Gruyere Cheese Scalloped Potatoes
Gruyere Cheese Scalloped Potatoes combine layers of thinly sliced potatoes with a simple cream sauce and plenty of gruyere cheese that gets baked to golden perfection. This simple side dish is perfect for holiday gatherings and one that the whole family will love!
Cheesy Scalloped Potatoes
We’re total potato fans – seriously, give us any kind of potato and we’re happy. But every now and then, a dish comes along that makes us do a little happy dance, and these Gruyère Cheese Scalloped Potatoes are it.
This indulgent holiday side is worth every bite. Creamy, cheesy, golden, and totally irresistible, it’s the kind of dish that has everyone reaching for seconds (and maybe thirds) without even thinking twice. Plus the leftovers are the best!
These potatoes would be a great side to our Smoked Spatchcock Chicken or Grilled Filet Mignon!
Why This Recipe Works:
- Comfort food – Warm, hearty, and satisfying for any occasion.
- Rich, creamy flavor – Gruyère melts beautifully, creating a velvety delicious sauce.
- Great texture – Creamy interior with tender potatoes and slightly crisp edges.
- Elegant yet simple – Feels fancy without being complicated to make.
What You’ll Need:
- Yukon gold potatoes
- olive oil and butter
- onion and garlic
- all-purpose flour
- seasonings – fresh (or dried) thyme, onion powder, salt, and pepper
- chicken broth
- whole milk
- cheese – gruyere cheese and parmesan cheese
How to make Gruyere Cheese Scalloped Potatoes
Step 1
Prep. Preheat oven to 400 degrees. Grease a 9×13 casserole dish with baking spray or butter.
Step 2
Slice potatoes. Use a mandoline or a sharp knife to thinly slice the potatoes about 1/8 inch thick. No need to peel the potatoes!
Step 3
Make sauce. Heat a stockpot to medium heat. Add olive oil and butter – and when hot and melted, add the diced onion. Sautẽ until softened, about 3-4 minutes. Then add garlic and stir for about 30 seconds.
Step 4
Add flour. Then add the flour and cook for about two minutes, stirring constantly to absorb the flour into the veggies.
Step 5
Add liquids and seasonings. Add the chicken broth, whole milk, fresh thyme, onion powder, salt, and pepper. Stir well and then turn heat up slightly to bring to a rolling simmer. Cook until thickened, about 4-5 minutes.
Step 6
Assemble casserole. Add half of the sliced potatoes to the prepared casserole dish. Then add half of the cream sauce and half of the shredded cheese. Repeat with remaining ingredients – half of the potatoes, cream sauce, and shredded cheese.
Step 7
Bake scalloped potatoes. Cover the casserole dish with aluminum foil and bake for approximately 40 minutes. Uncover the dish and continue cooking for another 25 minutes, or until potatoes are tender and cheese is golden brown.
NOTE: You’ll notice that the potatoes have a little pooled butter/cheese on the top while baking. It might even splatter a bit – but that is to be expected. This dish will also take more time to bake than most potato dishes.
Step 8
Serve. Let casserole rest for about 10-15 minutes and then serve with your favorite main dish.
What to serve with Gruyere Scalloped Potatoes:
The following main dish recipes are a great pairing to go with these cheesy potatoes.
Storing and Freezing
- Store leftover scalloped potatoes in an airtight container in the refrigerator for 3-4 days.
- To freeze, Let the dish cool completely. Wrap tightly in plastic wrap, then aluminum foil, or place in a freezer-safe container. Freeze for up to 2–3 months.
Recipe FAQs:
Yukon Gold or Russet potatoes are ideal. Yukon Golds are creamy and hold their shape well; Russets give a fluffier texture.
It’s optional. Peeling gives a smoother texture, but leaving the skins on adds rustic flavor and nutrients.
Use freshly grated Gruyère for the best melt and flavor. Pre-shredded cheese may contain anti-caking agents that affect creaminess.
Yes, assemble the dish, cover, and refrigerate for up to 24 hours. Bake when ready.
Other Delicious Potato Recipes:
While I’m a fan of plain ‘ole roasted potatoes, a “special” potato dish is required for the holidays. Give one of these a try too!
Kitchen Tools Used: (affiliate links)
xoxo ~Sue
Gruyere Cheese Scalloped Potatoes
Ingredients
- 2 ¾ pounds Yukon gold potatoes – sliced thin (about 1/8 inch)
- 2 Tablespoons olive oil
- 2 Tablespoons unsalted butter
- 1 ½ cups white onion – diced
- 6 cloves garlic – minced
- 1/4 cup all-purpose flour
- 3/4 cup lower-sodium chicken broth
- 1 ½ cups whole milk
- kosher salt and freshly ground black pepper – to taste
- 1-2 Tablespoons fresh thyme – or use 1 teaspoon dried thyme
- 1 teaspoon onion powder
- 3 cups gruyere cheese – freshly shredded
- 1 cup parmesan cheese – freshly shredded
Instructions
- Prep. Preheat oven to 400 degrees. Grease a 9×13 casserole dish with baking spray or butter.
- Slice potatoes. Use a mandoline or a sharp knife to thinly slice the potatoes about 1/8 inch thick. No need to peel the potatoes!2 ¾ pounds Yukon gold potatoes
- Make sauce. Heat a stockpot to medium heat. Add olive oil and butter – and when hot and melted, add the diced onion. Sautẽ until softened, about 3-4 minutes. Then add garlic and stir for about 30 seconds.2 Tablespoons olive oil, 2 Tablespoons unsalted butter, 1 ½ cups white onion, 6 cloves garlic
- Add flour. Then add the flour and cook for about two minutes, stirring constantly to absorb the flour into the veggies.1/4 cup all-purpose flour
- Add liquids and seasonings. Add the chicken broth, whole milk, fresh thyme, onion powder, salt, and pepper. Stir well and then turn heat up slightly to bring to a rolling simmer. Cook until thickened, about 4-5 minutes.3/4 cup lower-sodium chicken broth, 1 ½ cups whole milk, 1-2 Tablespoons fresh thyme, 1 teaspoon onion powder, kosher salt and freshly ground black pepper
- Assemble casserole. Add half of the sliced potatoes to the prepared casserole dish. Then add half of the cream sauce and half of the shredded cheese. Repeat with remaining ingredients – half of the potatoes, cream sauce, and shredded cheese.3 cups gruyere cheese, 1 cup parmesan cheese
- Bake scalloped potatoes. Cover the casserole dish with aluminum foil and bake for approximately 40 minutes. Uncover the dish and continue cooking for another 25 minutes, or until potatoes are tender and cheese is golden brown.
- Serve. Let casserole rest for about 10-15 minutes and then serve with your favorite main dish.
Notes
- You’ll notice that the potatoes have a little pooled butter/cheese on the top while baking. It might even splatter a bit – but that is to be expected. This dish will also take more time to bake than most potato dishes.
- Store leftover scalloped potatoes in an airtight container in the refrigerator for 3-4 days.
- To freeze, Let the dish cool completely. Wrap tightly in plastic wrap, then aluminum foil, or place in a freezer-safe container. Freeze for up to 2–3 months.