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Creamy Gruyere Scalloped Potatoes Recipe with Caramelized Onions

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A rich and comforting scalloped potatoes dish featuring creamy Gruyere cheese and sweet caramelized onions, perfect for weeknight dinners or special occasions.

Ingredients

Scale
  • 2 pounds Yukon Gold potatoes, thinly sliced
  • 2 cups Gruyere cheese, shredded
  • 2 medium yellow onions, thinly sliced
  • 4 tablespoons unsalted butter, divided
  • 3 garlic cloves, minced
  • 3 tablespoons all-purpose flour
  • 2 cups whole milk
  • 1 cup heavy cream
  • 1 teaspoon Dijon mustard
  • 1 tablespoon fresh thyme, chopped (optional)
  • Salt and freshly ground black pepper to taste

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Caramelize the onions: Melt 2 tablespoons of butter in a large skillet over medium-low heat. Add the thinly sliced onions with a pinch of salt, stirring occasionally for about 30-35 minutes until soft, deeply golden, and sweet.
  3. Prepare the Gruyere sauce: In a medium saucepan, melt the remaining 2 tablespoons of butter over medium heat. Stir in the minced garlic for about 30 seconds until fragrant but not brown. Whisk in the flour and cook for 1-2 minutes to make a roux, stirring constantly to avoid lumps.
  4. Gradually whisk in the whole milk and heavy cream. Keep whisking until the sauce thickens and coats the back of a spoon (about 5-7 minutes). Remove from heat and stir in the shredded Gruyere cheese until melted and smooth. Add Dijon mustard, fresh thyme, salt, and pepper to taste.
  5. Slice the potatoes into thin, even rounds about 1/8 inch thick. Rinse the slices in cold water to remove excess starch and pat dry with a clean towel.
  6. Butter the baking dish lightly. Start with a thin layer of potatoes, overlapping slightly. Spread a spoonful of caramelized onions evenly over the layer, then drizzle with some Gruyere sauce. Repeat layers until all ingredients are used, finishing with a generous layer of sauce and a sprinkle of extra cheese on top.
  7. Bake uncovered for 50-60 minutes until potatoes are tender and the top is golden brown and bubbling. If the top browns too fast, cover loosely with foil for the last 15 minutes.
  8. Rest for 10 minutes before serving to allow the sauce to thicken and slices to hold together.

Notes

Patience is key when caramelizing onions; cook low and slow to avoid bitterness. Slice potatoes evenly for consistent cooking. Rest the dish after baking for cleaner slices. For a crispy topping, add panko breadcrumbs mixed with melted butter before baking. To make gluten-free, substitute flour with gluten-free flour or cornstarch. For vegan version, use dairy-free butter and milk alternatives with a thickener.

Nutrition

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

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