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Creamy Scalloped Potatoes Au Gratin with Gruyere

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A creamy, cheesy scalloped potato dish with Gruyere cheese, perfect for holidays or any comforting meal. This recipe is easy to prepare and delivers a rich, golden crust with tender potatoes.

Ingredients

Scale
  • 2.5 pounds (1.1 kg) Russet potatoes, peeled and thinly sliced
  • 2 cups (200 g) Gruyere cheese, shredded
  • 1 cup (240 ml) heavy cream
  • 1/2 cup (120 ml) whole milk
  • 3 tablespoons (42 g) unsalted butter, melted
  • 3 garlic cloves, minced
  • 2 tablespoons (16 g) all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 teaspoon fresh thyme, chopped (optional)
  • 1/4 cup (25 g) grated Parmesan cheese

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. Generously butter the bottom and sides of a 9×13 inch (23×33 cm) baking dish with about 1 tablespoon of melted butter to prevent sticking.
  3. Slice the peeled russet potatoes into 1/8-inch (3 mm) thick rounds using a mandoline or sharp knife.
  4. In a medium saucepan over medium heat, melt the remaining 2 tablespoons of butter. Add the minced garlic and cook for about 1 minute until fragrant, without browning.
  5. Stir in the 2 tablespoons of all-purpose flour and cook, whisking constantly, for 2 minutes to form a roux.
  6. Slowly pour in 1 cup heavy cream and 1/2 cup whole milk, whisking constantly. Continue cooking and stirring until the mixture thickens slightly, about 4-5 minutes, until it coats the back of a spoon.
  7. Stir in salt, pepper, and fresh thyme if using. Remove from heat and mix in 1 1/2 cups of shredded Gruyere cheese until melted and smooth.
  8. Arrange half of the sliced potatoes in an even layer in the prepared baking dish. Pour half of the cheese sauce over the potatoes, spreading it evenly.
  9. Add the remaining potatoes and pour the rest of the sauce on top, smoothing it out.
  10. Sprinkle the remaining 1/2 cup Gruyere and the grated Parmesan evenly over the top to create a golden, crispy crust.
  11. Tent the dish loosely with aluminum foil and bake in the preheated oven for 45 minutes.
  12. Remove the foil and bake for an additional 20-25 minutes until the top is bubbly and golden brown and the potatoes are tender when pierced with a fork.
  13. Let the scalloped potatoes sit for about 10 minutes to set before serving.

Notes

Slice potatoes uniformly thin (1/8 inch) for even cooking. Do not skip the roux stage to avoid grainy sauce. Tent with foil during initial baking to trap steam, then uncover to brown the top. Rest before serving to let layers set. For gluten-free, substitute flour with cornstarch or gluten-free blend. For dairy-free, use coconut or cashew cream and vegan cheese alternatives.

Nutrition

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

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