Scalloped Potatoes with Gruyere Recipe

There are certain dishes that instantly evoke feelings of warmth, comfort, and home. For my family, Scalloped Potatoes with Gruyere is undeniably one of them. It’s more than just a side dish; it’s a centerpiece that brings everyone to the table, forks at the ready, anticipation bubbling in the air. Over the years, I’ve tweaked and perfected this recipe, and it’s become our go-to for holidays, special occasions, and even just cozy weeknight dinners when we need a little extra indulgence. The creamy, cheesy layers of thinly sliced potatoes, infused with the nutty, sophisticated flavor of Gruyere, are simply irresistible. Every time I make it, the accolades are plentiful, and the dish disappears in record time. This isn’t just good scalloped potatoes; this is exceptional scalloped potatoes, the kind that become family legends. Prepare to fall in love – and prepare for requests for seconds (and thirds!).

Ingredients

To create truly exceptional Scalloped Potatoes with Gruyere, using high-quality ingredients is key. Each element plays a crucial role in the final flavor and texture of the dish. Let’s break down each ingredient and why it’s important:

• Potatoes: 3 pounds Yukon Gold or Russet potatoes, peeled.
  • Why Yukon Gold or Russet? The choice of potato significantly impacts the texture of your scalloped potatoes. Yukon Golds are my preferred choice for their creamy texture and slightly buttery flavor. They hold their shape well during baking, creating tender, yet defined layers. Russet potatoes, with their higher starch content, also work beautifully. They tend to become even softer and creamier, almost melting into the sauce. Avoid waxy potatoes like red potatoes or new potatoes, as they won’t release enough starch to thicken the sauce naturally and can become slightly firm when baked for this length of time.
  • Peeled vs. Unpeeled? For classic scalloped potatoes, peeling is traditional and results in a smoother texture. However, if you prefer a more rustic approach and want to save time (and add a bit of fiber!), you can leave the skins on Yukon Golds. Just ensure you scrub them thoroughly and slice them very thinly. For Russets, peeling is highly recommended due to their thicker skin.
• Heavy Cream: 2 cups.
  • The Foundation of Creaminess: Heavy cream is essential for that rich, decadent sauce that coats the potatoes. Its high fat content creates a luscious texture that beautifully complements the potatoes and cheese. Do not substitute with milk or half-and-half, as they lack the fat necessary to create a truly creamy sauce and may result in a thinner, less flavorful dish. For a slightly lighter option, you can use a combination of heavy cream and whole milk (1.5 cups heavy cream and 0.5 cup whole milk), but for the ultimate indulgence, stick with pure heavy cream.
• Gruyere Cheese: 8 ounces, grated.
  • The Star Flavor: Gruyere is the cheese that elevates this dish from simple scalloped potatoes to something truly special. Its nutty, slightly sweet, and complex flavor profile melts beautifully and adds a sophisticated depth that cheddar or other cheeses can’t replicate. It’s worth investing in good quality Gruyere. Buy a block and grate it yourself for the best flavor and melting properties. Pre-shredded cheese often contains cellulose, which can hinder melting and affect the overall texture.
  • Variations (if Gruyere is unavailable): If you absolutely cannot find Gruyere, a good substitute would be Emmental cheese, which shares a similar nutty flavor profile. Jarlsberg is another decent option. However, for the authentic and intended flavor, Gruyere is highly recommended.
• Garlic: 2 cloves, minced.
  • Aromatic Depth: Garlic adds a subtle but crucial layer of savory flavor that enhances both the potatoes and the cheese. Freshly minced garlic is always preferable to garlic powder for its brighter and more pungent aroma. Mince it finely so it distributes evenly throughout the dish and doesn’t overpower the delicate flavors.
• Butter: 4 tablespoons (1/2 stick), unsalted.
  • Richness and Flavor: Butter is used both to grease the baking dish and to add richness to the sauce. Unsalted butter allows you to control the overall saltiness of the dish. If you only have salted butter, reduce the amount of added salt slightly.
• Nutmeg: 1/4 teaspoon, freshly grated (optional, but highly recommended).
  • The Secret Spice: A touch of freshly grated nutmeg adds a warm, subtle spice that beautifully complements the creamy potatoes and Gruyere. It’s a classic pairing with cream sauces and potatoes and elevates the overall flavor profile. Freshly grated nutmeg is significantly more aromatic than pre-ground nutmeg, so it’s worth the extra effort to grate it yourself using a microplane or fine grater.
• Fresh Thyme: 1 tablespoon, chopped (optional, but adds a lovely herbaceous note).
  • Herbal Freshness: Fresh thyme adds a bright, herbaceous note that cuts through the richness of the cream and cheese and provides another layer of complexity. Chop it finely and sprinkle it throughout the layers of potatoes for the best flavor distribution. If you don’t have fresh thyme, you can substitute with 1 teaspoon of dried thyme, but fresh is definitely preferred.
• Salt and Black Pepper: To taste.
  • Seasoning is Key: Proper seasoning is crucial to bring out the flavors of all the ingredients. Use kosher salt, as it’s less salty per teaspoon than table salt. Taste and adjust seasoning throughout the preparation process. Freshly ground black pepper is always preferred for its bolder flavor.

