Cheesy Scalloped Potatoes with Gruyere

Few dishes say “holiday comfort” quite like a bubbling pan of Cheesy Scalloped Potatoes with Gruyere. This is the kind of recipe that turns a simple potato into something elegant, indulgent, and deeply satisfying. Layers of tender potatoes are baked in a creamy garlic-infused sauce, then topped with melted Gruyere cheese that turns golden and slightly crisp around the edges.

This side dish feels luxurious enough for Christmas dinner or Easter brunch, but it’s also simple enough to serve at Sunday suppers or cozy winter meals. It strikes the perfect balance between homey and sophisticated — comfort food with a touch of elegance.

Gruyere cheese is the secret ingredient that makes this recipe shine. It melts beautifully, has a subtle nuttiness, and pairs perfectly with the cream and potatoes. When baked, it creates that irresistible crust that makes every serving a little moment of cheesy bliss.

Let’s make your next holiday spread unforgettable with this creamy, cheesy scalloped potato bake that looks fancy but comes together with ease.

---

Why You’ll Love This Recipe

• Ultra creamy: Layers of perfectly tender potatoes smothered in a rich cream sauce.

• Restaurant-quality flavor: Gruyere cheese adds a gourmet, nutty depth that’s hard to resist.

• Holiday-worthy presentation: Gorgeous golden crust and rustic elegance.

• Make-ahead friendly: Assemble it the day before and bake before serving.

• Versatile: Pairs beautifully with poultry, beef, or vegetarian mains.

---

Ingredients

Main Ingredients

• 2 ½ pounds Yukon Gold or Russet potatoes, peeled and thinly sliced (⅛ inch thick)

• 2 cups heavy cream (or half-and-half for lighter version)

• 1 cup whole milk

• 3 tablespoons unsalted butter

• 2 cloves garlic, minced

• 1 small onion, finely chopped (optional but adds flavor)

• 1 ½ teaspoons salt

• ½ teaspoon black pepper

• ½ teaspoon dried thyme or fresh thyme leaves

• 1 cup shredded Gruyere cheese

• ½ cup shredded sharp white cheddar or mozzarella (optional mix-in for extra creaminess)

---

For the Topping

• ½ cup Gruyere cheese, shredded

• 2 tablespoons Parmesan cheese, grated (optional for extra golden finish)

• 1 tablespoon butter, melted (to brush on top before baking)

---

Garnish (Optional)

• Fresh thyme or parsley

• A sprinkle of flaky sea salt

---

Equipment Needed

• Mandoline slicer or sharp knife

• 9×13-inch baking dish or medium casserole

• Saucepan for cream sauce

• Whisk and mixing spoon

• Aluminum foil for baking cover

---

Step-by-Step Instructions

Step 1: Prep the Potatoes

1. Preheat oven to 375°F (190°C).

2. Peel and thinly slice your potatoes using a mandoline or sharp knife.

3. Keep them in cold water while preparing the sauce to prevent browning and excess starch.

---

Step 2: Make the Creamy Sauce

1. In a saucepan, melt butter over medium heat.

2. Add minced garlic and onion, sauté until fragrant and translucent (about 2 minutes).

3. Pour in cream and milk. Stir well.

4. Add salt, pepper, and thyme. Bring to a gentle simmer (do not boil).

5. Stir in ¾ cup of Gruyere cheese until melted and smooth. Remove from heat.

This sauce should be velvety and lightly thickened — enough to coat a spoon without feeling heavy.

---

Step 3: Assemble the Layers

1. Grease your baking dish with butter.

2. Arrange a layer of potato slices evenly on the bottom.

3. Spoon some of the warm cheese sauce over the potatoes.

4. Sprinkle a bit of the remaining Gruyere and cheddar over the top.

5. Repeat layers until all potatoes and sauce are used, ending with sauce on top.

6. Finish with a sprinkle of Gruyere and Parmesan for that signature golden crust.

---

Step 4: Bake to Perfection

1. Cover the dish loosely with foil.

2. Bake for 45 minutes covered, then remove foil.

3. Continue baking uncovered for 25–30 minutes, or until the top is bubbling and beautifully golden.

4. Check doneness by inserting a knife — potatoes should be tender all the way through.

Tip: Let it rest for 10–15 minutes before serving. This allows the sauce to set and makes slicing easier.

---

Flavor and Texture

Every bite of these Gruyere scalloped potatoes offers:

• Creamy smoothness from the cream sauce

• Nutty, complex richness from Gruyere

• A crispy top crust that adds contrast

• Soft, layered potatoes that melt in your mouth

The magic of Gruyere is its ability to stay creamy when melted while offering a subtle tang and nuttiness. Combined with thyme and garlic, it transforms the dish from simple to sensational.

---

Variations and Substitutions

• Lighter Version: Use half milk and half cream or swap for evaporated milk.

