Creamy Scalloped Potatoes Gruyere (Printable)

Layers of tender potatoes and Gruyere cheese in a savory garlicky cream sauce, perfect for celebrations.

# What You Need:

→ Potatoes

01 - 2.5 lbs Yukon Gold or Russet potatoes, peeled and sliced 1/8-inch thick

→ Dairy

02 - 2 cups heavy cream
03 - 1 cup whole milk
04 - 2 cups Gruyere cheese, grated
05 - 1/2 cup Parmesan cheese, grated
06 - 2 tablespoons unsalted butter, plus extra for greasing

→ Aromatics & Seasonings

07 - 2 cloves garlic, minced
08 - 1/2 teaspoon freshly ground black pepper
09 - 1 1/2 teaspoons Kosher salt
10 - 1/4 teaspoon ground nutmeg
11 - 1 tablespoon fresh thyme leaves or 1 teaspoon dried thyme

# Directions:

01 - Preheat oven to 375°F. Grease a 9x13-inch baking dish with unsalted butter.
02 - Combine heavy cream, whole milk, minced garlic, Kosher salt, black pepper, and nutmeg in a medium saucepan. Warm gently over medium-low heat until just steaming, avoiding boiling. Incorporate half of the thyme.
03 - Arrange half of the potato slices evenly in the prepared baking dish.
04 - Pour half of the infused cream mixture over the potato layer. Disperse half of the Gruyere and Parmesan cheese over top.
05 - Create a second layer with the remaining potato slices. Pour the rest of the cream sauce on top. Sprinkle with remaining Gruyere, Parmesan, and thyme. Finish with dots of unsalted butter.
06 - Cover the baking dish tightly with foil. Bake for 45 minutes.
07 - Remove the foil and continue baking for 25 to 30 minutes until potatoes are tender and the surface is golden and bubbling.
08 - Allow the gratin to rest for at least 15 minutes before serving. This ensures the sauce thickens and flavors meld.

# Helpful Tips:

01 -
  • Gruyere's nutty depth and creamy sauce transform potatoes into pure luxury—your guests will never suspect how simple it is.
  • It's the kind of dish you assemble ahead and forget in the oven, freeing you up for conversation, drinks, or last-minute tidying.
02 -
  • If you rush the resting step, the sauce stays soupy and messy—I've learned that lesson more than once.
  • Using a mandoline gives you those thin, uniform potato slices, so the layers bake through evenly and you get that classic French presentation.
03 -
  • Choose waxy potatoes for silkier layers and avoid starchy varieties that break apart.
  • Fresh thyme sprinkled on top right before baking infuses the whole dish with fragrant lift.
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