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Creamy Scalloped Potatoes with Gruyère

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A comforting and cheesy scalloped potato dish featuring tender Yukon Gold potatoes baked in a silky Gruyère cheese sauce with a golden crust.

Ingredients

Scale
  • 2 pounds Yukon Gold potatoes, thinly sliced (about 1/8-inch thick)
  • 4 tablespoons unsalted butter
  • 3 tablespoons all-purpose flour
  • 2 1/2 cups whole milk
  • 1 teaspoon minced garlic
  • 1 teaspoon onion powder
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 cups shredded Gruyère cheese
  • 1/4 cup grated Parmesan cheese (optional)
  • Fresh thyme leaves (optional)

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. Using a mandoline or sharp knife, slice 2 pounds of Yukon Gold potatoes into 1/8-inch thick slices. Rinse briefly under cold water to remove excess starch, then pat dry.
  3. In a medium saucepan, melt 4 tablespoons of unsalted butter over medium heat. Whisk in 3 tablespoons of all-purpose flour and cook for 1-2 minutes until smooth and slightly nutty.
  4. Slowly whisk in 2 1/2 cups of whole milk, a little at a time, whisking constantly until the sauce thickens and coats the back of a spoon, about 5-7 minutes.
  5. Stir in 1 teaspoon minced garlic, 1 teaspoon onion powder, salt, and black pepper. Remove from heat and fold in 2 cups shredded Gruyère cheese until melted and smooth. Add more milk if sauce is too thick.
  6. Lightly butter a 9×13-inch baking dish. Arrange a single layer of potato slices on the bottom, overlapping slightly. Pour about one-third of the cheese sauce over the potatoes.
  7. Repeat layering potatoes and cheese sauce two more times, finishing with cheese sauce on top. Sprinkle with Parmesan cheese and fresh thyme leaves if desired.
  8. Cover the dish loosely with aluminum foil to prevent burning.
  9. Bake for 50-60 minutes until potatoes are tender when pierced with a fork. Remove foil during the last 10-15 minutes to brown and bubble the top.
  10. Let the dish rest for 10 minutes before serving to thicken the sauce.

Notes

Use a mandoline for even potato slices to ensure uniform cooking. Remove sauce from heat before adding cheese to prevent graininess. Let the dish rest after baking to thicken the sauce and make serving easier. For gluten-free, substitute flour with gluten-free blend or cornstarch. For dairy-free, use plant-based milk and cheese alternatives.

Nutrition

Keywords: scalloped potatoes, Gruyère, cheesy potatoes, comfort food, side dish, baked potatoes, creamy potatoes

Find it online: https://lucydishes.com/creamy-scalloped-potatoes-with-gruy-e-re-recipe-easy-melt-in-your-mouth-delight/