• Extra Cheesy: Add a mix of Gruyere and Fontina for more melty goodness.

• Herb Lovers: Add rosemary or chives for a fragrant twist.

• Vegetarian Gourmet: Add caramelized onions, sautéed mushrooms, or roasted garlic layers.

• Dairy-Free Option: Use oat cream and vegan Gruyere-style cheese.

---

Make-Ahead Instructions

• 1 day before: Assemble casserole (uncooked), cover tightly, and refrigerate.

• Before serving: Let it sit at room temperature for 30 minutes, then bake as directed.

• Freezing option: Bake completely, cool, wrap well, and freeze for up to 2 months. Reheat covered at 350°F until hot.

---

How to Serve

This dish pairs beautifully with:

• Roasted or grilled chicken

• Herb-crusted beef or lamb

• Holiday turkey or Cornish hen

• Sautéed vegetables or green beans

It’s also wonderful as a vegetarian main dish with a crisp salad or roasted Brussels sprouts.

---

Presentation Tips

• Serve directly in the baking dish for rustic charm.

• Garnish with fresh thyme sprigs or chopped parsley before serving.

• Sprinkle flaky sea salt for a gourmet finishing touch.

---

Storage and Reheating

• Refrigerate: Store leftovers covered for up to 4 days.

• Reheat in oven: 350°F for 15–20 minutes until warmed through and bubbly.

• Microwave (individual servings): Heat gently to prevent curdling.

---

Troubleshooting

Sauce too thin?
Simmer a bit longer before layering — or bake uncovered for extra time to thicken.

Potatoes not soft enough?
Slice thinner next time or ensure they’re fully submerged in sauce before baking.

Top browning too fast?
Tent with foil during the last half of baking.

---

Expert Tips for the Best Scalloped Potatoes

1. Choose the right potato: Yukon Golds hold their shape and stay creamy, while Russets turn fluffy and soak up sauce.

2. Slice evenly: Uniform slices ensure even cooking.

3. Warm sauce, not cold: Hot sauce helps the potatoes start cooking immediately.

4. Don’t skip resting time: The dish sets and flavors deepen.

5. Gruyere quality matters: Choose aged Gruyere for deeper, nuttier flavor.

---

Flavor Add-Ins (Optional Gourmet Twists)

• Caramelized shallots: Sweet and savory contrast.

• Truffle oil drizzle: Adds an elegant touch for special dinners.

• Spinach layer: Sneak in some greens without compromising flavor.

• Roasted garlic: Replaces minced garlic for a milder, sweeter note.

---

How to Make This Recipe Holiday-Ready

For Christmas or Thanksgiving, bake the casserole in a ceramic dish or cast iron skillet with golden handles — it will look stunning on your table. Sprinkle a touch of extra cheese on top right before serving for that photo-worthy, melted finish.

Pair it with a red napkin, fresh herbs, and flickering candles for a cozy, inviting setup.

---

Nutritional Information (Approximate Per Serving)

---

FAQs

Can I use other cheeses besides Gruyere?
Yes! Try Swiss, Fontina, or Emmental for a similar melt and flavor.

Can I prepare this without cream?
You can use milk with a bit of cornstarch, but cream gives the best texture.

What’s the difference between scalloped potatoes and au gratin potatoes?
Scalloped potatoes use cream sauce without breadcrumbs, while au gratin includes breadcrumbs or extra cheese layers on top.

Can I make this in advance for a crowd?
Yes, it’s perfect for batch cooking. Just assemble ahead, refrigerate, and bake before serving.

Can I use pre-shredded cheese?
Freshly shredded cheese melts smoother and avoids additives that cause graininess.

---

Why This Recipe Works

This recipe combines simple comfort food with refined flavor. The garlic-thyme cream base builds richness, while Gruyere’s nutty tone elevates it to a restaurant-quality side dish. The golden, bubbling top contrasts perfectly with the creamy interior — a balance of texture and flavor that always impresses.

It’s a dish that feels special but doesn’t require complicated techniques. Every step — from layering to baking — is designed for flavor and simplicity.

---

Serving for Holidays and Beyond

Serve this dish for:

• Christmas dinners alongside roasted meats

• Thanksgiving tables with stuffing and gravy

• Easter brunches with ham or asparagus

• Winter date nights paired with salad and sparkling water

It’s versatile, festive, and always met with rave reviews.

---

Final Thoughts

These Cheesy Scalloped Potatoes with Gruyere are the epitome of comfort meets sophistication. The creamy layers, garlicky aroma, and golden Gruyere crust make this dish the star of any holiday table.

It’s elegant enough for Christmas dinner yet easy enough for weeknight indulgence — the kind of recipe that becomes a family tradition after just one taste.

So next time you’re planning your holiday menu, skip the plain potatoes and serve something unforgettable — creamy, cheesy Gruyere scalloped perfection that’ll have everyone asking for seconds.