Gruyere Scalloped Potatoes

There’s something profoundly heartwarming about a dish like Gruyere Scalloped Potatoes. Growing up, these cheesy layers of heaven often graced our family gatherings, turning ordinary dinners into something extraordinary. I can still remember the aroma wafting through the house as they baked, inviting everyone to the table with promises of comfort and indulgence. The rich, creamy sauce enveloping the tender potatoes, topped with melted cheese, has a way of making any meal feel like a celebration. Whenever I make them, it feels like I’m wrapping my loved ones in a warm, cozy blanket, especially during chilly winter nights.

Gruyere Scalloped Potatoes Ingredients

The ingredients for Gruyere Scalloped Potatoes work in harmony to create a dish that’s both rich and satisfying. Each component contributes to the overall flavor and texture, resulting in a delightful experience. The star players here are the Yukon potatoes, which provide a creamy base, and the Gruyere cheese, which delivers that melty goodness we all crave.

• Unsalted Butter: 3 tablespoons – The foundation of our cream sauce, providing richness and depth.
• Garlic: 3-4 cloves, minced – Adds aromatic sweetness, enhancing the overall dish.
• Yellow Onion: ½, thinly sliced – Brings a slight bite that balances the creaminess of the sauce.
• All Purpose Flour: 3 tablespoons – Essential for thickening the sauce, creating a luscious texture.
• Whole Milk: 2 cups – Contributes to the creamy sauce, making it indulgent and satisfying.
• Low Sodium Chicken Broth: 1 cup – Adds depth of flavor without overwhelming saltiness.
• Salt: 1 teaspoon, divided – Enhances flavors; don’t forget to sprinkle some on the potatoes!
• Pepper: ½ teaspoon – A touch of spice to elevate the dish.
• Smoked Paprika: ¼ to ½ teaspoon – Infuses a smoky aroma, creating a unique flavor profile.
• Parmesan Cheese: ¾ cup, freshly grated – Adds a nutty flavor and a crispy top once baked.
• Fresh Herbs: 1 tablespoon, chopped (optional) – I love using thyme or rosemary for that fresh touch.
• Yukon Potatoes: 4 pounds, sliced into ⅛ inch thick rounds – The heart of the dish, creamy and tender when baked.
• Gruyere Cheese: 2 cups, freshly shredded – The star of the show, providing that wonderfully creamy layer.

The Method for Gruyere Scalloped Potatoes

Making Gruyere Scalloped Potatoes is a delightful journey that fills your kitchen with mouthwatering aromas. Follow these simple steps for a dish that will impress everyone around your table. Let’s dive into the process!

1. First, preheat your oven to 375°F. This is a crucial step that ensures your potatoes cook evenly and get that lovely, bubbly top.

2. Next, let’s make the cream sauce. In a skillet heated to medium, add unsalted butter and allow it to melt. As it melts, the aroma fills the air, creating a warm ambiance in your kitchen.

3. Now, add the minced garlic and sauté for about a minute. You’ll notice the garlic becoming fragrant, which is exactly what we want.

4. Then, toss in the sliced onions and cook for about 4-5 minutes, stirring frequently. The onions should become slightly softened and translucent, adding sweetness to our sauce.

5. Add the all-purpose flour into the skillet. Whisk continuously for about a minute, allowing it to cook slightly without burning.

6. Gradually pour in the whole milk, whisking until smooth. Then, follow with the low sodium chicken broth. This mixture will begin to come together, creating the creamy base.

7. After that, add the salt, pepper, and smoked paprika. Continue to cook for another 2-4 minutes, whisking regularly until the sauce thickens enough to coat the back of a spoon.

8. Once thickened, remove the sauce from heat and stir in the Parmesan cheese, allowing it to melt into the sauce. If you’re using fresh herbs, add them in as well for an aromatic touch.

9. Now it’s time to assemble the dish! Start by adding half of the sliced Yukon potatoes to a well-greased 9×13 inch baking pan. Sprinkle sea salt over the top; this is a crucial step to ensure the flavors penetrate the potatoes.

10. Spoon half of the cream sauce over the layer of potatoes, spreading it evenly. Then, sprinkle 1 cup of the shredded Gruyere cheese on top. The layers are starting to look delicious!

11. Add the remaining potatoes on top and sprinkle again with some sea salt. Pour the rest of the cream sauce over the potatoes, ensuring all are covered. Don’t be shy with the Gruyere cheese; cover it generously!

12. Cover the dish tightly with foil and bake for about 35-40 minutes. After that, remove the foil and bake for another 35-40 minutes or until the potatoes are soft, and the cheese is golden brown and bubbling. The anticipation builds as the aroma fills your home!

13. Once baked, allow the dish to rest for about 15 minutes before serving. This resting period helps the flavors meld together beautifully. To finish, sprinkle some chopped chives, thyme, or parsley over the top for that fresh pop of color.

Recipe Variations about Gruyere Scalloped Potatoes

If you’re looking to put your spin on Gruyere Scalloped Potatoes, there are several variations to consider. Here are some ideas to inspire you!

• Herbed Variations: Experiment with different herbs like rosemary, thyme, or sage to add fresh flavors to your dish.
• Cheese Options: While Gruyere is classic, mixing in other cheeses like cheddar or gouda can create a different flavor profile.
• Vegetable Add-Ins: Layer in some sautéed mushrooms or spinach for added nutrients and flavor.
• Spicy Kick: Add some red pepper flakes or jalapeños for a spicy twist that will excite your taste buds.
• Make Ahead: Prepare the dish a day in advance and refrigerate. Bake it the next day for a quick meal.
• Serving Suggestions: Pair with a fresh salad or roasted vegetables for a complete meal.
• Storage: Store leftovers in an airtight container for up to 3 days. Reheat in the oven for the best results.

