Gruyere Scalloped Potatoes – a cheesy, creamy, comforting side dish for any main course!
If you’re here, you must be a cheesy-carb-lover, right? If not, you might want to leave now because today, I’ve got the ultimate cheese-carb-goodness for you.
Once upon a time, I had carbs and cheese for every meal. Ok, it may have been yesterday, and the day before that, but who’s counting? Life’s too short to be anything but delicious.
Let’s be real though, Gruyere Scalloped Potatoes have changed my life. Including all future holidays and all special family meals, from here on out. Vegetarian Thanksgiving side dish? Check! Christmas side dish? Check! Sunday night family dinners? Check! These are most definitely the best homemade scalloped potatoes around.
I had a serious crush on scalloped potatoes as a kid, but some foods of my childhood may have been less “homemade” than others (it’s ok, mom). I maaayyyy have only had scalloped potatoes from a box. Ok, so maybe they’re good in the childhood nostalgic way, but real food is obviously so much better.
ALL THE POSITIVES:
A) It’s not from a box.
B) No cream – just milk! That counts as “healthier” right?
C) THYME, GARLIC, ONIONS GALORE!
D) Gruyere. Need I say more? Oh, right, parmesan.
While traditional scalloped potatoes might be made with cheddar, gruyere makes them all the more elegant, and I think the most special occasions call for a little elegance. Easy elegance, because you really don’t have to do much to turn up the fancy-factor with gruyere.
Even if you celebrate all holidays as my family tends to (ahem, in our pajamas, with a glass of wine and eating everything we can) feeling elegant is still fun. Of course, you shouldn’t skimp on flavor no matter the event, and these potatoes bring their A game.
I know we already covered the thyme, garlic, onion flavor combination, but seriously: thyme, garlic, and onions. They’re the three musketeers of potatoes, the terrific trio, the …. I don’t know but they’re really magical together.
And even more magical when mixed with lots of melty cheese.
Remember, if you make Gruyere Scalloped Potatoes, leave a comment and rating below and snap a picture to share over on social media!
LOVE THESE? Check out Gruyere and Thyme Stacked Potatoes, too!Print
Gruyere Scalloped Potatoes – a cheesy, creamy, comforting side dish for any main course that is sure to please your family or guests!
- 4–6 large yukon gold potatoes, thinly sliced (approx. 1.5–2 pounds)
- 3 Tablespoons butter (or olive oil)
- 1/2 cup onion, diced
- 4 garlic cloves, minced
- 2 Tablespoons flour
- 1/2 cup vegetable stock
- 1 cup milk
- 1/2 teaspoon kosher salt
- 1/4 teaspoon white pepper
- 1/4 teaspoon black pepper (optional)
- 2 teaspoons thyme
- 1 1/4 cups gruyere, shredded
- 1/2 cup parmesan, shredded
- Pre-heat oven to 400°F and grease a 9×9 baking dish with butter.
- In a large stockpot, melt butter. Add onion and saute for 2-3 minutes. Add garlic and continue to saute for 2 minutes. Stir in flour and continue stirring for 1-2 minutes. Whisk in vegetable broth until combined. Whisk in milk. Add salt, pepper, and 1 teaspoon thyme. Bring cream sauce to a simmer and continue to lightly simmer for 4-5 minutes.
- Layer half of the potato slices at the bottom of the greased baking dish. Pour over half of the cream sauce and sprinkle 3/4 cup of gruyere and 1/2 cup parmesan on top. Layer the rest of the potato slices, pour over the rest of the cream sauce and sprinkle the remaining 1/2 cup of gruyere on top.
- Cover baking dish with foil and bake for 25 minutes. Uncover and continue cooking for 15-20 minutes, until cheese begins to turn golden brown and potatoes are tender when pierced with a fork.
- Sprinkle remaining thyme over top of potatoes. Let cool slightly for 5-10 minutes and serve.
A 9×13 baking dish will also work, just reduce the cooking time by 5-10 minutes.
- Category: Side
- Method: Baking
- Cuisine: American
Keywords: homemade, easy, side, holiday, christmas, thanksgiving
This post was originally published in March 2016. The photos were updated and republished in October 2018; no changes were made to the original recipe.