Creamy Scalloped Potatoes with Gruyère Cheese Recipe

If you’re craving the ultimate comfort side dish, you’re in for a real treat with this Creamy Scalloped Potatoes with Gruyère Cheese Recipe. I absolutely love how these potatoes come out silky smooth, with just the right amount of cheesy goodness melting into every bite. When I first tried making this at home, I was amazed at how simple ingredients can come together to create something so indulgent and satisfying. Whether you’re serving it for a holiday feast or a cozy weeknight dinner, this recipe never disappoints—so keep reading, because I’m sharing all my best tips to make it perfect every time!

this Recipe

Ingredients You’ll Need

For this Creamy Scalloped Potatoes with Gruyère Cheese Recipe, the beauty lies in fresh, quality ingredients that harmonize perfectly—melty cheese, tender potatoes, and a flavorful cream sauce. Let’s go through what you’ll want to grab at the store and why each is key to success.

• Yukon gold potatoes: Their creamy, buttery texture holds up beautifully while baking.
• Butter: Adds richness and helps start the smooth, garlicky sauce.
• Minced garlic: A little punch of flavor that elevates the entire dish.
• Flour: Thickens the sauce to that perfect creamy consistency.
• Milk: The base of your creamy béchamel sauce—whole milk works best!
• Chicken broth: Adds depth and subtle savory notes to the sauce.
• Onion powder: A nice touch to layer the flavors subtly.
• Dijon mustard: A teaspoon to brighten and round out the sauce.
• Salt and pepper: Essential for seasoning everything perfectly.
• Dried thyme: A fragrant herb that complements the cheese and potatoes well.
• Gruyère cheese: This is the star—melted Gruyère brings a nutty, rich flavor that’s simply irresistible.

Variations

One of my favorite things about this Creamy Scalloped Potatoes with Gruyère Cheese Recipe is how easy it is to personalize. Over time, I’ve tried additions and tweaks that I’m excited to share so you can make it your own.

• Swap the cheese: I’ve made it with sharp cheddar or fontina when I was out of Gruyère, and it still hits the spot—though trust me, Gruyère is worth the splurge if you can find it.
• Add caramelized onions: For an extra layer of sweetness and depth, stir in some slow-cooked onions between the layers—it took my scalloped potatoes to the next level!
• Use plant-based milk and broth: For a dairy-free spin, I’ve successfully used almond milk and vegetable broth with a vegan cheese substitute to make it creamy and satisfying.
• Herb twists: Sometimes I swap thyme for rosemary or add a pinch of nutmeg to give the sauce a warm undertone—both feel like a fun twist worth trying.

How to Make Creamy Scalloped Potatoes with Gruyère Cheese Recipe

Step 1: Prepare Your Potatoes and Pan

First things first: preheat your oven to 400°F and grease a 9×13-inch baking dish with cooking spray so your scalloped potatoes don’t stick. Peel your Yukon gold potatoes and keep them submerged in cold water—they’ll stay fresh and won’t brown while you prep the rest.

Step 2: Make the Creamy Sauce

Melt the butter in a saucepan over medium heat, then add the minced garlic and sauté it for about 30 seconds until aromatic—but be careful not to burn it. Turn the heat down low and sprinkle in the flour, stirring constantly for about a minute. This little roux is the key to that velvety sauce, so keep the heat low to avoid browning the flour. Now, slowly whisk in the milk little by little, stirring constantly with a wooden spatula until the mixture is smooth and lump-free. Next, stir in the chicken broth, onion powder, salt, pepper, thyme, and a teaspoon of Dijon mustard. Let the sauce gently simmer for 2-3 minutes until it thickens nicely. Remove it from the heat and fold in the grated Gruyère cheese until the sauce is silky and perfectly smooth.

Step 3: Slice and Layer the Potatoes

Using a mandoline or a very sharp knife, slice the potatoes into thin 1/8-inch rounds. I found that consistency here is key—too thick, and they won’t cook evenly, too thin, and they can get mushy. Layer half of your potato slices evenly in the bottom of the prepared baking dish, then pour about one-third of the creamy sauce over the top. Repeat with the remaining potato slices and pour the rest of the sauce evenly over everything.

Step 4: Bake to Perfection

Cover your casserole loosely with aluminum foil to trap steam and bake the potatoes for 45 minutes. This step lets the potatoes start softening without drying out the sauce. After 45 minutes, peel back the foil and continue baking uncovered for 20-25 more minutes until the potatoes are tender, the sauce bubbles gently, and the top has those gorgeous golden spots. I like to let it rest for about 10 minutes before serving; this helps the sauce thicken slightly and makes it easier to scoop out perfect portions.

How to Serve Creamy Scalloped Potatoes with Gruyère Cheese Recipe

Garnishes

I love sprinkling a little chopped fresh parsley or chives on top for color and a hint of freshness that cuts through the richness. Sometimes, I also add a light dusting of smoked paprika for a subtle smoky note that complements the cheese beautifully.

Side Dishes

This creamy scalloped potato pairs beautifully with roasted chicken, brisket, or even a garlic herb pork chop. For a vegetarian meal, try it alongside a crisp green salad or sautéed garlic green beans—you’ll find those fresh veggies balance those rich potatoes perfectly.

Creative Ways to Present

For special occasions, I’ve baked this in individual ramekins for perfectly portioned, elegant servings. Another fun idea is to layer the potatoes in a clear glass dish, which lets the beautiful layers show through—trust me, it’s impressive! For a cozy dinner party, finishing with a broiler blast for a couple of minutes adds a golden, bubbly crust that everyone loves.

Make Ahead and Storage

Storing Leftovers

I usually let the casserole cool completely, then cover it tightly with foil or plastic wrap and store in the fridge for up to 3 days. When I dig into leftovers, they’re just as comforting, though a little less crisp on top.

Freezing

Freezing this dish works well! I portion it into airtight containers before freezing, then thaw it overnight in the fridge when I’m ready. The texture softens a bit, but it’s still super tasty and a great way to save time on busy days.

Reheating

I reheat leftovers covered in a 350°F oven to retain moisture—usually about 20-25 minutes until warmed through. If you want the top crispy again, uncover for the last 5 minutes. Microwave works in a pinch but it isn’t quite the same.

FAQs

Final Thoughts

This Creamy Scalloped Potatoes with Gruyère Cheese Recipe has become one of my go-to crowd-pleasers because it’s straightforward yet feels special and indulgent. I love serving it alongside almost anything—it’s like the ultimate cozy hug on a plate. If you’re looking for a way to elevate your potato game, I really encourage you to try this recipe. Trust me, once you nail these creamy layers with that silky Gruyère sauce, you’ll be hooked just like my family and me!

Print