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Creamy Scalloped Potatoes au Gratin with Gruyere

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A rich and comforting side dish featuring tender, thinly sliced Yukon Gold potatoes baked in a creamy, cheesy Gruyere sauce with a golden Parmesan crust. Easy to prepare and perfect for gatherings or cozy dinners.

Ingredients

Scale
  • 2 pounds Yukon Gold potatoes, thinly sliced (about 900 grams)
  • 8 ounces Gruyere cheese, grated (about 225 grams)
  • 1 ½ cups heavy cream (360 ml)
  • 1 cup whole milk (240 ml)
  • 3 tablespoons unsalted butter, softened (about 42 grams)
  • 3 tablespoons all-purpose flour (about 24 grams)
  • 2 garlic cloves, minced
  • 1 teaspoon salt, or to taste
  • ½ teaspoon freshly ground black pepper
  • Pinch of nutmeg
  • 1 teaspoon fresh thyme, chopped (optional)
  • ¼ cup Parmesan cheese, grated (about 25 grams)

Instructions

  1. Preheat your oven to 350°F (175°C). Lightly butter your baking dish to prevent sticking and add a touch of flavor.
  2. Using a mandoline or sharp knife, slice 2 pounds (900 g) of Yukon Gold potatoes into 1/8-inch (3 mm) thick rounds. Aim for uniform slices to ensure even cooking.
  3. In a medium saucepan over medium heat, melt 3 tablespoons (42 g) of unsalted butter. Add 2 minced garlic cloves and cook for about 1 minute until fragrant but not browned.
  4. Whisk in 3 tablespoons (24 g) of all-purpose flour and cook for 1-2 minutes, stirring constantly, to form a roux.
  5. Slowly whisk in 1 ½ cups (360 ml) heavy cream and 1 cup (240 ml) whole milk. Continue whisking to avoid lumps. Cook until the sauce thickens and coats the back of a spoon, about 5-7 minutes.
  6. Stir in 1 teaspoon salt, ½ teaspoon freshly ground black pepper, and a pinch of nutmeg. If using, add 1 teaspoon chopped fresh thyme. Taste and adjust seasoning.
  7. Arrange a single layer of potato slices in the buttered baking dish. Pour a ladle of the creamy sauce over the potatoes, then sprinkle a generous handful (about ⅓) of grated Gruyere cheese.
  8. Continue layering potatoes, sauce, and cheese until all ingredients are used, finishing with a layer of Gruyere.
  9. Sprinkle ¼ cup (25 g) grated Parmesan over the top for a golden crust.
  10. Cover the dish with aluminum foil and bake for 45 minutes. Remove the foil and bake for an additional 20-25 minutes until the top is golden and bubbly, and potatoes are tender when pierced with a fork.
  11. Let the dish sit for 10 minutes to set the sauce and make serving easier.

Notes

If the sauce looks too thick before baking, whisk in a splash of milk to loosen it up. Watch the edges during the last 10 minutes to avoid burning the cheese crust. Let the casserole rest after baking to set the sauce for easier slicing. For gluten-free, substitute flour with cornstarch or gluten-free blend. For dairy-free, use coconut cream and vegan cheese alternatives.

Nutrition

Keywords: scalloped potatoes, au gratin, Gruyere, creamy potatoes, cheesy potatoes, comfort food, holiday side dish

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