Cheesy Gruyere Scalloped Potatoes

Gruyere scalloped potatoes in pan with serving spoon.

5 from 1 vote

Cheesy Gruyere Scalloped Potatoes

These cheesy gruyere scalloped potatoes are so comforting and the perfect side dish the whole family will love. A simple creamy parmesan sauce smothering layers of potatoes and all the shredded melty gruyere cheese to add so much flavor. This is perfect for a make-ahead holiday dish but is perfect for a cozy weeknight or Sunday family dinner!

Prep Time20

Cook Time1

1 30

Course: Side Dish

Cuisine: American

Servings:

Author: Lorie Yarro

Ingredients

3 Tbsp unsalted butter
3-4 garlic cloves minced
½ yellow onion thin sliced
3 Tbsp all purpose flour
2 cups whole milk
1 cup low sodium chicken broth
1 tsp salt divided
½ tsp pepper
¼ - ½ tsp smoked paprika
¾ cup freshly grated parmesan
1 Tbsp chopped fresh herbs ( any combo of thyme, rosemary, oregano, etc.) optional
4 lb Yukon potatoes sliced in ⅛ inch thick rounds
2 cups freshly shredded Gruyere cheese

Instructions

Preheat oven to 375°F.
Make the Cream Sauce: Add butter to a skillet heated to medium heat and melt. Add in the garlic and sauté for about 1 minute. Add in the sliced onions and heat stirring frequently for about 4-5 minutes or until they become slightly softened.
Add the flour into the pan and whisk continuously for about 1 minute. Gradually pour in the milk and whisk until smooth and then follow with the broth. Add in the 1/2 tsp. salt, pepper and smoked paprika.
Continue to cook the sauce for another 2-4 minutes, whisking regularly, allowing it to thicken. Adjust heat as needed so as not to boil the mixture.
Once the cream sauce has thickened, (it should coat the back of the spoon) remove from heat and stir in the parmesan, allowing it to melt. Add any fresh herbs to the sauce you would like to add at this time. Set the cream sauce aside briefly.
Assemble the Dish: Add half of the potatoes to a well greased 9×13 inch baking pan. Sprinkle sea salt over top (using the other half of the sea salt, more if desired--you can add pepper here as well.)
Spoon half of the cream sauce and spread to cover the layer of potatoes. Sprinkle 1 cup of the shredded gruyere over top of the sauce.
Add the remaining potatoes over top of the cheese , adding another sprinkle of sea salt and pour remaining cream sauce and cheese over top–you can really cover with the cheese–no need to just stick to one cup!
Bake tightly covered with foil for about 35-40 minutes and then uncovered for about another 35-40 minutes, more as needed until potatoes are nice and soft, cheese is browned and bubbling.
Allow to rest for about 15 minutes before serving. Serving suggestion: sprinkle chopped chives, thyme or parsley over top.

Notes

Storage: Store leftovers for up to 3 days in an airtight container. You can freeze this dish after baking, just allow it to cool completely before transferring to the freezer. Freeze for up to 3 months.

Make ahead instructions: To make this recipe a day ahead of time, you can follow the directions and assemble the scalloped potatoes in the pan including the top layer of cheese. Bake the dish the following day, adding a touch of extra time as the dish will be chilled.

You can peel your potatoes if desired. I am too darn lazy to peel the potatoes if I am being honest. Just never enough time in the day so I leave it on!

Aim to slice the potatoes as even in thickness as possible. This will help make sure the potatoes cook evenly. You can use a mandolin for much easier and quicker, more consistent slicing.

First time making a roux? You can do it! Be patient, whisk continuously once flour is added, keep an eye on it so there are no burning, and add the milk very slowly. If there are a couple lumps, it will still be ok!

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