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Creamy Scalloped Potatoes with Gruyere

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A comforting and easy-to-make side dish featuring tender potatoes baked in a rich, creamy Gruyere cheese sauce with a golden crust.

Ingredients

Scale
  • 2 pounds (900g) Russet potatoes, peeled and thinly sliced
  • 8 oz (225g) Gruyere cheese, shredded
  • 2 cups (480ml) heavy cream
  • 1 cup (240ml) whole milk
  • 3 tablespoons (42g) unsalted butter
  • 3 tablespoons (24g) all-purpose flour
  • 2 cloves garlic, minced
  • 1 small onion, finely chopped
  • 1 teaspoon fresh thyme (optional)
  • Salt to taste (preferably kosher salt)
  • Black pepper to taste
  • Pinch of nutmeg

Instructions

  1. Preheat your oven to 350°F (175°C). Lightly butter your baking dish to keep potatoes from sticking.
  2. Peel and slice the potatoes thinly—about 1/8 inch thick (3 mm). Using a mandoline can speed this up and give you uniform slices that cook evenly.
  3. In a medium saucepan, melt 3 tablespoons (42g) of unsalted butter over medium heat. Add the minced garlic and finely chopped onion, sautéing gently until fragrant and translucent, about 3-4 minutes.
  4. Whisk in the flour (3 tablespoons / 24g) to the butter mixture, stirring constantly to form a roux. Cook for 1-2 minutes, but don’t let it brown.
  5. Slowly pour in heavy cream (2 cups / 480ml) and whole milk (1 cup / 240ml), whisking continuously to avoid lumps. Bring the mixture to a gentle simmer and cook until it thickens slightly, about 5 minutes.
  6. Remove the sauce from heat and stir in 6 ounces (170g) of shredded Gruyere cheese, salt, pepper, fresh thyme, and a pinch of nutmeg. Taste and adjust seasoning.
  7. Layer the potatoes in the baking dish, slightly overlapping each slice. Pour about half of the cheese sauce evenly over the potatoes, then repeat with the remaining potatoes and sauce.
  8. Sprinkle the remaining 2 ounces (55g) of Gruyere cheese over the top for that golden, bubbly crust.
  9. Cover the dish tightly with aluminum foil and bake for 45 minutes.
  10. Remove the foil and bake uncovered for another 20-25 minutes, or until the top is golden brown and the potatoes are tender when pierced with a fork.
  11. Let the dish rest for 10 minutes before serving.

Notes

If sauce is too thick before pouring, thin with a splash of milk. If too runny, cook longer on stove. Let the dish rest before serving for creamier slices. Use almond flour or cornstarch for gluten-free. Substitute full-fat coconut milk and dairy-free cheese for dairy-free version.

Nutrition

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

Find it online: https://blingbite.com/creamy-scalloped-potatoes-with-gruyere-recipe-easy-comforting-side-dish/