Creamy Gruyère Scalloped Potatoes Recipe

If you’re anything like me, comfort food is the heart of every cozy family meal—and nothing says comfort like a dish bursting with creamy, cheesy goodness. That’s why I’m so excited to share this Creamy Gruyère Scalloped Potatoes Recipe with you today. It’s rich, velvety, and has just the right amount of depth thanks to nutty Gruyère cheese and a luscious cream sauce. Once you try it, you’ll see why it’s become a staple in my kitchen for holidays and weeknight dinners alike!

this Recipe

Ingredients You’ll Need

Let me walk you through the ingredients that make this Creamy Gruyère Scalloped Potatoes Recipe so extraordinary—each one plays a key role in building layers of flavor and that classic creamy finish. When selecting your potatoes and Gruyère, a little attention makes all the difference.

• Yukon gold potatoes: Their buttery flavor and creamy texture hold up beautifully without getting mushy.
• Butter: For that rich base when making the velvety cream sauce.
• Minced garlic: Adds a subtle aromatic warmth without overpowering the dish.
• Flour: Helps thicken the sauce for a luscious coating on those potatoes.
• Milk: Full-fat works best for creaminess, but 2% is a good fallback.
• Chicken broth: Adds depth and an umami boost for a more complex flavor.
• Onion powder: Enhances the savory base of the sauce without chunks of onion.
• Dijon mustard: Just a hint for tang and punch.
• Salt and pepper: Essential seasonings that balance the richness.
• Thyme: A gentle herbaceous note that works beautifully with potatoes.
• Gruyère cheese: The star! Nutty, creamy, and melts like a dream for that signature scalloped cheese pull.

Variations

I love that this Creamy Gruyère Scalloped Potatoes Recipe is pretty adaptable—over the years, I’ve played around with tweaks that keep it fresh or cater to different tastes. Don’t be afraid to make it your own!

• Mushroom and thyme addition: I once sautéed mushrooms with the garlic before adding the flour for an earthy layer that was a big hit with my friends.
• Vegetarian twist: Simply swap chicken broth for vegetable broth to suit vegetarians without losing flavor.
• Cheese swap or combo: Mixing Gruyère with a bit of sharp cheddar amps up the tang, which some in my family adore.
• Spicy kick: A pinch of smoked paprika or cayenne adds a subtle heat that wakes up the palette.

How to Make Creamy Gruyère Scalloped Potatoes Recipe

Step 1: Prep and Slice Your Potatoes Just Right

First things first, preheat your oven to 400°F and grease your baking dish—this keeps everything from sticking and makes cleanup easier. Then peel your Yukon gold potatoes and keep them submerged in water; this simple trick prevents browning while you prepare the rest. When you’re ready, slice them about an eighth of an inch thick using a mandoline or sharp knife. Thin slices are key—they’ll cook evenly and absorb the creamy sauce wonderfully.

Step 2: Whip Up the Cream Sauce with Love

In a medium saucepan, melt the butter, then toss in the garlic to sauté just until aromatic—about 30 seconds. Keep the heat low since garlic burns quickly and turns bitter. Stir in the flour carefully, cooking it on low for about a minute to get rid of that raw flour taste without browning it. Slowly add the milk, whisking continuously so no lumps sneak in. Once smooth, pour in the chicken broth along with onion powder, salt, pepper, thyme, and a splash of Dijon mustard for a subtle zing. Let it simmer gently for 2-3 minutes until it thickens just right. Then, off the heat, stir in the Gruyère cheese until the sauce is meltingly smooth and ready to hug those potatoes.

Step 3: Layer and Bake to Perfection

Drain your potato slices and start layering half of them in your prepared dish. Pour about a third of the creamy Gruyère sauce over that layer, then repeat with the remaining potatoes and sauce, spreading it evenly on top. Cover your dish loosely with foil—that’s a trick I learned to trap moisture and help the potatoes cook through without drying. Pop it in the oven for 45 minutes, then remove the foil and bake uncovered for a final 20-25 minutes. Look for tender potatoes with a beautifully set, golden top speckled with cheese bubbles. Let it rest for 10 minutes before serving to let everything settle and thicken a bit more, making it easier to serve.

How to Serve Creamy Gruyère Scalloped Potatoes Recipe

Garnishes

I usually sprinkle some freshly chopped parsley or a little finely diced chive over the top for a pop of freshness and color—it brightens the richness just perfectly. Sometimes I add a light dusting of smoked paprika for a warm, subtle kick and a gorgeous red hue.

Side Dishes

This dish pairs wonderfully with roast chicken or pork tenderloin. A crisp green salad or some garlicky sautéed green beans provide a nice contrast to all that cheesy creaminess—balancing the meal both in flavor and texture.

Creative Ways to Present

Once, for a holiday dinner, I turned this scalloped potato mixture into individual ramekin portions topped with extra Gruyère and broiled them briefly for a bubbly crust—everyone loved the personal touch and gorgeous presentation. Perfect for a dinner party if you want to impress!

