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Creamy Dijon Scalloped Potatoes Recipe with Crispy Gruyere Crust

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A creamy, tangy scalloped potato dish with a crispy Gruyere cheese crust, perfect as a comforting side for any occasion.

Ingredients

Scale
  • 2 pounds Yukon Gold or Russet potatoes, peeled and thinly sliced (about 1/8-inch thick)
  • 1 ½ cups shredded Gruyere cheese (about 150 g)
  • 2 tablespoons Dijon mustard
  • 1 ½ cups heavy cream (360 ml)
  • 1 cup whole milk (240 ml)
  • 2 cloves garlic, minced
  • 3 tablespoons unsalted butter
  • Salt and freshly ground black pepper to taste
  • 1 teaspoon fresh thyme, chopped (optional)

Instructions

  1. Preheat your oven to 375°F (190°C). Butter your baking dish generously to prevent sticking and add flavor.
  2. In a medium bowl, whisk together heavy cream, whole milk, Dijon mustard, minced garlic, salt, and pepper to taste. Add fresh thyme if using. Set aside.
  3. Using a mandoline or sharp knife, slice potatoes into thin, even slices (about 1/8-inch thick).
  4. Arrange a single layer of potato slices on the bottom of the prepared baking dish. Pour a few spoonfuls of the cream mixture over the layer, just enough to coat.
  5. Sprinkle about ¼ cup (25 g) of shredded Gruyere cheese over the potatoes. Repeat layering potatoes, cream, and cheese until all ingredients are used, finishing with a generous ½ cup (50 g) of Gruyere on top.
  6. Cover the dish tightly with foil and bake for 45 minutes.
  7. Remove the foil and bake another 20-25 minutes until the top is golden brown and bubbling.
  8. Let the scalloped potatoes rest for 10 minutes before serving to allow the sauce to thicken and layers to set.

Notes

Use even, thin slices for uniform cooking. Freshly shred Gruyere cheese for best melting and crust. Cover during initial baking to soften potatoes, then uncover to crisp the top. Rest before serving to thicken sauce. Tent with foil if top browns too fast. Can substitute dairy-free cream and cheese for a vegan version, but crust texture will differ.

Nutrition

Keywords: scalloped potatoes, Dijon mustard, Gruyere cheese, creamy potatoes, cheesy crust, comfort food, easy side dish

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