Creamy Scalloped Potatoes with Gruyere Cheese Best Easy Recipe

Let me tell you, the scent of bubbling Gruyere melting into tender layers of thinly sliced potatoes wafting from my oven is enough to make anyone’s mouth water. Honestly, the first time I baked these creamy scalloped potatoes with Gruyere cheese, I was instantly hooked—the kind of moment where you pause, take a deep breath, and just smile because you know you’re onto something truly special. It takes me back to rainy afternoons when I was knee-high to a grasshopper, sneaking into grandma’s kitchen, where this dish was always the star of the family table. I stumbled upon this recipe years ago trying to recreate that warm, cheesy comfort food that felt like a hug on a plate. My family couldn’t stop sneaking them off the cooling rack (and I can’t really blame them).

You know what? This recipe is dangerously easy and delivers pure, nostalgic comfort. It’s perfect for potlucks, a sweet treat for your kids on chilly evenings, or a show-stopping side to brighten up your Pinterest cookie board of dinner inspiration. I’ve tested this recipe multiple times, in the name of research, of course, and it’s become a staple for family gatherings, holiday meals, and casual weeknights alike. If you haven’t tried creamy scalloped potatoes with Gruyere cheese yet, you’re going to want to bookmark this one.

Why You’ll Love This Creamy Scalloped Potatoes with Gruyere Cheese Recipe

Being a bit of a kitchen enthusiast, I’ve seen my fair share of scalloped potato recipes, but this one stands out for several reasons. Here’s why it’s worth making your go-to:

• Quick & Easy: Comes together in under 1 hour, perfect for busy weeknights or last-minute dinner plans.
• Simple Ingredients: No fancy grocery store runs needed; you likely already have everything in your pantry and fridge.
• Perfect for Special Occasions: Whether it’s a holiday feast or casual Sunday supper, this dish fits right in.
• Crowd-Pleaser: Kids and adults alike rave about the creamy, cheesy layers that melt in your mouth.
• Unbelievably Delicious: The Gruyere cheese adds a nutty, rich flavor that sets this apart from your typical scalloped potatoes.

This recipe isn’t just good—it’s the kind that makes you close your eyes after the first bite. What sets it apart? It’s the perfectly balanced creamy sauce combined with the subtle sharpness of Gruyere, which isn’t something you find in every scalloped potato recipe. The potatoes are sliced thin but still have a delightful bite, and the sauce clings to every layer like a dream. It’s comfort food reimagined—heartwarming, satisfying, and with just enough sophistication to impress guests without stress.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and satisfying texture without the fuss. Most are pantry staples, with a few fresh touches to bring it all together.

• Potatoes: 3 pounds Yukon Gold or Russet potatoes, peeled and thinly sliced (about 1/8 inch thick). Yukon Gold gives a creamier texture, Russets hold up well if you want a fluffier bite.
• Gruyere Cheese: 2 cups shredded Gruyere (about 8 ounces). I recommend Emmi brand for the best melt and flavor.
• Butter: 4 tablespoons unsalted butter, divided (adds richness and helps with browning).
• All-Purpose Flour: 3 tablespoons (helps thicken the sauce).
• Milk: 2 cups whole milk (use dairy-free milk like oat milk if needed).
• Heavy Cream: 1 cup (adds luscious creaminess).
• Garlic: 2 cloves minced (for a subtle depth of flavor).
• Onion: 1 small yellow onion, finely chopped (optional but recommended for sweetness).
• Salt: 1 teaspoon, plus more to taste.
• Black Pepper: ½ teaspoon freshly ground.
• Nutmeg: A pinch (optional, but it adds a warm undertone).
• Fresh Thyme or Rosemary: 1 teaspoon chopped, optional garnish for that fresh herbal note.

Feel free to swap potatoes based on what’s in season or your preference, and if you’re after a lighter version, swapping half the cream for extra milk works well too. The cheese is the star here, so don’t skimp – Gruyere’s nutty flavor truly makes this dish shine.

Equipment Needed

• Mandoline slicer or sharp chef’s knife: For uniformly thin potato slices. I use a mandoline with the safety guard—it’s a game changer for even cooking.
• Large mixing bowl: To toss sliced potatoes and keep things organized.
• Medium saucepan: For making the creamy cheese sauce.
• 9×13-inch baking dish: Classic for scalloped potatoes; glass or ceramic works best for even baking.
• Whisk and wooden spoon: For stirring sauce and layering.
• Grater: Freshly grate your Gruyere for best melt and flavor.

If you don’t have a mandoline, a steady hand with a sharp knife will do fine—just try to keep slices as uniform as possible to avoid uneven cooking. For those on a budget, glass baking dishes are usually less expensive and clean up easily.