Make Ahead and Storage

Storing Leftovers

After cooling to room temperature, I cover leftovers tightly with foil or plastic wrap and refrigerate for up to 3 days. The potatoes hold their creamy texture well, so it’s great for next-day meals or packing lunches.

Freezing

I’ve frozen this dish a couple of times by wrapping it securely before placing it in a freezer-safe container. When thawed overnight in the fridge and baked again, it reheats beautifully—just add a bit more time since it’s starting cold. It’s a delicious make-ahead option!

Reheating

To keep the top crispy and the insides warm and melty, I usually reheat leftovers in the oven at 350°F wrapped loosely with foil for about 20 minutes, then uncover for the last 5 for that lovely golden crust. Microwave works in a pinch but loses some of that texture.

FAQs

Final Thoughts

This Creamy Gruyère Scalloped Potatoes Recipe has been one of those magical dishes that brings everyone together around the table in my house. I love how it balances simple ingredients with rich, comforting flavors that feel like a warm hug on a plate. If you’re craving a side dish that impresses but is straightforward to make, trust me—you’ll want to keep this recipe in your back pocket. Give it a try, and let me know how your family falls in love with it just like mine did!

Creamy Gruyère Scalloped Potatoes Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 135 reviews

• Author: Jessica
• Prep Time: 20 minutes
• Cook Time: 1 hour 10 minutes
• Total Time: 1 hour 30 minutes
• Yield: 6 servings
• Category: Side Dish
• Method: Baking
• Cuisine: American

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Description

This classic Scalloped Potatoes recipe features tender Yukon gold potatoes baked in a creamy garlic-infused cheese sauce. Perfectly layered and baked to a golden finish, this comforting casserole is ideal as a hearty side dish for family dinners and special occasions.

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Ingredients

Potatoes

• 2.5 pounds Yukon gold potatoes, sliced about ⅛ inch thick

Cream Sauce

• ¼ cup butter
• 1 tablespoon garlic, minced
• ¼ cup flour
• 2 cups milk
• 1 cup chicken broth
• 2 teaspoons onion powder
• 1 teaspoon Dijon mustard
• 1.5 teaspoons salt
• ¼ teaspoon pepper
• ½ teaspoon thyme
• 1 cup Gruyère cheese

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Instructions

1. Preheat and prepare dish: Preheat the oven to 400°F. Grease a 9×13-inch baking dish using cooking spray and set aside.
2. Prepare potatoes: Peel the Yukon gold potatoes and keep them submerged in water to prevent browning until ready to slice.
3. Make the cream sauce: In a saucepan, melt the butter over medium heat. Add the minced garlic and sauté for 30 seconds until aromatic. Reduce heat to low. Add the flour and cook for about one minute, stirring constantly to avoid browning.
4. Add liquids and seasonings: Gradually pour in the milk while continuously stirring the mixture with a wooden spatula to ensure a lump-free sauce. Once all milk is incorporated, stir in the chicken broth, onion powder, salt, pepper, thyme, and Dijon mustard. Let the sauce simmer gently for 2 to 3 minutes until it thickens further.
5. Add cheese: Remove the saucepan from heat and stir in the Gruyère cheese until the sauce becomes smooth and creamy.
6. Slice potatoes: Drain the peeled potatoes and use a mandoline slicer to cut them into 1/8-inch thick slices for even cooking.
7. Assemble the casserole: Arrange half of the potato slices evenly in the prepared baking dish. Pour one-third of the cream sauce over the potato layer. Add the remaining potatoes on top and pour the remaining sauce over them, spreading evenly.
8. Bake covered: Loosely cover the dish with aluminum foil and bake in the preheated oven for about 45 minutes.
9. Bake uncovered: Remove the foil and continue baking uncovered for an additional 20 to 25 minutes, until the potatoes are tender and the top is set with golden spots.
10. Rest and serve: Let the casserole rest for 10 minutes before serving to allow the sauce to thicken and flavors to meld.

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Notes

• Keeping the potatoes submerged in water prevents oxidation and browning before baking.
• Use a mandoline slicer for uniformly thin slices to ensure even cooking.
• Gruyère cheese adds a rich, nutty flavor and creates a creamy sauce; you can substitute with Swiss cheese if desired.
• Covering with foil during the first stage of baking helps cook potatoes evenly by trapping steam.
• Resting the dish after baking improves texture and makes serving easier.

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Nutrition

• Serving Size: 1 cup
• Calories: 320
• Sugar: 4 g
• Sodium: 600 mg
• Fat: 16 g
• Saturated Fat: 9 g
• Unsaturated Fat: 6 g
• Trans Fat: 0.3 g
• Carbohydrates: 35 g
• Fiber: 3 g
• Protein: 10 g
• Cholesterol: 45 mg