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Creamy Scalloped Potatoes Au Gratin with Gruyere

creamy scalloped potatoes au gratin with gruyere - featured image
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A rich and comforting side dish featuring thinly sliced russet potatoes baked in a creamy Gruyere cheese sauce, perfect for family dinners or special occasions.

Ingredients

Scale
  • 2 pounds russet potatoes, peeled and thinly sliced
  • 8 oz Gruyere cheese, shredded
  • 2 cups heavy cream
  • 3 tablespoons unsalted butter, melted
  • 2 cloves garlic, minced
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 teaspoon fresh thyme, chopped (optional)
  • 2 tablespoons all-purpose flour
  • 1/4 cup grated Parmesan cheese

Instructions

  1. Preheat your oven to 350°F (175°C). Butter a 9×13-inch baking dish and set aside.
  2. Slice the potatoes thinly, about 1/8 inch thick, using a mandoline or sharp knife.
  3. In a medium bowl, whisk together the heavy cream, melted butter, minced garlic, salt, pepper, and flour until smooth.
  4. Add half of the sliced potatoes to the baking dish in an even layer.
  5. Sprinkle half of the shredded Gruyere cheese over the potatoes. If using thyme, scatter some chopped leaves evenly on top.
  6. Pour half of the cream mixture over the potatoes and cheese, spreading gently to cover all slices.
  7. Repeat the layering with the remaining potatoes, Gruyere, thyme (if using), and cream mixture.
  8. Sprinkle grated Parmesan cheese over the top layer.
  9. Cover the baking dish tightly with aluminum foil and bake for 45 minutes.
  10. Remove the foil and bake uncovered for another 20-25 minutes until the top is bubbly and golden brown.
  11. Let the dish rest for 10 minutes before serving.

Notes

For best results, slice potatoes evenly and soak in cold water for 15 minutes to remove excess starch. Use freshly shredded cheese for better melting. Cover with foil during the first 45 minutes of baking to prevent over-browning. Let rest before serving to thicken the sauce. For gluten-free, substitute flour with cornstarch.

Nutrition

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

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