Instructions

Creating perfect Scalloped Potatoes with Gruyere is all about layering flavors and ensuring the potatoes are cooked through in a creamy, cheesy sauce. Follow these step-by-step instructions for guaranteed success:

1. Preheat Oven and Prepare Baking Dish: Preheat your oven to 375°F (190°C). Grease a 9×13 inch baking dish with 1 tablespoon of butter. This prevents the potatoes from sticking and also adds a touch of buttery flavor to the bottom layer. You can also use a slightly smaller or larger dish depending on your desired thickness of the potatoes. A smaller dish will result in thicker, more decadent layers, while a larger dish will yield thinner layers that cook a bit faster.
2. Prepare the Potatoes: Peel the potatoes and slice them thinly, about 1/8 inch thick. The key to evenly cooked scalloped potatoes is uniform thickness. You can use a mandoline for perfectly even slices, but a sharp knife works just as well. If using a knife, aim for consistent thickness to ensure even cooking. As you slice the potatoes, place them in a bowl of cold water to prevent them from browning. This also helps to remove some of the excess starch, which can help the sauce stay creamy rather than gummy.
3. Prepare the Cream Sauce: In a medium saucepan, melt the remaining 3 tablespoons of butter over medium heat. Add the minced garlic and sauté for about 1 minute, or until fragrant, being careful not to burn the garlic. The goal is to infuse the butter with garlic flavor, not to brown the garlic. Pour in the heavy cream and bring to a gentle simmer. Reduce the heat to low and simmer for 2-3 minutes to slightly thicken the cream and allow the garlic flavor to infuse further. Stir in the grated nutmeg (if using), salt, and black pepper. Taste and adjust seasoning as needed. Remember that the cheese will also add salt, so don’t over-salt at this stage. If using fresh thyme, stir in half of it now, reserving the rest for layering.
4. Assemble the Scalloped Potatoes: Drain the potato slices thoroughly and pat them dry with paper towels. This step is important to remove excess water and ensure the sauce adheres properly to the potatoes. Begin layering the potato slices in the prepared baking dish, slightly overlapping them. Arrange about one-third of the potato slices in an even layer. Sprinkle with one-third of the grated Gruyere cheese and half of the remaining fresh thyme (if using). Pour about one-third of the cream sauce evenly over the potatoes and cheese. Repeat layers two more times: potatoes, Gruyere, thyme (if using), and cream sauce, ending with a layer of cream sauce and the remaining Gruyere cheese on top. The layering ensures that each potato slice is coated in the creamy, cheesy sauce and that the Gruyere melts beautifully throughout the dish.
5. Bake the Scalloped Potatoes: Cover the baking dish tightly with aluminum foil. This prevents the top from browning too quickly and allows the potatoes to steam and cook through in the creamy sauce. Bake for 45 minutes. Remove the foil and continue baking for another 30-45 minutes, or until the potatoes are tender when pierced with a fork and the top is golden brown and bubbly. The baking time can vary depending on your oven and the thickness of the potato slices. Check for doneness by inserting a fork into the center of the potatoes; it should slide in easily without resistance. If the top is browning too quickly before the potatoes are cooked through, you can loosely tent it with foil.
6. Rest Before Serving: Let the Scalloped Potatoes with Gruyere rest for 10-15 minutes before serving. This allows the sauce to thicken slightly and the flavors to meld together. It also makes it easier to serve without the dish being too hot. The resting period is crucial for achieving the perfect texture and flavor.

