Gruyere Scalloped Potatoes
Elevate your side dish game with these indulgent Gruyere Scalloped Potatoes, a luxurious twist on the classic comfort food. Thinly sliced Yukon Gold potatoes are layered with a rich, velvety cheese sauce made from Gruyere and Parmesan, infused with garlic, nutmeg, and creamy perfection. Baked until golden and bubbly, this dish is the ultimate crowd-pleaser, perfect for holiday feasts or elegant dinners. The combination of Gruyere’s nutty undertones and the creamy texture of the sauce creates a melt-in-your-mouth experience with every bite. Garnish with a sprinkle of parsley for a fresh touch, and let this oven-baked masterpiece steal the spotlight on your table.
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Recipe Information
Ingredients
- 3 tablespoons unsalted butter
- 2 cloves garlic
- 2 tablespoons all-purpose flour
- 2 cups whole milk
- 1 cup heavy cream
- 2 cups Gruyere cheese, shredded
- 0.5 cups Parmesan cheese, grated
- 2.5 pounds Yukon Gold potatoes
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 0.25 teaspoons nutmeg, freshly grated
- 2 tablespoons chopped fresh parsley (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish with butter or nonstick cooking spray and set aside.
Peel the Yukon Gold potatoes and use a mandoline or sharp knife to slice them into 1/8-inch-thick rounds. Rinse and dry the slices thoroughly with paper towels.
Melt the butter in a medium saucepan over medium heat. Add the minced garlic and cook for 1-2 minutes, stirring often, until fragrant.
Whisk in the flour and cook for an additional 1-2 minutes to create a roux, making sure the mixture doesn’t brown.
Slowly whisk in the milk and heavy cream, ensuring a smooth consistency. Continue cooking and whisking for 3-4 minutes until the mixture thickens slightly.
Reduce the heat to low and stir in 1 3/4 cups of shredded Gruyere cheese and 1/4 cup of Parmesan cheese. Mix until the cheese has melted and the sauce is smooth. Season with salt, black pepper, and nutmeg.
Spread a thin layer of the cheese sauce on the bottom of the prepared baking dish. Layer one-third of the potato slices in an even layer over the sauce.
Pour one-third of the remaining cheese sauce evenly over the potatoes. Repeat the layering process two more times, finishing with a layer of sauce on top.
Sprinkle the remaining Gruyere (1/4 cup) and Parmesan (1/4 cup) cheeses evenly over the top layer of sauce.
Cover the dish tightly with foil and bake in the preheated oven for 45 minutes. Remove the foil and bake for an additional 25-30 minutes, or until the top is golden and bubbly, and the potatoes are tender when pierced with a fork.
Remove the dish from the oven and let it rest for 10 minutes before serving. Garnish with fresh parsley, if desired, and serve warm.
Nutrition Facts
Calories |
540 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.0 g | 46% | |
| Saturated Fat | 21.3 g | 106% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 110 mg | 37% | |
| Sodium | 765 mg | 33% | |
| Total Carbohydrate | 35.2 g | 13% | |
| Dietary Fiber | 2.6 g | 9% | |
| Total Sugars | 5.1 g | ||
| Protein | 19.8 g | 40% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 554 mg | 43% | |
| Iron | 1.1 mg | 6% | |
| Potassium | 839 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
