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Creamy Scalloped Potatoes with Gruyere Cheese

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A rich and comforting side dish featuring thinly sliced Yukon Gold potatoes baked in a velvety cream sauce with nutty Gruyere cheese, perfect for both everyday meals and special occasions.

Ingredients

Scale
  • 2 pounds Yukon Gold potatoes, thinly sliced (about 1/8 inch thick)
  • 8 ounces Gruyere cheese, shredded
  • 2 cups heavy cream
  • 2 cloves garlic, minced
  • 3 tablespoons unsalted butter, melted
  • 2 tablespoons all-purpose flour
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • 1 teaspoon fresh thyme (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Lightly butter a 9×13-inch baking dish to prevent sticking.
  2. Wash, peel (optional), and slice the Yukon Gold potatoes into thin, even rounds about 1/8 inch thick using a mandoline or sharp knife.
  3. In a medium mixing bowl, whisk together the heavy cream, melted butter, minced garlic, and all-purpose flour until smooth. Season generously with salt and freshly ground black pepper. Add fresh thyme if using.
  4. Arrange a single layer of potato slices at the bottom of the baking dish, slightly overlapping. Sprinkle a handful of shredded Gruyere evenly over the layer. Repeat layering potatoes and cheese until all are used, finishing with a generous layer of Gruyere on top.
  5. Slowly pour the cream mixture over the layered potatoes, letting it seep through evenly.
  6. Tent the dish tightly with aluminum foil and bake for 45 minutes to steam the potatoes.
  7. Remove the foil and bake for an additional 20–25 minutes until the top is golden brown and bubbly. The potatoes should be tender when pierced with a fork.
  8. Let the scalloped potatoes rest for 10 minutes before serving to thicken the sauce and make slicing easier.

Notes

Use a mandoline for even potato slices to ensure consistent cooking. Choose good-quality Gruyere cheese for best flavor and melt. If the top browns too quickly, tent loosely with foil again. Let the dish rest before serving to thicken the sauce. For gluten-free, substitute flour with cornstarch or gluten-free blend. Heavy cream can be swapped with half-and-half for a lighter sauce.

Nutrition

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

Find it online: https://lunafeast.com/creamy-scalloped-potatoes-with-gruyere-cheese-best-easy-recipe/