Nutrition Facts

(Per serving, approximate – nutritional values can vary based on specific ingredients and portion sizes)

• Servings: 8-10
• Calories per serving: Approximately 450-550 calories

Please note: These are estimated values. For precise nutritional information, use a nutrition calculator with the specific brands and quantities of ingredients you use. This recipe is rich in carbohydrates and fats due to the potatoes, heavy cream, and cheese. It also provides some protein from the dairy.

Preparation Time

• Prep Time: 30-40 minutes (including peeling and slicing potatoes)
• Cook Time: 1 hour 15 minutes – 1 hour 30 minutes
• Total Time: 1 hour 45 minutes – 2 hours

While the total time may seem lengthy, much of it is hands-off baking time. The active preparation is about 30-40 minutes, making this dish manageable for special occasions or weekend cooking.

How to Serve

Scalloped Potatoes with Gruyere are incredibly versatile and can be served as a show-stopping side dish or even a vegetarian main course. Here are some serving suggestions:

• As a Side Dish:
  • Holiday Dinners: Perfect alongside roasted turkey, ham, prime rib, or beef tenderloin for Thanksgiving, Christmas, Easter, or other special occasions.
  • Sunday Suppers: Pair with roasted chicken, pork loin, or grilled steak for a comforting and satisfying Sunday meal.
  • Weeknight Indulgence: Elevate a simple weeknight dinner by serving with pan-seared salmon, baked chicken breasts, or lentil loaf for a vegetarian option.
• As a Vegetarian Main Course:
  • Hearty Vegetarian Meal: Serve a generous portion as a main course alongside a fresh green salad or roasted vegetables like asparagus, broccoli, or Brussels sprouts to balance the richness.
  • Vegetarian Holiday Centerpiece: For a vegetarian Thanksgiving or Christmas, Scalloped Potatoes with Gruyere can be a decadent and satisfying main dish option.
• Serving Accompaniments:
  • Fresh Herbs: Garnish with a sprinkle of fresh parsley, chives, or thyme before serving for added freshness and visual appeal.
  • Green Salad: A simple green salad with a vinaigrette dressing provides a refreshing contrast to the richness of the potatoes.
  • Roasted Vegetables: Roasted asparagus, green beans, broccoli, or Brussels sprouts complement the creamy potatoes and add nutritional balance.
  • Crusty Bread: Serve with crusty bread or baguette to soak up the delicious creamy sauce.

