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Creamy Scalloped Potatoes with Gruyere

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A comforting and easy-to-make scalloped potatoes recipe featuring thinly sliced Yukon Gold potatoes layered with a creamy Gruyere cheese sauce. Perfect for cozy dinners and family gatherings.

Ingredients

Scale
  • 2 pounds Yukon Gold potatoes, thinly sliced
  • 1½ cups Gruyere cheese, grated (about 150 g)
  • 3 tablespoons unsalted butter, divided
  • 3 tablespoons all-purpose flour
  • 2 cups whole milk, warm (480 ml)
  • 2 garlic cloves, minced
  • 1 teaspoon fresh thyme, finely chopped (optional)
  • 1 teaspoon salt, plus more to taste
  • ½ teaspoon freshly ground black pepper, plus more to taste
  • ¼ cup grated Parmesan cheese (about 25 g), optional

Instructions

  1. Preheat your oven to 375°F (190°C). Butter your 9×13-inch baking dish generously to prevent sticking and add flavor.
  2. Wash and peel the potatoes. Using a mandoline or sharp knife, slice them into 1/8-inch (3 mm) thick rounds. Separate slices if they stick together.
  3. In a large saucepan over medium heat, melt 2 tablespoons of butter. Add the minced garlic and cook for about 1 minute until fragrant but not browned.
  4. Stir in the flour and cook for 2 minutes, whisking constantly to form a smooth roux.
  5. Gradually whisk in the warm milk, continuing to whisk to avoid lumps. Cook for 5-7 minutes until the sauce thickens to a creamy consistency.
  6. Stir in the thyme, salt, and pepper. Remove from heat and stir in 1 cup (100 g) of grated Gruyere cheese until melted and smooth. Taste and adjust seasoning if needed.
  7. Arrange a single layer of potato slices in the bottom of the baking dish. Pour a third of the cheese sauce over the potatoes, spreading evenly. Repeat layering two more times, finishing with sauce on top.
  8. Sprinkle the remaining ½ cup (50 g) Gruyere and Parmesan cheese evenly over the top.
  9. Cover the dish with foil and bake for 30 minutes. Remove the foil and bake an additional 20-25 minutes, or until the top is golden brown and potatoes are tender when pierced with a fork.
  10. Let the dish rest for 10 minutes before serving to allow the sauce to thicken and make slicing easier.

Notes

Use thin, consistent slices for even cooking. Warm the milk before adding to avoid lumps. Cover the dish during baking to keep moisture in. Let the dish rest before serving to thicken the sauce. For gluten-free, substitute all-purpose flour with a gluten-free flour blend. Fresh Gruyere cheese melts better than pre-grated. Leftovers keep well refrigerated for up to 3 days and reheat best covered in the oven.

Nutrition

Keywords: scalloped potatoes, creamy potatoes, Gruyere cheese, comfort food, easy side dish, cheesy potatoes, Yukon Gold potatoes

Find it online: https://jodierecipes.com/creamy-scalloped-potatoes-with-gruyere-easy-recipe-for-ultimate-comfort/