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Perfect Scalloped Potatoes with Gruyère

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A cozy, creamy scalloped potato dish layered with nutty Gruyère cheese and a velvety cream sauce, perfect for Christmas dinners and holiday gatherings.

Ingredients

Scale
  • 2.5 pounds Yukon Gold potatoes, thinly sliced (about 1/8 inch thick)
  • 2 cups (200 g) Gruyère cheese, grated
  • 4 tablespoons (56 g) unsalted butter, softened
  • 3 tablespoons (24 g) all-purpose flour
  • 2 cups (480 ml) whole milk
  • 1 cup (240 ml) heavy cream
  • 2 garlic cloves, minced
  • 1 medium yellow onion, finely chopped
  • 1 teaspoon fresh thyme, chopped
  • 1/4 teaspoon freshly grated nutmeg
  • Salt and freshly ground black pepper, to taste
  • 1/4 cup (30 g) panko breadcrumbs (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Butter your 9×13 inch baking dish generously to prevent sticking and add flavor.
  2. Slice the potatoes evenly, about 1/8 inch (3 mm) thick. Place the slices in a large bowl and sprinkle with a pinch of salt to draw out moisture.
  3. Make the cream sauce: In a medium saucepan, melt the butter over medium heat. Add the finely chopped onion and minced garlic, cooking gently until softened and fragrant (about 5 minutes).
  4. Stir in the flour and cook for 1-2 minutes to form a roux. Slowly whisk in the milk and cream, stirring constantly to avoid lumps.
  5. Add the nutmeg, thyme, salt, and pepper. Continue cooking the sauce until it thickens enough to coat the back of a spoon (about 5-7 minutes). Remove from heat.
  6. Layer the potatoes: Spread a thin layer of potatoes in the bottom of the baking dish. Sprinkle with a portion of the grated Gruyère cheese, then ladle some cream sauce over the layer. Repeat these layers, finishing with cheese on top.
  7. If desired, sprinkle the panko breadcrumbs evenly over the final layer for a crunchy topping.
  8. Cover the dish with aluminum foil and bake for 45 minutes.
  9. Remove the foil and bake for another 20-25 minutes until the top is golden and bubbling, and the potatoes are tender when pierced with a fork.
  10. Let the scalloped potatoes rest for about 10 minutes before serving to firm up and allow flavors to meld.

Notes

Slice potatoes evenly to ensure uniform cooking. Use Yukon Gold potatoes for best texture. Freshly grate Gruyère cheese for optimal melt and flavor. Cover dish while baking to trap steam and prevent dryness, removing foil near the end to crisp the top. Let rest before serving to firm layers. For gluten-free, substitute flour with cornstarch or gluten-free flour blend. For dairy-free, use coconut cream and plant-based cheese alternatives.

Nutrition

Keywords: scalloped potatoes, Gruyère, Christmas dinner, holiday side dish, creamy potatoes, cheesy potatoes, comfort food

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