Additional Tips for Perfect Scalloped Potatoes with Gruyere

1. Slice Potatoes Evenly: Consistent potato slice thickness is paramount for even cooking. Use a mandoline or a sharp knife and take your time to ensure uniform slices, about 1/8 inch thick. This prevents some potatoes from being undercooked while others are overcooked.
2. Don’t Overcrowd the Pan: Use the recommended baking dish size (9×13 inch). Overcrowding the pan can lead to uneven cooking and a less creamy sauce. If you need to make a larger batch, use two separate baking dishes rather than piling everything into one.
3. Don’t Skip the Foil: Covering the dish with foil during the initial baking period is essential. It traps steam, allowing the potatoes to cook through completely and become tender before the top browns too much. Removing the foil later allows for that beautiful golden-brown crust to develop.
4. Taste and Adjust Seasoning: Seasoning is crucial. Taste the cream sauce before layering and adjust salt and pepper as needed. Remember that the Gruyere cheese is also salty, so season in layers and taste as you go. A well-seasoned dish is the difference between good and amazing.
5. Let it Rest: Resist the urge to serve immediately after taking it out of the oven. Allowing the Scalloped Potatoes with Gruyere to rest for 10-15 minutes is essential. This allows the sauce to thicken slightly, the flavors to meld, and the dish to cool down to a more comfortable serving temperature. The texture and flavor improve significantly with resting.

FAQ Section

Q1: Can I make Scalloped Potatoes with Gruyere ahead of time?

A: Yes, you can prepare the Scalloped Potatoes with Gruyere ahead of time, which makes it perfect for holiday gatherings or busy weeknights. You can assemble the dish completely, up to the point of baking, and store it covered in the refrigerator for up to 24 hours. When you’re ready to bake, add about 15-20 minutes to the baking time to account for the cold dish. Alternatively, you can fully bake the dish and then reheat it. To reheat, cover it with foil and bake at 350°F (175°C) until heated through, about 20-30 minutes. Reheating might slightly alter the texture, making it a little softer, but it will still be delicious.

Q2: Can I use different types of cheese besides Gruyere?

A: While Gruyere is highly recommended for its unique flavor, you can substitute with other cheeses if needed. Good alternatives include Emmental, Jarlsberg, or a combination of Gruyere and a sharp cheddar for a bolder flavor. Fontina or Comte would also be delicious choices. Avoid using very strong cheeses like blue cheese or overly mild cheeses like mozzarella, as they won’t provide the same depth of flavor as Gruyere or its substitutes.

Q3: My sauce is too thin. How can I thicken it?

A: If your sauce is too thin, there are a few things you can do. First, ensure you are using heavy cream, not milk or half-and-half, as heavy cream has the necessary fat content to thicken properly. If you’ve used heavy cream and the sauce is still thin after simmering, you can create a slurry by mixing 1 tablespoon of cornstarch with 2 tablespoons of cold water. Slowly whisk this slurry into the simmering cream sauce and cook for another 1-2 minutes, or until the sauce thickens to your desired consistency. Be careful not to add too much cornstarch, as it can make the sauce gummy. Simmering the cream sauce for a few extra minutes can also help it reduce and thicken naturally.

Q4: My potatoes are still hard after baking for the recommended time. What did I do wrong?

A: If your potatoes are still hard, it could be due to a few reasons. Firstly, ensure your potato slices are thin enough (about 1/8 inch). Thicker slices will take longer to cook. Secondly, make sure your oven temperature is accurate. An oven that is not hot enough will lead to longer cooking times. Thirdly, ensure the baking dish is covered tightly with foil during the initial baking period to trap steam and help the potatoes cook through. If you’ve checked all these factors and the potatoes are still hard, continue baking them, covered with foil, for an additional 15-20 minutes, checking for tenderness with a fork.

Q5: Can I add other ingredients to this recipe?

A: Absolutely! Scalloped Potatoes with Gruyere are a fantastic base recipe that can be customized to your liking. Some delicious additions include:

• Onions or Shallots: Sauté thinly sliced onions or shallots with the garlic for added savory depth.
• Ham or Bacon: Layer cooked ham or bacon between the potato layers for a heartier dish.
• Mushrooms: Sauté sliced mushrooms and add them to the layers for an earthy flavor.
• Spinach or Kale: Wilted spinach or kale can be layered in for added nutrients and color.
• Different Herbs: Experiment with other herbs like rosemary, sage, or chives in addition to or instead of thyme.

Feel free to get creative and adapt this recipe to your taste preferences! Enjoy making and sharing this family favorite Scalloped Potatoes with Gruyere!

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