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Creamy Cheesy Scalloped Potatoes with Gruyere

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A rich and comforting side dish featuring tender potatoes layered with a smooth, velvety Gruyere cheese sauce, baked to golden perfection.

Ingredients

Scale
  • 2 pounds Yukon Gold or Russet potatoes, peeled and thinly sliced (about 1/8 inch thick)
  • 1 ½ cups grated Gruyere cheese (about 150g)
  • 2 cups heavy cream (16 fl oz)
  • 1 cup whole milk (8 fl oz)
  • 3 tablespoons unsalted butter, melted
  • 2 cloves garlic, minced
  • 1 small yellow onion, thinly sliced (optional)
  • 2 tablespoons all-purpose flour
  • Salt and freshly ground black pepper, to taste
  • 1 teaspoon fresh thyme, finely chopped (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Lightly butter your baking dish to prevent sticking and help with browning.
  2. Peel and slice the potatoes thinly (about 1/8 inch or 3 mm thick) using a mandoline or sharp knife.
  3. In a saucepan over medium heat, melt the butter and sauté the minced garlic and sliced onion until soft and fragrant, about 3-4 minutes.
  4. Stir in the flour to form a roux and cook for another 1-2 minutes to thicken the sauce and remove raw flour taste.
  5. Slowly whisk in the heavy cream and milk, continuing to whisk until the mixture thickens slightly, about 5 minutes.
  6. Remove from heat and stir in salt, pepper, fresh thyme, and half of the grated Gruyere cheese until smooth and creamy.
  7. Arrange a single layer of potatoes on the bottom of the baking dish. Season lightly with salt and pepper, then pour a ladle of the cheese sauce over this layer.
  8. Repeat layering potatoes and sauce until all are used, finishing with the remaining Gruyere cheese sprinkled on top.
  9. Cover the dish with aluminum foil and bake for 45 minutes to allow the potatoes to cook through without drying out.
  10. Remove the foil and bake uncovered for an additional 15 minutes until the top is golden brown and bubbly. Tent with foil if browning too quickly.
  11. Let the scalloped potatoes rest for 10 minutes before serving to thicken and make slicing easier.

Notes

Slice potatoes evenly to ensure even cooking. Cook the roux thoroughly to avoid raw flour taste. Rest the dish after baking to allow sauce to thicken. Cover with foil during most of baking to prevent over-browning, then uncover for a crispy top. Can prepare up to 24 hours ahead and refrigerate before baking.

Nutrition

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

Find it online: https://evabake.com/creamy-cheesy-scalloped-potatoes-with-gruyere-easy-homemade-recipe/