Creamy Scalloped Potatoes with Gruyère Cheese
If you’re looking for a side dish that’s rich, comforting, and irresistibly creamy, this Scalloped Potatoes recipe is exactly what you need. Layers of tender Yukon Gold potatoes are baked in a smooth, cheesy cream sauce flavored with a hint of nutmeg. The result? A golden, bubbling dish that pairs beautifully with any main course — from roasted chicken to holiday turkey.
This recipe is a family favorite, especially during the holidays, when everyone comes back for seconds (and thirds). Simple ingredients, rich flavor, and a perfectly baked finish make this a timeless classic.
Why You’ll Love This Recipe
- Rich and creamy: The buttery, silky béchamel sauce is enhanced with nutty Gruyère cheese, creating a luxurious texture.
- Simple ingredients: You only need pantry staples like butter, milk, flour, and potatoes.
- Perfect for any occasion: Elegant enough for holidays, yet easy enough for a weeknight dinner.
- Make-ahead friendly: Assemble it early and bake before serving.
Ingredients
For the Sauce
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 cup milk
- ½ cup vegetable broth (or use milk for a creamier sauce)
- 1 cup grated Gruyère cheese (or substitute with Swiss or mild cheddar)
- Salt and freshly ground black pepper, to taste
- A pinch of ground nutmeg
For the Potatoes
- 1½ pounds Yukon Gold potatoes, peeled and thinly sliced (about ⅛ inch thick)
- 1 yellow onion, thinly sliced
For Garnish (Optional)
- Fresh thyme sprigs
Instructions
1. Preheat the Oven
Preheat your oven to 400°F (200°C). Lightly grease an 8-inch baking dish with butter or cooking spray.
2. Make the Cream Sauce
In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1–2 minutes, stirring constantly to remove the raw flour taste.
Gradually whisk in the milk until smooth, then add the vegetable broth. Continue to whisk and cook until the sauce thickens slightly, about 3 minutes.
Remove from heat, then stir in the grated Gruyère cheese until melted and smooth. Season with salt, pepper, and nutmeg. Set aside.
3. Slice the Potatoes and Onion
Wash, peel, and slice the potatoes into thin, even rounds. Slice the onion as well.
(Tip: Use a sharp knife instead of a mandoline — hand-sliced potatoes stay perfectly tender without becoming too thin.)
4. Assemble the Dish
Stack the potato slices in your hand, then arrange them upright in the baking dish, slightly overlapping each slice (similar to how you’d arrange vegetables in a ratatouille).
Tuck onion slices evenly between the potatoes. Pour the warm cheese sauce evenly over the top, making sure every layer is coated.
5. Bake
Cover the dish with aluminum foil and bake for 1 hour and 30 minutes, or until the potatoes are fork-tender and the sauce is bubbling.
Remove the foil and bake uncovered for an additional 10 minutes if you’d like a golden top.
6. Serve
Let the scalloped potatoes rest for a few minutes before serving. Garnish with fresh thyme sprigs for a beautiful finish.
Tips for Success
- Choose the right potatoes: Yukon Gold or Russet potatoes work best for creamy, tender layers.
- Add extra flavor: Stir a little garlic powder or minced garlic into the sauce for depth.
- Make it extra rich: Replace the broth with half-and-half for a creamier texture.
- Slice evenly: Consistent slices ensure even cooking.
What to Serve With Scalloped Potatoes
These creamy scalloped potatoes complement almost any main dish. Try them with:
- Oven-Roasted Chicken or Turkey
- Baked Salmon
- Grilled Steak or Lamb
- Green Bean Casserole or Roasted Vegetables
Finish your meal with a slice of your favorite dessert, such as Classic Vanilla Bliss Cake or Swedish Apple Cake.
Storing and Reheating
- Refrigerate: Cool completely, then cover and refrigerate for up to 4 days.
- Reheat: Warm in a 350°F (175°C) oven until heated through.
- Avoid freezing: The creamy sauce may separate when thawed.
Nutritional Information
Per serving (¾ cup):
Calories: 256 | Carbohydrates: 26g | Protein: 11g | Fat: 13g | Fiber: 3g | Calcium: 293mg