These Scalloped Potatoes with Gruyere are creamy, cheesy and may just be the best potato side dish. Thinly sliced Yukon gold potatoes are baked in a rich garlic-herb cream sauce and topped with nutty Gruyere and Parmesan cheese. This easy scalloped potato recipe is the perfect comforting side dish for any dinner.
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Easy to make with simple ingredients, these Gruyere scalloped potatoes are an elegant addition to Sunday dinner, Thanksgiving, Christmas and other holiday meals. A creamy garlic-herb sauce infuses layers of tender potatoes with flavor, while gruyere and parmesan are sprinkled on top and become irresistibly golden once baked. For a delicious twist on this classic scalloped potatoes take a look at my Sweet Potato Gratin.
They’re easy enough to prepare for Sunday supper, but impressive enough to earn a spot next to your your favorite roast chicken, Thanksgiving turkey or Christmas ham. Once they hit the table, don’t be surprised if this comforting side dish is one of the first things to disappear.
For more delicious Thanksgiving side dishes or Christmas dinner recipes take a look at my Sweet Potato Casserole with Pecans, Green Bean Casserole with Shallots or Balsamic Roasted Brussels Sprouts.
Equipment
- mandoline
- small saucepan
- gratin dish or baking dish
Ingredients
- Yukon gold potatoes
- Heavy cream
- Whole milk
- Garlic
- Fresh thyme
- Kosher salt
- Ground black pepper
- Gruyere cheese, shredded
- Parmesan cheese ,shredded
Cooking Tips and Variations
- Slice the potatoes evenly. Aim for slices about â…›-inch thick. A mandoline makes this much easier and helps the potatoes cook evenly though you can also use a sharp knife to evenly slice the potatoes.
- Use half-and-half. substitute 1 ½ cups of half-and-half for the heavy cream and milk if that’s what you have on hand.
- Cover first, then uncover. Baking covered allows the potatoes to become tender, while the final uncovered bake gives the cheese a beautifully golden top.
- Use your favorite herbs. Substitute fresh rosemary or sage for the thyme
- Try another cheese. Fontina, white cheddar, swiss cheese or a combination can be used in place of the gruyere.
How to Make Scalloped Potatoes with Gruyere
1. Prepare the cream sauce
Preheat the oven to 400°F.
Add the heavy cream, whole milk, garlic, fresh thyme, kosher salt and black pepper to a saucepan. Heat over medium heat until the mixture just reaches a simmer, then remove from the heat.
2. Slice the potatoes
Peel the Yukon gold potatoes and slice them into â…›-inch slices using a mandoline or sharp knife. Try to keep the slices as uniform as possible so they cook evenly.
3. Assemble the potatoes
Grease a baking or gratin dish with butter. Arrange the sliced potatoes in the dish, overlapping them slightly as you go. Pour the warm cream mixture evenly over the potatoes, making sure the potatoes are well covered. Sprinkle the Parmesan and Gruyere evenly over the top.
4. Bake
Cover the baking dish tightly with foil and bake for 30 minutes.Remove the foil and continue baking for another 30 minutes, or until the potatoes are tender and the cheese is golden brown.
Let the scalloped potatoes cool for 10 to 15 minutes before serving.
Make Ahead
Scalloped potatoes are a great make-ahead side dish, especially for Thanksgiving and other holiday meals.
Assemble the potatoes and cream sauce in the baking dish, cover tightly and refrigerate for up to 24 hours before baking. For the best texture, add the cheese just before baking.
Remove the dish from the refrigerator while the oven preheats, then bake as directed. (Because the potatoes are starting cold, they may need an additional 10 to 15 minutes of baking time).
Storage and Reheating
Store leftover scalloped potatoes in an airtight container or cover the baking dish tightly with foil. Store in the refrigerator for up to 4 days.
For the best results using your oven reheat the potatoes covered with foil at 350°F until warmed through. Remove the foil during the last few minutes to allow the cheese to crisp up again.
Individual portions can be reheated in the microwave in 30 to 60 second intervals until hot. The potatoes may be slightly softer than when reheated in the oven.
If you like these Gruyere Scalloped Potatoes be sure to take a look at some of my other recipes!
If you make these Scalloped Potatoes with Gruyere please be sure to leave a comment and/or give this recipe a rating! Be sure to follow me on Youtube, Facebook and Pinterest for my latest recipes. Also, if you do make this recipe please tag me on Instagram or Tiktok, I’d love to see what you guys are making!
Scalloped Potatoes with Gruyere
Equipment
- gratin dish or baking dish
Ingredients
- 2 pounds Yukon gold potatoes peeled and thinly sliced
- 3/4 cups heavy cream
- 3/4 cups whole milk
- 2-3 cloves garlic minced
- 1 tablespoon fresh thyme
- 1 teaspoon kosher salt
- 1 teaspoon ground black pepper
- 1 cup Gruyere cheese shredded
- 1/2 cup Parmesan cheese shredded
Instructions
- Preheat the oven to 400 ℉.
- Add the cream, milk (alternatively you can use 1.5 cups of half and half), garlic, thyme, salt and pepper to a saucepan. Over medium heat bring the cream mixture to a just to a simmer then remove the pan from the heat.
- Peel the potatoes and cut them into 1/8" inch slices using a mandoline or a sharp knife.
- Grease the baking dish or gratin dish with butter. Layer potatoes in the baking dish and then pour the cream mixture over the potatoes ensuring everything is evenly covered. Sprinkle the parmesan cheese and gruyere cheese over the top of the potatoes.
- Cover with foil and bake for 30 minutes. Remove the foil and bake for an additional 30 minutes or until the top is golden brown.
- Allow to cool for 10-15 minutes before serving.
Nutrition
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