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Gruyere Scalloped Potatoes

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!
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
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.