Imagine a dish so creamy, so luxuriously cheesy, that it transforms an ordinary dinner into a gourmet experience. Our Scalloped Potatoes with Gruyere is not just a side dish—it's a culinary masterpiece that will have your family and friends begging for seconds. With layers of tender potatoes bathed in rich, velvety cream and blanketed with nutty, melted Gruyere cheese, this French-inspired classic is about to become your new obsession.
Prep Time: 15 mins
Cook Time: 1 hrs
Total Time: 1 hrs 15 mins
Cuisine: French
Serves: 6 servings
Ingredients
- 6 medium potatoes, thinly sliced
- 2 cups Gruyere cheese, shredded
- 2 cups heavy cream
- 2 cloves garlic, minced
- Salt and pepper to taste
- 1 tablespoon butter (for greasing)
Instructions
- Preheat the oven to 375°F (190°C). Generously grease a 9x13 inch baking dish with butter, ensuring complete coverage of the bottom and sides.
- Wash and peel the potatoes. Using a sharp knife or mandoline, slice the potatoes into thin, uniform rounds approximately 1/8 inch thick. Pat the potato slices dry with paper towels to remove excess moisture.
- In a large mixing bowl, combine heavy cream, minced garlic, salt, and freshly ground black pepper. Whisk the mixture until well incorporated and the garlic is evenly distributed.
- Begin layering the potatoes in the prepared baking dish. Create the first layer of potato slices, slightly overlapping each slice. Pour a portion of the cream mixture over the potatoes, ensuring even coverage.
- Sprinkle a generous amount of shredded Gruyere cheese over the first potato layer. Repeat the layering process - potatoes, cream mixture, and cheese - until all ingredients are used, finishing with a top layer of cheese.
- Cover the baking dish with aluminum foil, ensuring it's sealed tightly to trap moisture and help the potatoes cook evenly.
- Place the covered dish in the preheated oven and bake for 45 minutes. After 45 minutes, remove the foil to allow the top to brown and become crispy.
- Continue baking uncovered for an additional 15-20 minutes, or until the top is golden brown and the potatoes are tender when pierced with a fork.
- Remove from the oven and let the dish rest for 10-15 minutes. This allows the sauce to set and makes serving easier.
- Serve hot, garnishing with fresh chopped parsley or chives if desired. The dish pairs wonderfully with roasted meats or as a standalone vegetarian main course.
Tips
- Use a mandoline for consistently thin potato slices to ensure even cooking
- Pat potato slices dry to prevent excess moisture and achieve a crispy top
- Choose a good quality Gruyere for the most robust flavor
- Let the dish rest after baking to allow the sauce to thicken and set
- For extra richness, you can mix in a bit of Parmesan with the Gruyere
- Don't rush the baking process—low and slow is the key to tender potatoes
- If the top browns too quickly, loosely cover with foil to prevent burning
Nutrition Facts
Calories: 420kcal
Carbohydrates: 25g
Protein: 15g
Fat: 30g
Saturated Fat: 18g
Cholesterol: 95mg