How to Enjoy Gruyere Scalloped Potatoes

Serving Gruyere Scalloped Potatoes is all about elevating the experience. Here are some delightful ways to enjoy this dish:

• Perfect Side Dish: Pair them with roasted chicken or grilled vegetables for a well-rounded meal.
• Holiday Feasts: They’re a must-have for special occasions like Thanksgiving, bringing comfort and satisfaction to the table.
• Casual Family Dinners: They make any weeknight dinner feel special, especially when served warm right from the oven.
• Potluck Contribution: Take them to gatherings; they’re always a hit and disappear quickly!
• Garnishes: Fresh herbs or a sprinkle of chili flakes add color and flavor, making the dish pop.
• Leftover Magic: Enjoy the leftovers cold or warmed up; they’re delightful either way!
• Seasonal Pairings: Try serving with fresh salads or seasonal roasted vegetables to complement the richness.

FAQ

Conclusion

There’s something truly special about Gruyere Scalloped Potatoes. From their creamy texture to the rich flavors, they embody comfort food at its finest. I encourage you to try this recipe; it might just become a beloved staple in your home. So gather your ingredients and enjoy the process of creating this delightful dish!

Gruyere Scalloped Potatoes

The ultimate comfort food, Gruyere Scalloped Potatoes are creamy, cheesy, and absolutely irresistible. Perfect for holiday gatherings or a cozy weeknight dinner, this dish will have everyone coming back for seconds. With layers of tender potatoes and rich Gruyere cheese, it’s the kind of meal that warms your heart and soul!

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 20 minutes mins

Servings: 12 servings

Course: Side Dishes

Cuisine: American

Calories: 375

Ingredients Equipment Method Notes

Ingredients

  

• 3 Tbsp Unsalted Butter
• 3-4 cloves Garlic, minced
• ½ whole Yellow Onion, thinly sliced
• 3 Tbsp All Purpose Flour
• 2 cups Whole Milk
• 1 cup Low Sodium Chicken Broth
• 1 tsp Salt, divided
• ½ tsp Pepper
• ¼ – ½ tsp Smoked Paprika
• ¾ cup Freshly Grated Parmesan
• 1 Tbsp Chopped Fresh Herbs (optional, any combo of thyme, rosemary, oregano, etc.)
• 4 lb Yukon Potatoes, sliced in ⅛ inch thick rounds
• 2 cups Freshly Shredded Gruyere Cheese

Equipment

• Large Pot
• Grater
• Oven
• Baking Sheet
• Skillet
• Frying Pan
• Wooden Spoon
• Whisk
• Chef's Knife
• Mixing Bowl

Method

 

1. Preheat your oven to 375°F.
2. Add unsalted butter to a skillet heated to medium and allow it to melt.
3. Add in minced garlic and sauté for about 1 minute.
4. Add in the sliced onions and heat, stirring frequently for about 4-5 minutes or until they become slightly softened.
5. Add the all-purpose flour into the pan and whisk continuously for about 1 minute.
6. Gradually pour in the whole milk and whisk until smooth.
7. Follow with the low sodium chicken broth. Add in the 1/2 tsp. salt, pepper, and smoked paprika.
8. Continue to cook the sauce for another 2-4 minutes, whisking regularly, allowing it to thicken.
9. Once the cream sauce has thickened, remove from heat and stir in the Parmesan cheese, allowing it to melt.
10. Set the cream sauce aside briefly.
11. Add half of the sliced Yukon potatoes to a well-greased 9×13 inch baking pan. Sprinkle salt over top.
12. Spoon half of the cream sauce and spread to cover the layer of potatoes. Sprinkle 1 cup of the shredded Gruyere cheese over top of the sauce.
13. Add the remaining potatoes over top of the cheese, adding another sprinkle of salt and pour remaining cream sauce and cheese over top.
14. Bake tightly covered with foil for about 35-40 minutes.
15. Uncover and bake for another 35-40 minutes, more as needed until potatoes are nice and soft, cheese is browned and bubbling.
16. Allow to rest for about 15 minutes before serving. Serving suggestion: sprinkle chopped chives, thyme or parsley over top.

Notes

• Storage: Store leftovers for up to 3 days in an airtight container. You can freeze this dish after baking; just allow it to cool completely before transferring to the freezer. Freeze for up to 3 months.
• Make Ahead: To make this recipe a day ahead of time, you can follow the directions and assemble the scalloped potatoes in the pan, including the top layer of cheese. Bake the dish the following day, adding a touch of extra time as the dish will be chilled.
• Potato Peeling: You can peel your potatoes if desired; however, I often leave the skin on for a rustic touch!
• Even Slices: Aim to slice the potatoes as evenly in thickness as possible. This will help ensure the potatoes cook evenly.
• First Time Making a Roux? Be patient, whisk continuously once flour is added, keep an eye on it to prevent burning, and add the milk very slowly.

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Meet Isla Banks

We eat with our eyes first, so I strive to make every dish look as bountiful as it tastes. I work on every stage of the process, from sourcing the freshest ingredients to styling the final shot. I tested this recipe repeatedly to provide you with the visual inspiration and reliability you need to cook with confidence.