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Creamy Scalloped Potatoes with Gruyere

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A quick and easy creamy scalloped potatoes recipe featuring nutty Gruyere cheese, perfect for cozy family dinners or holiday meals with a crispy golden top and luscious cheesy cream.

Ingredients

Scale
  • 2 lbs (900 g) Russet potatoes, peeled and thinly sliced
  • 8 oz (225 g) Gruyere cheese, shredded
  • 3 tbsp (45 g) unsalted butter
  • 3 tbsp (24 g) all-purpose flour
  • 2 ½ cups (600 ml) whole milk
  • 1 tsp Dijon mustard
  • 2 cloves garlic, minced
  • 1 tsp salt, plus more to taste
  • ½ tsp freshly ground black pepper
  • 1 tsp fresh thyme, chopped (optional)
  • 2 tbsp Parmesan cheese, grated (optional for topping)

Instructions

  1. Peel and slice the russet potatoes thinly (around 1/8 inch or 3 mm). Rinse the slices under cold water to remove excess starch, then pat dry with a clean towel.
  2. In a medium saucepan, melt the butter over medium heat. Add the minced garlic and cook for 30 seconds until fragrant without browning.
  3. Whisk in the flour and stir continuously for 1-2 minutes to form a roux.
  4. Slowly add the milk a little at a time, whisking constantly to avoid lumps. Bring to a simmer and cook for about 5 minutes until thickened.
  5. Stir in the Dijon mustard, salt, and pepper.
  6. Remove the sauce from heat and stir in 6 oz (170 g) of shredded Gruyere cheese until melted and smooth. Reserve the rest of the cheese for layering and topping.
  7. Preheat oven to 375°F (190°C). Lightly butter an 8×8 inch (20×20 cm) baking dish.
  8. Layer half of the potato slices evenly in the dish. Pour half of the cheese sauce over the potatoes, then sprinkle a third of the remaining Gruyere cheese and some fresh thyme if using.
  9. Repeat the layers with remaining potatoes, cheese sauce, Gruyere, and optional Parmesan cheese on top.
  10. Cover loosely with foil and bake for 40 minutes. Remove foil and bake uncovered for another 20 minutes until top is golden brown and potatoes are tender.
  11. Let rest for about 10 minutes before serving to allow the sauce to thicken and flavors to deepen.

Notes

Use a mandoline for even potato slices to ensure uniform cooking. Whisk sauce constantly to avoid lumps. Cover dish during first part of baking to trap steam, then uncover to crisp the top. Let the dish rest 10 minutes before slicing to prevent watery texture. For gluten-free, substitute flour with cornstarch or gluten-free flour blend. For dairy-free, use plant-based milk and cheese alternatives.

Nutrition

Keywords: scalloped potatoes, Gruyere, cheesy potatoes, creamy potatoes, comfort food, easy side dish, holiday side, crispy potatoes

Find it online: https://lucastable.com/creamy-scalloped-potatoes-with-gruyere-recipe-easy-crispy-cheesy-bake/