Preparation Method

1. Prep the Potatoes (15 minutes): Peel and slice your potatoes thinly—about 1/8 inch thick. A mandoline makes this quick and safe. Place sliced potatoes in a large bowl and set aside.
2. Start the Cheese Sauce (10 minutes): In a medium saucepan, melt 2 tablespoons unsalted butter over medium heat. Add the finely chopped onion and minced garlic, sautéing until translucent and fragrant, about 3 minutes.
3. Make the Roux (3 minutes): Stir in 3 tablespoons flour, cooking it with the butter and onion mixture for about 2 minutes, whisking constantly to avoid lumps. This step thickens the sauce and removes the raw flour taste.
4. Add Milk & Cream (5 minutes): Slowly whisk in the 2 cups whole milk and 1 cup heavy cream. Keep whisking until the sauce thickens—about 3 to 5 minutes. It should coat the back of a spoon and have a silky texture.
5. Season & Add Cheese (5 minutes): Add salt, pepper, and a pinch of nutmeg to the sauce. Remove from heat and stir in 1 ½ cups of shredded Gruyere cheese until melted and smooth. Taste and adjust seasoning if needed.
6. Layer the Dish (10 minutes): Preheat your oven to 375°F (190°C). Butter your 9×13-inch baking dish with remaining 2 tablespoons butter. Arrange half of the potato slices in an even layer. Pour half of the cheese sauce over the potatoes. Repeat with remaining potatoes and sauce.
7. Top with Cheese & Bake (50-60 minutes): Sprinkle the remaining ½ cup Gruyere cheese evenly on top. Cover the dish tightly with foil and bake for 40 minutes. Remove foil and bake an additional 15-20 minutes until golden brown and bubbly. To check doneness, insert a fork into the potatoes—it should slide in easily without resistance.
8. Rest and Garnish (5 minutes): Let the scalloped potatoes rest for 5 to 10 minutes before serving. Sprinkle fresh thyme or rosemary on top for a pop of color and flavor.

Pro tip: If your sauce seems too thick at any stage, whisk in a splash more milk to loosen it up. If it’s too thin, cook a little longer over low heat. Uniform potato slices make all the difference in baking evenly, so take your time with prep!

Cooking Tips & Techniques for Perfect Scalloped Potatoes

One thing I’ve learned is that patience pays off with scalloped potatoes. Rushing the bake can leave the potatoes undercooked or the sauce runny. Covering the dish for the first part of baking traps steam and helps potatoes become tender before the top crisps up beautifully.

Also, don’t skip the roux step—it thickens the sauce and prevents it from being watery. I’ve made the mistake of pouring milk directly over flour and butter before, ending up with lumps that no amount of whisking could fix! Whisk constantly during roux and sauce prep for a silky texture.

Grating your cheese fresh is another game-changer. Pre-shredded cheese often has anti-caking agents that affect melt and texture. And while Gruyere is my favorite, mixing in a little sharp white cheddar can add a nice tang if you want to switch things up.

Timing is key—start prepping potatoes while your sauce is thickening in the pan to save time. And if you want a crispier top, broil for the last 2-3 minutes but watch closely to avoid burning.

Variations & Adaptations

• Low-Carb Version: Swap potatoes for thinly sliced cauliflower florets or turnips for a lighter dish that still holds that creamy, cheesy goodness.
• Herb Twist: Add fresh thyme, rosemary, or even tarragon into the cheese sauce for a fragrant, earthy touch.
• Dairy-Free Adaptation: Use dairy-free butter and coconut or oat milk, and swap Gruyere for a plant-based cheese with good melt like Violife’s smoked provolone.
• Spicy Kick: Stir a pinch of cayenne or smoked paprika into the cheese sauce for a subtle heat that pairs surprisingly well.
• Personal Favorite Variation: I once folded in caramelized onions between layers for an extra sweet, savory surprise. It was a hit!

Serving & Storage Suggestions

This creamy scalloped potatoes with Gruyere cheese dish is best served warm, right out of the oven, with that golden bubbly top. It pairs beautifully with roasted meats, a crisp green salad, or simple steamed veggies to balance its richness. For a cozy dinner, a glass of dry white wine like Chardonnay complements the nutty cheese perfectly.

Leftovers? Store them in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and warm in a 350°F (175°C) oven for about 20 minutes, or microwave individual portions until heated through. The flavors actually deepen overnight, so sometimes I find it tastes even better the next day!

Nutritional Information & Benefits

Estimated per serving (based on 8 servings): approximately 320 calories, 22g fat, 20g carbohydrates, and 9g protein. The dish is rich in calcium and vitamin C thanks to the cheese and potatoes. Gruyere cheese adds beneficial protein and vitamin A, while the potatoes provide potassium and fiber.

For those watching carbs, swapping potatoes for cauliflower lowers the carb count significantly. This recipe is gluten-free as written, but double-check your flour if you have sensitivities. It’s a comforting dish that balances indulgence with wholesome ingredients, perfect for a treat that doesn’t stray too far from healthy home cooking.

Conclusion

Creamy scalloped potatoes with Gruyere cheese is the kind of recipe that feels like home on a plate. It’s simple but special, comforting but refined. Whether you’re cooking for family, guests, or just yourself, this dish brings warmth and satisfaction every time. I love how adaptable it is—you can make it classic or add your own twist without losing that luscious, cheesy soul.

Give this recipe a try and tweak it to your taste. And hey, let me know how it goes! Share your favorite variations, questions, or stories in the comments below. Trust me, you’re going to want to make this one again and again. Happy cooking!

Frequently Asked Questions

Can I prepare scalloped potatoes ahead of time?

Absolutely! You can assemble the dish up to a day in advance, keep it covered in the fridge, and bake it fresh when ready. Just add a few extra minutes to the baking time if baking straight from cold.

What’s the difference between scalloped potatoes and au gratin potatoes?

Good question! Scalloped potatoes are typically baked in a creamy sauce without bread crumbs, while au gratin potatoes often have cheese and a breadcrumb topping for extra crunch.

Can I use a different cheese instead of Gruyere?

Yes! Swiss, Emmental, or a sharp white cheddar work well as substitutes, but Gruyere’s nutty flavor really shines here.

How do I slice potatoes evenly without a mandoline?

Use a sharp knife and aim for consistent thickness by slicing slowly and carefully. A vegetable slicer or food processor with a slicing attachment also works.

Is this recipe gluten-free?

It can be! Use gluten-free flour or cornstarch instead of all-purpose flour to thicken the sauce.

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