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Creamy Scalloped Potatoes with Gruyere

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A cozy comfort food recipe featuring tender, thinly sliced Russet potatoes baked in a silky béchamel sauce with nutty Gruyere cheese, topped with a golden crust.

Ingredients

Scale
  • 3 pounds Russet potatoes (about 6 medium), peeled and thinly sliced
  • 2 cups shredded Gruyere cheese
  • 4 tablespoons unsalted butter, divided
  • 3 tablespoons all-purpose flour
  • 2 ½ cups whole milk
  • 2 cloves garlic, minced
  • ½ teaspoon onion powder
  • 1 teaspoon salt, plus more to taste
  • ½ teaspoon freshly ground black pepper
  • Pinch of nutmeg
  • 1 teaspoon fresh thyme, chopped (optional)
  • ¼ cup grated Parmesan cheese (optional for topping)

Instructions

  1. Peel the Russet potatoes and slice them thinly (about 1/8 inch thick). Soak the slices in cold water for 10 minutes, then drain and pat dry.
  2. In a large saucepan, melt 2 tablespoons of butter over medium heat. Add minced garlic and cook for 30 seconds without browning.
  3. Whisk in the flour and cook for 1-2 minutes to form a roux, pale and bubbly but not brown.
  4. Gradually whisk in the whole milk, bring to a gentle simmer, and cook until thickened, about 5-7 minutes.
  5. Season the sauce with salt, pepper, onion powder, and nutmeg. Remove from heat and stir in 1 cup shredded Gruyere until melted and smooth.
  6. Preheat oven to 350°F (175°C). Grease a 9×13 inch baking dish with the remaining 2 tablespoons butter.
  7. Layer one-third of the potato slices evenly in the dish. Pour over one-third of the cheese sauce and spread gently.
  8. Repeat layering two more times, finishing with the remaining 1 cup Gruyere and optional Parmesan on top.
  9. Cover the dish tightly with aluminum foil and bake for 45 minutes.
  10. Remove foil and bake uncovered for an additional 20-25 minutes until the top is golden brown and bubbly.
  11. Let rest for 10 minutes before serving. Garnish with fresh thyme if desired.

Notes

Use a mandoline slicer for uniform potato slices to ensure even cooking. Soaking potatoes removes excess starch and prevents sticking. Whisk béchamel sauce continuously to avoid lumps. Cover with foil during initial baking to trap steam and remove foil later for a golden crust. Let rest 10 minutes before serving for neat slices. For dairy-free, substitute milk and cheese accordingly. If sauce is too thick, whisk in a splash of milk before layering.

Nutrition

Keywords: scalloped potatoes, creamy potatoes, Gruyere cheese, comfort food, cheesy potatoes, baked potatoes, holiday side dish

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