Gruyere Cheese Scalloped Potatoes

Side view of the layers of scalloped potatoes with gruyere cheese.

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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!

Course Side Dish

Cuisine American

Keyword gruyere cheese scalloped potatoes

Prep Time 40

Cook Time 1 5

Total Time 1 45

Servings servings

Calories 385kcal

Author Sue Ringsdorf

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.

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