
- Russet Potatoes: Their starchiness helps create a creamy texture. Yukon Golds work too!
- Gruyère Cheese: Melty, nutty, and slightly sweet—absolute perfection for layering.
- Heavy Cream & Whole Milk: This duo keeps the dish rich but not overly heavy.
- Fresh Garlic: Infuses the cream with a subtle but essential flavor.
- Nutmeg & Thyme: Adds a touch of warmth and herbaceous depth.
Pro Tips:
- Use a Mandoline: For even slices that bake up perfectly tender.
- Shred Your Own Cheese: Pre-shredded cheese often has anti-caking agents that affect melting.
Step-by-Step Instructions
- Preheat & Prep: Set your oven to 375°F (190°C). Butter a 9×13-inch baking dish.
- Slice the Potatoes: Use a sharp knife or mandoline to cut them into ⅛-inch thick slices.
- Infuse the Cream: In a saucepan, heat the cream, milk, garlic, thyme, salt, pepper, and nutmeg over medium heat until warm (but not boiling). Let it steep while assembling.
- Layer It Up: Arrange a layer of potatoes in the dish, overlapping slightly. Pour over some of the infused cream and sprinkle with Gruyère. Repeat layers.
- Bake Covered: Cover with foil and bake for 40 minutes, letting the potatoes absorb the flavors.
- Golden Perfection: Remove the foil, sprinkle extra cheese on top, and bake uncovered for another 20-25 minutes until golden and bubbly.
- Let It Rest: Allow the dish to sit for 10 minutes before serving—this helps everything set!
Chef’s Tips and Tricks
- Prevent Curdling: Heating the cream before baking keeps the milk proteins stable.
- Want Extra Crispy Edges? Broil for 2-3 minutes at the end for a golden, bubbly top.
- Let It Sit: Like lasagna, scalloped potatoes get better after resting.
Recipe Variations and Serving Suggestions
Make It Your Own:
- Add Bacon: A sprinkle of crispy bacon between layers adds smoky goodness.
- Swap the Cheese: Try a mix of Gruyère and sharp white cheddar for a bold twist.
- Herbed Cream: Stir in a touch of rosemary or sage for extra depth.
Serving Ideas:
- Pairs beautifully with roasted meats like prime rib, turkey, or glazed ham.
- Add a side of crispy Brussels sprouts or a fresh green salad for balance.
- Enjoy leftovers for breakfast with a fried egg on top—you won’t regret it!
FAQs
Can I make these ahead of time?
Yes! Assemble and refrigerate up to a day in advance. Bake as directed, adding an extra 10 minutes to the bake time.
How do I store leftovers?
Store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F (175°C) oven or microwave in short bursts.
Can I freeze scalloped potatoes?
Technically, yes, but the texture may be slightly different after thawing. Freeze baked potatoes, let them cool completely, and reheat in the oven.
Scalloped Potatoes with Gruyère Recipe
Ingredients:
- 2 lbs russet or Yukon Gold potatoes, peeled and thinly sliced
- 2 cups Gruyère cheese, shredded
- 1 ½ cups heavy cream
- 1 cup whole milk
- 2 cloves garlic, minced
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon ground nutmeg
- 1 teaspoon fresh thyme leaves
- 1 tablespoon butter (for greasing)
Instructions:
- Preheat the oven to 375°F (190°C). Butter a 9×13-inch baking dish.
- Use a mandoline or sharp knife to thinly slice the potatoes (about ⅛-inch thick).
- In a small saucepan over medium heat, warm the cream, milk, garlic, thyme, salt, pepper, and nutmeg together. Do not let it boil.
- Layer half the potatoes in the dish, slightly overlapping. Pour half of the cream mixture over top and sprinkle with half the cheese. Repeat with remaining potatoes, cream, and cheese.
- Cover with foil and bake for 40 minutes.
- Remove foil, sprinkle with additional cheese, and bake uncovered for another 20-25 minutes until golden and bubbly.
- Let rest for 10 minutes before serving.
Scalloped potatoes with Gruyère are a timeless classic that never fails to impress. Whether you’re making them for a cozy family dinner or a holiday feast, they deliver creamy, cheesy perfection in every bite. Try them out and let me know what you think! Share your creations with #TheKitchensAid—I’d love to see what you make!
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